Fluffernutter Whoopie Pies Recipe

These giant fluffernutter whoopie pies are not only the size of a kiddo's face but they are a delicious combination of peanut butter and marshmallow.

Kelly at Evil Shenanigans wanted to follow Top Chef: Just Desserts by doing each week's challenges. I thought it was a cool idea but I missed the first challenge she did. That's o.k. Once I watched last week's episode  I knew what my ingredient was ..I just wasn't sure what I wanted to do.

Last week was the Bake Sale Challenge. If you will remember the contestant that got kicked out you will remember that she was kicked out over peanut butter cookies. Very uninspired peanut butter cookies. As soon as that happened I knew that I wanted to make peanut butter cookies that would make those judges sit up and take notice...not that I will ever meet them... but in my fantasy world they stumble across my blog and are blown away by my brilliant take on peanut butter cookies.

But I still wasn't sure what I wanted to do. Peanut butter... yes... but what could I make that would be a best seller at a bake sale?

My kids always go for the biggest thing there so I knew it had to be supersized. And then I remembered one of my favorite foods when I was a kid and I knew what I was going to do. Fluffernutter whoopie pies? YES! I googled the ingredients and did not come up with ONE recipe. Yay! This was a sign that I was on the right track, right? Fluffernutter whoopie pies for the first time ever.. Massive peanut butter cookies with a marshmallow filling. What's not to love?

And  poor Heather had wanted to do... whoopie pies.

I made the first batch of dough using a whoopie pie recipe from another site and exchanging ingredients. It was awful and I threw it out. It was frustrating because I knew I was going to lose my decent light....and I did.

I decided to use my own recipe as a base and adjust for the different ingredients. I knew that my recipe had the texture I was looking for; cakey and moist. So I started over.

Perfect.

These fluffernutter whoopie pies are moist and full of peanut butter flavor. The filling is sweet marshmallow. I considered adding sliced bananas or chocolate but never got there.

Try these. Perfect with a big glass of milk! You can make them smaller if you like. This recipe makes 8 whoopie pies if you use a ¼ cup scoop for the cookie.

I don't think the judges would have declined these. I think they would have had to take a cookie and milk break

Fluffernutter Whoopie Pies Recipe

Fluffenutter whoopie pies are a delicious treat for after school or any time! If you love this recipe please consider giving it 5 stars.

📖 Recipe

Fluffer Nutter Whoopie Pies

5 from 1 vote

Print Save Recipe Saved! Rate Recipe

Cook ModePrevent your screen from going dark

Soft peanut butter cookies with a layer of marshmallow filling and a layer or peanut butter filling.

Course Dessert - Cookies

Cuisine American - Vintage

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings:8 huge whoopie pies

Calories:1046

Author:Marye Audet-White

Ingredients

Cookie

• ▢ 3¼ cups flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt, (do not omit)
• ▢ 1½ cup sugar
• ▢ ½ cup butter
• ▢ ½ cup peanut butter
• ▢ 2 tablespoons honey
• ▢ 2 eggs
• ▢ 1 cup buttermilk

Filling

• ▢ 14 oz marshmallow fluff
• ▢ ½ cup butter
• ▢ 1 ½ teaspoon vanilla
• ▢ 2 cups confectioner's sugar
• ▢ Heavy cream as needed to get a whipped cream texture
• ▢ ½ cup Peanut butter.

Instructions

Cookie

• Preheat oven to 350F.
• Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• Set aside.
• Cream the sugar, butter, and peanut butter together until light.
• Beat in the eggs.
• Add the buttermilk and mix until well blended.
• Drop in ¼ cup rounds on the cookie sheet keeping them 3 inches apart.
• Bake 15 minutes, or until tops of cookies spring back when lightly pressed.
• Cool completely before filling.

Filling

• Beat first 4 ingredients together until fluffy.
• Add cream as needed.
• Divide in 8 parts.
• Set peanut butter aside.

Assembly

• Smear the flat bottom of one cookie with about 1 tablespoon of peanut butter.
• Smear the flat bottom of a second cookie with ⅛th of the filling.
• Press the two cookies together.
• Repeat with the remaining cookies.

You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 1046kcal | Carbohydrates: 160g | Protein: 16g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 798mg | Potassium: 351mg | Fiber: 3g | Sugar: 107g | Vitamin A: 819IU | Vitamin C: 0.03mg | Calcium: 94mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.