Fluffernutter Cookies

Name: Fluffernutter Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 148 min
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 to 1¼ cups mini marshmallows

These irresistible fluffernutter cookies are a delicious mix of gooey peanut butter and melted marshmallows.

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Table of Contents

Fluffernutter Cookies Ingredients
Substitutions And Additions
How To Make This Fluffernutter Cookies Recipe
How To Serve This Fluffernutter Cookie Recipe
When To Serve Fluffernutter Cookies
Fluffernutter Cookies Storage Tips
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
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Even More Recipes You’ll Love

These fluffernutter cookies are the perfect treat for fans of fluffernutter sandwiches. This cookie recipe yields treats that are soft, fluffy, and loaded with creamy peanut butter and marshmallow goodness.

overhead shot of Fluffernutter Cookies on a plate

Fluffernutter Cookies Ingredients

Fluffernutter Cookies raw ingredients that are labeled

These melt-in-your-mouth cookies will be a hit with their perfect balance of sweet and salty flavors. These irresistible cookies are sure to become a favorite dessert after just one bite.

As you take that first bite, the gooey marshmallow creme combines with the rich, nutty peanut butter, creating a flavor that is nothing short of divine.

To make this decadent peanut butter cookie recipe, you’ll need:

2¼ cups of all-purpose flour
1 tablespoon of cornstarch
1 teaspoon of baking soda
½ teaspoon of salt
¾ cup of unsalted butter, softened to room temperature
¾ cup of creamy peanut butter
¾ cup of light brown sugar
¾ cup of granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1½ teaspoons of vanilla extract
1 cup of peanut butter baking chips
1-1¼ cups of 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.

Large marshmallows are a bit too big for these cookies so we advise sticking with the smaller sizes.

PEANUT BUTTER: I like using traditional creamy peanut butter for these soft peanut butter cookies. You could use chunky peanut butter if you wish.

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.

CHOCOLATE CHIPS: If you’re a chocolate lover, feel free to fold a handful of milk chocolate chips into the cookie dough.

You could also use white chocolate chips, semi-sweet chocolate chips or peanut butter chips for even more delicious peanut butter flavor.

The combination of chocolate and peanut butter is a timeless favorite.

NUTTY ADDITIONS: Elevate the crunch factor by adding chopped nuts such as walnuts, pecans, or almonds to the cookie dough.

SUGAR: For those looking to cut down on refined sugar, consider using coconut sugar or a sugar substitute like stevia.

Keep in mind that using a sugar substitute might slightly affect the texture and sweetness of the cookies, so adjust according to your taste preferences.

SALT: Add a sprinkle of flaky sea salt on top of the cookies to enhance the flavors.

CANDY: To make these cookies even more indulgent add crushed graham crackers, pretzels, or toffee bits to the dough.

You could also add chopped-up candy or chocolate bars.

These crunchy additions will provide a contrast to the soft and chewy cookies without affecting the baking time.

VANILLA EXTRACT: If you’re out of vanilla extract or want to experiment with different flavors, try almond extract, coconut extract, or even a touch of maple syrup.

Each option will give your cookies a unique twist, enhancing their flavor without requiring any additional steps.

SPREADS: Experiment with different spreads for a unique twist.

Nutella, cookie butter, or even fruit preserves can be swirled into the dough before baking, adding a burst of flavor without changing the baking time.

Just be sure not to overmix; you want streaks of the spread to remain for that marbled effect.

How To Make This Fluffernutter Cookies Recipe

The simple peanut butter cookie dough comes together easily using an electric mixer.

Once combined, you will scoop out cookie dough that you will wrap around mini marshmallows before baking.

Our step-by-step instructions below will walk you through the process. You’re sure to get rave reviews from everyone who tries these gooey peanut butter cookies.

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 ten.

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 with a paddle attachment, beat the butter and creamy peanut butter on medium speed for one to two 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 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: Scoop out a dough ball into the palm of your hand.

Use a large cookie scoop – I used a two-inch scoop that holds approximately three tablespoons of dough.

Flatten the dough to an approximately three-inch circle, and place six to seven mini marshmallows into the center of the flattened disc of cookie dough.

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 one to two 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 five to six 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 cookies.

PRO TIP:

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

Enjoy these heavenly chewy fluffernutter cookies for an afternoon or evening snack. They’re perfect with a glass of cold milk or a scoop of vanilla ice cream.

Make a fluffernutter sandwich cookie by adding a layer of cream cheese frosting between two cookies.

Add a warm mug of homemade hot chocolate or a pumpkin spice latte to wash your cookies down.

To maximize this delectable dessert experience, you could serve these cookies with something equally indulgent.

Try our peanut butter frozen hot chocolate or Wendy’s Frosty.

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.

When To Serve Fluffernutter Cookies

AFTER-SCHOOL SNACK: Surprise your kids with a plate of freshly baked fluffernutter cookies when they arrive home.

WEEKEND MOVIE NIGHT: These cookies are a fantastic snack to enjoy while watching your favorite films.

BIRTHDAY PARTIES: Instead of traditional cake or cupcakes, consider serving fluffernutter cookies at a celebration.

PICNICS: Pack these cookies in your basket for a sweet and portable dessert. They’re mess-free and can be enjoyed outdoors with friends and loved ones.

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Fluffernutter Cookies Storage Tips

Whether you’ve baked a big batch or have a few cookies leftover, here’s a guide to keeping your treats in the best possible condition:

MAKE AHEAD: You can make the cookie dough ahead of time.

Simply follow the recipe up until the point of baking, then shape the dough into balls and freeze them on a baking sheet.

Once frozen, transfer the cookie dough balls to a resealable freezer bag and store them in the freezer.

You can freeze the fluffernutter cookie dough balls for up to two months if stored in an airtight container or heavy-duty zip-top freezer bag.

When you’re ready to bake, simply place the frozen dough balls on a baking sheet, let them thaw slightly, and then bake as directed.

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

Why We Love This Recipe

CLASSIC FLAVOR FUSION: Fluffernutter cookies combine the timeless and irresistible combination of peanut butter and marshmallow fluff.

EASY AND QUICK: This recipe is incredibly easy and quick to make, making it perfect for busy bakers or when you’re in need of a sweet treat without spending hours in the kitchen.

SIMPLE: Made with basic ingredients you’ll likely have on hand, you’ll be enjoying a five-star rated peanut butter cookie in no time.

KID-FRIENDLY: Fluffernutter cookies are a hit with both kids and adults alike.

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 fluffernutter 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 two 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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Fluffernutter Cookies

5 from 19 votes

These irresistible fluffernutter cookies are a delicious mix of gooey peanut butter and melted marshmallows.

Prep Time 15

Cook Time 13

Total Time 2 28

Servings

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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 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

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
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Fluffernutter Cookies

Fluffernutter Cookies Ingredients

Substitutions And Additions

How To Make This Fluffernutter Cookies Recipe

When To Serve Fluffernutter Cookies

White Chocolate Chip Cookies

Lofthouse Cookies

Fluffernutter Cookies Storage Tips

Why We Love This Recipe

Frequently Asked Questions

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