Fluffernutter Cookie Cups

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The classic fluffernutter recipe got a new face and now you can make it with edible cookie cups.

There’s a reason why this recipe is a classic so I decided to reinvent it my way to turn it from a lazy dessert of leftovers into a fancy dessert honestly worth of a pastry chef. If I had a bakery I would sell these like water, It’s just simply spectacular!

A little bit of history: the fluffernutter idea started back in 1914, when a woman called Emma E. Curtis and her brother Amory owners of the Snowflake Marshmallow Creme had the brilliant idea of adding a spread of it between two crackers for a snack.

This idea developed within their company and advertisement helped to spread the world until it became an American classic! This blog has such a brilliant article explaining everything about the history of fluffernutter: XoMarshmallow.

But returning to our recipe, this is no sandwich, but the contrary, it’s an edible cookie cup made with peanut butter filled with a gooey fluffernutter mixture topped with a marshmallow twist blowtorched for extra flavour.

Another fact:

What is celebrated on 8th October?

The 8th of October is the National Fluffernutter Day in the US, and I actually made this recipe a few years ago to celebrate it. Hope you can make it too and try this delicious dessert!

There are other dozen ways to make this recipe, of course, but none of them are this different and delicious! Whoever eats it, will be surprised. This is definitely made to impress.

Lets’s make some fluffernutter cookie cups?

Cooking Time

• Cooking Time: 12 minutes
• Prep Time: 40 minutes
• Serves: 6 to 8 people

Servings

• 6 to 8 people

Equipment

• Mixer
• Cookie scoop
• Muffin cups
• Blow torch

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Ingredients list

For the cookie cups

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup unsalted butter at room temperature
• 1/2 cup smooth peanut butter
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 large eggs room temperature
• 2 tsp vanilla essence

For the fluffernutter filling

• 1/2 cup smooth peanut butter
• 3 tbsp unsalted butter room temperature
• 1 cup powdered sugar sifted
• 2 tbsp heavy whipping cream
• 1/2 tsp vanilla essence

For the marshmallow topping

• White marshmallows twists, blow torched
• Chopped toasted peanuts (optional)

How to make Fluffernutter Cookie Cups

To make the cookie cups

1. Preheat the oven to 360ºF / 180°C.
2. To a large mixing bowl, add the flour, baking soda, salt, whisk together and set aside.
3. On a bowl of a stand mixer or another large bowl, beat the butter and peanut butter until smooth on a stand or hand mixer. Add white and brown sugars and beat on medium speed until the mixture looks pale and fluffy for 3 minutes.  
4. Reduce speed to low, add the eggs and vanilla essence. Beat until combined for 1 minute.
5. Add the flour mixture in parts and beat on low to combine.
6. Using a cookie scoop or ice cream scoop, place the dough into muffin tins, press down with your fingers to flatten slightly on the corners and bottom of the cups.
7. Bake for around 12 mins or until lightly browned and mostly set.
8. Remove from the oven and immediately use a small cup or container to press firmly down in the center to create a well in the cookie dough to form a cup. 
9. Set aside to cool down for 10 minutes. Remove cookie cups from the moulds and place on a wire wrack or a cloth to cool completely.

To make the peanut butter filling

10. While the cookie cups are cooling, beat the butter with a mixer until creamy at low speed. 
11. Add the peanut butter and beat well for 3 minutes.
12. Add the sifted powdered sugar in 1/2 cups at a time and beat until combined. Add the vanilla essence.
13. Add cream one tablespoon at a time until reach the desired consistency. 
14. Beat the mixture on high for 3 minutes until fluffy.

Assembling the fluffernutter cookie cups

15. Pipe the peanut butter filling into each cup
16. Place one marshmallow twist on top and roast with a blowtorch
17. Sprinkle chopped roasted peanuts (optional)

Notes

Blow torch: be extra careful when using a blowtorch, if you never used one, read and use according to the instructions manual. Secondly, keep away from your children, we don’t want any accidents or fire happening on your kitchen.

Storage

Store it on the fridge for up to 3 days. Remove 15 minutes before eating, as it’s better enjoyed at room temperature. Suitable for home freezer for up to 3 months.

Want more sweets?

Try it out these hits:

• Fekkas Biscuits
• Crostata di Frutta (Italian fruit Tart)
• Banana Coffee

FAQs

What is Fluffernutter made out of?

The fluffernutter is made with Marshmallow fluff with peanut butter on a white bread. This recipe is a traditional sandwich from the State of New England in the United States.

How do you make fluffernutters?

Originally, the Classic Fluffernutter sandwich is made by:

1. Two slices of white bread or any toaster bread
2. Spread your desired amount of peanut butter on one slice.
3. Spread a generous amount of marshmallow fluff on the other slice.
4. Put together and enjoy!

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Fluffernutter Cookie Cups

The classic fluffernutter recipe got a new face and now you can make it with a cookie cup.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 12 minutes mins

Course Dessert

Cuisine American

Servings 6 people

Calories 323 kcal

Equipment

• Mixer
• Cookie Scoop
• Muffin Cups
• Blow Torch

Ingredients

  

For the cookie cups

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter at room temperature
• 1/2 cup smooth peanut butter
• 1/2 cup white sugar
• 1 cup brown sugar
• 2 large eggs at room temperature
• 2 teaspoons vanilla essence

For the fluffernutter filling

• 1/2 cup smooth peanut butter
• 3 tablespoons unsalted butter at room temperature
• 1 cup powdered sugar sifted
• 2 tablespoons heavy whipping cream
• 1/2 teaspoon vanilla essence

For the marshmallow topping

• white marshmallows twists blow torched
• chopped toasted peanuts optional

Instructions

 

• Preheat the oven to 360ºF / 180°C.
• To a large mixing bowl, add the flour, baking soda, salt, whisk together and set aside.
• On a bowl of a stand mixer or another large bowl, beat the butter and peanut butter until smooth on a stand or hand mixer. Add white and brown sugars and beat on medium speed until the mixture looks pale and fluffy for 3 minutes.
• Reduce speed to low, add the eggs and vanilla essence. Beat until combined for 1 minute.
• Add the flour mixture in parts and beat on low to combine.
• Using a cookie scoop or ice cream scoop, place the dough into muffin tins, press down with your fingers to flatten slightly on the corners and bottom of the cups.
• Bake for around 12 minutes or until lightly browned and mostly set.
• Remove from the oven and immediately use a small cup or container to press firmly down in the center to create a well in the cookie dough to form a cup.
• Set aside to cool down for 10 minutes. Remove cookie cups from the moulds and place on a wire wrack or a cloth to cool completely.
• While the cookie cups are cooling, beat the butter with a mixer until creamy at low speed.
• Add the peanut butter and beat well for 3 minutes.
• Add the sifted powdered sugar in 1/2 cups at a time and beat until combined. Add the vanilla essence.
• Add cream one tablespoon at a time until reach the desired consistency.
• Beat on high for 3 minutes until fluffy.
• Pipe the peanut butter filling into each cup.
• Place one marshmallow twist on top of each and roast with a blowtorch.
• Sprinkle chopped roasted peanuts (optional).

Notes

Blow torch: be extra careful when using a blowtorch, if you never used one, read and use according to the instructions manual. Secondly, keep away from your children, we don’t want any accidents or fire happening on your kitchen.

Storage and freezing: Store it on the fridge for up to 3 days. Remove 15 minutes before eating, as it’s better enjoyed at room temperature. Suitable for home freezer for up to 3 months.

Keyword butter, cookies, eggs, flour, fluffernutter, italian dessert, marshmallow, peanut butter, peanuts, sweet, whipping cream