Go Back
+ servings
a fluffernutter cookie broken in half on parchment paper.
Print Recipe
5 stars (11 ratings)

Fluffernutter Cookies

These vegan Fluffernutter Cookies are peanut butter cookies filled with mini marshmallows. They’re soft, gooey, and deliciously sweet!
Prep Time15 minutes
Cook Time11 minutes
Total Time26 minutes
Course: Dessert
Cuisine: American
Servings: 22 cookies
Calories: 150kcal
Author: Nora Taylor

Ingredients

  • 1/2 cup butter, softened to room temperature I used Miyoko's plant based butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup creamy peanut butter
  • 3 tablespoons JUST Egg or 1 flax egg (1 tbs ground flax + 2.5 tbs water)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour or gluten free flour mix
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mini marshmallows I used vegan Dandie's brand

Instructions

  • Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats.
  • In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened butter, sugars and peanut butter for 1-2 minutes until creamy.
  • Add the JUST Egg or 1 flax egg and vanilla and mix to combine.
  • Stop the mixer and add the flour, then sprinkle the baking soda and salt on top of the flour. Turn the mixer on low speed and mix until just combined. Scrape the bottom and sides of the bowl as needed.
  • Mix the mini marshmallows into the dough. You may need to use your hands to really incorporate them.
  • Scoop 2 tablespoons of cookie dough and quickly shape into balls with your hands. Place on the prepared baking sheets a few inches apart.
  • Bake one tray at a time in the center rack of the oven for 11-12 minutes, until the edges are starting to brown. They will still appear very soft but firm up as they cool.
  • Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. Enjoy!

Notes

  1. The cookies will keep for up to 5 days in an airtight container at room temperature. They also can be frozen.

Nutrition

Serving: 1of 22 cookies | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 164mg | Potassium: 53mg | Fiber: 1g | Sugar: 12g | Vitamin C: 0.002mg | Calcium: 9mg | Iron: 1mg