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

MY OTHER RECIPES

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

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.

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 comments on “Reese’s Pieces Peanut Butter Fluffernutter Cookies with Peanut Butter Buttercream”

  1. I haven’t made any fluffernutter baked goods…but I think I need to give it a try… Really soon!

  2. I’d like a bowl of that cookie dough, a bowl of the frosting, and a spoon please:) These sound delectable!

  3. Seriously? You rock.Cookies, frosting, and marshmallows. *mind blown*

  4. Ahh these looks amazing! Everything I’ve been craving and more, need to make very soon!

  5. These would definitely rot my teeth but they would be so worth it!

  6. Yep, these are definitely peanut buttery dreamy! I’m making these to take out on the boat next weekend. (We just got back in right now.) But boating snacks like this are the best. Throwing the fishing pole out and trolling out on the lake while eating munchies like this are my favorite! Yesterday I made your Chewy Chocolate Chip Cookies from (my most favorite, true!) your cookbook…oh my! Justin ate half the batch all ready, and he’s not even a sweet eater! Hope you’re enjoying what is left of your weekend!

    • I am so glad to hear you made those and they were a hit! I love those cookies and they’re one of my faves, too :) And easy, right!

      You will love these Fluffernutter cookies but if you’re taking them on a boat and it’s warm out, the frosting will get pretty melty and they’re a messy cookie; not ‘stackable’ really or as portable as others, but as long as you don’t care, they’re amazing little numbers :)

      I have fond memories of boating snacks growing up in Minnesota, Land of 10,000 Lakes!

  7. Oh, Averie, these look WONDERFUL! Your description was making my mouth water! Nothing beats peanut butter and marshmallow… <3

  8. Wow girl! These look ultra decedent and you don’t have to ask me what fluff is because I totally know what it is :) I use to make a peanut butter and fluff sandwich everyday for school and survived off of peanut butter and fluff on crackers in college. I’m lucky that I had a high metabolism, because I ate tons of that stuff.
    I love all the combinations in these cookies. You’ve got the crunch, the melty chocolate from the chips and the creaminess from the fluff. Intense and yes, these will be made at some point this fall. I just need to get the kiddies back to school so I can cook again, and that isn’t until the 9th. Can you believe it? xoxo, Jackie

    • Mine doesn’t got back til the 9th either! Or sometime that week. I have to double-check. It’s a WAYS off yet. But on some blogs I read, kids are in school starting Monday! Well before Labor Day. In MN, it was always the day after labor day as the 1st day back, no matter what.

      And yes, there’s something for everyone in these. So many elements/textures.

      And I lived off PB, Triscuits, and liquor in college & my early 20s :) We would have been a great pair with your Fluff crackers. I had my PB Triscuits daily!

  9. You had me at ” fluffernutter”! Thanks for the great recipe and the humor, you made my day!

  10. These are downright crazy. lady, you have a penchant for chunky decadent cookies. I’ve never been a cookie person but every SINGLE one of those cookies you churn out make me crave for some. Well played.

  11. Oy!!! I want me some of these right now…

  12. You truly are the peanut butter queen! And these are such an epic combination.

  13. Wow, what a cookie! These look incredible, delicious, decadent! Pinning.

  14. Are these even real life!!! they look to good to be true!

  15. I love these overloaded cookies Averie! So much peanut butter! And the marshmallow on top reminds me of a few s’more cookies I’ve made. I love melting marshmallows on top of cookies, esp peanut butter cookies! Fluffernutters remind me of my sister. They were her favorite sandwich! My mom would make me PBJ and Sarah would get fluffernutters. At times, I’d steal a bite or two of hers because I loved them too. These cookies look so moist and soft!

    • I do love simplistic cookies, just a really solid dough that’s soft and flavorful but if I am going the trash-up route, these are the ones I want. I loved every.single.thing about them and they were dangerous to have around :) That’s a sweet story about your sister. I love family history and stories like that! And I remember some of your smores cookies now that you mention it! You went thru a cookie phase last fall/winter and were cranking them out faster than Betty Crocker :)

  16. These would be a perfect afternoon pick me up snack. So incredible!

  17. GIRRRRRL.

    You took ooey gooey wonderousness cookies and then put buttercream atop. FORREALSIES??!

    I die.

  18. Now that is what I call a cookie!!

  19. You never cease to amaze me, Averie! Can’t wait to try these beauties!

  20. Dang it Averie!! I’ve been dreaming of fluffernutters, and then I come across THIS. Now I won’t be able to stop until I actually make them!!

  21. YUM! To tell you the truth, I have never had an actual fluffernutter sandwich but have had fluffernutter baked goods. I can tell I will easily love these!

  22. These are awesome! Cookies with fluffernutter and frosting! What’s not to love here. I’m sensing a serious sugar high after having a few of these bad boys.

  23. I’m so stressed out right now that I could eat a whole batch of these in one sitting.

  24. Yummmm these just made me hungry :)

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