Salted Fluffernutter Cookies
These Salted Fluffernutter Cookies are thick, bakery-style peanut butter cookies stuffed with frozen marshmallow fluff and loaded with crushed Nutter Butter cookies, chopped peanuts, and flaky sea salt. Soft, chewy, gooey, and packed with peanut butter flavor, they’re the ultimate stuffed cookie for fluffernutter lovers.
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Servings: 24 cookies
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- 2 large eggs room temperature
- 2 tablespoons half and half or whole milk
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Mix-Ins
- 1 cup lightly crushed Nutter Butter cookies about 10 cookies, plus more for topping if desired
- 1 cup roasted peanuts slightly chopped
Filling
- Marshmallow fluff portioned into 24- 1 teaspoon balls and frozen solid (I used a silicone mold to freeze the fluff, which made it much easier to work with when stuffing the cookies.)
Finishing
- Flaky sea salt for sprinkling
- Extra crushed Nutter Butter cookies optional
Instructions
Freeze the Marshmallow Fluff
- Spoon marshmallow fluff into 1 teaspoon portions in a silicone mold or onto a parchment-lined baking sheet (this way they will be flat though and make it a little harder to roll the dough around it).
- Freeze until fully solid, at least 2 hours or overnight for best results.
- *Using a silicone mold makes this much easier because you can pop out neat little frozen fluff portions for stuffing the cookies.
Make the Cookie Dough
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and dark brown sugar until light and smooth, about 2–3 minutes.
- Add the eggs, half and half, and vanilla extract. Beat until fully combined and slightly fluffy, scraping down the bowl as needed.
Add the Dry Ingredients
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Do not overmix.
- Fold in the chopped roasted peanuts and lightly crushed Nutter Butter cookies.
Stuff the Cookies
- Scoop about 3 tablespoons of dough per cookie.
- Flatten the dough slightly in your hand.
- Place one frozen marshmallow fluff portion in the center.
- Wrap the dough completely around the fluff, making sure no marshmallow is exposed.
- Pinch the seams tightly closed, then gently roll into a smooth ball.
- If desired, press or roll the tops lightly in extra crushed Nutter Butter cookies.
Chill the Assembled Cookies
- Place the formed cookie dough balls on a parchment-lined baking sheet.
- Freeze for 20 minutes (or put in the fridge for 40 minutes) while the oven preheats.
- If the cookies stay in the freezer longer, add an extra 1–2 minutes to the bake time.
Bake
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Arrange the chilled cookie dough balls a few inches apart on the prepared baking sheets.
- Bake for 11–13 minutes, or until the edges are lightly golden and set and the centers still look soft and slightly underbaked.
- Do not overbake the cookies, they will continue to set as they cool, and that’s what keeps the centers gooey.
Finish
- Immediately sprinkle the warm cookies with flaky sea salt.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring. This helps them set while keeping the centers soft and gooey.
Notes
- I recommend using a silicone mold to freeze the fluff, makes it much easier to work with when stuffing the cookies.