FlutterNutter Marshmallow Cookies

These Peanut Butter Marshmallow cookies are a delicious combination of soft, gooey marshmallow creme immersed into America’s Favorite, the peanut butter cookie.

If you love marshmallows and peanut butter cookies, this Flutternutter cookie is a scrumptious combination of flavors and textures your family will love.

A favorite with both children and adults, these cookies are a great choice for parties, bake sales, and other special events. Anyone with a sweet tooth is pretty much guaranteed to love these marshmallow peanut butter cookies.

FlutterNutter History:

Flutternutters began way back in the early 20th century. Originally… as a sandwich. Yep, you read that right. After Marshmallow creme was invented, Emma Curtis (one of marshmallow fluffs inventors) made a patriotic sandwich with it during World War 1. She called it the liberty sandwich. It’s a simple concoction of peanut butter (which was a popular food by then) and marshmallow creme on bread.

Emma later renamed it the flutternutter sandwich and it became a marketing tool for her marshmallow fluff. The recipe was printed on the marshmallow fluff label for all to see.

A similar concept was used marketing Puppy Chow Snack food.

However, the Fluffernutter sandwich didn’t really take off in Americas kitchens until the 1960s, when both peanut butter and marshmallow creme were widely available and marketed as family-friendly foods.

The makers of Marshmallow Fluff promoted the sandwich as a tasty and easy-to-make snack for kids. The campaign featured radio jingles and TV commercials, and helped to popularize the Fluffernutter sandwich across the US.

Today, the Fluffernutter sandwich remains a popular snack in many parts of the US, particularly in the Northeastern region where Marshmallow Fluff is most commonly found. Marshmallow creme is the west coast version. Cooks all over the USA have created a number of variations and spin-offs of flutternutters, including Fluffernutter cookie, cupcakes, and even cocktails.

Marshmallow Cookie Recipe Origins:

The origins of the marshmallow cookie recipe can also be traced back to the early 20th century.

The original marshmallow cookie recipe, Mallomars, was created by the Nabisco company. They were first introduced in 1913. Mallomars are made by placing a marshmallow on top of a graham cracker and then covering the entire thing in chocolate. I remember eating these as a child. They quickly became a popular treat, and many other companies began creating their own versions of the marshmallow cookie.

There are many ways to make marshmallow cookies. And many versions of marshmallow cookies are out there. Some other popular versions of marshmallow cookies are double chocolate marshmallow cookies, chocolate chip and marshmallow cookies (Like our S’mores cookies with mini marshmallows), or marshmallow fudge cookies.

Over time, home recipes for marshmallow cookies evolved and many variations were created.

How to Make Our Marshmallow Cookies:

Like most of the other marshmallow cookies, These marshmallow embedded peanut butter cookies, are a pretty simple hack on a basic cookie recipe. Our Peanut butter cookie recipe, in this case.

When you read the recipe you’ll see what your doing is making the peanut butter cookie dough, chilling it, and then filling the dough with marshmallow creme. Yum! It makes a delicious cookie.

These are Large cookies. The recipe made only 12 large flat cookies. They sort of look like disks and stack very well. But if you want them for a large crowd be sure to double or even triple the recipe.

One cookie is pretty much worth two regular sized cookies. And you won’t need more than one. They are satisfying and filling.

The Peanut Butter:

The peanut butter you chose is actually important. Use a regular peanut butter like your normal commercial Jiff or Skippy brand peanut butters (either creamy or crunchy as you like) when making any peanut butter cookie, including this one.

Commercial Peanut Butter is Best For Cookies

Using a commercial peanut butter in the recipe yields better peanut butter cookies. Both the texture and flavor of the cookie are best when regular peanut butter is used, rather than a natural style.

Natural peanut butter often contains only ground peanuts and maybe a small amount of salt. Commercial peanut butters usually include sugar, oil, and stabilizers. These extra ingredients in commercial peanut butter create a better texture and flavor in peanut butter cookies.

To make peanut butter cookies with natural peanut butter, you need a recipe that’s specifically designed for it. These recipes add extra ingredients like sugar, oil, or even eggs to help improve the texture and flavor of the cookies.

When natural peanut butter is used in regular peanut butter cookie recipes like this one, the cookies may turn out dry, crumbly and less flavorful.

The Marshmallow:

We used marshmallow creme to fill our peanut butter cookie dough. Thats why our cookies are flat. The marshmallow creme is looser than marshmallows and bakes down more evenly. Marshmallow fluff is very similar to marshmallow creme and may be used as well.

Can you use marshmallows instead? Yes you can. Replace the marshmallow creme with about 4 or 5 mini or one regular sized marshmallow for each cookie. If all you have are jumbo sized marshmallows, you’ll need to cut them down in half or quarters, depending on how much marshmallow you want in your cookie.

The cookies will be lumpier and less flat since the marshmallows hold up a bit better in the oven. That’s the thing about homemade. You can use what you have on hand and adjust the recipe to suit yourself. 🙂

These marshmallow cookies set up nicely so they are not sticky once set. They transport very well, which makes them a good candidate for events and gatherings away from home.

Storing Marshmallow Cookies:

Marshmallow cookies store great at room temperature for up to five days in an airtight container. They harden and go stale quickly if left out uncovered.

Freezing These Cookies:

Once the cookies are completely cooled, they can be frozen.

• Place the cooled cookies in an airtight container in layers.
• Separate the layers of cookies with parchment paper so they don’t stick together.
• Label and date the container.
• Lay the container flat in the freezer.
• You can also freeze the cookies in a single layer on a baking sheet for several hours.
• Once the cookies are completely frozen you can carefully place them in quart or gallon sized ziplock freezer bag.
• Suck out all of the air.
• Label, date and store in your freezer. You want to avoid crushing the bag to keep the cookies whole.

To Defrost Marshmallow Cookies:

• Remove the container or bag from the freezer.
• Remove the cookies you wish to defrost.
• Return the rest to the freezer.
• Allow the cookies to come to room temperature on a plate or board.
• Store in airtight container or cookie jar for up to five days.

More Incredible Cookie Recipes:

All of these cookies need to go on your ‘to do’ cookie making list. Each one is yummy and satisfying and fun to make. All are kid tested and approved!

• Almond Joy Cookies
• Rootbeer Float Cookies
• Dark Chocolate Chip Cookies
• Three Ingredient Peanut Butter Cookies
• Sourdough Peanut butter cookies
• sourdough molasses cookies

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