Today’s recipe is a perfect treat for peanut butter lovers, this Easy Fluffernutter Peanut Butter Cookie Recipe is full of peanut butter, marshmallow and crunchy waffle cone! It’s a spin on the classic fluffernutter combination with crunchy twist! Waffle cones in cookies might be my new favorite thing!
Why You’ll Love…
These cookies are a delicious spin on classic peanut butter cookies! Everything you love about chewy peanut butter cookies with a little marshmallow fluff on top with crunchy waffle cones! It’s an easy recipe to make but has the best flavor and texture! From the chewy cookie, to the gooey marshmallow and the crunchy waffle cone!
What is “Fluffernutter”?
Fluffernutter is a combination of peanut butter and marshmallow! Typically it’s marshmallow spread! Hence the “fluff” part of the name!
Maybe it’s just me (although I don’t think it is), but one of my favorite treats as kid was making fluffernutter sandwiches, except I didn’t typically have marshmallow fluff in my pantry, but we always had large marshmallows! So I would generously smear peanut butter on two slices of white bread, cut the marshmallows in half, squish them into the peanut butter before closing up my sandwich and devouring it! It was the perfect little treat! These cookies have all the same flavors but with a little crunch!
When I was brainstorming the idea of these cookies, I wanted it to be the combination of the nutterbutter cookies (You know those crunchy cookies that have the peanut shape??), and a fluffer nutter sandwich! You can leave out the waffle cone if you would like, but I do love the crunch that it adds! If you don’t like the waffle cone, you can add in chopped peanuts!
If you love peanut butter just as much as I do, I have quite a few recipes you might want to check out! I have them all linked here!
Peanut Butter Substitutions
I prefer to use creamy peanut butter when I’m making cookies! I think it helps everything mix together easier! If you like the crunch of crunchy peanut butter, I recommend adding in crushed peanuts later in the recipe!
If you’re using natural peanut butter, there tends to be a bit more oil in natural peanut butters, so you might have to add a bit more flour to get the dough to the right consistency!
As always, feel free to use your favorite nut butter alternative if you have an allergy!
Equipment Needed:
Large Baking Sheet – These cookies don’t spread too much, so you can bake more cookies at once!
Cookie Scoop – I like to use a medium cookie scoop for getting the same shape cookies every time!
Parchment Paper – This helps prevent any cookies from sticking!
Hand Mixer – This helps mix everything together! You can use a hand mixer or a stand mixer with the paddle attachment!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. Add peanut butter, butter, sugar, and brown sugar to a medium bowl and mix together. Then add vanilla and egg.
Step 2. Add dry ingredients to the wet ingredients. Mix everything together before adding in crushed waffle cone pieces!
Step 3: Scoop a cookie dough ball into your hand and roll the mixture together before placing on a prepared baking sheet. Then gently flatten before adding a scoop of marshmallow fluff and waffle cone pieces.
Step 4. Bake in a preheated oven for about 15 minutes until their golden brown and just set!
Storage Instructions:
Store in an airtight container for about 3-4 days! If you are going to freeze these cookies, I recommend freezing the cookie dough balls without any marshmallow fluff or waffle cone! Then when you’re ready to eat them, let the thaw at room temperature for about 30 minutes, before adding the marshmallow fluff top the top and baking!
Helpful Tips and Tricks
- If you want to use something other than marshmallow fluff, you can substitute it for mini marshmallows or even large marshmallows! I recommend putting the marshmallows on about 10 minutes into baking so they don’t burn in the oven!
- Because peanut butter cookies hold their shape really well, I recommend gently flattening them into a good shape before adding the marshmallow fluff! I tested this recipe by just scooping the cookie dough right on the cookie sheet and they ended up being little mound of peanut butter cookie dough! Not as cute as the classic cookie shape we all love!
- If you feel like you’re having a hard time with your cookie dough being too crumbly, I have a whole blog post on the right way to measure flour!
I hope you love this Fluffernutter Peanut Butter Cookie recipe! It’s really so easy to make and I love the combination of the marshmallow and peanut butter! It’s the perfect cookie for those who crave that classic fluffernutter sandwich!
Cheers!
-Holly Michelle
Easy Fluffernutter Peanut Butter Cookie Recipe
Equipment
- Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
- 1 ½ cups Flour
- 1 teaspoon Baking Powder
- 1 stick Butter room temperature
- ½ cup Peanut Butter
- ½ cup Sugar
- ½ cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1/2 cup Marshmallow Fluff
- 1/2 cup Waffle Cone crushed
Instructions
- Preheat the oven to 350 degrees.
- In a plastic bag, add in 2 or 3 waffle cones.. Using a rolling pip or other heavy object, gently crush the cones to get different sized chunks. Set aside.1/2 cup Waffle Cone
- Cream together butter and peanut butter.1 stick Butter, ½ cup Peanut Butter
- Then, add in brown sugar and sugar.½ cup Sugar, ½ cup Brown Sugar packed
- After the sugar has been fully incorporated, add in the egg and vanilla extract.1 Egg, 1 teaspoon Vanilla Extract
- Then add in flour and baking powder.1 ½ cups Flour, 1 teaspoon Baking Powder
- Once the mixture is almost mixed together, add in crushed waffle cones.
- Using a medium cookie scoop, scoop out the dough onto a parchment lined baking sheet. Flatten gently and swirl a spoonful of marshmallow fluff on the top.1/2 cup Marshmallow Fluff
- Bake for about 15 minutes when the edges are golden brown.
- Let cool and enjoy!
