These fluffernutter cookies are a delightful twist on the classic sandwich: soft, tender peanut butter cookies with a gooey marshmallow center. They bake up light and chewy, with the perfect balance of sweet marshmallow and nutty peanut butter in every bite.
Fluffernutter Cookies Ingredients
These cookies are melt-in-your-mouth soft with a crowd-pleasing sweet-and-salty profile. The marshmallow crème melts into the center while the peanut butter gives the cookies depth and richness.
Ingredients:
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup creamy peanut butter
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1½ teaspoons vanilla extract
- 1 cup peanut butter baking chips
- 1–1¼ cups mini marshmallows
PRO TIP:
Use a fresh bag of mini marshmallows — stale marshmallows won’t melt and bake the same way.
Substitutions And Additions
Marshmallows: You can substitute a standard marshmallow cut into pieces for the mini marshmallows, but avoid using whole large marshmallows since they’re too big for these cookies.
Peanut butter: Creamy peanut butter gives the best texture. Chunky will work if you prefer more texture. Avoid natural runny peanut butter because the extra oil can change dough consistency.
Chocolate chips: Fold in milk, semi-sweet, white chocolate, or extra peanut butter chips for variety. Chocolate and peanut butter are a classic pairing.
Nutty additions: Add chopped walnuts, pecans, or almonds for crunch.
Sugar: Swap coconut sugar or a sugar substitute if you need a lower refined sugar option, noting that texture and sweetness may vary.
Salt: A light sprinkle of flaky sea salt on top after baking enhances flavor.
Candy or crunch: Mix in crushed graham crackers, pretzels, or toffee for contrast without changing bake time.
Flavored extracts: Try almond or coconut extract, or a splash of maple syrup instead of vanilla for a different twist.
Other spreads: Swirl in Nutella, cookie butter, or fruit preserves for marbled variations—don’t overmix so you keep streaks of the spread.
How To Make This Fluffernutter Cookies Recipe
The peanut butter cookie dough comes together quickly with a mixer. You’ll shape dough balls, fill them with mini marshmallows, freeze, then bake for soft, gooey centers. Follow these step-by-step directions for best results.
OUR RECIPE DEVELOPER SAYS
If you want an easier method, skip individually stuffing each dough ball. Fold the mini marshmallows into the dough along with the baking chips and scoop as usual. Some exposed marshmallows may spread slightly during baking—if this happens, reshape with a small spatula while warm or press a little extra dough over exposed marshmallow before baking.
STEP ONE: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
STEP TWO: In the bowl of a stand mixer fitted with a paddle attachment, beat butter and creamy peanut butter on medium speed for 1–2 minutes until light and fluffy. Scrape down the bowl.
STEP THREE: Add light brown sugar and granulated sugar and beat until combined.
STEP FOUR: With the mixer on low, add the egg, then the egg yolk, then the vanilla, ensuring each is fully incorporated before adding the next.
STEP FIVE: Scrape down the bowl and remove the paddle attachment to ensure even mixing.
STEP SIX: With the mixer on low, slowly add the flour mixture and mix just until incorporated.
STEP SEVEN: Fold in peanut butter baking chips until distributed evenly.
STEP EIGHT: Using a large cookie scoop (about 2 inches / 3 tablespoons), scoop a dough ball into your palm. Flatten to a roughly 3-inch circle, place 6–7 mini marshmallows in the center, then fold the dough around them to fully enclose the marshmallows.
STEP NINE: Arrange the marshmallow-filled dough balls on a parchment-lined baking sheet.
STEP TEN: Freeze the tray of dough balls for 1–2 hours.
STEP ELEVEN: Preheat oven to 350°F (177°C). Line a baking sheet with parchment or a silicone mat.
STEP TWELVE: Place 5–6 frozen dough balls on the prepared sheet and bake 11–13 minutes. Check at the lower end of the time since ovens vary.
PRO TIP:
Oven temperatures vary; start checking the cookies near the lower end of the bake time for a soft center.
STEP THIRTEEN: Let cookies cool completely on the baking sheet before transferring to a cooling rack. Repeat with remaining dough.
PRO TIP:
Once cooled, plate the cookies for serving or store as directed below.
How To Serve This Fluffernutter Cookie Recipe
These chewy fluffernutter cookies are delicious with a cold glass of milk or a scoop of vanilla ice cream. For a special treat, sandwich a layer of cream cheese frosting between two cookies for a fluffernutter sandwich cookie.
They pair nicely with warm drinks like hot chocolate or a spiced latte and make an indulgent snack for movie nights, parties, or casual gatherings.
When To Serve Fluffernutter Cookies
After-school snack: A sweet surprise for kids after school.
Weekend movie night: Easy, shareable cookie perfect for snacking while watching films.
Birthday parties: A fun alternative to cupcakes or cake.
Picnics: Portable and crowd-pleasing—pack in a container for outdoor treats.
Fluffernutter Cookies Storage Tips
Make ahead: Shape dough into balls and freeze on a baking sheet. Transfer frozen balls to a resealable freezer bag and store up to two months. Bake from frozen, adding a minute or two if needed.
On the counter: Store cooled baked cookies in a lidded container at room temperature for 2–3 days.
Freezing: Freezing baked cookies is not recommended because marshmallows lose their texture after thawing; freeze unbaked dough instead.
Why We Love This Recipe
Classic flavor fusion: Peanut butter and marshmallow fluff come together in a nostalgic, irresistible combination.
Easy and quick: The recipe is straightforward and uses common pantry ingredients, making it ideal for busy bakers.
Kid-friendly: These cookies are a hit with both kids and adults, and they’re simple to adapt with mix-ins like chocolate chips or nuts.
Loaded with gooey marshmallows and peanut butter flavor, these fluffernutter cookies are a decadent treat that’s hard to resist. They’re perfect whenever you’re craving that classic sweet-and-salty combo.
Frequently Asked Questions
Do not freeze baked cookies; the marshmallows will change texture. Freeze unbaked dough balls for up to two months.
A fluffernutter sandwich is made with peanut butter and marshmallow fluff spread between slices of bread.
Yes—using crunchy peanut butter will add extra texture to the cookies.
More Recipes You’ll Love
- Pumpkin Roll
- Peanut Butter Blossoms
- Peanut Marshmallow Clusters
- Chocolate Chip Cheesecake Bars
- Peanut Butter Rice Krispie Treats
- Peanut Butter Ritz Crackers Dipped in White Chocolate
Get Recipes on Pinterest
Follow Us
Fluffernutter Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1½ teaspoons vanilla extract
- 1 cup peanut butter baking chips
- 1–1¼ cups mini marshmallows
Instructions
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
- Beat butter and creamy peanut butter in a stand mixer fitted with a paddle on medium speed for 1–2 minutes until light and fluffy. Scrape down the bowl.
- Add light brown sugar and granulated sugar and beat until combined.
- With the mixer on low, add the egg, then the yolk, then vanilla, ensuring each addition is incorporated.
- Scrape the bowl and remove the paddle. Slowly add the flour mixture while mixing on low, just until incorporated.
- Fold in peanut butter baking chips.
- Scoop dough using a large cookie scoop (about 2 inches / 3 tablespoons), flatten to a 3-inch circle, place 6–7 mini marshmallows in the center, and enclose them with dough.
- Place filled dough balls on a parchment-lined baking sheet and freeze 1–2 hours.
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment or a silicone mat.
- Bake 5–6 frozen dough balls at a time for 11–13 minutes. Let cool on the baking sheet before transferring to a rack.
Notes
- Use fresh mini marshmallows for best melting and texture.
- Optional shortcut: fold mini marshmallows into the dough with the chips and scoop without individually stuffing each ball.
Nutrition
Get Recipes on Facebook
Follow Us
