We love peanut butter and always have some on hand for making some of our favorite desserts! Some of our other favorite peanut butter recipes are No-Bake Peanut Butter Pie, The Ultimate Peanut Butter Swirl Brownies, and Peanut Butter Blondies. When I was brainstorming foods that Massachusetts is famous for as part of my American Eats series, fluffernutter sandwiches were one of the first things that came to mind. If you have never had or heard of a fluffernutter sandwich, it’s just white bread with peanut butter and marshmallow fluff, much like peanut butter and jelly. You can even grill them like a grilled cheese sandwich so the peanut butter and fluff get all warm and gooey and the bread is toasty and crisp. They are so good, but not much of a recipe, so I thought instead that I would try using the idea of the fluffernutter to make a different dessert and cookies immediately came to mind. It’s kind of a no-brainer since peanut butter and marshmallow go so well together! These cookies are oversized and super shareable, although you can make them smaller if you like. Lately I have really been into giant, Crumbl-sized cookies though and love the wow-factor that you get from them. They are soft, chewy, and sticky, just like a fluffernutter sandwich, so just embrace the mess and be prepared for a little marshmallow fluff on your fingers and face. You won’t regret it.
Quick History of Marshmallow Fluff and it’s ties to Massachusetts
The much loved marshmallow fluff had it’s origins in Somerville, Massachusetts back in 1917 but really started taking off in the late 1920’s after a couple of WWI vets joined together to start manufacturing and marketing it. In the 1930’s they even had a radio show to promote Marshmallow Fluff around New England and it’s popularity really took off. According to one source, the fluffernutter sandwich was invented by an Emma Curtis who was a direct descendant of Paul Revere and called it a “Liberty Sandwich”, possibly in tribute to her ancestor or alternatively because of war meat rationing and using peanut butter as a protein alternative. You can find fluffernutter bars, fluffernutter ice cream, fluffernutter cupcakes, fluffernutter whoopie pies, fluffernutter fudge, fluffernutter dip, and more. It’ a popular flavor for good reason!
Recipe Ingredients
Peanut Butter: I only tested this recipe using regular creamy peanut butter rather than a natural peanut butter. If you try it with the kind that you have to store, let me know how it goes! I think chunky peanut butter would work as well if you prefer a little extra crunch. Marshmallow Fluff: While you could make your own, this ingredient with Massachusetts origins makes things a lot easier. You can also use the Kraft Jet-Puffed Marshmallow Cream brand. Marshmallows: I stuff these cookies with large marshmallows for even more marshmallow goodness in every bite! Flour: I use a mix of regular and cake flour which provides the structural basis for these cookies. You can definitely get away with just all-purpose flour if you don’t have any cake flour on hand. Use the spoon-and-sweep method to make sure you are measuring your flour accurately. Butter: Salted butter works great for these cookies and is what I use in almost all of my baking. Sugar: Granulated sugar and brown sugar combine to provide just the right amount of sweetness. Eggs: These bind the cookies and give them a nice chewy texture. The extra egg yolk add richness. Vanilla extract: While vanilla isn’t a dominant flavor, it provides depth to most baking recipes. I love using my homemade vanilla ice cream. Baking powder, baking soda, and salt: These help the cookies puff and spread just the right amount while also not being bland.
How to Make Fluffernutter Cookies
Storage
Keep these cookies in an airtight container in a single layer on the counter. You really can’t stack them since the marshmallow fluff never really hardens or dries, but it’s still worth it to make these if you or someone you know has a fluffernutter obsession. Leftover cookies will keep on the counter for 4-5 days. You can also freeze these cookies for up to 3 months before topping with marshmallow fluff. Just let them thaw on the counter before topping and serving.
Smaller sizes
These cookies are BIG. Lately that’s been my favorite way of making cookies and I just find it super satisfying. They are in the style of Levain or Crumbl cookies or any other number of gourmet cookie shops. But you can absolutely make smaller cookies and just stuff them with half a large marshmallow instead. See the recipe notes for adjustments to the bake time.
More Cookie Recipes
Easy Copycat Levain Chocolate Chip Cookies Monster Cookies Red Velvet Chocolate Chip Cookies Chocolate Chip S’mores Cookies Chocolate Marshmallow Almond Rocky Road Cookies Berger Cookies Soft Banana Pudding Cookies Frosted Fruity Pebbles Cookies
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
