Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

ByLucy
Jump to Recipe· 4.6 from 21 reviews

If you’ve ever dreamed of a cookie that tastes like a peanut butter sandwich hugged by fluffy marshmallow cream, then you’re in for a treat with this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe. These cookies are the perfect balance of chewy peanut buttery goodness and that sweet, soft marshmallow center that just melts in your mouth. I promise, once you try these, you’ll find it hard to settle for anything less indulgent!

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Why This Recipe Works

  • Creamy peanut butter base: It gives the cookies a rich, nutty flavor and keeps them soft and scrumptious.
  • Marshmallow cream surprise: A gooey, melty center that adds a fun, unexpected twist to every bite.
  • Chilling the dough: This prevents spreading in the oven and helps lock in flavor and texture.
  • Balanced use of corn starch and flour: These keep the cookies tender but sturdy enough to hold their shape around the marshmallow.
Fluffernutter Cookies, Peanut Butter Marshmallow Cookies, Easy Fluffernutter Cookies, Chewy Peanut Butter Cookies, Marshmallow Cookie Treats - The image shows four light brown dough balls on a wooden surface, with three round dough balls in the background and one flattened round dough piece in the front. On the front piece of dough, there is a single white dollop of creamy filling placed roughly in the center. The dough has a soft, slightly textured surface, and the filling looks smooth and creamy. The wooden surface has visible grain lines with warm tones. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient here plays a crucial role — the peanut butter and marshmallow cream are the stars, but the sugars, leaveners, and flour all team up to make the texture just right. Picking creamy peanut butter instead of chunky ensures that smooth, luscious cookie dough that encases the marshmallow perfectly.

Fluffernutter Cookies, Peanut Butter Marshmallow Cookies, Easy Fluffernutter Cookies, Chewy Peanut Butter Cookies, Marshmallow Cookie Treats - Flat lay of a small pile of light golden all-purpose flour, a few uncracked brown eggs with smooth shells, a small white ceramic bowl of creamy pale yellow unsalted butter, a small white ceramic bowl of smooth light brown creamy peanut butter, a small white ceramic bowl of coarse white granulated sugar, a small white ceramic bowl of soft golden brown packed brown sugar, a small white ceramic bowl filled with glossy white marshmallow cream, a few granules of baking soda and baking powder scattered neatly, a small white ceramic bowl of fine white cornstarch, and a small white ceramic bowl with fine white salt, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted butter: Softened butter gives richness and helps create a tender crumb—make sure it’s not melted!
  • Creamy peanut butter: Smooth texture blends easily in the dough and adds deep nutty flavor.
  • Granulated sugar & brown sugar: The combo brings both sweetness and slight chewiness—don’t skip the brown sugar for that caramel hint.
  • Egg: It binds everything together and adds moisture.
  • Vanilla extract: Adds warmth and depth to the peanut butter’s nuttiness.
  • Baking soda & baking powder: These leaveners ensure the cookies rise just enough, keeping them soft but not cakey.
  • Salt: Balances sweetness and highlights the peanut flavor.
  • Cornstarch: Helps the cookies stay tender by softening the flour proteins—this is the secret to that melt-in-your-mouth texture!
  • All-purpose flour: The base for the dough, providing structure.
  • Marshmallow cream/fluff: The ooey-gooey center that makes these Fluffernutter cookies unforgettable.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe quite a bit, and I love encouraging you to make it your own! Whether you prefer a little crunch or want to lighten things up, there’s room to tweak.

  • Variation: Sometimes I sprinkle a few mini chocolate chips inside before sealing the dough ball for a peanut butter-chocolate surprise—totally delicious!
  • Allergy-friendly swap: If peanut butter isn’t your thing, try sunflower seed butter—it still pairs beautifully with marshmallow cream.
  • Texture tweak: For a chunkier cookie, stir in some chopped peanuts for an extra nutty crunch.
  • Make it vegan: Use dairy-free butter and a flax egg replacement to create vegan-friendly fluffernutter cookies that still delight.

Step-by-Step: How I Make Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

Step 1: Whisking the dry ingredients

Start by combining the flour, salt, cornstarch, baking soda, and baking powder in a medium bowl. I like using a whisk here to make sure everything’s evenly mixed—no pockets of leavening agents hiding in your dough! Set this bowl aside while you work on the wet ingredients.

Step 2: Cream butter and peanut butter

In a large bowl, beat the softened butter and creamy peanut butter together. This step is key because it makes the base of your cookie velvety smooth and helps incorporate air for that light texture. I usually use my stand mixer, but a sturdy hand mixer works just as well. Beat until it looks creamy and a little fluffy—about 2 minutes.

Step 3: Add sugars, egg, and vanilla

Next, toss in both sugars, the egg, and vanilla extract. Continue beating the mixture until it’s light and fluffy. You want the sugars to dissolve a bit and the egg to blend completely—that’s the backbone for a tender cookie.

Step 4: Combine dry and wet ingredients

Slowly add the dry ingredients you whisked earlier into the peanut butter mixture. Beat just until combined—overmixing will make your cookies tough, and nobody wants that! The dough will be thick, dense, and ready for chilling.

Step 5: Chill the dough

Pop the dough in the fridge for at least 30 minutes. This step does two big things: it helps control spreading so your cookies stay nice and thick, and it lets the flavors in the dough marry beautifully. I’ve learned from experience that skipping this makes a sticky mess and sad-looking cookies!

Step 6: Shape dough and add marshmallow cream

Once chilled, preheat your oven to 350°F (175°C) and line your baking tray. Using a medium cookie scoop or measuring spoon, grab about 2 tablespoons of dough and flatten it a bit. Drop a heaping tablespoon of marshmallow cream right in the center. Then, gently form the dough around the marshmallow and roll it into a ball, sealing those sugary treasures inside.

Step 7: Bake and cool

Arrange the dough balls on your baking sheet, leaving enough space because these cookies like to puff up a bit. Bake for 10 minutes, then remove the tray and let the cookies cool just a bit before transferring them to a wire rack—this prevents the gooey middles from oozing out prematurely. Trust me, letting them cool is pure torture but worth the wait!

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Tips from My Kitchen

  • Use room-temperature butter: Soft butter blends more easily with peanut butter and helps create a smooth dough.
  • Don’t overfill with marshmallow cream: A tablespoon is enough to get that melty center without leaking during baking.
  • Chill the dough well: It makes the cookies easier to handle and prevents melting marshmallow mess.
  • Watch your baking time: Underbake slightly if you prefer softer cookies; they firm up as they cool.

How to Serve Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

Fluffernutter Cookies, Peanut Butter Marshmallow Cookies, Easy Fluffernutter Cookies, Chewy Peanut Butter Cookies, Marshmallow Cookie Treats - The image shows a close-up of three round cookies with a golden-brown color and cracked texture, each with a large white marshmallow melted in the center. The cookies rest on a white marbled surface with a few small marshmallows scattered nearby. In the upper left part of the image, there is a glass of milk, and on the right side, the edge of a white bowl filled with peanut butter is partially visible. The lighting highlights the soft and slightly uneven surface of the cookies and the glossy melting marshmallow centers. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love dusting a little powdered sugar on top just before serving—it adds a subtle sweetness and makes the cookies look bakery-worthy. Sometimes, I drizzle a tiny bit of melted chocolate over them for extra indulgence.

Side Dishes

These cookies pair beautifully with a cold glass of milk or a warm cup of coffee or tea. For a fun twist, try serving alongside sliced apples or celery to balance the sweetness with some crunch and freshness.

Creative Ways to Present

For parties, I like to stack these cookies in a pyramid on a rustic wooden board with small bowls of marshmallow fluff and peanut butter for guests to dip and decorate their own. Kids love the interactive element, and it’s a playful way to showcase these delightful treats.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Fluffernutter cookies in an airtight container at room temperature. They stay fresh for up to 3 days, though they rarely last that long around my house! You can layer parchment between cookies to keep them from sticking together—trust me, that gooey marshmallow can get sticky.

Freezing

I’ve frozen these cookies successfully on a baking sheet first, then transferred them to a freezer-safe bag. When you’re ready, let them thaw at room temperature—you’ll want to enjoy that marshmallow gooeyness without any frostiness. Freezing is a perfect way to prep big batches in advance.

Reheating

To bring leftovers back to life, pop a cookie in the microwave for about 10-15 seconds—it softens the cookie and warms up that luscious marshmallow center just enough to feel freshly baked. Just don’t overheat or you’ll lose that perfect texture.

FAQs

  1. Can I use crunchy peanut butter instead of creamy in this recipe?

    Absolutely! Crunchy peanut butter will add a bit more texture and nutty crunch to your cookies. Keep in mind it might slightly change the dough’s consistency, so you may need just a touch more flour if the dough feels too sticky.

  2. What’s the best way to prevent marshmallow cream from leaking out during baking?

    Chilling the dough well before baking is key—it helps the dough hold its shape better around the marshmallow. Also, avoid adding too much marshmallow cream; sticking to about one tablespoon per cookie keeps them sealed and gooey inside without oozing out.

  3. Can I make this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe vegan?

    Yes! Swap the butter with a vegan plant-based butter and replace the egg with a flaxseed or chia egg (1 tablespoon ground seeds mixed with 3 tablespoons water) to keep the dough binding. Make sure your marshmallow cream is vegan-friendly too.

  4. How long do these cookies keep their freshness?

    Stored in an airtight container at room temperature, they’re best enjoyed within 3 days. Beyond that, they start to lose the soft texture and marshmallow center might dry out.

Final Thoughts

These Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe hold a special place in my heart because they bring back childhood memories of peanut butter and fluff sandwiches in a totally new and delicious way. Baking them feels like sharing a little joy and sweetness, and I hope you find the same magic. So go ahead—whip up a batch, break one open, and savor that melty center with the comforting, nutty dough. You’re going to love it!

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Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 21 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Fluffernutter Cookies combine the creamy richness of peanut butter with the sweet, gooey delight of marshmallow cream for a nostalgic treat that’s soft, chewy, and irresistibly fluffy.

Ingredients

Units Scale

Dry Ingredients

  • 1/2 tsp. salt
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 cup all-purpose flour

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup marshmallow cream/fluff

Instructions

  1. Mix Dry Ingredients: In a medium sized mixing bowl, whisk together all-purpose flour, salt, cornstarch, baking soda, and baking powder until well combined. Set aside.
  2. Cream Butters: In a large mixing bowl, beat softened unsalted butter and creamy peanut butter together until smooth and creamy, ensuring no lumps remain.
  3. Add Sugars and Egg: Add granulated sugar, brown sugar, egg, and vanilla extract to the butter mixture. Continue beating until the mixture becomes smooth and fluffy, incorporating air for a lighter texture.
  4. Combine Mixtures: Slowly add the dry flour mixture into the wet ingredients, beating until just combined. Avoid overmixing to keep the cookies tender.
  5. Chill Dough: Refrigerate the dough for at least 30 minutes to firm it up, which makes shaping easier and helps cookies hold their shape during baking.
  6. Preheat Oven and Prepare Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
  7. Shape Cookies with Filling: Using a medium cookie scoop or tablespoon, scoop out 2 tablespoons of dough and flatten it into a disk in your hand. Scoop 1 tablespoon of marshmallow cream/fluff and place it in the center of the dough disk. Fold dough around the marshmallow, rolling the dough into a ball to completely encase the filling.
  8. Bake: Place the filled dough balls spaced evenly on the prepared baking sheet. Bake in the preheated oven for 10 minutes, or until the edges are lightly golden but the center remains soft.
  9. Cool and Serve: Remove the baking sheet from the oven and let the cookies cool slightly on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your soft, sweet Fluffernutter Cookies!

Notes

  • Make sure the butter is softened at room temperature for easy creaming.
  • Refrigerating the dough is essential to prevent the marshmallow cream from leaking out during baking.
  • Use a silicone baking mat or parchment paper for even baking and easy cleanup.
  • If you prefer a stronger peanut butter flavor, you can use natural peanut butter but expect a slightly different texture.
  • Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
  • Nutrition information is approximate; adjust ingredients as needed to fit dietary needs.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 10 g
  • Sodium: 120 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 25 mg

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