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.

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overhead of peanut butter fluff cookies on a tray

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. It’s important first to chill the dough, unscooped, for an hour or two. Then once you scoop, you can chill covered for an hour up to overnight – this leads to a softer cookie that will be thicker the longer you chill the scoops. Or my personal preference, once you scoop your dough place the cookie sheet into the freezer overnight and then bake. This leads to a slightly thicker dough with crisp edges that in my opinion is the perfect version of this cookie. If you have leftover dough, you can also store the scooped dough in the freezer and bake any time a craving strikes.

For scooping your cookie dough, your cookies should be about 3 tablespoons in size. Here are a few of my most reliable # 20 scoopers.

5 from 1 vote

Peanut Butter Fluff Cookies

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.

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Servings cookies

hand holding a stack of peanut butter and fluff cookie

Prep Time 15

Cook Time 10

Chill Time 2

Equipment

Ingredients

For the best results, I highly recommend using the gram measurements provided

8 tablespoons (113g) unsalted butter at room temperature
1/2 cup (96g) light brown sugar
1/3 cup (64g) granulated sugar
1 large egg I recommend taking your egg out of the fridge about 30 minutes prior to starting
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons (96g) peanut butter This recipe calls for a non-natural, creamy peanut butter with added oil and sugar like original Skippy or Jiff brand
1 1/4 cup (150g) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (48g) marshmallow fluff

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. Onto a parchment lined cookie sheet, use a cookie scoop or large spoon to portion out your dough – it should make about 12 cookies, 2 1/2 to 3 tablespoons (about 48-50g) per scoop.
Chill your dough, covered, for another our or two (up to overnight) for a softer cookie or place your scooped dough into the freezer overnight for a thicker cookie with a lightly crisp exterior.

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.

When you're ready to bake, preheat your oven to 350 degrees and bake for 10-13 minutes. Allow to cool and enjoy!

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.

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.

Notes

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.