Fluffernutter Cookies (peanut butter marshmallow cookies) are soft peanut butter cookies filled with sweet marshmallow fluff. They have all the flavor of your favorite childhood treat in an easy-to-make cookie recipe!
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What Are Fluffernutter Cookies?
Fluffernutter cookies are essentially fluffernutter sandwiches in cookie form! They contain all the bold peanut butter flavor and creamy marshmallow fluff you love.
However, instead of being encased in a crisp cookie shell, they’re incorporated into soft cookie dough. As a result, they’re soft, chewy, and guaranteed to knock your socks off!
We even provide flavor variations to satisfy all your cravings! One bite, and they’re sure to become your new favorite cookie recipe.
Peanut Butter Fluff Cookies Ingredients
Below is an overview of the ingredients and instructions. Be sure to scroll down to the recipe card below for the complete details!
- Butter – We recommend using unsalted butter to avoid overpowering the recipe. If salted is all you have, use less salt in the dough.
- Sugar – A combination of light brown sugar and granulated sugar helps sweeten the dough while keeping the cookies soft and chewy.
- Peanut Butter – Use a smooth peanut butter, and avoid natural varieties as they tend to separate. Brands like Jif or Skippy are best!
- Large Egg – This helps provide structure to the cookies. We haven’t tested this recipe with egg substitutes and can’t guarantee the results if you do.
- Vanilla Extract – Use a high-quality pure vanilla extract.
- All-Purpose Flour – This forms the base of the cookie dough. If needed, feel free to use a 1:1 all-purpose gluten-free flour to keep this recipe gluten-free.
- Baking Soda – Make sure it’s fresh, or your cookies won’t rise!
- Cornstarch – This prevents the cookies from spreading and contributes to their chewy texture.
- Sea Salt – Just a pinch helps enhance the flavor of the rest of the ingredients.
- Marshmallow Creme – Also known as marshmallow fluff. Find this in the baking aisle of your local grocery store.
Upgrade Your Favorite Childhood Treat with This Easy Fluffernutter Cookies Recipe
- Prepare. Preheat your oven, and line baking sheets with
parchment paperor silicone mats.
- Cream the wet ingredients. Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Use a hand mixer or stand mixer to cream the ingredients until they’re light and fluffy.
- Add the remaining wet ingredients. Mix in the peanut butter. Then, add the egg and vanilla, and mix again until smooth.
- Whisk the dry ingredients. In a separate bowl, whisk the dry ingredients until well combined.
- Combine the wet and dry ingredients. Working slowly, add the dry ingredients to the bowl of wet ingredients. Mix until just combined.
- Portion. Use a cookie scoop or spoon to portion the cookie dough, and roll it into balls.
- Add the marshmallow. Arrange the cookie dough balls on the prepared baking sheets, leaving space in between. Gently flatten the top of each ball. Then, spoon the marshmallow creme into the center of each cookie. Carefully pull the edges of the cookie dough over the marshmallow creme, enclosing it completely.
- Freeze. Transfer the fluffernutter cookies to the freezer, or chill them in the fridge.
- Bake. Transfer the cookies to the oven, and bake just until the edges are lightly golden.
- Cool. Allow the cookies to cool on the baking sheets slightly. Then, transfer them to a wire rack to cool completely.
Baking Tips and Tricks
- Measure carefully. When it comes to baking, accurate measurements are the key to success! For the best results, use a food scale. Or, if that’s not an option, implement the scoop and level method instead.
- Avoid overmixing. Be careful to combine the ingredients just until no streaks remain. Continuing to mix will overwork the dough, resulting in dense, tough fluffernutter cookies.
- Grease your spoon. Handling marshmallow fluff can be a little tricky. To make the process easier, try greasing your spoon or spatula with nonstick cooking spray. Or, use a piping bag instead!
- Make perfectly round cookies. While the cookies are still hot, use a cookie cutter or mug to gently swirl the cookies around, creating a perfect circle.
- Don’t overcrowd the baking sheet. These cookies spread a bit as they bake, and the marshmallow fluff can be a little gooey. So, we recommend leaving space between each cookie to prevent them all from clumping together.
- Avoid overbaking. Keep a close eye on your cookies, and remove them from the oven as soon as the edges are lightly golden. It’s okay if they look underdone! They’ll continue to bake and set as they cool.
Feel free to experiment with different ingredients and mix-ins to make this recipe your own. Some of our favorite variations include:
- Marshmallows – Omit the marshmallow creme, and place a few mini marshmallows in the center of each cookie instead.
- Chocolate Chips – Fold your favorite chocolate chips into the dough. Semi-sweet, white chocolate, and dark chocolate chips all taste great!
- Chopped Nuts – Add crunch and flavor with chopped nuts such as pecan, walnuts, and almonds.
- Nut Butter – Swap the peanut butter with any other nut or seed butter such as almond butter or cashew butter. The taste and texture will change slightly, but they’ll still be great!
How to Store
Store cooled cookies in an airtight container at room temperature for five to seven days.
Freeze baked cookies for up to three months. To do so, allow them to come to room temperature completely. Then, wrap them with plastic wrap, transfer them to a sealable bag, and freeze.
To freeze before baking, follow the recipe as instructed below, rolling out the cookie dough balls. Then, arrange them on a baking sheet, and freeze the dough until solid. Transfer the cookies to a sealable bag, and freeze them for up to three months.
To serve, thaw frozen baked cookies in the fridge overnight or at room temperature. Or, bake the cookie dough from frozen, or thaw it in the fridge first.
More Peanut Butter Cookie Recipes
- Oatmeal Peanut Butter Cookies
- Soft Peanut Butter Cookies
- Peanut Butter Blossom Cookies
- Peanut Butter Chocolate Chunk Cookies
Soft and Chewy Fluffernutter Cookies
- 3/4 cup unsalted butter softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3/4 cup smooth peanut butter not natural we use creamy skippy
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon sea salt
- 3/4 cup marshmallow creme
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy.3/4 cup unsalted butter, 3/4 cup packed light brown sugar, 1/2 cup granulated sugar
- Add the peanut butter, and mix until well combined.3/4 cup smooth peanut butter
- Add the egg and vanilla extract. Then, mix until fully incorporated.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and sea salt.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, 1/2 teaspoon sea salt
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Using a 1/4 cup cookie scoop or spoon, portion the dough and roll into balls.
- Place the dough balls onto the lined baking sheets, and gently flatten each ball into a disk shape, about 3 inches across.
- Spoon approximately 1 tablespoon of marshmallow creme into the center of each dough disk.3/4 cup marshmallow creme
- Carefully bring the edges of the dough up around the marshmallow creme, covering it completely and forming a ball. Ensure the marshmallow is enclosed within the dough. Freeze the dough for at least 30 minutes or refrigerate until ready to bake.
- Space the formed dough balls evenly on the baking sheets, leaving room for spreading.
- Bake the cookies for 10 minutes, or until the edges are lightly golden. Keep an eye on them to prevent the marshmallow from burning.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition information is automatically calculated, so should only be used as an approximation.