Reese’s Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream

What’s a fluffernutter? If you have to ask, you have major eating to do to make up for lost time.

Fluffer is marshmallows. Nutter is peanut butter. Two of my favorite ingredients in one cookie.

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at averiecooks.com

And they’re some of the best cookies I’ve ever made.

For the cookies, I used my recipe for Reese’s Pieces Soft Peanut Butter Cookies. It’s been very popular with readers and the cookies are supremely soft, squishy, tender, and moist, with just a tiny amount of chewiness.

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at averiecooks.com

Reese’s Pieces and chocolate chips are abundantly studded throughout the very peanut buttery dough.

No need to wonder if these are peanut butter cookies after tasting the peanut butter intensity. Some peanut butter cookies recipes are so blah and lackluster, but not these.

The chocolate chips melt, and get gooey, while the Reese’s Pieces add crunchy texture. I love biting into their candy-coated shells amidst the soft, buttery dough.

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at averiecooks.com

After the cookies have baked for about 6 minutes, pull them out of the oven, top with half of a large marshmallow, and bake for another couple minutes. Just long enough to soften the marshmallows so they start to melt and a bit. Don’t let them turn into puddles of goo or develop color.

I love marshmallows and have never met a Rice Krispie Treat, Marshmallow Cookie Bar, or Smores Cookie that I didn’t love. They make an already really good cookie even better.

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at averiecooks.com

After the cookies cool a bit, top them with peanut butter buttercream frosting. It’s the literal icing on the cake.

Or on the cookie.

It’s creamy, fluffy, peanut buttery, and buttery, with just the right balance of salty-and-sweet. I want to put it on everything. Even broccoli.

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at averiecooks.com

The cookies are a peanut butter lover’s dream: Peanut butter in the dough, in the Reese’s Pieces, and in the buttercream.

And when mixed with chocolate chips and marshmallows, the range of flavors makes them irresistible.

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at averiecooks.com

The texture is something from my dreams. The cookie dough is supremely soft, the Reese’s Pieces add crunch, the chocolate chips are melty and soft, and the marshmallows are like biting into clouds.

Clouds that are topped with frosting from the heavens. It’s light, soft, fluffy, and lends even more squishiness.

As I was stacking the cookies and the frosting and marshmallows were squishing down, all I could think was, Don’t Squeeze the Charmin.

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at averiecooks.com

I finished them off with a pinch of chocolate sprinkles.

As if they needed anything else going on, but why not.

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream - Recipe at averiecooks.com

Print Print Recipe

Reese's Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream

The cookies are a peanut butter lover's dream: Peanut butter in the dough, in the Reese's Pieces, and in the buttercream. The cookie dough is supremely soft, the Reese's Pieces add crunch, the chocolate chips are melty and soft, and the marshmallows are like biting into clouds. Clouds that are topped with frosting from the heavens. It's light, soft, fluffy, and lends even more squishiness to already supremely soft, moist, tender, gooey cookies. They're some of the best cookies I've ever made.

Yield: about 27 cookies

Prep Time: 20 minutes

Cook Time: about 9 minutes

Total Time: 2+ hours, for dough chilling

Ingredients:

Cookies
1 large egg
1 cup light brown sugar, packed
3/4 cup creamy peanut butter (do not use homemade or natural peanut butter; use Jif, Skippy, or similar)
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
pinch salt, optional and to taste
1 cup Reese's Pieces
1 cup semi-sweet chocolate chips
about 12 to 15 large marshmallows, each sliced in half

Peanut Butter Buttercream Frosting (Note - I bake 8 to 10 cookies at one time and this amount of frosting is good for about 8 to 12 cookies when added generously as shown in the photos; if you're baking the full batch of cookies at once, you'll need to likely double the frosting recipe from what's written)
4 tablespoons unsalted butter, softened (half of one stick)
about 1/3 cup creamy peanut butter
3/4 teaspoon vanilla extract
about 1 cup confectioners' sugar
pinch salt, optional and to taste
splash of cream or milk, only if necessary to achieve desired consistency
chocolate sprinkles, optional for garnishing

Directions:

  1. For the Cookies - To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
  3. Add the Reese's Pieces, chocolate chips, and mix until just incorporated.
  4. Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 27). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 6 1/2 minutes. Cookies will be at the extremely under-done point.
  6. Remove tray from oven, and place a marshmallow halve on top of each cookie, pressing it down lightly into the cookie. Don't press too hard and flatten the cookie.
  7. Return baking tray to oven and bake for about 2 more minutes, until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center (hard to tell with the marshmallows covering the centers, I realize). Do not overbake because cookies will firm up as they cool. Allow cookies to cool on the baking sheet while you make the frosting.
  8. For the Peanut Butter Buttercream Frosting - To a medium mixing bowl, combine the butter, peanut butter, vanilla, and whisk to combine or beat with an electric mixer until smooth.
  9. Slowly add the sugar, optional salt, and mix until smooth. Based on desired consistency of frosting, add the sugar slowly, and if you've added too much and the frosting gets too thick, add a splash of cream or milk to thin it.
  10. Add a generous dollop (2+ tablespoons) to each cookie, and smooth it, as desired, with a knife or spatula.
  11. Optionally garnish with sprinkles.
  12. Cookies will keep airtight at room temperature for a few days or in the refrigerator for up to 1 week. I'm okay with leaving buttercream at room temperature for a couple days; if you aren't, refrigerate the cookies, knowing they won't have the gooey factor. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Thanks for the entries in the: Chinet Bakeware Giveaway, $250 Philips Airfryer Giveaway, 3-Piece Baking Set, and Gluten-Free Dough Giveaway

Fluffernutter fan? What’s your favorite peanut butter cookie?

   

95 Responses to “Reese’s Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream”

  1. #
    51
    ashley - baker by nature — August 19, 2013 at 6:09 pm

    Now THESE are some badass cookies! Holy cow… I NEED!

    Reply

  2. #
    52
    Nora @ Buttercream Fanatic — August 20, 2013 at 10:10 am

    I honestly never realized how descriptive the name “Fluffernutter”was (*facepalm*) Thanks for clearing that up. And these cookies! Holy cow! You have incorporated everything a dessert lover could want. They are to die for.

    Reply

  3. #
    53
    Stephanie @ Macaroni and Cheesecake — August 21, 2013 at 6:03 pm

    These look absolutely incredible!! I love this combination of flavors!

    Reply

  4. #
    54
    Jocelyn — August 21, 2013 at 6:53 pm

    I am in love with these cookies!! Seriously in. love.

    Reply

    • Averie Sunshine replied: — August 21st, 2013 at 8:52 pm

      They kind of remind me of something you’d be into!

      Reply

  5. #
    55
    Melanie @ Just Some Salt and Pepper — August 26, 2013 at 9:33 pm

    Fluffernutters were my favorite part of going to sleep-away camp. My dad never bought fluff. These cookies sound ridiculously delicious.

    Reply

    • Averie Sunshine replied: — August 26th, 2013 at 10:22 pm

      They are ridic delish! They’re decadent and over the top and I loved every bite :)

      Reply

  6. #
    56
    Bonnie — October 14, 2013 at 10:49 am

    Love the flavor profile , but these cookies don’t even look like they have been baked? I am a fan of u gooey middles but these look extremely under baked.

    Reply

    • Averie Sunshine replied: — October 14th, 2013 at 10:52 am

      Bake them until they are appropriately done in your oven, based on how you like them. Ovens, ingredients, and preferences all vary so just bake until done – whatever that means for you :)

      Reply

  7. #
    57
    Trevor Baird — November 26, 2013 at 5:09 pm

    These cookies were absolutely delicious! I am new to the blogosphere, and I just had to add a linkback to this recipe as one of my first post. Love your blog!

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 5:10 pm

      Thanks for trying them – just saw your post. They looked like they turned out wonderfully & glad you loved them!

      Reply

  8. #
    58
    Jen Campbell — October 20, 2014 at 5:05 pm

    Fluffernutters were a favorite of mine as a kid, and I’m seriously not sure how I missed this recipe before now. Made these, and it was success. Not overkill which was surprising, baked up like a dream, and was the perfect recipe to whip up on the end of a depressing weekend. Serious happiness!

    Reply

    • Averie Sunshine replied: — October 20th, 2014 at 8:13 pm

      So glad you love them and that these came together great for you (and not overkill…I know, looking at the pics, one could wonder, but…it all does work out!) And hope your week gets better!

      Reply

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