Fluffernutter Cookies, 3 Ingredients!

Phew, what a whirlwind this week has been! I need one of these cookies while I unpack! More about my trip later, we’ve got to talk cookies!

Seriously, wait until you try this recipe. I am literally talking 3 ingredients and about 5 minutes of prep before they are in the oven! Woo Hoo!

I have had this idea in my head for over a week now and had NO idea how they would turn out. Peanut butter and marshmallow are 2 of my favorite ingredients so I had to play around with a cookie! Come to find out they are awesome! My oldest said, Mom these are the best cookies in the whole world! Ok I wouldn’t go that far, but for as easy as they are…yes they are super yummy!

Grab a tall glass of milk and treat the family to these way too easy and oh so fun cookie gems! Hope you all enjoy 🙂

Yes, you heard me right….3 ingredients! Peanut Butter, marshmallow cream and a Large Egg 🙂

Mix, mix, mix

Ready to bake!

Bake 12-15 minutes


Fluffernutter Cookies

1 Cup creamy peanut butter

1 large egg

1 cup marshmallow cream

1. Preheat oven to 350 degrees F. In a large bowl mix the peanut butter and egg until well combined with a spoon. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack. Definitely grab some milk with these bad boys and Enjoy!!

about 18 cookies

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Have a great rest of your week and weekend! Stay tuned for pictures of my trip and as always new recipes!!

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136 Responses
  1. Babs

    I made these cookies and they are delicious……….but they do not look anything like your pictures. Mine are very flat & thin. I was disappointed that they were not like your picture. I made two batches and they both turned out thin and flat but tasted delicious! Any idea on what I did wrong?

  2. Jeanne Martini

    I think the reason some bakers had a problem was because of the I cookie scoop…the density infusing the cookie scoop keeps them from spreading..My first batch looked like pancakes, as I do noon a cookies coop, but the second batch,I “mounded” the scoops and they came out perfectly..and we’re delicious!
    However, a cookie scoop is now Number One on my next shopping trip!

  3. Rosanne

    I sure would like to put in some chocolate. How would they turn out if you put a cup of chocolate chips in batter?

  4. Christine

    Such a disappointing recipe! Thought they sounded delicious, however this is the worst tasting cookie I’ve ever had! The “dough” spread like wildfire and the cookies were brittle, stuck to the parchment paper and were basically inedible. Waste of good ingredients!

  5. Jae

    We didn’t have marshmallow flush this time I made them, so I just melted down some mini marshmallows and added a bit of milk to create a cream texture, and they tasted just as good!

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