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A Flutternutter Cookie broken in half on a linen surface.
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Fluffernutter Cookies

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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 16 Cookies
Calories: 202kcal
Author: Megan Calipari
Cost: $5

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.

Notes

I love Teddie Natural Creamy Peanut Butter, but use your favorite. Just be sure to use the kind you need to stir!
My favorite non-dairy butter is Country Crock Plant Butter Sticks.

Nutrition

Serving: 1Cookie | Calories: 202kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 159mg | Potassium: 82mg | Fiber: 1g | Sugar: 16g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg