January 8, 2024
Review RecipeFluffernutter Cookies
These irresistible fluffernutter cookies are a delicious mix of gooey peanut butter and melted marshmallows.
Jump to Recipe
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
- JUMP TO RECIPE
- 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.
Fluffernutter Cookies Ingredients
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.
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.
STEP SEVEN: Lastly, add the peanut butter chips to the dough and stir just until evenly distributed.
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.
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.
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.
How To Serve This Fluffernutter Cookie Recipe
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
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
- 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
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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Comments
Linda says
This recipe sounds amazing as it is but I will switch out the peanut butters for biscoff spread and the peanut butter chips for toffee bits.
Jennifer says
I would use mini marshmallows, definitely. And with hot chocolate…yum! Is there a way to make them without peanut butter though? My kids are weirdos and don’t like PB. I should kick them out until they change their minds 😉
Teresa Cunningham says
Definitely keep the mini marshmallows! Maybe mix it up with the mini multicolored marshmallows they have for sale these days.
Judy Van Bourgondien says
GOOEY and OH SO GOOD using this recipe, but I’d like to try using mini-marshmallows and CHUNKY style peanut butter to add a little crunchy texture ! Pair with a steaming cup of Hot chocolate and you have the PERFECT TREAT : COOKIES & COCOA on a cold winter’s day !
Dorthy Pastorelli says
These are great with mini marshmallows!
Amy Heydinger says
This looks like the perfect recipe for my family. I would definitely use mini marshmallows because I think it would be to much to use regular size. Crunchy peanut butter would give them a great texture. Your homemade hot chocolate recipe is perfect to wash down these cookies. ♥️
Debra C says
Omg! Just made these!! Used mini marshmallows and CREAMY peanut butter! We had a few out of the oven but after dinner…. LOOK OUT! Hot Cocoa & FLUFFERNUTTERS!! YUMMMMMMM. XXX. LOVE YOUR RECIPES!!! My Xmas cookies of YOURS were AMAZING!!!!!!
Shantevia says
I love the idea of marshmallow in the peanut butter cookies. I’m a peanut butter lover and would prefer mini marshmallows so it would not over power the cookie but compliment the cookie.
Sheila Mason says
I would use the creamy peanut butter and mini marshmallows. I normally have these items on hand.
Sharon says
I would use the mini marshmallows with smooth peanut butter and hot chocolate. The best! Yum!!
Betsy Heimlich says
Great recipe! I think chunky peanut butter would give these cookies a good texture.
Rhonda says
I think I would use mini marshmellows but I’d change out the peanut butter chips with chocolate chips.
Theresa Adams says
Mini marshmallows
Lucy says
My husband n I would use large marshmallows w/ crunchy peanut butter n wash them down w/ hot chocolate. I can’t have much sugar but since they Can be frozen iwill just bake 5 or 6 at a time. Thanks very much.
Penny Robinette says
I would use mini marshmallows with smooth peanut butter and have hot chocolate
Celine says
I would use creamy peanut butter, not crunchy. Look so delicious
Teresa Gerber says
I would like this with mini marshmallows and homemade hot chocolate sauce!!!
Sandy says
I would use small marshmallows and I would use hot cocoa in recipe instead of pumpkin or chocolate. I would use creamy peanut butter. Yummy
Maureen says
Only Jif creamy peanut butter in this house. The mini marshmallows would allow the marshmallow to spread throughout the cookie. The large ones would only clump. You have to serve this with homemade hot chocolate. Have to make the recipe as is.
Jacqueline says
I would use smooth PeanutButter! They sound good.
Lynette Dyas says
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 🙂
Brenda says
I would use mini marshmallows
Mary says
Mini Marshmallows, Crunch Peanut Butter and Hot Chocolate are the only way to go!!! Yum!!!!!!!!!!
Allison says
These look delicious! I’d definitely use normal-sized marshmallows! 🙂
Nancy Hunter says
I’d use mimi Marsmallow
Betty says
They sound delicious and I will be making them today with mini marshmallows!
Marlena Forst says
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.
Marlena says
I would use Mini Marshmallows. Going to make a couple of batches for church