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fluffer nutter sourdough cookies 6

Fluffer Nutter Peanut Butter Sourdough Cookies

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  • Author: Jesha
  • Total Time: 0 hours
  • Yield: 12 Cookies 1x


When the iconic fluffer nutter and cookies combine, you get soft and chewy fluffer nutter peanut butter sourdough cookies with gooey marshmallow and creamy peanut butter in every bite. These cookies are irresistibly fudgy, rich, and naturally fermented with sourdough starter so they’re the perfect gut-healthy treat! They’re made with simple ingredients like coconut oil, coconut sugar, and healthy marshmallows.




  1. PREPARE EGG: In a small bowl, whisk 1 egg. Using a spoon, add 27g to a medium sized bowl.
  2. FIRST MIXING: Now, melt coconut oil until it becomes liquid (warm but not hot). Add coconut sugar, peanut butter, sourdough starter, salt, and coconut oil to the medium bowl with the egg.
  3. MIX: Using a spoon, mix ingredients together until combined. DO NOT SKIP THIS STEP. Mixing wet ingredients prior to adding flour and baking soda will help achieve the perfect cookie texture.
  4. SECOND MIXING: Now add flour and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
  5. STORE DOUGH: Place the dough covered in a small Tupperware or wrap it in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
  6. FERMENT DOUGH: Ferment the covered dough at room temperature for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
  7. PREHEAT OVEN: When you’re ready to bake, preheat your oven to 350°F (177°C).
  8. DIVIDE COOKIES: Divide and roll the cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
  9. ADD MARSHMALLOWS: Add cookies to a baking sheet and press down the center with your thumb or small teaspoon. TIP: I like to cut my marshmallows into 1/2” squares. Now, place marshmallows in the center.
  10. BAKE COOKIES: Bake for 6-8 minutes or until lightly browned on the sides.
  11. LET COOKIES COOL: Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!
  12. STORING: Store sourdough cookies in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350°F (177°C) oven for 5 minutes.


Freezing Instructions: Freeze raw or baked cookies in a closed container for up to 3 months. Thaw and reheat (or bake) as you

  • Cook Time: 6-8 Minutes
  • Category: Sourdough Cookies
  • Cuisine: Dessert