Peanut Butter Marshmallow Fluff Coconut Cookies

Name: Peanut Butter Marshmallow Fluff Coconut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter (softened); 1/2 cup sugar; 1/2 cup firmly packed brown sugar; 2 large eggs; 1 teaspoon vanilla; 3/4 cup creamy peanut butter; 2 1/3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 cup marshmallow cream; 1 cup coconut flakes (sweetened or unsweetened)

Servings: persons

1
Preheat Oven to 350u00b0F (175u00b0C).
2
In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar until smooth and fluffy.
3
Beat in the eggs one at time, then stir in the vanilla.
4
Combine the flour and baking soda; stir in to the peanut butter mixture.
5
Then fold in the marshmallow fluff in just until combined.
6
When you drop the cookies by the rounded spoonfuls or use a cookie scooper into the ungreased cookie sheet first put a pinch of coconut flakes on bottom on cookie sheet then place dough on top of coconut then after all your cookies have been drop place a nice hefty pinch of coconut flakes on top of cookie dough then press with fork as you would with regular peanut butter cookies to impress a criss cross with fork.
7
Bake for 15 minutes.

1305

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter (softened), 1/2 cup sugar, 1/2 cup firmly packed brown sugar, 2 large eggs, and more.

Yes, Peanut Butter Marshmallow Fluff Coconut 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.

That's it — enjoy your meal!