Fluffernutter Pizookie

by Jillian
One massive soft and doughy peanut butter cookie loaded with peanut butter chips and ooey gooey marshmallow fluff!

One massive soft and doughy peanut butter cookie loaded with peanut butter chips and ooey gooey marshmallow fluff!

Whoever came up with the Fluffernutter sandwich was definitely MY kind of person. With smooth peanut butter and creamy marshmallow fluff sandwiched between two soft slices of white bread, it’s basically a dessert sandwich. Of course, that never stopped me from packing it in my school lunches and considering it the main course of my meal…

Really though, what child isn’t totally obsessed with the Fluffernutter? More importantly, what ADULT isn’t totally obsessed with the Fluffernutter? To this day, I can’t get enough of that salty-sweet combination. That’s why I decided it was time to dedicate an enormous cookie, aka PIZOOKIE, to this beloved classic.

I don’t think you can get more comforting than a giant, ultra thick and doughy cookie straight from the oven. ESPECIALLY when it involves peanut butter and marshmallow fluff.

To make this sexy skillet of deliciousness, I started with my favorite peanut butter cookie dough which is also used in my Ultimate Peanut Butter Cookies as well as my Loaded Peanut Butter Cookies. It not only bakes up nice and thick, but every bite is exploding with peanut butter flavor!

The dough is simple and starts off by beating some butter, peanut butter, and brown sugar in a bowl. Once combined, the egg and vanilla are stirred in, followed by the dry ingredients–flour, baking soda, and salt. For extra peanut buttery goodness, a hefty dose of peanut butter chips are added to the dough. However, you can also substitute the peanut butter chips with white chocolate chips, semi-sweet chocolate chips, or even butterscotch chips!  

Now that you have your dough, it’s time to assemble the pizookie. First, press half of the dough into the bottom of a greased 10-inch cast iron skillet. If you don’t have a cast iron skillet, you can also use a 9-inch square baking dish. Just make sure that it’s deep enough to allow for rising as it bakes in the oven. It might also take a few more minutes to bake since you’re working with a smaller dish.

Next, you’re going to spread a whole container of marshmallow fluff on top of the dough. That’s right! An ENTIRE container of ooey gooey HEAVEN. 

And finally, the remaining peanut butter dough gets added on top! The easiest way to do this is to take a golf ball-sized chunk of dough, flatten it with your fingers or palms, and place it on top of the marshmallow fluff. Do this with the rest of the dough, placing the flattened dough side by side like a puzzle until all of the fluff is covered. Don’t fret if not ALL of the marshmallow fluff is covered. As it bakes, some of the fluff ends up peeking through the dough and gets a little toasted!

Since pizookies/skillet cookies are meant to be pretty gooey in the center, you don’t want to over-bake the cookie. In fact, under-baking it is usually preferred. I took my pizookie out at about 23 minutes, but next time I think I’ll take it out a minute or two earlier for EXTRA gooeyness. Nonetheless, it was still incredibly soft and doughy.

While it’s totally optional to top your pizookie with a scoop of ice cream, I HIGHLY recommend you do it. It’s kind of like cookies and milk. You need something cold and refreshing to balance out the richness of the cookie, and ice cream does that SUPERBLY well.

Are you drooling yet?

One massive soft and doughy peanut butter cookie loaded with peanut butter chips and ooey gooey marshmallow fluff!

Fluffernutter Pizookie

One massive soft and doughy peanut butter cookie loaded with peanut butter chips and ooey gooey marshmallow fluff!
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 Servings


  • ½ cup unsalted butter softened
  • 1 cup creamy peanut butter
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ⅔ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup peanut butter chips
  • 1 (7 oz) container marshmallow creme/fluff


  • Preheat the oven to 350ºF degrees and grease a 10-inch cast iron skillet with cooking spray or butter.
  • In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, and brown sugar together on high speed until lightened and fluffy. Beat in the egg and vanilla until combined.
  • Add the flour, baking soda, and salt, and continue to beat on low until mixture forms a dough. Stir in the peanut butter chips.
  • Press about half of the dough evenly into the cast iron skillet. Spread the marshmallow creme on top. Take chunks of the remaining dough, flatten slightly, and layer them side by side on top of the marshmallow creme. Try to cover as much of the marshmallow creme as possible.
  • Bake for 20-25 minutes, or until the edges are golden. Allow to cool for at least 20-30 minutes. Serve with a scoop of ice cream, if desired.
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