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Fluffernutter Cookies

These peanut butter cookies loaded with vegan mini marshmallows are an ode to the classic Fluffernutter sandwich.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Servings 3.5 dozen

Ingredients
  

  • 2 1/4 cups (281 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup (128 g) creamy no-stir peanut butter
  • 1/4 cup (56 g) vegan butter
  • 1/4 cup (60 ml) canola oil
  • 1/2 cup (100 g) granulated sugar
  • 1 cup (220 g) packed light brown sugar
  • 1/4 cup + 2 tbsp (90 ml) nondairy milk
  • 1/2 tbsp (7 ml) pure vanilla extract
  • 1 1/2 cups (150 g) vegan mini marshmallows

Instructions
 

  • Preheat the oven to 350°F. Line 3-4 baking sheets with parchment paper and set aside.
  • In a medium mixing bowl, mix together the flour, baking soda, and salt.
  • In a separate, large mixing bowl, beat the butter, peanut butter, canola oil, sugar, and brown sugar until creamy. Beat in the milk and vanilla.
  • Add the dry mixture into the wet and stir until just combined. Stir in the marshmallows.
  • Roll out 1 1/2 tbsp (25 g) balls of dough and place on the baking sheet, leaving room in between for spreading.
  • Bake for 9-11 minutes. Allow to cool slightly, then enjoy.