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Fluffernutter Cookies

Review Recipe
overhead shot of Fluffernutter Cookies on a cooling rack
These irresistible fluffernutter cookies are a delicious mix of gooey peanut butter and melted marshmallows.
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Table of Contents
  1. Fluffernutter Cookies Ingredients
  2. How to Make This Fluffernutter Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These fluffernutter cookies are the perfect treat for fans of fluffernutter sandwiches. The cookies are soft, fluffy, and loaded with creamy peanut butter and marshmallow goodness, but we warn you that they’re highly addictive, so you might want to make a double batch!

overhead shot of Fluffernutter Cookies on a plate

Fluffernutter Cookies Ingredients

Fluffernutter Cookies raw ingredients that are labeled

You’ll need:

  • 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:

Make sure you are using a fresh bag of marshmallows. If your marshmallows have gone stale, they will not bake and melt as well in your cookies.

SUBSTITUTIONS AND ADDITIONS

MARSHMALLOWS: You can swap out a standard-sized marshmallow for the mini marshmallows in each fluffernutter cookie.

PEANUT BUTTER: I like using traditional creamy peanut butter for these soft peanut butter cookies. Natural peanut butter has too much additional peanut oil and will alter the texture and consistency of these cookies. I used the Peter Pan brand for my cookies, but JIF, Skippy, or Reese’s brand will all work the same.

How to Make This Fluffernutter Cookies Recipe

OUR RECIPE DEVELOPER SAYS

You can skip the step of stuffing the mini marshmallows into the inside of the cookie dough ball to make these even easier. Instead, add the mini marshmallows to the peanut butter cookie dough with the peanut butter baking chips. Scoop out the cookies like you would a standard cookie and follow the recipe as stated in step 10. 

When you bake this version, some of the mini marshmallows exposed at the cookie’s base may spread and ooze, which is ok. To reshape the baked cookie, you can use a small silicone spatula to push the hot marshmallow back toward the cookie’s edge. You can also make sure that if any of the marshmallows are exposed, at what will be the base of the cookie, you can patch them with a small amount of peanut butter cookie dough before freezing and baking them. The ones on the top of the dough ball are fine if exposed. 

STEP ONE: In a medium bowl, stir together the all-purpose flour, cornstarch, baking soda, and salt. Set dry ingredients aside.

STEP TWO: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and creamy peanut butter on medium speed for 1 to 2 minutes or until light and fluffy. Scrape down the sides and bottom of the bowl with a plastic spatula.

STEP THREE: Add the light brown sugar and granulated sugar and beat again until combined.

STEP FOUR: While the mixer is on low speed, add the egg, egg yolk, and vanilla extract. Be sure that each egg gets fully incorporated before adding the next. 

egg, egg yolk, and vanilla blended together

STEP FIVE: Scrape down the sides of the bowl and remove the paddle attachment. This will ensure that all your ingredients are getting incorporated evenly and completely.

STEP SIX: Slowly add the flour mixture to the wet ingredients while the mixer is on low. Mix just until all the flour has been incorporated.

flour mixture added to the wet ingredients and blended together

STEP SEVEN: Lastly, add the peanut butter chips to the dough and stir just until evenly distributed.

peanut butter baking chips added to the dough and stirred in a bowl

STEP EIGHT: Using a large cookie scoop (I used a 2-inch scoop that holds approximately 3 tablespoons of dough), scoop out a dough ball into the palm of your hand. Flatten the dough to an approximately 3-inch circle, place 6 to 7 mini marshmallows into the center of the flattened disc of cookie dough, then fold the sides over the mini marshmallows. You want to enclose all the marshmallows inside the center of the peanut butter cookie dough ball.

flatten dough and place marshmallow inside and enclose marshmallow

STEP NINE: Place the mini marshmallow-filled cookie dough ball onto a parchment-lined baking tray and repeat until all the fluffernutter cookies have been formed.

STEP TEN: Freeze the tray of cookie dough balls for 1 to 2 hours.

STEP ELEVEN: Preheat the oven to 350°F. Line a large cookie sheet with parchment paper or a silicone baking mat.

STEP TWELVE: Place 5 to 6 frozen fluffernutter cookie dough balls onto the prepared baking sheet. Bake cookies for 11 to 13 minutes. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

cookie dough placed onto the baking sheet and baked

STEP THIRTEEN: Allow the cookies to cool completely on the baking tray before transferring them to a cooling rack while you bake the remaining fluffernutter cookies.

PRO TIP:

Once all the cookies have been baked and cooled completely, you can plate them to serve.

How To Serve

Enjoy these heavenly chewy fluffernutter cookies for an afternoon or evening snack. Add a warm mug of homemade hot chocolate or a pumpkin spice latte to wash your cookies down.

We have plenty of delicious cookie recipes that are sure to hit the spot. Check out our gingersnap cookies and strawberry pudding cookies for two of our favorites.

Storage

ON THE COUNTER: You can store these soft cookies in a lidded container on the counter for 2 to 3 days. 

IN THE FREEZER: I do not suggest freezing the baked cookies, as the marshmallows will break down and not have the same texture once they have been baked. You can freeze the fluffernutter cookie dough balls for up to 2 months if stored in an airtight container or heavy-duty zip-top freezer bag.

overhead shot of Fluffernutter Cookies on a cooling rack

Loaded with gooey marshmallows and plenty of peanut butter goodness, you are going to love this decadent treat. Perfect any time you are craving this fantastic combination, these cookies will be hard to resist. 

FREQUENTLY ASKED QUESTIONS

Can I freeze these peanut butter marshmallow cookies?

We don’t recommend freezing the baked cookies since the texture of the marshmallows will change once thawed. You can freeze the unbaked cookie dough balls for 2 months.

What is a fluffernutter sandwich?

Fluffernutter sandwiches are made with peanut butter, and marshmallow fluff spread onto white bread.

Can I use crunchy peanut butter in the recipe?

If you want crunchy peanut butter instead of creamy, that would give these cookies even more texture.

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overhead shot of Fluffernutter Cookies on a cooling rack

Fluffernutter Cookies

5 from 19 votes
These irresistible fluffernutter cookies are a delicious mix of gooey peanut butter and melted marshmallows.
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 2 hours 28 minutes
Servings 21

Ingredients
  

  • 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
  • teaspoons vanilla extract
  • 1 cup peanut butter baking chips
  • 1 to 1¼ cups mini marshmallows

Instructions
 

  • In a medium bowl, stir together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and creamy peanut butter on medium speed for 1 to 2 minutes or until light and fluffy. Scrape down the sides and bottom of the bowl with a plastic spatula.
  • Add the light brown sugar and granulated sugar and beat again until combined.
  • While the mixer is on low speed, add the egg, egg yolk, and vanilla extract. Be sure that each egg gets fully incorporated before adding the next.
  • Scrape down the sides of the bowl and remove the paddle attachment. This will ensure that all your ingredients are getting incorporated evenly and completely.
  • Slowly add the flour mixture to the wet ingredients while the mixer is on low. Mix just until all the flour has been incorporated.
  • Lastly, add the peanut butter baking chips to the dough and stir just until evenly distributed.
  • Using a large cookie scoop (I used a 2-inch scoop that holds approximately 3 tablespoons of dough), scoop out a dough ball into the palm of your hand. Flatten the dough to an approximately 3-inch circle, place 6 to 7 mini marshmallows into the center of the flattened disc of cookie dough, then fold the sides over the mini marshmallows. You want to enclose all the marshmallows inside the center of the peanut butter cookie dough ball.
  • Place the mini marshmallow-filled cookie dough ball onto a parchment-lined baking tray and repeat until all the fluffernutter cookies have been formed.
  • Freeze the tray of cookie dough balls for 1 to 2 hours.
  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Place 5 to 6 frozen fluffernutter cookie dough balls onto the prepared baking sheet. Bake for 11 to 13 minutes.
  • Allow the cookies to cool completely on the baking tray before transferring them to a cooling rack while you bake the remaining fluffernutter cookies.

Notes

  • Make sure you are using a fresh bag of marshmallows. If your marshmallows have gone stale, they will not bake and melt as well in your cookies.
  • You can skip the step of stuffing the mini marshmallows into the inside of the cookie dough ball to make these even easier. Instead, add the mini marshmallows to the peanut butter cookie dough with the peanut butter baking chips. Scoop out the cookies like you would a standard cookie and follow the recipe as stated in step 10. 

Nutrition

Calories: 310kcal | Carbohydrates: 33g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 209mg | Potassium: 153mg | Fiber: 1g | Sugar: 19g | Vitamin A: 227IU | Calcium: 24mg | Iron: 1mg
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  1. Lynette Dyas says

    5 stars
    Use creamy or crunchy PB? Make a batch using both! But I will tell you this. Choosy mothers choose Jiff and I’m a choosy mother πŸ™‚

  2. Marlena Forst says

    5 stars
    Looks like a really fun receipt to surprise guest with. I am going to make a couple of batches and take them to my church on Sunday. Something new, different and exciting.

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