Fluffernutter Sandwich Cookies
If you grew up loving fluffernutter sandwiches, these fluffernutter sandwich cookies are about to become your new favorite treat. Soft and chewy peanut butter cookies are sandwiched with creamy peanut butter and homemade marshmallow fluff for the ultimate sweet, nostalgic bite. They’re a little messy, a whole lot of fun, and completely impossible to resist!
Fluffernutter Sandwich Cookies
Consider these fluffernutter sandwich cookies your ticket to a totally tubular dessert.
Two soft and chewy peanut butter cookies are sandwiched with creamy peanut butter and homemade marshmallow fluff for a filling that’s gooier than your favorite 80s love story.
They’re sweet, nostalgic, and just messy enough to make every bite worth it.
Crank up “Take On Me,” grab your biggest scrunchie, and get ready to take on a cookie that’s impossible to resist. Just don’t be surprised when everyone asks for an encore.
Can’t get enough peanut butter and marshmallow? Check out my fluffernutter Rice Krispie treats, peanut butter s’mores cookies, and peanut butter cup Rice Krispie treats.
Why You Will Love This Recipe
- Pure nostalgia in every bite: Everything you love about a classic fluffernutter sandwich, transformed into an irresistible cookie.
- Soft & chewy perfection: These peanut butter cookies stay incredibly soft with the perfect chewy bite.
- Homemade gooey marshmallow fluff: Light, fluffy, and far better than store-bought for an extra-special treat.
- Double peanut butter goodness: Creamy peanut butter in both the cookies and the filling makes these a dream for peanut butter lovers.
- Fun & perfect for sharing: These overstuffed sandwich cookies are delightfully gooey and guaranteed to bring smiles to kids and adults alike.
Recipe Ingredients
Peanut Butter Cookies
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter – Room temperature.
- Light brown sugar
- Granulated sugar
- Creamy peanut butter
- Eggs – Room temperature.
- Vanilla extract
Homemade Marshmallow Fluff
- Light corn syrup
- Granulated sugar
- Water
- Egg whites
- Cream of tartar
- Vanilla extract
How to Make Fluffernutter Sandwich Cookies
Make the peanut butter cookie dough.
Portion the cookie dough using a large cookie scoop and chill for 20 minutes.
Place the chilled peanut butter cookie dough balls on a parchment-lined baking sheet pan.
Bake and cool the peanut butter cookies.
Make the homemade marshmallow fluff.
Spread or pipe peanut butter onto the bottoms of half of the cookies.
Pipe the homemade marshmallow fluff onto the cookies.
Top each with another peanut butter cookie, gently pressing to form a sandwich cookie.
Recipe Tips for Success
- Use a large cookie scoop. Scooping the dough ensures evenly sized cookies, making it much easier to sandwich them together.
- Chill the cookie dough. Refrigerate the dough for 20–30 minutes before baking to help control spreading and create thick, soft, chewy peanut butter cookies that are perfect for sandwiching with the filling.
- Don’t overbake the cookies. They should look just set around the edges and slightly underdone in the center. They’ll continue baking on the hot pan as they cool, giving you that perfectly soft and chewy texture.
- Shape the cookies while they’re warm. As soon as the cookies come out of the oven, place a round cookie cutter or small bowl slightly larger than the cookie over the top and gently swirl it in a circular motion. This quick trick creates perfectly round, bakery-style cookies that are ideal for making neat sandwich cookies.
- Let the cookies cool completely. Warm cookies will melt the peanut butter and marshmallow fluff, making the sandwiches extra messy.
- Pipe the filling. Transfer the peanut butter and marshmallow fluff to piping bags for a cleaner, more even filling. For the cookies pictured, I used an Ateco 869 piping tip to pipe the marshmallow fluff.
Frequently Asked Questions
Yes, but with caution. Homemade marshmallow fluff is thicker and holds its shape better than store-bought marshmallow creme, making it ideal for sandwich cookies. You can absolutely use store-bought marshmallow fluff, but it tends to be softer and may become a bit melty. If you do, consider using a slightly smaller amount when filling the cookies to help keep everything in place.
Definitely! Simply use a smaller cookie scoop (a medium scoop would work well) to scoop smaller portions of dough and reduce the baking time by 1–2 minutes. They’re perfect for parties and cookie trays.
That’s part of the fun! Just like the classic fluffernutter sandwiches we grew up with, these cookies are generously filled with creamy peanut butter and fluffy marshmallow, so a little oozing is all part of the nostalgic experience. Grab a napkin (or two), embrace the sticky fingers, and enjoy every delicious bite!
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Fluffernutter Sandwich Cookies
Ingredients
Peanut Butter Cookies
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
Homemade Marshmallow Fluff
- ½ cup light corn syrup
- â…“ cup granulated sugar
- 2 tbsp water
- 2 large egg whites
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Additional Ingredients
- â…“ cup creamy peanut butter
Instructions
Peanut Butter Cookies
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, mix the butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light and creamy. Add the peanut butter, eggs, and vanilla extract, then mix until smooth and fully combined.
- Add the dry ingredients to the wet ingredients and mix on low speed just until a soft cookie dough forms. Scrape down the sides and bottom of the bowl to make sure everything is evenly incorporated.
- Using a large cookie scoop (3 tablespoons), portion the dough onto a parchment-lined baking sheet. Refrigerate the dough balls for 20 minutes.
- While the dough chills, preheat the oven to 350°F (177°C). Line baking sheet pans with parchment paper or silicone baking mats.
- Place the chilled cookie dough balls on the prepared baking pans, leaving 2–3 inches between each cookie to allow for spreading. Bake for 12–13 minutes, or until the edges are set and the centers still look slightly underbaked.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely before filling.
Homemade Marshmallow Fluff
- In a small saucepan, combine the light corn syrup, granulated sugar, and water, stirring until the mixture is well combined.
- Place the saucepan over medium heat and cook until the mixture reaches 240°F (116°C) on a candy thermometer, about 6-8 minutes. Do not stir the mixture as it cooks, as this can cause sugar crystals to form.
- While the sugar syrup is heating, add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy, then increase to medium-high speed and whip until soft peaks form.
- Once the sugar syrup reaches 240°F (116°C), immediately remove it from the heat. With the mixer running on medium speed, very slowly and carefully drizzle the hot syrup into the whipped egg whites in a thin, steady stream, avoiding the whisk if possible.
- Add the vanilla extract and continue beating on medium speed for 3–4 minutes, or until the marshmallow fluff is thick, glossy, and fluffy.
Assembling the Sandwich Cookies
- If needed, microwave the peanut butter for 30 seconds until it has a drizzle consistency. Transfer the peanut butter to a piping bag (or use a small offset spatula) and pipe or spread an even layer onto the flat side of half of the cooled peanut butter cookies.
- Transfer the homemade marshmallow fluff to a piping bag fitted with an Ateco 869 piping tip. Pipe a generous swirl of marshmallow fluff on top of the peanut butter layer.
- Top each filled cookie with a second peanut butter cookie, flat side down, and gently press to create a sandwich.
Notes
- Room temperature: Store the sandwich cookies in an airtight container at room temperature for 2 days.Â
- Refrigerator: Store the sandwich cookies in an airtight container in the refrigerator for about 3-4 days. Bring the cookies to room temperature before serving for the best taste and texture.Â
- Freezer: Freeze the unfilled peanut butter cookies in a freezer-safe container or resealable storage bag for up to 3 months. Thaw at room temperature, then fill with the peanut butter and marshmallow fluff before serving. While the assembled sandwich cookies can be frozen, the marshmallow fluff may lose some of its light, fluffy texture after thawing.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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