Fluffernutter Cookies – a delicious recipe with peanut butter, sugar, egg, baking soda, marshmallow fluff. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Line a baking sheet with parchment.
2
In a medium bowl, stir together peanut butter, sugar, baking soda, and egg until well combined.
3
Take roughly golf ball sized pieces of the dough and spread out into a disc using your hands. Place a heaping tablespoon of fluff in the center and wrap the dough around it, covering it as much as possible. They will ooze some, especially during baking, but don't worry.
4
Once all the cookies are finished, bake for about 12 minutes until just barely golden brown and starting to set. Serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.
582
kcal
Calories
33
g
Fat
62
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon baking soda, and more.
Yes, Fluffernutter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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