These Fluffernutter Cookies are packed with peanut butter flavor and plenty of marshmallows! They are quick and easy to make, and the cookie dough requires no chill time.
Peanut butter is one of my favorite ingredients to bake with! It is so versatile and is delicious with chocolate in my Chocolate Peanut Butter Cake, or bananas like in my Vegan Peanut Butter Banana Cookies, and on its own like in my Gluten-Free Peanut Butter Cookies.
And in these Fluffernutter Cookies, peanut butter is combined with marshmallows for an irresistible, sweet-and-salty combination. These cookies have chewy centers, crisp edges, and are so easy to make! Best of all, the dough requires no chill time, so you can have warm cookies ready in just about 30 minutes.
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Why You'll Love This Recipe
- This recipe only requires 9 simple ingredients.
- And the cookie dough requires no chilling, so they are ready in just about 30 minutes!
- These Fluffernutter Cookies are completely dairy-free and vegan, so anyone can enjoy them.
- They are packed with gooey marshmallows and creamy peanut butter.
- And most importantly, they are absolutely delicious!
Ingredients
Natural Creamy Peanut Butter: I like natural creamy peanut butter for all of my peanut butter recipes. The kind with just peanuts and salt, and that you need to stir!
Mini Vegan Marshmallows: I'm using marshmallows over marshmallow fluff for these Fluffernutter Cookies. I love Dandies Vegan Marshmallows.
Non-Dairy Butter: My favorite non-dairy butter is Country Crock Buttery Sticks, but use your favorite.
Brown Sugar: All out of brown sugar?. No worries! I have about that teaches you how to make homemade brown sugar.
Instructions
Step 1. In the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter and brown sugar until light and fluffy.
Next, add the peanut butter and mix on low until just combined.
Then, add non-dairy milk and vanilla and mix on low until combined once more.
Step 2. Next, add flour, baking soda and salt, and mix until it is almost combined, but a few flour streaks remain.
Step 3. Then, remove the bowl from the mixer and add the marshmallows.
Use a spatula to fold the marshmallows into the cookie dough until they are evenly distributed throughout the fluffernutter cookie dough.
Step 4. Next, use a 3-tablespoon cookie scoop to scoop 6 cookie dough balls onto a parchment-lined baking sheet.
Top each cookie with 2-3 additional marshmallows, pressing them into the dough.
Then, bake the cookies in a 350*F oven for 13-15 minutes or until the cookies are golden brown around the edges.
Recipe FAQs
Store the cookies in an airtight container and keep them at room temperature for up to 5 days.
Or freeze for up to a month.
A fluffernutter is a sandwich that originated in New England. It consists of white bread, peanut butter, and marshmallow cream, which is also called marshmallow fluff! The combination of marshmallow and peanut butter is called fluffernutter.
Most marshmallows contain gelatin and are not vegan. But there are a few brands that make vegan marshmallows. The most common brand is Dandies.
Expert Recipe Tips
Pressing a couple of marshmallows into each of the Fluffernutter Cookies before baking will help them spread, so don't skip this step!
For round, evenly sized cookies, I highly recommend using a cookie scoop! My favorite size is 3 tablespoons.
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📖 Recipe
Fluffernutter Cookies
Equipment
- 1 Stand Mixer with Paddle Attachment
- 1 Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 8 tablespoon Non-Dairy Butter
- 1 Cup Brown Sugar, tightly packed
- ½ Cup Natural Creamy Peanut Butter
- ¼ Cup Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ⅓ Cup All-Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 Cup Mini Vegan Marshmallows Plus more for topping!
Instructions
- Preheat 350*F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter and brown sugar until light and fluffy. Then, add peanut butter and mix on low until combined.8 tablespoon Non-Dairy Butter, 1 Cup Brown Sugar, tightly packed, ½ Cup Natural Creamy Peanut Butter
- Add non-dairy milk and vanilla and mix on low until combined.¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract
- Next, add flour, baking soda, and salt, and mix until just combined. Then, remove the bowl from the mixer and add the marshmallows. Use a rubber spatula to mix the marshmallows into the cookie dough until they are distributed.1 ⅓ Cup All-Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, 1 Cup Mini Vegan Marshmallows
- Use a 3-tablespoon scoop to scoop 6 dough balls, evenly spaced, onto a parchment-lined baking sheet. Add 2-3 extra marshmallows to the top of each dough ball, gently pressing the marshmallow into the cookie dough. This will also gently press the cookie dough out to help it spread.
- Bake the cookies in a 350*F oven for 13-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling. Repeat with the remaining cookie dough.
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