Fluffernutter Cookie Sandwiches

Born from New England’s classic peanut butter and marshmallow creme sandwich, the Fluffernutter gets a playful cookie twist. Soft peanut butter cookies cradle a fluffy peanut-butter-marshmallow filling, often rolled in mini chips or chopped peanuts.

Serves 6 · 15 min prep

Estimate for one serving

• 380 cal
• 8g protein
• 48g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 cookies store-bought or homemade soft peanut butter cookies
• 1/2 cup marshmallow fluff
• 1/4 cup creamy peanut butter
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips or chopped peanuts for rolling

Instructions

1. 1If cookies are freshly baked, cool them completely on a wire rack for at least 20 minutes so they firm up enough to sandwich without crumbling.
2. 2In a medium bowl stir together marshmallow fluff, creamy peanut butter, powdered sugar, and vanilla extract until smooth, thick, and pipeable.
3. 3Transfer the filling to a zip-top bag and snip a small corner, or simply use a small offset spatula.
4. 4Flip six cookies flat-side up and pipe or spread a generous tablespoon of the fluffernutter filling onto the center of each.
5. 5Top with the remaining six cookies, flat-side down, and press gently until the filling just reaches the edges.
6. 6Optional but festive: roll the exposed filling edge in mini chocolate chips or finely chopped peanuts for crunch and visual pop.
7. 7Place the finished sandwich cookies on a parchment-lined tray and refrigerate 15 minutes so the filling sets and the cookies hold together cleanly.
8. 8Bring back to cool room temperature for 5 minutes before serving so the fluff softens again to that signature stretchy texture.
9. 9Store leftovers in an airtight container at room temperature up to two days; the filling stays soft and the cookies stay chewy.