Giant Peanut Butter Cookie filled with marshmallows and topped with peanut butter and chocolate chips. This Fluffernutter Cookie is baked in a skillet and has a warm gooey soft center and crispy edges. It’s so easy to make and even easier to dive in with a spoon, no slice required!
WHAT IS A FLUFFERNUTTER COOKIE?
A fluffernutter cookie is a classic peanut butter cookie filled with marshmallow creme to make a delectable gooey center!
This recipe is a spin on a classic fluffernutter cookie and is baked as one giant cookie in a cast iron skillet using large marshmallows or marshmallow creme.
This cookie is best served warm and topped with a scoop of ice cream to enjoy directly out of the skillet or served as a cookie pie slice. Good luck stopping after just one bite! The ooey gooey center is incredibly soft and the combination of peanut butter and marshmallow is irresistible!
This recipe doesn’t’ require a mixer or any fancy equipment, just 2 bowls and a whisk and you are on your way to enjoying a seriously addicting cookie
HOW TO MAKE THIS FLUFFERNUTTER COOKIE IN A SKILLET
Step 1: Preheat the oven to 350 degree F°. Spray a 9” cast iron pan with oil. Set aside.
Step 2: Place the butter in a microwave safe bowl and melt for 30 second increments until fully melted.
Step 3: In a medium bowl, combine and whisk the melted butter with the granulated sugar and light brown sugar until combined. Add the peanut butter and mix until combined. Whisk in the egg.
Step 4: Using a spatula, fold in the flour, baking soda and salt until combined.
Step 5: Spread half of the cookie dough into the prepared pan. Spread the marshmallows over the cookie dough and add the remaining cookie dough on top of the marshmallow cream.
Step 6: Bake for 20-25 minutes or until the edges start to lightly brown. Allow the cookie to cool for 15-30 minutes minutes before cutting into pie slices. Serve with a scoop of your favorite ice cream or enjoy on its own!
Skillet Fluffernutter Cookie TIPS:
This cookie recipe is so easy, it’s hard to mess up. Make it your own and use any size marshmallows or marshmallow creme that you have on hand. I’ve used both marshmallow creme and large marshmallows for this recipe and they both work great!
1- If you are using large marshmallows, cut in half so they have a flat side that will easily lay flat on the cookie dough. Small marshmallows or marshmallow cream works great as well.
2- To cover the marshmallows fully, use the remainder of the cookie dough and create flat disks with a piece of the dough and cover each marshmallow. Evenly spread the remainder of the cookie dough on top.
3- Top with any toppings! Graham crackers, waffle chunks, chocolate chips, pretzels, peanut butter chips, caramel sauce. The options are endless and it would be so delicious with any topping.
Other Cookie Recipes to Try:
Fluffernutter Skillet Cookie
Equipment
- 2 mixing bowls
- Whisk
- Spatula
Ingredients
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 cup creamy peanut butter
- 1 egg
- 1 ¼ cup All-purpose Flour
- 1 tsp baking soda
- ½ tsp salt
- Marshmallows 5oz
Instructions
- Preheat the oven to 350 degree F°. Spray a 9” or 10” cast iron pan with oil. Set aside.
- Melt the butter for 30 second increments in the microwave until fully melted.
- In a medium bowl, combine and whisk the melted butter with the granulated sugar and light brown sugar until combined. Whisk in the egg. Add the peanut butter and mix until combined.
- Using a spatula, add the flour, baking soda and salt to the wet ingredients and fold until combined.
- Spread half of the cookie dough into the prepared pan, spreading evenly. Generously top the cookie dough with marshmallows. Add the remaining cookie dough on top of the marshmallows. *TIPS IN NOTES
- Bake for 20-25 minutes or until the edges start to lightly brown. Allow the cookie to cool for 15-30 minutes before cutting into pie slices. Serve warm with a scoop of ice cream, if desired.
Notes
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