These Fluffernutter Chocolate Chip Cookie Sandwiches are 3-ingredient desserts that are great last-minute treats! With chocolate chip cookies, peanut butter, and marshmallow fluff, these are perfect for a novice in the kitchen!
Marshmallow Cookie Squares
Sometimes you need a simple dessert recipe that you can make at a moment’s notice and these Fluffernutter Chocolate Chip Cookie Sandwiches are the answer!
With only 3 ingredients that you can pick up at any grocery store, this sweet treat is a fun twist on chocolate chip cookie ice cream sandwiches and whoopie pies. With chewy chocolate chip cookies, a smear of peanut butter, and marshmallow fluff, this is one of the new recipes you’ll keep coming back to.
While this fluffernutter recipe doesn’t use homemade chocolate chip cookies, it is an easy way to bake an amazing dessert and take it to the next level. You don’t have to be a professional chef to make someone’s mouth water and you can be sure that this comfort food will do just that!
Consider making this marshmallow squares recipe for a camping-themed party, a bake sale, a family barbecue, or just for your family on a busy weeknight.
While this chocolate chip cookie recipe is not vegan because it contains eggs, they are vegetarian and a great addition to any occasion!
What Is A Fluffernutter Sandwich?
Fluffernutter sandwiches are a staple in many households. The fluffernutter sandwich recipe consists of two slices of white bread with marshmallow fluff and peanut butter inside. Sometimes it includes banana slices.
This was a childhood favorite in my Chicago home, but I’ve come to realize that the term fluffernutter isn’t something everyone is familiar with. While my friends in Texas have never heard of them, they seem to be familiar to Midwesterners and New Englanders.
One of my favorite things to bring for school lunch, my mom would try to make it less like junk food by using wheat bread. It’s a funny thought now that I’m a mom, but no matter what slice of bread was used, the magic was on the inside.
Recipe Notes:
If you are in an area where finding peanut butter is difficult, melt some peanut butter chips and spread that on one half of your cookie.
You do not have to wait for the cookie to cool completely if you don’t mind melty peanut butter and marshmallow creme.
These go amazingly well with your favorite ice cream in a bowl.
How To Make This Fluffernutter Chocolate Chip Cookie Sandwich Recipe
Ingredients: 1 roll refrigerated chocolate chip cookie dough 1 cup marshmallow creme 1 cup creamy peanut butter
Directions:
Heat your oven to 350 degrees and cover a large baking sheet with aluminum foil or parchment paper. If you are making a double batch, make two prepared baking sheets.
Break up the cookie dough log into pieces on the baking sheet and then roll it together with a rolling pin to make it one giant, thin cookie.
Breaking up the cookie dough isn’t completely necessary, but I find it easier to roll thinner when I’m not starting from the large, tubular shape.
Once the cookie is rolled out, do your best to make the edges of the cookies as close to a square or rectangle as possible. Bake for 20 minutes.
Remove your giant cookie from the oven when the cookie is a nice golden brown. Allow it to cool on the cookie sheet or a wire rack for at least 45 minutes.
Once it is at room temperature, cut the cookie in half to make two large cookie halves. Flip each half of your cookies upside down so that you are now looking at the bottom of each cookie.
Leave a little bit of space between them. These are your large chocolate chip sandwich cookies.
On the bottom side of one half of the cookie, spread peanut butter across the entire thing. This should be a thin layer, but make sure to cover the entire thing.
On the bottom side of the second cookie, spread the marshmallow fluff, being sure to cover the entire cookie.
Place the cookie with the marshmallow cream on top of the cookie with the peanut butter to make a peanut butter and marshmallow fluff sandwich.
Cut your fluffernutter cookies into squares. This yields 6 large squares, but you can make them as small or as large as you’d like. Enjoy!
Store any leftovers in an airtight container or wrapped tightly in plastic wrap for up to 3 days.
Note – if you have the option of keeping the baked cookies stored separately, do that. Create the peanut butter marshmallow sandwich when you’re ready to serve.
These Fluffernutter Chocolate Chip Cookie Sandwiches are 3-ingredient desserts that are great last-minute treats! With chocolate chip cookies, peanut butter, and marshmallow fluff, these are perfect for a novice in the kitchen!
Prep Time15 minutes
Cook Time20 minutes
Additional Time45 minutes
Total Time1 hour20 minutes
Ingredients
1 roll refrigerated chocolate chip cookie dough
1 cup marshmallow creme
1 cup creamy peanut butter
Instructions
Set your oven to 350 degrees.
Line a baking sheet with foil or parchment paper.
Break up the cookie dough into pieces and then roll it together to make it one giant, thin cookie on the lined baking sheet.
Bake for 20 minutes.
Remove your cookie from the oven and let it cool for at least 45 minutes.
Once cool, cut the cookie in half to make two large cookies. Flip them over.
On one half, spread the peanut butter.
On the other half, spread the marshmallow creme.
Place the cookie with marshmallow creme on top of the cookie with the peanut butter to make a sandwich.
Cut into squares and enjoy!
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This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
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Break up the cookie dough log into pieces on the baking sheet and then roll it together with a rolling pin to make it one giant, thin cookie.
Remove your giant cookie from the oven when the cookie is a nice golden brown. Allow it to cool on the cookie sheet or a wire rack for at least 45 minutes.
Once it is at room temperature, cut the cookie in half to make two large cookie halves. Flip each half of your cookies upside down so that you are now looking at the bottom of each cookie.
On the bottom side of one half of the cookie, spread peanut butter across the entire thing. This should be a thin layer, but make sure to cover the entire thing. 
Place the cookie with the marshmallow cream on top of the cookie with the peanut butter to make a peanut butter and marshmallow fluff sandwich.
Cut your fluffernutter cookies into squares. This yields 6 large squares, but you can make them as small or as large as you’d like. Enjoy!
Store any leftovers in an airtight container or wrapped tightly in plastic wrap for up to 3 days. 
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