If you grew up sneaking spoonfuls of peanut butter and marshmallow fluff, you’re in for a dreamy treat with these Fluffernutter Cookies. Picture that nostalgic combo you love—creamy, nutty, extra gooey, all wrapped up in a chewy cookie with golden edges and rivers of melted marshmallow. Every bite is sweet, soft, and bursting with the playful flavors of childhood, making them a surefire hit for dessert tables, lunchbox surprises, or anytime you need a cozy cookie fix. Bake a batch, and you’ll quickly see why Fluffernutter Cookies have charmed their way onto our list of all-time favorites!
Ingredients You’ll Need
Gathering your ingredients for Fluffernutter Cookies couldn’t be easier, and each one brings something special to the recipe. The magic lies in how these kitchen staples create that signature chewy, fluffy texture and rich peanut butter flavor with every bite.
- Unsalted butter (½ cup, softened): Ensures a tender, rich cookie without overwhelming saltiness—let it come to room temperature for best results.
- Creamy peanut butter (½ cup): Adds a robust nutty flavor and smooth texture that’s absolutely essential for fluffernutter goodness.
- Granulated sugar (½ cup): Gives sweetness and helps achieve those crispy edges.
- Brown sugar, packed (½ cup): Offers deep caramel notes and contributes to that extra chewy bite.
- Large egg (1): Binds everything together while adding just the right amount of richness.
- Vanilla extract (1 teaspoon): Lifts the flavors and leaves a warm, crave-worthy aroma.
- All-purpose flour (1¼ cups): The foundation for just the right cookie structure—don’t overmix for the best texture.
- Baking soda (½ teaspoon): Helps the cookies rise and spread perfectly in the oven.
- Salt (¼ teaspoon): Balances the sweetness and enhances the peanut butter flavor.
- Mini marshmallows (1 cup): Scattered throughout for pockets of gooey, melty goodness.
- Marshmallow fluff (½ cup, optional): Swirl it in for extra goo and that authentic fluffernutter experience—you can skip it if you prefer a firmer bite.
How to Make Fluffernutter Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—this keeps your Fluffernutter Cookies from sticking and makes cleanup a total breeze. Parchment is your friend when working with melty marshmallows!
Step 2: Cream the Butters and Sugars
In a large bowl, combine the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar. Grab an electric mixer and beat until the mixture looks fluffy and paler in color—about 2-3 minutes. This step creates air, giving your cookies that soft, chewy middle we crave.
Step 3: Add Egg and Vanilla
Crack in the large egg and pour in the vanilla extract. Beat again, just until everything is fully combined and smooth. These ingredients tie the dough together and add lovely depth to the flavor.
Step 4: Mix Dry Ingredients Separately
In a fresh bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing them separately ensures even distribution, so every Fluffernutter Cookie rises just right and has a balanced taste.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing gently after each addition. Go slowly here—stir just until the flour barely disappears, which keeps the cookies tender and prevents overworking the dough.
Step 6: Fold in Marshmallows and Fluff
Now for the fun part! Fold in the mini marshmallows until they’re dotted throughout. If you want that ultra-gooey effect, gently swirl in the marshmallow fluff. Just a few folds—enough for swirls but not full blending—gives your cookies irresistible bits of melty fluff.
Step 7: Scoop and Bake
Scoop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart—they’ll spread as they bake. Pop them in the oven for 9-11 minutes, until the edges look set and lightly golden, but the centers are still soft for that signature Fluffernutter Cookies chewiness.
Step 8: Cool and Enjoy
Let the cookies cool on the pan for 5 minutes; during this time, the marshmallow will firm up just enough. Then, transfer to a wire rack to finish cooling—or sneak one while it’s still gooey-warm. That’s truly the best part!
How to Serve Fluffernutter Cookies
Garnishes
For an extra pop of fun and flavor, sprinkle a pinch of flaky sea salt on top just as the cookies come out of the oven. Want them ultra decadent? Drizzle with melted chocolate or dot with a bit of extra peanut butter or fluff right before serving. Even a handful of chopped roasted peanuts adds crunch and flair.
Side Dishes
Pair Fluffernutter Cookies with a tall glass of cold milk—classic! For parties, plate them alongside chocolate chip cookies, brownies, or a fruit platter to balance out all that sweet richness. They’re especially good with a scoop of vanilla ice cream, turning cookie time into an all-out dessert experience.
Creative Ways to Present
Stack your Fluffernutter Cookies in a pretty jar with a ribbon for gifting, or sandwich two cookies with a layer of marshmallow fluff or peanut butter for epic homemade cookie sandwiches. For celebrations, pile them high on a cake stand and scatter mini marshmallows all around—they’ll disappear in a flash!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, place your Fluffernutter Cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 3 days—just add a slice of white bread inside the container to help keep them extra moist!
Freezing
If you want to stash some for later (good luck!), freeze baked cookies in a single layer on a baking sheet before transferring to a zip-top bag or airtight container. Alternatively, freeze unbaked dough balls for fresh-from-the-oven Fluffernutter Cookies whenever the craving hits. Both versions keep well for up to 3 months.
Reheating
To revive that gooey, just-baked magic, pop a cookie in the microwave for 5-8 seconds. Warming from frozen? Let the cookies thaw at room temperature first, then microwave briefly. For extra crisp edges, a minute in the toaster oven does wonders.
FAQs
Can I use chunky peanut butter instead of creamy?
Yes! Chunky peanut butter adds texture and extra nutty bits to your Fluffernutter Cookies. Just keep in mind the cookies will be a bit craggier, but that’s half the fun!
My marshmallows melted and disappeared—what happened?
Mini marshmallows often melt and caramelize as cookies bake. Chilling your dough for 15 minutes or so before baking helps prevent marshmallows from vanishing, or nestle some marshmallows on top of each dough ball for extra gooey pockets.
Do I have to use marshmallow fluff?
Nope—the marshmallow fluff is optional. It amps up the gooey factor but if you prefer a more classic, chewy cookie without the extra swirl, feel free to leave it out. Your Fluffernutter Cookies will still be absolutely delicious.
Why did my cookies spread too much?
Cookies can spread for several reasons: overly soft butter, warm dough, or not enough flour. Try chilling the dough for 20-30 minutes before scooping, especially if your kitchen is warm, for thicker, chewier cookies with lovely golden edges.
Can I make these Fluffernutter Cookies gluten-free?
Yes! Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. The cookies will still come out soft and chewy, and everyone can join in the fun!
Final Thoughts
If you’re a Fluffernutter Cookies fanatic (or just discovering their wonders), this recipe will steal your heart with every warm, gooey bite. Whether you’re baking for family gatherings, holiday trays, or your own midnight cravings, give these cookies a whirl—they’re guaranteed to bring out big smiles and maybe a few happy, sticky fingers!
Print
Fluffernutter Cookies Recipe
- Total Time: 25 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Indulge in the nostalgic flavors of a fluffernutter sandwich with these chewy, marshmallow-studded cookies. Perfect for satisfying your sweet tooth cravings!
Ingredients
Dough:
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Additional:
- 1 cup mini marshmallows
- ½ cup marshmallow fluff (optional swirl)
Instructions
- Preheat the oven: Preheat to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: Cream butter, peanut butter, granulated sugar, and brown sugar until light. Add egg and vanilla; mix.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture, mixing until combined.
- Add marshmallows: Fold in mini marshmallows. Optionally, gently swirl in marshmallow fluff.
- Bake: Scoop dough onto sheet; bake 9–11 minutes until golden. Cool on rack.
Notes
- Enjoy cookies warm for a gooey texture.
- Omit marshmallow fluff for a firmer cookie.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
