These soft dairy free peanut butter cookies are stuffed with ooey gooey marshmallows! I absolutely love peanut butter and marshmallow together which is why I’m such a sucker for anything fluffernutter. They come together in a snap and by using the right marshmallows, you get that perfect pillowy center.
How to make dairy free peanut butter cookies
To be honest, I tried to make these cookies completely vegan but they NEEDED an egg. Since these cookies are soft and delicate on the outside, the egg helps hold everything together while the marshmallow slowly melts and spreads in the center.
But to get as close as I could, I made the simple swap to at least make these dairy free! Baking with vegan butter is so easy and I always make sure to have some in my fridge.
It acts just like regular butter but it does soften much faster. Since we’re working with room temperature butter, it will soften in about half the time as regular butter so keep that in mind when leaving it out.
Besides that, these are made just like any other peanut butter cookie recipe. Start by mixing together the flour, baking soda and salt. Cream together the butter, peanut butter, and sugars. Add the vanilla and egg and then finally mix in the dry ingredients. Boom! Dairy free peanut butter cookies.
But make sure to use a creamy and classic peanut butter like Jif or Skippy. It’s thicker and doesn’t have any oil separation so it holds up well in these cookies.
Baking with vegan marshmallows
If you didn’t know, regular marshmallows aren’t actually vegan. Your typical marshmallow is made with sugar, corn syrup, corn starch, water, and gelatin. Since gelatin is derived from animal skin and bone, they are NOT vegan friendly.
Luckily, we live in a time where you can buy vegan marshmallows at just about any grocery store! The difference? Instead of gelatin, they use a mixture of soy protein and carrageenan.
Carrageenan is extracted from red seaweed and used to help thicken and stabilize the marshmallows. The result is a more dense but creamier texture. I actually prefer them over regular marshmallows.
And because they aren’t as light and fluffy and have more stability versus your standard marshmallow, they bake perfectly.
I always struggle baking with marshmallows because they’re so finicky. They usually disintegrate into my dessert or you have to eat the dish RIGHT AWAY otherwise, the marshmallows turn into this tough and chewy mess that is impossible to reverse.
That’s not the issue with vegan marshmallows. They stay nice and soft for a longer period of time and they never dissolve. Plus, I just love their texture and flavor.
How to stuff a marshmallow inside a cookie
Ready for the easiest stuffed cookie you’ll ever make? Popping a marshmallow into the center of these dairy free peanut butter cookies is so easy you could do it blindfolded.
If you’ve been following along with my stuffed cookie series (recipes linked at the end of this post) you’ll know that I’ve found a fool-proof way to stuff cookies to make it easy and mess-free.
All you need is a large 2 oz cookie scoop which is one baking tool I can’t live without. It just makes the perfect bakery-sized cookie.
Not only does it give you the perfect sized cookie, but it also creates those ridges on top. The texture just makes the cookie that much more mouth watering.
To stuff these fluffernutter cookies, fill your cookie scoop about halfway with the prepped cookie dough. Cut a large marshmallow in half width-wise and press it into the center of the cookie. Top it off with more cookie dough and seal it tight so no marshmallow is peaking through.
Scoop it into your cookie sheet and bake. If you don’t have a large scoop, you can also use your hands. Scoop about 1/4 cup of dough and press it flat in your hands. Place the halved marshmallow in the center, fold the dough around it and again, make sure the marshmallow is sealed in tight.
The marshmallow will puff up a bit as the cookies bake but will settle as they cool. They’re best served when they’ve had about 10-15 minutes to cool so that the marshmallow can deflate and the cookie tightens up a bit.
For more STUFFED cookie recipes, check out my:
- Nutella Stuffed Chocolate Chip Cookies
- Frosting Stuffed Funfetti Cookies
- Dulce de Leche Stuffed Mexican Chocolate Cookies
Make sure to tag me @butternutbakery on Instagram or comment below if you make these Dairy Free Peanut Butter Cookies STUFFED With Marshmallow. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print
These dairy free peanut butter cookies are STUFFED with ooey gooey vegan marshmallows. They make a deliciously soft fluffernutter cookie and are so easy to make.
- 1/2 cup vegan butter, room temp (I used Miyoko’s)
- 1/2 cup creamy peanut butter, like Jif or Skippy
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 large vegan marshmallows* (I used Trader Joe’s)
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Combine the flour, baking soda, and salt and set aside.
- In a large bowl, cream together the butter, peanut butter, and sugars until light and fluffy.
- Mix in the egg and vanilla.
- Once combined, mix in the dry ingredients.
- Using a large 2oz cookie scoop, fill it half way with the cookie dough. Cut a marshmallow in half width-wise and press it into the center. Fill the rest of the scoop with more cookie dough and make sure it’s sealed tight.
- Scoop it out onto your baking sheet and bake 5 to 6 cookies at a time. Bake for 13-15 minutes.
- Transfer to a cooling rack and let them cool for about 10 minutes before digging in. Enjoy!
- *It’s important to use VEGAN marshmallows as they don’t disintegrate into the cookie like regular marshmallows do
Keywords: peanut butter cookies, fluffernutter cookies, dairy free peanut butter cookies