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. Tess

    Just wondering…I want to merge this recipe with a Christmas Mouse cookie recipe so they look like little mice. If I mix all the ingred. very thoroughly so there’s no swirl effect, will the cookie still turn out and bake properly. I’m trying to get a uniform color, no swirl but keep the flavor. What do you think?

  2. Ashlea

    While looking for 3 ingredient cookies, I came across this one… Looks delicious. I am in the process of making them right now. The first batch is out of the oven and look nice and fluffy! My oven made them a little browner than yours turned out, but they look delicious! I put the second batch in on the lower rack, hopefully this doesn’t make them melt or burn!

  3. Amber

    My first batch burnt after less than 10 min! Second batch is completely raw inside..didn’t work for me.

  4. Arielle

    do you think I could sub peanut butter for soy nut butter? I teach a baking class at a nut free school.

  5. Red

    I just made these. I used a heaping tablespoon to drop them onto a dark cookie sheet with parchment paper as I don’t have a cookie scoop. It def made the cookies bigger than they probably should have been. They did spread out and go flat. The first batch I left in for 12 min. They looked done so I took them out and left them to cool. They weren’t done and completely fell apart when I tried taking them off the tray. I left the second batch in the oven for 16 min. and they came out better, but we’re still breaking apart a bit. The third batch was in the fridge while I was making the first 2 batches. I left these in for 16 min as well because it smelled like they were starting to burn. These also turned out flat and some of them crumbled slightly. All 3 batches had an “uncooked” taste and appearance so it was difficult to tell if they were done. They did taste good, but I consider this an epic fail. Total bummer!

  6. Allyson

    Can you substitute the peanut butter with Trader Joe’s Cookie butter? I know that the consistency is a bit stiffer but didn’t know if that was an option for people with nut allergies.

  7. Gwen

    Hi! I just wanted to let you know that I’m featuring this amazing recipe in my post 102 Gluten Free Cookie Recipies. I’m also pinning it to my Gluten Free Cookie Madness Board. ๐Ÿ™‚

    You are more than welcome to share this amazing resource with your readers or link to this post if you’d like! Thanks so much for the inspiration! Here’s the url: 102 Gluten Free Cookie Recipies

  8. Laura

    These tasted great! But never puffed up like your beautiful pictures…next time I think I might add a little baking powder. Maybe it some of that high altitude business.

  9. sarah

    Mine flattened and tasted burnt even though they weren’t. I even put them in the fridge for an hour before baking to prevent flattening. ๐Ÿ™ So I ate spoonfuls of Fluff instead. Lol

  10. Katy Muir

    Hi, l made the flutternutter cookies and have a question. What type of PB did you use. The batter tasted great, but my cookies spread out so far they were touching each other in the pan. Very flat cookie. I’m thinking it might be the PB?
    Thanks!

  11. Sam

    Made these cookies today…came out flat and crumbled when I tried to eat them. I measured everything out fine and used the right sheet pan. There’s so much peanut butter it’s almost inedible…thought these would be good for christmas, but I’m disappointed. ๐Ÿ™ Maybe I did something wrong.

  12. Will try again soon!

    Sigh
    As soon as I saw the recipe, I put the ingelredients together and *tried* to make them. Problem is, I split the amount of pb and fluff, but I forgot to split the egg. This resulted in weird cakey rubbery “cookies”.

    But will try again! Lol.

  13. Marie

    Hi there really want to make these ordered the reese’s peanut and fluff, very excited i live in the UK very difficult to get these ingredients. My fav food EVER is reese’s peanut butter cups mmmmmmmmmmmm

    But if someone could please tell me how much 1 cup is in grams or ounces PLEASE!!! lol desperate to make them.

    Thanks Marie ๐Ÿ™‚ x

  14. Jordan

    Do you think this would work with Nutella instead of PB? or half Nutella, half peanut butter?

    The possibilities are endless…

    1. Will try again soon!

      It’s just my opinion, but isn’t nutella more oily than peanut butter? Also, i thought nutella melted in the oven. I did think about this, but ended up using peanut butter, so it would be cool to try it out

  15. Amber | Bluebonnets & Brownies

    Talk about an easy cookie! Gotta pick up some Marshmallow Creme – and then think about how they might be with Biscoff Spread instead of Peanut Butter.

  16. Honey What's Cooking

    looks so delicious and yummy.
    i have to check the fat and calories on marshmallow cream.

  17. Baking N Books

    These look awesome! I don’t have fluff though and never seen it in my stores…is there an alternative?

  18. Meredith

    These are great ๐Ÿ™‚ Mine also spread out quite a bit, but I figured they would since I just used a plain ol’ non-stick baking sheet with no SilMat or parchment paper. I’ll probably add some chocolate chips next time too sweeten them up, but I’m definitely keeping this recipe in my arsenal ๐Ÿ™‚

  19. Brooke

    Jenny, I just made these using the same baking equipment as you, but mine also turned out spreading quite a bit. Do you think it could be caused by overmixing (Mine aren’t as marbled as yours) or maybe the egg ratio (too much or too little)? I’m just curious. I’m sure my kids will still eat them! ๐Ÿ˜‰

  20. Jane

    Wait a second…three ingredients? How is that possible? I think this is a great recipe for teaching smaller children how to cook. You can be very simple and still provide an amazing product. Thanks for sharing!

  21. christine

    okay mine came out flat too! i think i need to decrease the marsh to the pb ratio. I did add mini chocolate chips. YUM!

  22. Megan

    Aw man, I tried these tonight, and…total failure. It was probably user error (I’m new to this whole…cooking/baking thing) but my cookies turned out flat and burny. I also tried to mix in Nutella, because hey, -chocolate-.

    I bet they turn out just fine if you don’t leave them in the oven too long (derp), but mine were totally messed up. Maybe I’ll try again some other time.

    In the meantime, I’ll get my sweets fix by having some of my frozen yogurt.

  23. beth h

    i made these..they were so good..but i HAD to have some chocolate in them..so i chopped up some reeses stix..omgosh..heavenly!! <3 thank you for the recipe!

  24. brittany

    i threw in a few chocolate chips for fun. my kids that i nanny for LOVED them. thank you for sharing your treats with us

  25. Margo

    I have not heard of fluffernutters since leaving New England! I was introduced to them as a sandwich (also 3 ingredients)while living there, but I had never thought of making a cookie out of the combination. They look so easy – easy cookies are good!

  26. diana

    i made these tonight and they burned on the bottom and didn’t fully cook. what the heck did i do wrong?? i put them on parchment paper… epic fail and with only 3 ingredients c:

  27. Chelsea

    I need you to know— YOU SAVED ME WITH THESE COOKIES!
    My son is on the GFCF diet (no gluten & no casein=milk) These have none of that in them, and they are actually YUMMY!!!!! This is the first cookie I have made that tasted like a treat and wasn’t grainy (that’s what the Gluten Free box mixes taste like, grainy…
    THANK YOU SO MUCH FOR THESE! And of course, if you know more amazing GFCF recipes… share! (not that you knew that these were GFCF, but they rock! Again, thank you!)

  28. ~ calista ~

    I made these tonight for my son’s kindergarten teacher as a thank you/last day of school gift. They are delicious!!! Thanks for posting :-}

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