High altitude fluffernutter cookies, made with soft and chewy peanut butter cookies stuffed with sweet, gooey marshmallows. These classic peanut butter and marshmallow cookies are reminiscent of a fluffernutter sandwich, made with peanut butter, marshmallow fluff and white bread.
You might also love these recipes for homemade vanilla bean marshmallows, gooey s’mores brownies, and salted peanut butter blondies.
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Why You’ll Love This Recipe
No Mixer Needed. Today’s recipe uses melted butter, so you can make the dough with just a bowl and whisk.
Thick, Soft and Chewy. These fluffernutter cookies are based on the recipe for my favorite soft peanut butter cookies, which are so easy to make, and have the most wonderful texture that stays soft for days.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Unsalted Butter. Adds flavor, moisture and richness.
- Creamy Peanut Butter. I prefer a “no stir” creamy peanut butter for this recipe, but if you decide to use natural peanut butter, which is runnier, you should use a few tablespoons less.
- Brown Sugar + Granulated Sugar. Adds sweetness, and helps the cookies to spread as they bake.
- Egg + Extra Egg Yolk. Provides structure to the cookies, binding the dough together so it doesn’t crumble.
- Vanilla Extract + Cinnamon. Flavor.
- All-Purpose Flour. Thickens and strengthens the cookie dough.
- Corn Starch. Tenderizes the dough for a soft, chewy cookie.
- Baking Soda. Leavens the cookies so they puff up and spread when they bake.
- Coarse Kosher Salt. Balances the sweetness of the marshmallows and enhances the flavor of the peanut butter.
- Marshmallows. If using regular sized marshmallows, you’ll be cutting them in half, and just using half for each cookie. Or, you can use 3 mini marshmallows per cookie.
Instructions
Make the Cookie Dough
- In a saucepan, melt the butter over medium heat. In a bowl, whisk together the hot melted butter with the peanut butter until smooth.
- Whisk in both the sugars and the vanilla extract, then whisk in the egg and egg yolk until well combined.
- Separately, whisk together the flour, corn starch, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients, and stir the dough together until smooth.
Tip: This is a slightly dryer, more crumbly dough, to prevent the cookies from over-spreading. If, however, you feel like your dough is too dry, you can add the leftover egg white from the second egg.
Shape and Chill the Dough Balls
- Use a large cookie scoop to scoop 16 balls of dough. Flatten the dough balls with your hands to about 3 inches in diameter. Use scissors to cut large marshmallows in half, and arrange them on the flattened dough. If using mini marshmallows, use 3 marshmallows per cookie.
- Wrap the cookie dough around the marshmallow, so the marshmallow is almost enclosed, although the cookies look better after baking if you leave a few gaps in the dough at the top. Freeze for 15 minutes while you preheat the oven.
Tip: For perfectly round cookies, use a round cookie cutter with a circumference larger than the baked cookies and “scoot” it around the cookies while they’re hot from the oven, pulling in any uneven edges.
Bake the Cookies
- Preheat the oven to 375 F, and line a large baking sheet with parchment paper.
- Place the chilled dough balls 3 inches apart on the baking sheet and bake on the center oven rack for 11-11 1/2 minutes. The cookies should still be very soft and slightly underdone with the marshmallow melted, and the edges of the cookies set.
- Cool the cookies for 5 minutes on the baking sheet, then transfer them to a cooling rack to cool completely.
Tip: If the marshmallow melted and disappeared too much, you can spoon a small amount of marshmallow fluff or creme into the cracks and crevices on top of the cookies while they’re hot from the oven.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store cookies in a single layer in an airtight container at room temperature for up to 3 days.
While most recipes for fluffernutter cookies recommend using marshmallow fluff instead of marshmallows for the gooeyist filling, I actually don’t recommend this if baking these cookies at high altitude. When I tested this recipe with marshmallow fluff, it was extremely difficult to encase in the dough, and the fluff went all over the baking sheet when I baked the cookies. So I suggest just using marshmallows, which are much easier to work with. If, after taking your cookies out of the oven, you feel like they need more marshmallow filling, you can spoon a little marshmallow fluff into the cracks and crevices on top of the cookies while they’re still hot.
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High Altitude Fluffernutter Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ cup unsalted butter, melted
- ¾ cup creamy peanut butter
- ½ cup light brown sugar, lightly packed
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk (save the extra white for another use)
- 1 ¾ cups all-purpose flour, fluffed, spooned and leveled
- 1 tbsp corn starch
- ¼ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- 8 marshmallows (or 48 mini marshmallows)
Instructions
- In a saucepan, melt the butter over medium heat. In a bowl, whisk together the hot melted butter with the peanut butter until smooth.
- Whisk in both the sugars and the vanilla extract, then whisk in the egg and egg yolk until well combined.
- Separately, whisk together the flour, corn starch, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients, and stir the dough together until smooth.Tip: This is a slightly dryer, more crumbly dough, to prevent the cookies from over-spreading. If, however, you feel like your dough is too dry, you can add the leftover egg white from the second egg.
- Use a large cookie scoop to scoop 16 balls of dough. Flatten the dough balls with your hands to about 3 inches in diameter. Use scissors to cut large marshmallows in half, and arrange them on the flattened dough. If using mini marshmallows, use 3 marshmallows per cookie.
- Wrap the cookie dough around the marshmallow, so the marshmallow is almost enclosed, although the cookies look better after baking if you leave a few gaps in the dough at the top. Freeze for 15 minutes while you preheat the oven.
- Preheat the oven to 375 F, and line a large baking sheet with parchment paper.
- Place the chilled dough balls 3 inches apart on the baking sheet and bake on the center oven rack for 11-11 1/2 minutes. The cookies should still be very soft and slightly underdone with the marshmallow melted, and the edges of the cookies set.Tip: For perfectly round cookies, use a round cookie cutter with a circumference larger than the baked cookies and "scoot" it around the cookies while they're hot, pulling in any uneven edges.
- Cool the cookies for 5 minutes on the baking sheet, then transfer them to a cooling rack to cool completely.Tip: If the marshmallow melted and disappeared too much, you can spoon a small amount of marshmallow fluff or creme into the cracks and crevices on top of the cookies while they're hot from the oven.
- Store cookies in a single layer in an airtight container at room temperature for up to 3 days.
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