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Peanut butter and fluff cookies

Updated: May 1

Based off of the classic fluffernutter sandwich (peanut butter and fluff), these cookies are a delicious combination of salty and sweet all wrapped in a perfectly soft cookie.

Since this is based off of a classic, I went with Skippy brand creamy peanut butter which was my favorite growing up. Different from many of my other peanut butter recipes, I recommend using one of the classic, extra smooth peanut butters with added oil and sugar.

Fluff is not something that I crave often, but there is something so nostalgic about the peanut butter and fluff combination. It brings a delicious sweetness to this cookie, and even if you aren't a huge marshmallow fan (like me) the combination is truly magical. I know that outside of the U.S. marshmallow fluff might not be as easy to find - I haven't made it at home myself, but one of my favorite bakers has a homemade recipe in case you need it.

For chilling and baking your dough, you have a few options with this recipe. You can do a two hour chill and then scoop and bake your dough - this will lead to a slightly thinner cookie but still completely delicious. Second, and my personal preference, you can follow those same steps but once you scoop your dough place the cookie sheet into the freezer overnight and then bake. This leads to a slightly thicker dough that in my opinion is the perfect version of this cookie. The last option, you can store your dough in the freezer and bake any time a craving strikes. I share guidance for all of these options and you'll have to try them all out to see what you like best!

When it comes to measuring out your dough, I love these scoops from Cook'n Feel (I use the medium scoop usually for cookies) or this large scoop from Oxo. You can also use a large spoon, but this cookie dough is a bit wet so a scoop is really helpful for getting more even scoops.


  • 8 tablespoons (1/2 cup, 1 stick) unsalted butter, room temperature 113g

  • 1/2 cup light brown sugar 96g

  • 1/3 cup granulated sugar 64g

  • 1 large egg*

  • 1 teaspoon vanilla extract

  • 1/4 cup + 2 tablespoons peanut butter**

  • 1 1/4 cup all purpose flour 150g

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup marshmallow fluff 48g

*I recommend taking your egg out of the fridge about 30 minutes prior to starting

**This recipe calls for a non-natural, creamy peanut butter with added oil and sugar like original Skippy or Jiff brand

Total time: About 3 hours (optional overnight freeze)

Prep time: 15 minutes

Bake time: 9-11 minutes (11-13 with overnight freeze)

Chill time: 2 hours (or overnight freeze)

Servings: 12 cookies


  • Cookie sheets

  • Spatula or spoon

  • Stand or hand mixer

  • Parchment paper

  • Scooper (2 1/2 to 3 tablespoons) or large spoon

Cooking instructions:

Into your stand mixer, or large bowl if using a hand mixer, add your butter and both sugars. Mix at a medium to high speed until fully combined, about 2 minutes.

Add in your egg and vanilla extract. Continue to mix until lightened in color, about 2 minutes, then scrape down the sides of your bowl and mixer.

Next, add in your peanut butter. Mix at a medium speed for about a minute until your peanut butter is incorporated, pausing halfway through to scrape down your mixer and bowl.

Then, add in your dry ingredients - flour, baking soda, baking powder, and salt. Mix at the lowest speed until your dough has just come together.

Drizzle your fluff over the top of your dough, and use a spatula to fold it into your dough until you see ribbons of fluff throughout. Be careful to mix just enough so that you see streaks of fluff but you do not want to mix the fluff into your dough. Cover your dough and place into the fridge to chill for two hours or until firm. Once your dough has chilled, it's time to scoop - and you can bake right away, or you can freeze your scooped dough overnight prior to baking (this is my preference for a slightly thicker cookie). If you'd like to bake right away, preheat your oven to 350 degrees.

Onto a lined cookie sheet, I used parchment paper, use a cookie scoop or large spoon to portion out your dough - it should make about 12 cookies, 2 1/2 to 3 tablespoons per cookie.

To bake right away, place into the oven to bake for 9 - 11 minutes and enjoy! If you'd like to freeze first for a slightly thicker cookie, place your scooped dough into the freezer overnight and then bake at 350 degrees for 11-13 minutes straight from the freezer. Your baked cookies will stay fresh in an airtight container for a few days at room temperature or in the fridge, but they will taste best fresh baked and enjoyed the same day you made them. If you bake and eat them in the following days the cookies will lose their crisp edges, but they will still be soft and delicious. You can also freeze some or all of your dough to bake later. To do this, place your scooped cookie dough onto a baking sheet and into the freezer for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 350 and bake for about 11-13 minutes for a thicker cookie, or at 325 for 12-14 minutes for a cookie that's a bit thinner - know that if your dough has been in the freezer for a while, you may need an extra minute or two.

Carb and serving info: Servings: 12 cookies Carbs per serving (1 of 12): 29 Carbs for full recipe: 343 Carbs from peanut butter: 21

Carbs from marshmallow fluff: 40

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

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