The Best PB Marshmallow Cookies
When I told my daughter I was making fluffernutter cookies, she thought I was making up the word fluffernutter. I had to explain to her that flutternutter is used when there’s both fluff (marshmallows) and nutter (peanuts or peanut butter) in a recipe. I don’t know if she really believed me or not but she was a believer in the cookies. The fluffernutter cookies not only have marshmallows and peanut butter chips, but they also have crispy rice cereal. The cereal adds incredible texture to the cookies which I love. In that sense they remind me of Cowboy Cookies, which are the epitome of a kitchen sink cookie with tons of great texture. The cookies are soft and incredibly chewy. As in, your jaw will get a workout kind of chewy. Thanks to a high proportion of butter to flour, the cookies bake up thin but super chewy. The marshmallows add additional chewiness and there’s something about the flavor of the marshmallows that pairs incredibly well with the peanut butter chips. A match made in fluffernutter heaven. And then the crispy rice cereal is such a great bonus. As the cookies bake, the cereal loses some of its crispiness but retains just the right amount. It almost reminds me of oatmeal but it’s different. So good, you just have to try it.
What’s in Fluffernutter Cookies?
To make these chewy peanut butter marshmallow cookies, you’ll need:
Unsalted butter Granulated sugar Light brown sugar Egg Vanilla extract All-purpose flour Salt Baking powder and baking soda Crisp rice cereal Mini marshmallows Peanut butter chips
How to Make Fluffernutter Cookies
This recipe is much like any other cookie recipe. Cream together the wet ingredients, then mix in the dry. Fold in the marshmallows, pb chips, and cereal last. Scoop the dough into 2-tablespoon size balls and chill for at least 2 hours prior to baking. Once chilled, the cookie dough can be baked just until the edges and tops are set. Be careful not to overbake the cookies, as you want them to be soft and chewy.
Can I Substitute the Peanut Butter Chips?
If you can’t find peanut butter chips where you live, you may substitute butterscotch chips or regular chocolate chips. Of course, they won’t be fluffernutter cookies any longer, but they’ll still be delicious.
Tips for Making Fluffernutter Cookies
Chill the dough: The recipe is from Christina Tosi of both the restaurant and the cookbook, Milk Bar. That cookbook inspired me to make her Crack Pie, which went on to become one of the top few recipes on my blog for about 5 years. Although she doesn’t call for it, I believe that it is absolutely essential that you chill the dough for at least 2 hours before baking or your cookies will spread to the point of baking into each other. Because of the butter to flour ratio (high), as well as the fact that there’s a high proportion of granulated sugar in the dough (also causes spreading), if you don’t start with chilled dough you’re asking for trouble. Do not crowd the cookies on your baking sheet: I made 8 cookies on a half sheet pan and that was plenty. Any more and they would have baked into each other. Bake on a Silpat: Your cookies will spread less and the cleanup from those gooey marshmallows will be a breeze. Marshmallows: As for the marshmallows themselves, try to not have them baking directly on the Silpat. Marshmallows are sugar and sugar burns easily. Trying to avoid contact with the baking surface is best.
More Peanut Butter Cookie Recipe:
ALL OF MY PEANUT BUTTER COOKIE RECIPES! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Peanut Butter Smores Cookie Pie — A peanut butter and graham cracker cookie underneath gooey marshmallows and melted chocolate!! You don’t need a campfire for these easy and AMAZING smores! Grab a spoon and dig in!!
Peanut Butter Cowboy Cookies — Chewy oats, sweet coconut, crunchy pecans, peanut butter, and plenty of chocolate!! A true ‘kitchen sink’ cookie that stays soft and chewy! Everyone (not just cowboys) loves these cookies!!
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies – 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!
Soft Peanut Butter Pudding Cookies — These chocolate-dipped peanut butter cookies are SOFT AND CHEWY on the inside thanks to the addition of pudding mix in the cookie dough!
Peanut Butter Reese’s Pieces Cookies— These Reese’s Pieces cookies are are LOADED with Reese’s Pieces and oozing, melted chocolate chips. Perfect any time of year!
