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    Stuffed Fluffernutter Cookies

    Published: Feb 17, 2021 · Modified: Apr 8, 2022 by The Cozy Plum · This post may contain affiliate links · 60 Comments

    4.5K shares
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    Jump to Recipe

    These Stuffed Fluffernutter Cookies have a soft peanut butter dough filled with creamy peanut butter and gooey marshmallow. The dough gently cracks open to expose the marshmallow!

    Close up shot of a cookie being pulled apart. The marshmallow creates pulls in between the sides of the cookie.

    These cookies are TO die for. They're just slightly crisp on the edges, and the rest of the cookie is oh so soft. Let's not forget the chewy marshmallow strewn throughout the center, and bits of the peanut butter provide an extra punch of flavor.

    Adam asks me every other day to make them. Adam's brother was in town after a test batch and he ate eight of them in about 12 hours. These cookies are not small, by the way. My sister also demanded the recipe before this publish because she couldn't wait to make them.

    Stuffed Fluffernutter Cookies have rave reviews thus far - you're going to love them!

    What does fluffernutter mean?

    This post contains affiliate links. As an Amazon Affiliate, I earn from qualifying purchases.

    Do you know what a fluffernutter is and did you grow up eating this as a child? If you're lost here, a classic fluffernutter is a sandwich made from squishy white bread, filled with peanut butter and marshmallow fluff. If you had this tub in your cupboard, welcome to the fluffernutter club.

    It is THE best treat - my mom still makes them occasionally for her and my dad. So cute. I can also distinctly remember spreading dabs of peanut butter and fluff on saltine crackers at my grandparents house.

    Peanut butter and marshmallow

    A perfect combination, these cookies are made with creamy peanut butter (Jif, Skippy, Peter Pan, not natural peanut butters) and a whole marshmallow rather than marshmallow fluff. This is simply because a stuffed cookie is easier to assemble around a more stiff ingredient! That's also why the peanut butter gets frozen before going into the cookies. Check the FAQ section below for more information on marshmallows vs marshmallow fluff.

    Overhead shot of an array of baked cookies. The marshmallow peaks out of the center of each cookie.

    Making the cookies

    Start by adding 12 heaping teaspoon dollops of peanut butter onto a parchment lined plate and freeze. Freezing these makes life SO much easier when stuffing the cookies. Use your finger or a butter knife to get the peanut butter out of the teaspoon. If the ¼ cup does not yield the 12 teaspoons, use additional peanut butter to get to 12. It should be very close.

    While the peanut butter is in the freezer, make the cookie dough. Sift or whisk together the flour and baking soda and set aside. Cream together the butter and peanut butter, then add the sugars and beat on medium speed for about two minutes until it becomes lighter and fluffier. This can be done with a stand mixer (paddle attachment) or a hand mixer.

    Add in the egg, salt and vanilla, then scrape down the sides and add the flour. Mix on low until it's just incorporated.

    Assembling and stuffing the cookies

    Line two standard baking sheets with parchment paper and gather 12 marshmallows. Rip a section of 3-4 frozen peanut butter dollops off of the plate - it's best to work in batches so the peanut butter stays as hard as possible while assembling the cookies.

    Remove three even tablespoons (~60g) of dough and press it between the palms of your hands until it's flat and even. Place one dollop of peanut butter in the center, then lay a marshmallow (on its long side) on top.

    • A hand holds a flattened piece of dough with a dollop of peanut butter in the center
    • A hand holds a flattened piece of dough with a dollop of peanut butter and marshmallow in the center

    Work the dough upwards and around the top of the marshmallow until it’s completely sealed. The dough may crack in some places - just gently push it together with your thumbs as best as possible. Place the ball seam side down on the cookie sheet and stud with peanut butter chips (optional).

    • A hand holds the almost covered cookie dough ball - the marshmallow is almost covered.
    • A hand holds one stuffed cookie dough ball, studded with peanut butter chips

    Repeat the process until you have 12 cookies. Evenly space them out between the two cookie sheets, 6 per sheet. Bake one sheet at a time in a preheated 350℉ oven in the middle rack for 9-11 minutes. The edges and tops will look barely brown, so take care not to overcook them!

    Remember, it's just a small amount of dough since it's been flattened out, so it doesn't need much time to fully cook. They will still look sightly puffy, but will flatten out while cooling. The marshmallow should still be gooey - if it has disintegrated, they're likely overcooked.

    Immediately upon removing the cookies from the oven, use the tines of a fork to push together any bulging parts of the cookie into an even circle. Top with flaky salt if you have some! Allow the cookies to cool completely on the pan. Once cool, a spatula may be needed to lift off some sticky marshmallow pieces when transferring to a plate or storage container.

    FAQ

    Can I substitute marshmallow fluff for marshmallows?

    Not in this recipe! This is for a couple of reasons:

    • The cookie dough needs the structure of the marshmallow to completely wrap around. Fluff is too soft to turn this into a stuffed cookie (at least, a non messy stuffed cookie).
    • The marshmallow takes longer to melt which gives the cookie time to cook before "cracking" open to show the gooey marshmallow.

    What is marshmallow fluff made of?

    Marshmallows and marshmallow fluff are almost identical in terms of ingredients. Both of these contain egg whites, sugar syrups, and vanilla. The only notable difference is that marshmallows have gelatin added, which is why they have a firmer texture. There is also a bit of a difference in the mixing process that gives fluff an airier texture than a marshmallow. BUT, same base ingredients.

    Can I use mini marshmallows instead of large marshmallows

    Yes. While it is recommended to use normal-sized marshmallows to make the Stuffed Fluffernutter Cookies, if you only have mini marshmallows available, use 4-5 per cookie.

    Searching for more peanut butter recipes?

    • Chocolate Peanut Butter Tart
    • Peanut Butter Banana Oatmeal Bars
    • Peanut Butter Cookie Dough Bites
    Overhead shot of an array of baked cookies

    Stuffed Fluffernutter Cookies

    Callan Wenner | The Cozy Plum
    These Stuffed Fluffernutter Cookies contain a soft peanut butter dough filled with creamy peanut butter and gooey marshmallow. The dough gently cracks open to expose the marshmallow!
    5 from 30 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Dessert, Snack
    Cuisine American
    Servings 12 cookies
    Calories 335 kcal

    Equipment

    • Stand mixer with paddle attachment, or handheld mixer
    • Two full-sized cookie sheets
    • Parchment paper

    Ingredients
      

    • ½ cup unsalted butter room temperature (113g)
    • 1 cup creamy peanut butter divided (250g), Jif/Skippy/Peter Pan (not natural)
    • ½ cup light brown sugar 100g
    • ⅓ cup granulated sugar 67g
    • 1 large egg room temperature
    • 1 teaspoon vanilla paste or extract
    • ⅛ teaspoon kosher salt
    • 1 teaspoon baking soda
    • 1½ cups all-purpose flour 180g
    • 12 marshmallows standard size
    • Peanut butter chips optional
    • Flaky sea salt optional

    Instructions
     

    • Lay a piece of parchment paper over a standard sized plate. Measure out ¼ cup (~63g) of peanut butter, then use a teaspoon measure to scoop heaping scoops onto the plate. You will need 12 dollops. Use more peanut butter to get to 12, if needed. Place the peanut butter in the freezer while preparing the dough.
    • In a bowl, whisk together the flour and baking soda and set aside.
    • In a stand mixer fitted with the paddle attachment, cream together the butter and ¾ cup peanut butter, then add the brown sugar and granulated sugar and beat on medium speed for 2 minutes.
    • Add the egg, vanilla, and salt and mix to combine, then scrape down the sides. With the mixer on low speed, add the flour and mix until just incorporated.
    • Prepare two full sized cookie sheets with parchment paper and preheat the oven to 350℉.
    • To stuff each cookie, measure out three even tablespoons (~60g) of dough then flatten it out in between your palms. Place one dollop of the frozen peanut butter in the center, then add a marshmallow (on its long side) on top. Work the dough upwards and around the top of the marshmallow until it’s completely sealed. The dough may crack in some places - just gently push it together with your thumbs as best as possible. Place the seam side down on the cookie sheet.
    • Repeat this until there are 12 cookie dough balls. It's best to work in batches of 3 or 4, leaving the extra peanut butter in the freezer. I just rip the amount needed per batch off of the parchment sheet. Arrange the cookies, 6 on each pan, and stud each top with 4-5 peanut butter chips, if desired.
    • Bake one pan at a time for 9-11 minutes on the middle rack until the edges are set and just barely brown on the very bottom edge. You also want the cookie to slightly break open to expose the marshmallow (see notes section). If the Remove from the oven and use a fork to gently push the cookies into nice circles. Then, top with flaky salt, if desired.
    • Let cool completely on the pan before transferring to a serving platter or storage container. You may need to use a spatula to lift off some of the sticky marshmallow pieces.

    Notes

    It can be slightly difficult to tell when these cookies are done. There will be just the slightest tinge of brown around the edges near the bottoms. The cookies should have started to crack open to expose the marshmallow (but not all of them will always crack) and they will still look slightly puffy. This is what you're looking for. If they are still ball-like, continue baking, checking every minute. If the marshmallow has disintegrated, they have been overcooked.
    Store in a sealed container for up to three days.
    To freeze, fully assemble and flash freeze on a cookie sheet for 30 minutes then transfer to a zip top bag. To bake the cookies frozen, bake in a preheated 350℉/177℃ oven for 15 minutes. 

    Nutrition

    Calories: 335kcalCarbohydrates: 36gProtein: 8gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 34mgSodium: 229mgPotassium: 176mgFiber: 2gSugar: 21gVitamin A: 256IUCalcium: 24mgIron: 1mg
    Keyword fluffernutter, marshmallow, peanut butter fluff, stuffed cookie
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Sheri Bock

      May 10, 2022 at 3:03 am

      5 stars
      Absolutely delicious and fun to make with the kids!!

      Reply
      • The Cozy Plum

        May 10, 2022 at 6:07 pm

        Ahh yay!! So glad the kiddos enjoyed making them - thank you:)

        Reply
    2. Pam

      October 18, 2021 at 3:33 am

      5 stars
      I made these today & the family absolutely loves them! I appreciated the precise instructions so much …. all of my questions were answered before I even asked, and they came out perfectly. Thank you for sharing!

      Reply
      • The Cozy Plum

        October 18, 2021 at 5:29 pm

        This is so great to hear! Thanks so much for the note and for the review 🙂

        Reply
    3. Pam

      August 27, 2021 at 1:00 am

      5 stars
      To die for - takes me back to my youth when Mom made us fluffernutter sandwiches. You just have to try these unique cookies

      Reply
    4. Liz

      August 13, 2021 at 11:54 pm

      5 stars
      Okay, well it's very clear why these are all the rage! The combination of gooey marshmallow and creamy peanut butter makes for the dreamiest cookie! I used store brand marshmallows for the first batch of these I made and they got super soft and gooey and made for an epic marshmallow pull, but they didn't flatten - there was just a large mound under the dough. The dough still cracked, but held its shape around the mallow, and the texture was perfect. When I made a second batch, I used some store brand marshmallows and some Kraft brand mini mallows, and the ones with the Kraft mini mallows flattened, so it might just be something in the brand I used that didn't flatten! Regardless they tasted incredible, the texture was perfect, and I gave them as gifts and they were raved about! A perfect cookie!

      Reply
      • The Cozy Plum

        August 15, 2021 at 9:19 pm

        Lizzie, thanks so much for this review! I have been hearing similar stories about certain types of marshmallows - I am hoping to be able to test some brands soon and add to the post about which brands are best! Appreciate this feedback.

        Reply
    5. Nour Kanawati

      June 29, 2021 at 3:51 pm

      Hi! I was wondering can I make these beforehand and freeze them to bake later, or will that mess with the marshmallow melting? Thanks!

      Reply
      • The Cozy Plum

        July 01, 2021 at 7:14 pm

        Hey Nour! You can assemble and then freeze! Bake from frozen at 350F for about 16 minutes 🙂

        Reply
    6. Megan

      June 14, 2021 at 10:43 pm

      5 stars
      Amazing! Tricked my husband into helping me if I doubled the batch and it was WORTH IT.

      Reply
      • The Cozy Plum

        June 16, 2021 at 11:12 pm

        HAHA! This is the best - sounds like a good plan to me 😉

        Reply
    7. Cecilia

      May 14, 2021 at 8:08 pm

      I am very confused, I'm a regular baker, followed this recipe exactly as written, measured in weight, my "dough" was like buttercream. It wasn't a dough, nor was it shapeable as it was cream. I don't know if 180g of flour was wrong or whipped the PB and butter 2 min on medium speed caused too much air in the mix. But I don't know what to do with my bowl of liquidy whipped dough.

      Reply
      • The Cozy Plum

        May 21, 2021 at 8:59 pm

        Hi Cecilia, I'm really sorry to hear this! 180g of flour is correct - and I have made these many times with both cup and gram measurements without issue. The dough should be really soft, pliable, and nice to work with, but definitely not soupy by any means. I haven't heard this come up yet. My first thoughts are: butter overly soft, using an extra large egg vs large egg, or type of peanut butter used.

        Reply
      • Cathy

        October 24, 2021 at 11:32 pm

        same here. I'm going to use my batter and layers to make some kind of brownie instead.

        Reply
    8. Ana

      May 08, 2021 at 3:57 am

      5 stars
      These cookies are so easy to make and has even make me, a no peanut butter in sweets person, eat a peanut butter cookie. Well done!

      Reply
      • The Cozy Plum

        May 09, 2021 at 11:46 pm

        Well this is just the best comment! Thank you for making them, and glad this recipe could convert this time 😉

        Reply
    9. Alexandra Deoni

      April 14, 2021 at 3:20 am

      5 stars
      These are the bomb! So so delicious and so fun to make! I love the idea of trying them smaller. My kids couldn’t finish a while one! I love the peanut butter inside with the marshmallow. Will definitely be making these again! Thank you for this awesome recipe!

      Reply
      • The Cozy Plum

        April 15, 2021 at 5:01 pm

        Thanks so much for this review, Alexandra! A few people have made them smaller with success, so I'd definitely go for it 🙂

        Reply
    10. Britt

      April 05, 2021 at 8:14 pm

      5 stars
      Hands down, my new favorite cookie to make!! And so much easier than anticipated! Love it, love it, LOVE IT!!

      Reply
      • The Cozy Plum

        April 05, 2021 at 9:14 pm

        Thank you, Britt! Thank you for making them and for this awesome review!

        Reply
    11. Megan G.

      April 05, 2021 at 4:27 pm

      5 stars
      The only reason we still have a few in the house 1.5 days after I made them is because we had lots of Easter candies/other treats...but oh my these are DELICIOUS. My husband’s new favorite! The recipe was super easy to follow & calls for simple ingredients that you probably already have on hand! I, however, did not have enough brown sugar & decided to swap in coconut sugar. Still turned out incredible! These will be a new staple in my baking world 🙂

      Reply
      • The Cozy Plum

        April 05, 2021 at 9:13 pm

        Thank you, Megan!! This is awesome, so glad you enjoyed them.

        Reply
    12. Taylor A

      April 05, 2021 at 3:45 pm

      5 stars
      From the look of these cookies, I was really nervous they would require a lot of work or baking experience but that’s not the case! The dough came together pretty quickly and assembly was easier than expected. I had some trouble sealing the dough around the filling for my first round in the oven causing some overflow, but I adjusted my second round to make sure the peanut butter dollop was toward the bottom of the dough ball when I put it on the baking sheet and they came out perfectly! 10/10 delicious recipe that I will be making again!

      Reply
      • The Cozy Plum

        April 05, 2021 at 9:10 pm

        Yay!! Sounds like a success, and glad you were able to troubleshoot on the sealing process. Thanks, Taylor!

        Reply
    13. Jen

      March 24, 2021 at 5:36 pm

      Hi there!

      I’m attempting this recipe now and am confused by some of the weight measurements shown here. It seems as though the weight measurements for the granulated sugar and the flour are half what they should be? Since I prefer to weigh rather than measure, I thought I’d double check with you.

      Thanks!

      Reply
      • The Cozy Plum

        March 26, 2021 at 9:41 pm

        Jen, I'm so glad you noticed this - the sugar in g was incorrect and I just updated to 67g!! The flour, however, is correct. I measure by 120g flour per one cup (I know these amounts can be different for many). I always measure my flours/powders by weight but almost always go by cup for my white & brown sugars - need to stop doing that and go fully weight!

        Reply
    14. Ahlea

      March 20, 2021 at 6:50 pm

      5 stars
      I am mid-bite but couldn't wait to leave a review! Love this recipe and the steps are so easy to follow!

      Reply
      • The Cozy Plum

        March 21, 2021 at 12:29 am

        Haha this is amazing!! Appreciate this - thank you!

        Reply
    15. Ashleigh Scott

      March 08, 2021 at 12:28 am

      5 stars
      These cookies are so delicious I honestly cannot say enough incredible things about them. To be totally honest, I’m not usually a massive fan of peanut butter cookies but these looked so yummy I figured my kids would love them so I gave them a go and man alive they were amazing! The best part is they stayed soft and got even better over the next few days. I’m making these again ASAP. Thanks for a foolproof recipe Callan!! ❤️❤️

      Reply
      • The Cozy Plum

        March 08, 2021 at 11:24 pm

        Thank you Ashleigh!! Totally agree that they keep getting softer and better as the days go on. Thanks for making!

        Reply
    16. Allison

      March 07, 2021 at 6:26 pm

      5 stars
      I've been dying to make these cookies since you first posted the recipe, and oh man they are DELICIOUS! They're easy and fun to make (my toddler helped!), so pretty, and they taste amazing! I saw Aubrey's comment above about making the cookies smaller and I liked that idea, so I tried it and it worked out great. I used 1/2 tsp. scoops of peanut butter, cut the marshmallows in half, and used a 1.5 oz. cookie scoop and got 22 cookies. I also accidentally bought crunchy peanut butter so I used that instead of creamy and it worked just fine. I will definitely be making these cookies again! Thank you for the awesome recipe!

      Reply
      • The Cozy Plum

        March 07, 2021 at 8:29 pm

        Allison! Awesome comments and details here - I'm sure this will help lots of others to make a smaller cookie, and so glad they came out great. Also good news on the crunchy variety! Thanks so much for making these!

        Reply
    17. Lisa

      March 05, 2021 at 5:48 pm

      5 stars
      I.love.these.cookies!
      They taste so good and aren‘t too sweet and the dollop of peanut butter with the marshmallow inside...perfection.
      I couldn’t add any peanut butter chips,because we don’t have them here in Germany. I‘m going to make some myself next time or add chocolate chips. But even without any of them they were amazing. Thank you for this tasty recipe!

      Reply
      • The Cozy Plum

        March 06, 2021 at 7:23 pm

        Lisa, thank you for this awesome review! Seems like many have really enjoyed the addition of chocolate chips, so can't go wrong there 🙂 Very glad you enjoyed them!

        Reply
    18. Barbara

      March 04, 2021 at 1:11 pm

      5 stars
      These cookies are phenomenal! The cookie dough itself is amazing, then adding more peanut butter and marshmallow and they are mind blowing! Recipe is easy to follow and comes together quick. Highly recommend this one! It’s going in my regular rotation. Planning on using them instead of graham crackers for s'mores this weekend!!

      Reply
      • The Cozy Plum

        March 05, 2021 at 12:17 am

        Yay!! Thanks for this review, Barbara. I also love the dough and think it's so nice to work with. Perfect idea on the new s'mores version 😉

        Reply
    19. Bree Hester

      February 28, 2021 at 10:29 pm

      5 stars
      These were incredible! These are so delicious and easy to make but seem really labor intensive. They are not at all!

      Reply
      • The Cozy Plum

        March 03, 2021 at 10:36 pm

        Thanks so much, Bree! Any I've heard this many times now - much more simple than they appear!

        Reply
    20. Aly

      February 28, 2021 at 4:34 pm

      5 stars
      I tried some fluffernutter cookies from the grocery store a few months ago, that left me wanting. They weren't very peanut-y or marshmallow-y despite their appearance. These are everything you could want and hit all the nostalgic notes. We ate them slightly warm with a glass of milk. I might try making smaller ones next time with half a marshmallow or some mini marshmallows. I also wonder how well homemade marshmallows will hold up since they melt faster than store bought ?

      Reply
      • The Cozy Plum

        March 03, 2021 at 10:40 pm

        Thank you Aly!! Glad these hit those nostalgic notes, haha. My sister made smaller ones by halving the marshmallows and she said they turned out great (with less baking time). She mentioned it took way more time to make that many, but you could definitely half this recipe without issues. As far as the homemade marshmallows, my assumption is that they would disintegrate (no additives), but if you try and they work, I would love to know!

        Reply
    21. Susan

      February 26, 2021 at 6:29 pm

      5 stars
      Ah-mazing. These looked like they came straight from the bakery and tasted even better. I used chocolate chips instead of peanut butter chips and they were delicious. I usually leave a baked treat for my mailman and he praised these cookies saying “it was like 3 cookies in one - peanut butter, marshmallow, and chocolate chip.” Definitely adding these to my go-to list.

      Reply
      • The Cozy Plum

        February 28, 2021 at 2:34 pm

        Susan, this is the best review!! Thanks so much, and ver nice about your mailman, haha!

        Reply
    22. Amanda

      February 25, 2021 at 5:18 pm

      5 stars
      These were very good! I substituted earth balance butter, bobs red mill egg replacer, and used 4 Trader Joe’s mini marshmallows per cookie and it worked!

      Reply
      • The Cozy Plum

        February 25, 2021 at 10:10 pm

        Amanda thank you for providing this feedback on the plant based substitutions! So great to know, and very glad you enjoyed them.

        Reply
    23. Courtney

      February 21, 2021 at 10:41 pm

      5 stars
      These are seriously SO delicious! As soon as I saw this post I knew I had to make them, and they turned out every bit as delicious as they look! I followed the recipe and directions as written and they turned out perfect. This will be a new favorite go-to cookie recipe for sure!

      Reply
      • The Cozy Plum

        February 22, 2021 at 9:26 pm

        Thank you Courtney!! Glad they turned out so perfectly for you. Thank you for making them 🙂

        Reply
    24. Cassidy

      February 21, 2021 at 10:10 pm

      5 stars
      These cookies are so amazing and will for sure please that sweet tooth of yours!! 😉 I added chocolate chips instead of pb chips and they were super good too! Thank you for the recipe! Highly recommend these! ???

      Reply
      • The Cozy Plum

        February 22, 2021 at 9:25 pm

        Thanks so much Cassidy! Love the chocolate chip addition 😉

        Reply
    25. Alli P.

      February 21, 2021 at 9:58 pm

      5 stars
      These were hands down one of the best cookies I’ve ever made. The process was very easy and to be completely honest we had most of the ingredients on hand. Super simple to make yet look like a million bucks! My kids devoured them! Will definitely be making again in the near future. Great Recipe, Callan!!

      Reply
      • The Cozy Plum

        February 22, 2021 at 9:25 pm

        Ahh Alli this is the best news! Thanks so much for making them, and glad the family enjoyed 🙂

        Reply
    26. Lisa

      February 21, 2021 at 8:24 pm

      5 stars
      Delightful, nostalgic, and a heck of a lot of fun to make! And eat, of course!

      Reply
      • The Cozy Plum

        February 21, 2021 at 8:42 pm

        Thanks so much for this review, Lisa! Totally agree on the nostalgia!

        Reply
    27. Elizabeth Richwine

      February 20, 2021 at 2:38 pm

      5 stars
      THESE! COOKIES! Where have they been all my life?! Perfectly balanced in texture and flavor, and so fun to make. My family nearly passed out with the marshmallowy goo in the center. Followed the recipe to a tee - but instead of PB chips, we studded with semi-sweet chocolate bits before baking.
      I’ll put this recipe on repeat, for sure. Waaay more than your average cookie experience!

      Reply
      • The Cozy Plum

        February 21, 2021 at 7:58 pm

        THANK YOU, Elizabeth! Any sort of chip that feels right definitely works here. The center is the best part!! Thanks for making 🙂

        Reply
    28. Aubrey

      February 20, 2021 at 12:51 pm

      5 stars
      These cookies were FANTASTIC!! So peanut buttery and the marshmallow added to such a nice salty sweet moment. I made mini versions (cut the marshmallows in half) and it still worked so well! Definitely important to follow the notes about over baking...I disintegrated a few marshmallows (but they still tasted amazing). 10/10!

      Reply
      • The Cozy Plum

        February 21, 2021 at 7:57 pm

        So great you were able to cut them in half and still find success! Also, good tip on the over baking - it's a fine line!

        Reply
    29. Stef

      February 20, 2021 at 11:53 am

      5 stars
      these are amazing! and, if you follow all the instructions they are very easy to make (and I’m no baker!). everyone in the family loved them and I’m sure you will too. way to go, Callan! Another home run recipe.

      Reply
      • The Cozy Plum

        February 21, 2021 at 7:56 pm

        Stef, thanks so much for making these and for your feedback! So glad you all enjoyed them 🙂

        Reply
    30. Genifer Ring

      February 20, 2021 at 3:51 am

      5 stars
      The recipe is perfect as written! My son added some Chocolate chunks to the center for fun, and it was tasty.

      Reply
      • The Cozy Plum

        February 21, 2021 at 7:55 pm

        Ahh I love that you added chocolate chunks to the center! More gooey-ness. Thanks so much for trying these!

        Reply

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    About Callan

    I'm Callan, and welcome to The Cozy Plum! A recipe developer and photographer of all things sweet, savory, and delicious, I help bakers of any level gain the confidence to create bakery-quality treats in their own kitchen! Let's bake!

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