What’s a fluffernutter? If you have to ask, you have major eating to do to make up for lost time.
Fluffer is marshmallows. Nutter is peanut butter. Two of my favorite ingredients in one cookie.
And they’re some of the best cookies I’ve ever made.
For the cookies, I used my recipe for Reese’s Pieces Soft Peanut Butter Cookies. It’s been very popular with readers and the cookies are supremely soft, squishy, tender, and moist, with just a tiny amount of chewiness.
Reese’s Pieces and chocolate chips are abundantly studded throughout the very peanut buttery dough.
No need to wonder if these are peanut butter cookies after tasting the peanut butter intensity. Some peanut butter cookies recipes are so blah and lackluster, but not these.
The chocolate chips melt, and get gooey, while the Reese’s Pieces add crunchy texture. I love biting into their candy-coated shells amidst the soft, buttery dough.
After the cookies have baked for about 6 minutes, pull them out of the oven, top with half of a large marshmallow, and bake for another couple minutes. Just long enough to soften the marshmallows so they start to melt and a bit. Don’t let them turn into puddles of goo or develop color.
I love marshmallows and have never met a Rice Krispie Treat, Marshmallow Cookie Bar, or Smores Cookie that I didn’t love. They make an already really good cookie even better.
After the cookies cool a bit, top them with peanut butter buttercream frosting. It’s the literal icing on the cake.
Or on the cookie.
It’s creamy, fluffy, peanut buttery, and buttery, with just the right balance of salty-and-sweet. I want to put it on everything. Even broccoli.
The cookies are a peanut butter lover’s dream: Peanut butter in the dough, in the Reese’s Pieces, and in the buttercream.
And when mixed with chocolate chips and marshmallows, the range of flavors makes them irresistible.
The texture is something from my dreams. The cookie dough is supremely soft, the Reese’s Pieces add crunch, the chocolate chips are melty and soft, and the marshmallows are like biting into clouds.
Clouds that are topped with frosting from the heavens. It’s light, soft, fluffy, and lends even more squishiness.
As I was stacking the cookies and the frosting and marshmallows were squishing down, all I could think was, Don’t Squeeze the Charmin.
I finished them off with a pinch of chocolate sprinkles.
As if they needed anything else going on, but why not.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream
Ingredients
Cookies
- 1 large egg
- 1 cup light brown sugar, packed
- ¾ cup creamy peanut butter, do not use homemade or natural peanut butter; use Jif, Skippy, or similar
- ½ cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup Reese’s Pieces
- 1 cup semi-sweet chocolate chips
- about 12 to 15 large marshmallows, each sliced in half
Peanut Butter Buttercream Frosting
- 4 tablespoons unsalted butter, softened (half of one stick)
- about 1/3 cup creamy peanut butter
- ¾ teaspoon vanilla extract
- about 1 cup confectioners’ sugar
- pinch salt, optional and to taste
- splash of cream or milk, only if necessary to achieve desired consistency
- chocolate sprinkles, optional for garnishing
Instructions
- For the Cookies – To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
- Add the Reese’s Pieces, chocolate chips, and mix until just incorporated.
- Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 27). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 6 1/2 minutes. Cookies will be at the extremely under-done point.
- Remove tray from oven, and place a marshmallow halve on top of each cookie, pressing it down lightly into the cookie. Don’t press too hard and flatten the cookie.
- Return baking tray to oven and bake for about 2 more minutes, until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center (hard to tell with the marshmallows covering the centers, I realize). Do not overbake because cookies will firm up as they cool. Allow cookies to cool on the baking sheet while you make the frosting.
- For the Peanut Butter Buttercream Frosting – To a medium mixing bowl, combine the butter, peanut butter, vanilla, and whisk to combine or beat with an electric mixer until smooth.
- Slowly add the sugar, optional salt, and mix until smooth. Based on desired consistency of frosting, add the sugar slowly, and if you’ve added too much and the frosting gets too thick, add a splash of cream or milk to thin it.
- Add a generous dollop (2+ tablespoons) to each cookie, and smooth it, as desired, with a knife or spatula.
- Optionally garnish with sprinkles.
- Cookies will keep airtight at room temperature for a few days or in the refrigerator for up to 1 week. I’m okay with leaving buttercream at room temperature for a couple days; if you aren’t, refrigerate the cookies, knowing they won’t have the gooey factor. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
Reese’s Pieces Soft Peanut Butter Cookies
Peanut Butter Chocolate Chunk Cookies – One of the most popular recipes on my site, ever
No-Bake Peanut Butter Marshmallow Cereal Bars
Peanut Butter Cocoa Krispies Smores Bars – (almost no-bake)
Peanut Chewy Payday Bars (almost no-bake)
Marshmallow Peanut Butter Double Chocolate Pillowtop Bars (GF with Vegan options)
Marshmallow Caramel Oreo Cookie S’Mores Bars
Browned Butter Rice Krispies Treats – The best RKTs I have ever had. Double the butter and it’s browned, for great flavor and soft, buttery, chewy bars
Homemade Cinnamon Sugar Graham Crackers Smores – I love using big, fluffy marshmallows in them
Peanut Butter Comfort – My cookbook featuring over 100 Peanut Butter Recipes
Thanks for the entries in the: Chinet Bakeware Giveaway, $250 Philips Airfryer Giveaway, 3-Piece Baking Set, and Gluten-Free Dough Giveaway
Fluffernutter fan? What’s your favorite peanut butter cookie?
These are awesome! Cookies with fluffernutter and frosting! What’s not to love here. I’m sensing a serious sugar high after having a few of these bad boys.
:)
YUM! To tell you the truth, I have never had an actual fluffernutter sandwich but have had fluffernutter baked goods. I can tell I will easily love these!
you can make up for lost time then!
Dang it Averie!! I’ve been dreaming of fluffernutters, and then I come across THIS. Now I won’t be able to stop until I actually make them!!
You never cease to amaze me, Averie! Can’t wait to try these beauties!
Now that is what I call a cookie!!
GIRRRRRL.
You took ooey gooey wonderousness cookies and then put buttercream atop. FORREALSIES??!
I die.
Wish I could have shared a few with you!
These would be a perfect afternoon pick me up snack. So incredible!
They definitely will pick-you-up :)
I love these overloaded cookies Averie! So much peanut butter! And the marshmallow on top reminds me of a few s’more cookies I’ve made. I love melting marshmallows on top of cookies, esp peanut butter cookies! Fluffernutters remind me of my sister. They were her favorite sandwich! My mom would make me PBJ and Sarah would get fluffernutters. At times, I’d steal a bite or two of hers because I loved them too. These cookies look so moist and soft!
I do love simplistic cookies, just a really solid dough that’s soft and flavorful but if I am going the trash-up route, these are the ones I want. I loved every.single.thing about them and they were dangerous to have around :) That’s a sweet story about your sister. I love family history and stories like that! And I remember some of your smores cookies now that you mention it! You went thru a cookie phase last fall/winter and were cranking them out faster than Betty Crocker :)
Are these even real life!!! they look to good to be true!
LOL and they were too good to be true. We loved these things!
Wow, what a cookie! These look incredible, delicious, decadent! Pinning.
thanks for pinning!
You truly are the peanut butter queen! And these are such an epic combination.
Thanks girl! I just read your fruit salad in stealth. I wish I ate more fruit salad and less cookies :)
Oy!!! I want me some of these right now…
These are downright crazy. lady, you have a penchant for chunky decadent cookies. I’ve never been a cookie person but every SINGLE one of those cookies you churn out make me crave for some. Well played.
I’m glad I’ve turned you into a (maybe) cookie person!
You had me at ” fluffernutter”! Thanks for the great recipe and the humor, you made my day!
Glad you enjoyed both the recipe and my humor :)
Wow girl! These look ultra decedent and you don’t have to ask me what fluff is because I totally know what it is :) I use to make a peanut butter and fluff sandwich everyday for school and survived off of peanut butter and fluff on crackers in college. I’m lucky that I had a high metabolism, because I ate tons of that stuff.
I love all the combinations in these cookies. You’ve got the crunch, the melty chocolate from the chips and the creaminess from the fluff. Intense and yes, these will be made at some point this fall. I just need to get the kiddies back to school so I can cook again, and that isn’t until the 9th. Can you believe it? xoxo, Jackie
Mine doesn’t got back til the 9th either! Or sometime that week. I have to double-check. It’s a WAYS off yet. But on some blogs I read, kids are in school starting Monday! Well before Labor Day. In MN, it was always the day after labor day as the 1st day back, no matter what.
And yes, there’s something for everyone in these. So many elements/textures.
And I lived off PB, Triscuits, and liquor in college & my early 20s :) We would have been a great pair with your Fluff crackers. I had my PB Triscuits daily!
Oh, Averie, these look WONDERFUL! Your description was making my mouth water! Nothing beats peanut butter and marshmallow… <3