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Classic Cake Recipes with a Modern Twist

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Home » Cookie Cups » Fluffernutter Cookie Cups

Fluffernutter Cookie Cups

By Olivia, 18 Comments

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The classic peanut butter and marshmallow fluff sandwich gets a major makeover into these delicious Fluffernutter Cookie Cups!

Peanut butter cookie cups with marshmallow fluff

You know what I love? – besides peanut butter and marshmallow – I love using up leftovers. There is nothing quite as satisfying as clearing room in your freezer without throwing anything out. That’s exactly what happened with these Fluffernutter Cookie Cups.

I try to ship things off to work with Ryan every now and then, so that we don’t have everything in the house. So the idea for these actually came from my husband’s friend Robin (Hi Robin!), who has sampled a few of my baked goods. He’s even made some of my recipes, which is awesome and amazing. If you’re reading this, Robin, thank you for this idea and I hope you like these!

Chewy cookie cups with peanut butter and marshmallow.

Now, this is actually the first time I had a fluffernutter anything. I had heard about this intriguing combo before, but never actually tried it. When Ryan told me Robin had suggested it, I figured it was the perfect time to try out this delicious combination.

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What is a Fluffernutter?

For those who don’t know, a fluffernutter is a sandwich made with white bread, peanut butter, and marshmallow fluff. Sounds heavenly, right? It’s pretty damn good, and now I’m wondering why my childhood was stripped of such a delicious treat.

Overhead shot of the fluffernutter cookie cups.

I had some peanut butter frosting and homemade marshmallow fluff in the freezer from a couple of previous baking projects – those times where I had grossly overestimated how much of something I would need. It happens.

I always put the leftovers into a tupperware container and throw them into the freezer in hopes that they will get used up some day. That’s rarely the case, to be honest. More often than not, they end up in the trash at some point. But not here! These Fluffernutter Cookie Cups were able to make use of not one, but TWO lonely leftovers.

Fluffernutter cookie cups -- peanut butter cookie cups with peanut butter frosting and marshmallow fluff.

So, peanut butter filling and marshmallow fluff in hand, all I needed to do was make the cookie cups. I used this recipe, minus the chocolate chips, and it worked perfectly.

Because of the peanut butter, these baked up a little differently. I usually don’t flatten the cookie mounds before I bake them, but I found that it yielded better (aka prettier) results with these guys. They also take a bit longer to bake if you don’t flatten them.

Peanut butter and marshmallow cookie cups.

Once the cookie cups are baked and cooled, all you need to do is fill them with the peanut butter frosting and marshmallow fluff. You could skip the peanut butter filling if you prefer, and still get the same delicious flavour.

Close of up the fluffernutter cookie cups.

Looking for more peanut butter recipes?

  • Peanut Butter S’mores Cookies
  • Peanut Butter Chocolate Chip Cookies
  • Banana Chocolate Chip Cake with Peanut Butter Frosting
  • Peanut Butter & Jelly Cake
  • Peanut Butter & Jelly Cookie Cups

Tips for these Fluffernutter Cookie Cups:

  • You can use store-bought marshmallow fluff if you prefer, it will work fine.
  • I used a large piping tip to pipe the peanut butter filling and marshmallow fluff.
  • You may have some marshmallow fluff left over, which you can store in an airtight container in the freezer and use it at a later date for S’mores Macarons, S’mores Baked Alaska, or good old Rice Krispie Treats.
  • If you like these, be sure to check out some of my other cookie cup recipes!
Cookie cup with a bite taken out.
Print Rate
5 from 1 vote

Fluffernutter Cookie Cups

The classic peanut butter and marshmallow sandwich gets a major makeover into these Fluffernutter Cookie Cups!
Course Dessert
Cuisine Cookie, Tart
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings 20
Calories 323kcal
Author Olivia

Ingredients

Peanut Butter Cookie Cups:

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup smooth peanut butter not natural
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 tsp vanilla

Peanut Butter Filling:

  • 1/2 cup smooth peanut butter not natural
  • 3 Tbsp unsalted butter room temperature
  • 1 cup powdered sugar sifted
  • 2 Tbsp heavy whipping cream
  • 1/2 tsp vanilla

Marshmallow Fluff:

  • 4 Tbsp water
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla

Assembly:

  • chopped peanuts optional
US Customary - Metric

Instructions

Peanut Butter Cookie Cups:

  • Preheat oven to 350°F. Spray a regular sized muffin tins with cooking spray.
  • Whisk together flour, baking soda, and salt, set aside.
  • Beat butter and peanut butter until smooth. Add sugars and beat on med-high until pale and fluffy (approx. 2-3mins).
  • Reduce speed and add egg and vanilla. Beat until combined.
  • Add flour mixture and mix until just combined.
  • Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
  • Bake for  approx. 12 mins or until lightly browned and mostly set.
  • Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. 
  • Cool in pans for 10 mins. Twist to release and place on wire rack to cool completely.

Peanut Butter Filling:

  • Beat butter until creamy. Add peanut butter and beat until well combined (2-3 mins).
  • Add sifted powdered sugar in one 1/2 cup at a time and beat until combined. Add vanilla.
  • Add cream one Tbsp at a time until desired consistency. Beat on high for 3 minutes until fluffy.

Marshmallow Fluff:

  • Place water, sugar, and corn syrup in a medium saucepan. Stir to combine.
  • Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.
  • Ensure mixer bowl and whisk are completely grease free.*
  • Place egg whites and cream of tartar in the bowl of a stand mixer.
  • When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.
  • When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.**
  • Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up. 
  • Continue to whip for 7-8 minutes, or until the mixture is thick and glossy. Add in vanilla and whip until the fluff has cooled.

Assembly:

  • Pipe peanut butter filling into each cup (about 2/3 of the way up).
  • Pipe a dollop of marshmallow fluff on top and sprinkle with chopped peanuts if desired.
  • Serve at room temperature and eat within 2-3 days. Or freeze for up to 4 weeks.

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Notes

*If there is even a speck of grease (or egg yolk) the meringue will not whip. I wipe everything down with lemon juice before adding the egg whites.
**The sweet spot for this is getting the stream right between the whisk and the sides of the bowl, so the syrup doesn't get splashed by the whisk.
You may have some marshmallow fluff left over which you can store in an airtight container in the freezer and use it at a later date for S'mores Macarons, S'mores Baked Alaska, or good old Rice Krispie Treats.
Calories: 323kcalCarbohydrates: 50gProtein: 6gFat: 11gSaturated Fat: 5gCholesterol: 37mgSodium: 240mgPotassium: 136mgFiber: 1gSugar: 34gVitamin A: 245IUCalcium: 23mgIron: 1.1mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Fluffernutter Cookie Cup collage

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April 30, 2017

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    Recipe Rating




  1. maureen says

    June 30, 2020 at 10:33 AM

    Can you use jar marshmallow fluff?

    Reply
    • Olivia says

      June 30, 2020 at 1:09 PM

      Hi Maureen! You can for this recipe. Jar MMF is usually quite soft and a bit runny so I don’t usually recommend it, but in this case, the cups will hold it in 🙂

      Reply
  2. Luann says

    April 7, 2020 at 8:58 AM

    Just looking at the recipe and I have everything I need except for the corn syrup. I DO however, have some regular FLUFF here because we eat so many Fluffernutters here at the house. Could I just put that on top of the pb filling in the cookie and would it work?

    Reply
    • Olivia says

      April 7, 2020 at 10:03 AM

      Hi Luann! I would totally just use the fluff you have. It will be a little softer/less stable, but I think it will work fine for the cookie cups 🙂

      Reply
  3. Dave Berg says

    January 2, 2020 at 8:22 PM

    Your metric measurements are messed up. Salt and backing soda is in ml

    Reply
    • Olivia says

      January 4, 2020 at 11:41 AM

      Hi Dave! The metric conversions are done automatically. The tool converts smaller amounts to ml.

      Reply
  4. Michayla says

    November 23, 2019 at 9:33 AM

    Do the fluffernutter cookies need to be stored in the refrigerator until they are ready to be served at room temperature? Im about to make them and want to make sure i do everything right. Thanks!

    Reply
    • Olivia says

      November 25, 2019 at 9:57 AM

      Hi Michayla! I would refrigerate due to the whipped cream and cream cheese filling. They’ll be ok at room temp for a couple hours though 🙂

      Reply
  5. Brenda says

    June 14, 2018 at 1:24 PM

    Exactly how many cookies does this make

    Reply
    • Olivia says

      June 18, 2018 at 4:04 PM

      Hi Brenda! It makes 20 cookie cups.

      Reply
  6. Anya says

    June 4, 2017 at 10:57 PM

    I have graham cracker crumbs in my pantry…do you think that would work as a replacement for some of the flour in the cookies?

    Reply
    • Olivia says

      June 6, 2017 at 4:29 PM

      Hi Anya! Yes, that will work as long as you don’t replace more than half of it. Otherwise they might be too soft.

      Reply
  7. Laura says

    May 22, 2017 at 2:56 PM

    Have you tried to make these in mini muffin tins before?

    Reply
    • Olivia says

      May 23, 2017 at 8:14 AM

      Hi Laura! I haven’t myself, but you totally could. You’d just need to adjust the baking time of the cups.

      Reply
  8. Cindy Rodriguez says

    May 3, 2017 at 12:46 PM

    These look absolutely heavenly and I love the fact that you repurposed your leftovers in such a clever and delicious way. I must try these!!

    Reply
    • Olivia says

      May 4, 2017 at 8:34 AM

      Thanks so much Cindy!

      Reply
  9. Meg | Meg is Well says

    May 1, 2017 at 10:09 AM

    5 stars
    I’m someone who spreads peanut butter and marshmallow fluff on any edible surface but I didn’t know there was an actual sandwich! So excited to know I’m not the only one out there and these are like a dream come true!

    Reply
    • Olivia says

      May 4, 2017 at 8:39 AM

      Right?? We have totally missed out. That sandwich sounds amazing. And thank you!! <3

      Reply
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