Gooey Fluffernutter Cookie Sandwiches

The Fluffernutter began as a New England classic pairing peanut butter with marshmallow creme. These cookie sandwiches bake soft peanut butter rounds and sandwich them with extra fluff for a gooey, nostalgic dessert twist.

Serves 6 · 20 min prep · 11 min cook

Estimate for one serving

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

Every recipe here is free to read.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup marshmallow fluff
• 1/4 cup extra creamy peanut butter for filling

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl until evenly combined.
2. 2In a large mixing bowl, beat the softened butter and creamy peanut butter with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
3. 3Add both sugars and continue beating until the mixture lightens in color and looks creamy. Scrape down the bowl, then beat in the egg and vanilla until fully incorporated.
4. 4Gradually add the dry ingredients on low speed, mixing just until a soft dough forms and no dry streaks remain. Do not overmix.
5. 5Scoop tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on the prepared sheets. Gently flatten each ball slightly with your palm or the bottom of a glass.
6. 6Bake one sheet at a time for 9 to 11 minutes, until the edges are lightly golden and the centers look set but still soft. The cookies will firm as they cool.
7. 7Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely so the filling will not melt.
8. 8In a small bowl, stir the marshmallow fluff with the extra peanut butter until swirled but still thick and spreadable.
9. 9Spread a generous layer of the fluffernutter filling on the flat side of one cooled cookie. Top with a second cookie and press gently to sandwich.
10. 10Repeat with remaining cookies. Serve immediately for maximum gooey stretch, or chill briefly if you prefer a firmer bite.