Peanut Butter Oat Cookies with Chocolate Fluff Filling
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 34
  • For the cookies:
  • ½ cup creamy peanut butter
  • ½ cup (8 tablespoons) butter, at room temperature
  • ¾ cup packed light brown sugar
  • ¼ cup sugar
  • 1 egg, cold
  • 1 teaspoon vanilla
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup quick cooking oats
  • For the filling:
  • 3.5 ounces (half a 7 ounce jar) marshmallow fluff
  • ¼ cup (4 tablespoons) vegetable shortening
  • 3 tablespoons powdered sugar
  • 2 tablespoons Dutch-processed cocoa powder
  • ½ teaspoon vanilla
  1. Heat the oven to 350 F and line two baking sheets with parchment paper.
  2. In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, add the peanut butter and butter. Beat on medium speed until thoroughly combined, about 1 minute. Add the brown sugar and sugar and mix until well combined and lighter in color, about 1 minute. Add the egg and vanilla and beat on medium high until light and fluffy, about 1 minute.
  3. In a separate bowl combine the flour, baking powder, baking soda, and salt and whisk until thoroughly incorporated. Add the flour mixture to the peanut butter mixture and mix on low speed until just combined, about 30 seconds. Add the oats and mix until well distributed, about 10 seconds.
  4. Scoop the dough onto the prepared baking sheet by rounded teaspoons at least 1 inch apart. Lightly press the tops of each dough ball to flatten. Bake for 6 to 8 minutes, or until the edges of the cookies are just becoming golden brown and the tops are still relatively pale but dry. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool to room temperature.
  5. While the cookies cool prepare the filling. In a medium bowl combine the marshmallow fluff, vegetable shortening, powdered sugar, cocoa powder, and vanilla. Beat until the mixture is thoroughly combined. The mixture should be quite thick. Scoop the filling into a piping bag fitted with a medium round tip.
  6. To assemble the cookies turn half the cookies over. Pipe approximately 1 teaspoon of the filling onto the cookies. Top with the remaining cookies, pressing gently to help the filling spread to the edges.
Recipe by Evil Shenanigans at