If you wanted you could use crunchy peanut butter in this recipe. It wouldn’t change the amount of ingredients that you’ll need. But, it does change the mouthfeel of the cookies when you bite them. Instead of a bite of soft peanut butter cookies with a hint of sweet marshmallow, you get crunchy bits of peanuts in the bite of well. It’s fine, but it’s not my preference.

We don’t suggest using natural peanut butter in these cookies. It has a different oil amount and consistency than regular peanut butter, which will change the consistency of your baked cookies.

Marshmallow creme and marshmallow fluff are not the same product and they’re not interchangeable. You won’t end up with the same texture if you use marshmallow creme in this recipe instead of fluff.

Marshmallow creme is softer than marshmallow fluff and could give you trouble when you’re trying to add the marshmallow filling.

To keep with the integrity of a Fluffernutter cookie, we used marshmallow fluff in these cookies because that’s how the sandwich is made. It’s not a peanut butter and marshmallow sandwich.

So, we didn’t try using marshmallows in this recipe. In theory, you could fit mini marshmallows in the center of the dough balls, but I’m not sure how it will bake. If you’ve tried this, be sure to let us know in the comments so we can update it.

The very popular 3 ingredient peanut butter cookie recipe is sugar, egg, and peanut butter. To keep it three ingredients, just white sugar is used. But, if you substitute brown sugar, you end up with a crispier cookie. White sugar only results in chewy cookies. The brown sugar also gives the cookies a darker color than white sugar does.

When I make those famous 3 ingredient cookies, I’ll mix sugars. I don’t when I’m making these fluff cookies, but it is an option.

Store any leftover Fluffernutter cookies in an airtight container at room temperature. They’ll last for at least two weeks that way.

We don’t recommend storing them in the fridge. The marshmallow fluff will harden in the fridge and you’ll end up with a really tough cookie.

If you don’t own a silicone baking mat, you really should invest in one. I use ours all the time. It’s super convenient because everything just pops off it without sticking. It’s perfect for making melted chocolate treats, like our chocolate peanut clusters, and for cookies. You don’t have to worry about greasing a pan or using a spatula to remove stuck cookies while potentially ruining the bottom of the cookie.

If you don’t have one, but you’re ready to make these Fluffernutter Cookies, you can use parchment paper on the bottom of the cookie sheet instead.

If you’ve followed any peanut butter cookie recipe, you’ve seen the step of making hash marks with a fork. Flattening the peanut butter cookie dough this way helps the cookies to bake evenly.

Peanut butter cookie dough is a lot denser than other cookie doughs. So, if you leave them as a round ball of dough, as you do for other cookies, they won’t bake properly and you can potentially burn the edges while you’re waiting for the middle to finish.

Using the hash marks helps the entire cookie to bake evenly and become a golden brown color at the same time.

When you’re making the hash marks on these Fluffernutter cookies, some of the marshmallow fluff may ooze out from the center or sides. That’s fine.