Marshmallow buttercream sandwiched between chewy peanut butter cookies. Fluffernutter cookie sandwiches are rich and delicious!
You might also like our Fluffernutter Rice Krispies treats, peanut butter cup sheet cake, or bakery-style peanut butter cookies!
Watch our step by step video!
Fluffernutter Cookie Sandwiches
If you’re here you already know what fluffernutter is. It’s the classic combo of marshmallow fluff (marshmallow creme), that comes in a jar, and peanut butter on bread to make a fluffernutter sandwich. My fluffernutter cookies take everything up a notch. Two peanut butter cookies with marshmallow buttercream in between. They stay soft for DAYS and are fun to make.
The Best Peanut Butter Cookies
I love peanut butter cookies, but many peanut butter cookies dry out quickly and get crumbly. NOT THESE! My bakery-style cookies are chewy and stay chewy. The consistency reminds me of Otis Spunkmeyer peanut butter cookies, but these taste so much better because they are homemade and made with basic ingredients. They are the perfect base for these cookie sandwiches.
The marshmallow buttercream is the same recipe used in my Hostess cupcakes and my Hostess cupcake COOKIES. It whips up beautifully and tastes amazing. It's made with butter, powdered sugar, vanilla, milk, and marshmallow creme!
Fluffernutter Cookie Sandwich Ingredients
Scroll to the end of the post for a printable recipe card.
Peanut Butter Cookies
- Butter: I always bake with salted butter, but you can use unsalted butter if you’d like.
- Sugar: I use a combination of brown sugar and granulated white sugar (mostly brown sugar for moisture and chewiness).
- Peanut Butter: You can use creamy or crunchy peanut butter. I use creamy. I haven’t tried making these with natural peanut butter, but I'd imagine they’d be delicious with natural peanut butter as well.
- Egg: For richness and flavor.
- Milk: You can use any kind of milk.
- Vanilla: Have you tried making your own vanilla extract? It’s easy!
- Baking soda and salt: for texture and leavening.
- Flour: all-purpose flour works great.
Marshmallow Buttercream
- Butter: unsalted or salted
- Powdered sugar: confectioners' sugar
- Milk: just a splash.
- Vanilla
- Marshmallow creme: ½ of a 7 oz. jar
How To Make Fluffernutter Cookies
Preheat the oven to 350 degrees and line baking sheets with parchment paper.
Note: I always bake on light-colored baking sheets (light metal). If you use dark metal you’ll need to adjust the cooking time.
Cream butter and sugars together until smooth. Beat in peanut butter, egg, milk, and vanilla and mix until smooth and creamy. I use the paddle attachment on my stand mixer, but an electric hand mixer works well too.
Add flour mixture and mix just until dough forms. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is mixed.
Scoop dough using a 2 Tablespoon cookie scoop onto the baking sheets (I bake 6 cookies per cookie sheet).
Dip a fork in water, let the excess water drip off, then use the fork to add a criss-cross pattern on each cookie.
Bake cookies for 10-11 minutes. The edges of each cookie will be light brown.
If the cookies aren’t perfectly round you can fix that by taking the back of a spoon or a spatula and shaping the hot cookie. You can also use a large cookie cutter and run it around the edge of the cookie. I don't always take the time to do this when baking regular cookies, but the cookies need to be the same size when making cookie sandwiches.
Allow cookies to cool completely on the baking sheet.
Beat butter, powdered sugar, vanilla, and milk with an electric mixer. Stir marshmallow creme into the frosting.
Fill a piping bag with the frosting. Cut the tip of the bag off.
Pipe frosting onto half of the peanut butter cookies.
Note: you can also spread frosting onto each cookie using a butterknife or small spatula.
Place remaining cookies on top to create cookie sandwiches.
This recipe makes 15 cookie sandwiches.
Store cookies in an airtight container for up to 5 days. Cookies can be stored at room temperature or chilled.
Fluffernutter Cookie Sandwiches Recipe
Fluffernutter Cookie Sandwiches
Ingredients
Peanut Butter Cookies
- ½ cup butter (1 stick, room temperature)
- 1 ¼ cups light brown sugar
- ¼ cup white sugar
- ¾ cup peanut butter
- 1 large egg
- ¼ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt kosher
- ¾ teaspoon baking soda
- 2 cups flour
Marshmallow Buttercream
- ½ cup butter softened
- 2 ¼ cups powdered sugar
- ½ teaspoon vanilla extract
- 2-3 teaspoons milk
- 3.5 ounces marshmallow creme (about ½ of a jar)
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Combine brown sugar, white sugar, and butter in a large bowl. Beat until creamy. Add peanut butter, milk, egg, and vanilla. Mix until well blended.
- Add baking soda, salt, and flour to the creamed mixture at low speed.
- Use a 2 Tbsp. sized cookie scoop to scoop cookie dough onto the baking sheet. Flatten slightly in a crisscross pattern with a fork (if the dough sticks to the fork you can dip the fork in water first).
- Bake one baking sheet at a time for 10-11 minutes or until set and just beginning to brown. While cookies are still hot, shape the edges using a round cookie cutter or spatula so that they are uniform in size.
- Cool completely on baking sheets.
- Beat butter, powdered sugar, milk, and vanilla together until fluffy. Stir in marshmallow creme.
- Pipe or spread frosting onto half of the cookies.Place the remaining cookies on top of the frosted cookies to create cookie sandwiches.
Brandy says
Hi everyone! Brandy here, I hope you love these cookie sandwiches as much as I do. They stay soft FOR DAYS. Just as good on day two, maybe even better, than day 1.