Fluffernutter cookies are a delicious combination of chewy peanut butter cookies and gooey melted marshmallows, similar to the classic fluffernutter sandwich!
Why this recipe works
These fluffernutter cookies are a play on the classic sandwich. If you’ve never heard of a fluffernutter, you’re in for quite a treat. That is assuming that you enjoy peanut butter and marshmallows! A fluffernutter sandwich is made with marshmallow creme and peanut butter slathered between two slices of bread. However, we’re doing these cookies a bit differently by using actual marshmallows wrapped inside our soft peanut butter cookie dough.Â
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MARSHMALLOWS – Freezing the marshmallows will help them from melting and seeping out of your cookies as quickly, though a little bit of seepage is to be expected. The trick is to wrap your marshmallow closer to the top of the cookie dough ball rather than the bottom. Marshmallow creme isn’t ideal in this recipe as it’s already thin and gooey and will be difficult to work with, I would recommend sticking to actual marshmallows here.
COOKIE DOUGH – I’m using a version of my tried and true peanut butter cookie recipe as the base, though you can also try them with my chocolate peanut butter cookies as well if you’d like to throw a bit of chocolate into the mix.Â
PEANUT BUTTER CHIPS – I found it a lot easier to dot the peanut butter chips on top rather than mixing them into the dough. If mixed into the dough, it makes it more difficult to form the cookie dough around the marshmallow.
How to Make Fluffernutter Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut marshmallows in half and place on a wax paper lined plate in the freezer.
- In a medium bowl, whisk together flour, salt, baking soda, and cornstarch. Set aside.
- With an electric mixer in a large bowl, beat the softened butter until creamy.
- Add brown sugar and beat until completely combined. Add egg and beat until combined.
- Add peanut butter and vanilla and beat until combined.
- With the mixer at low speed, add the flour mixture incorporating until no traces of flour remain. Do NOT add peanut butter chips, you will use them in a later step, before the cookies go into the oven.
- Use a large cookie scoop (3 tablespoons), to portion out all cookies onto a wax paper lined plate or tray. Place dough balls into the refrigerator for 30 minutes.
EXPERT TIP – The dough is sticky at room temperature. Chilling the dough makes it much easier to handle.
- Meanwhile, preheat oven to 350 F. Line insulated baking sheets with parchment paper.
- Remove dough balls from the refrigerator. Using gloved hands, slightly flatten the dough ball and place half a frozen marshmallow into the center. Press it in gently and gather the dough up around the sides of the marshmallow, carefully pressing the dough together to completely close in the marshmallow.
EXPERT TIP– Since the melted marshmallow will seep out, you want the marshmallow to be closer to the top of the cookie rather than the bottom. NOTE: It’s best to keep the marshmallows frozen for as long as you can. Only bring out enough for the batch you are putting in the oven. Keeping them frozen will keep them from melting too quickly while the cookie bakes.
- Place some peanut butter chips into the palm of one hand. I found that 9 chips per cookie (placed close together) was the magic number.
- Gently press the top of the cookie into the chips in your palm, the chips will stick. The cookies spread when they bake, so the closely placed chips will spread out too.
- Bake for 10-12 minutes. Ours were perfect in 10 1/2 minutes.
EXPERT TIP – The first time you make these I highly recommend only putting 2 cookies in the oven. Watch them carefully. Mine were done at 10 1/2 minutes. When I baked for 11 minutes the marshmallow melted too much and became clear and bubbly. You want the marshmallow to melt, but remain puffy and white. Once you establish the perfect time for your oven, go ahead and bake full batches! - Remove from oven and cool on pan for 10 minutes. These cookies are delicate while hot, so trying to move them too soon will cause your cookies to fall apart.
- Carefully transfer to wire cooling racks to cool completely.
Frequently Asked Questions & Expert Tips
Store fluffernutter cookies at room temperature in an air-tight container for 5-6 days.
Yes, you can freeze the fluffernutter cookie dough. Form the dough into balls, flash-freeze on a large baking sheet until solid, and transfer to an airtight container or large ziptop bag. Store in the freezer for up to 3 months. When ready to bake, allow the cookie balls to thaw at room temperature, then add the marshmallows and peanut butter chips according to instructions. Alternatively, you can freeze all of the dough together in a large ziptop bag and form the balls when you are ready to enjoy.
Serving Suggestions
These peanut butter cookies are soft, chewy, and oh-so gooey when served partially cooled but still warm from the oven. They’re a great year-round cookie with no restrictions specific to holidays, though they’re always fun to incorporate into your Christmas cookie swaps!
More Peanut Butter Dessert Recipes
- Peanut Butter Blossoms
- Buckeye Brownie Cookies
- No Bake Peanut Butter Bars
- Chocolate Peanut Butter Balls
- Peanut Butter Oatmeal Chocolate Chip Cookies
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Fluffernutter Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 9 marshmallows regular sized, cut in half
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ½ cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 large egg
- â…” cup creamy peanut butter
- 1 teaspoon vanilla extract
- ½ cup peanut butter chips you may have some leftover
Things You’ll Need
- Cookie scoop 3 Tablespoon scoop
Before You Begin
- The first time you make these I highly recommend only putting 2 cookies in the oven. Watch them carefully. Mine were done at 10 1/2 minutes. When I baked for 11 minutes the marshmallow melted too much and became clear and bubbly. You want the marshmallow to melt, but remain puffy and white. Once you establish the perfect time for your oven, go ahead and bake full batches!
- I found it a lot easier to dot the peanut butter chips on top rather than mixing them into the dough. If mixed into the dough, it makes it more difficult to form the cookie dough around the marshmallow.
- Freezing the marshmallows will help them from melting and seeping out of your cookies as much, though a little bit of seepage is to be expected. The trick is to wrap your marshmallow closer to the top of the cookie dough ball rather than the bottom. Marshmallow creme isn’t ideal in this recipe as it’s already thin and gooey and will be difficult to work with, I would recommend sticking to actual marshmallows here.
Instructions
- Cut marshmallows in half and place on a wax paper lined plate in the freezer.
- In a medium bowl, whisk together flour, salt, baking soda, and cornstarch. Set aside.
- With an electric mixer in a large bowl, beat the softened butter until creamy.
- Add brown sugar and beat until completely combined. Add egg and beat until combined.
- Add peanut butter and vanilla and beat until combined.
- With the mixer at low speed, add the flour mixture incorporating until no traces of flour remain. Do NOT add peanut butter chips, you will use them in a later step, before the cookies go into the oven.
- Use a large cookie scoop (3 tablespoons), to portion out all cookies onto a wax paper lined plate or tray. Place dough balls into the refrigerator for 30 minutes.TIP: The dough is sticky at room temperature. Chilling the dough makes it much easier to handle.
- Meanwhile, preheat oven to 350 F. Line insulated baking sheets with parchment paper.
- Remove dough balls from refrigerator. Using gloved hands, slightly flatten dough ball and place half a frozen marshmallow into the center. Press in in gently and gather the dough up around the sides of the marshmallow, carefully pressing the dough together to completely close in the marshmallow.TIP: Since the melted marshmallow will seep out, you want the marshmallow to be closer to the top of the cookie rather than the bottom.
- NOTE: It’s best to keep the marshmallows frozen for as long as you can. Only bring out enough for the batch you are putting in the oven. Keeping them frozen will keep them from melting too quickly while the cookie bakes.
- Place some peanut butter chips into the palm of one hand. I found that 9 chips per cookie (placed close together) was the magic number.
- Gently press the top of the cookie into the chips in your palm, the chips will stick. The cookies spread when they bake, so the closely placed chips will spread out too.
- Bake for 10-12 minutes. Ours were perfect in 10 1/2 minutes.
- Remove from oven and cool on pan for 10 minutes. These cookies are delicate while hot, so trying to move them too soon will cause your cookies to fall apart.
- Carefully transfer to wire cooling racks to cool completely.
Nutrition
Amanda Davis
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Lauren F. says
Made as directed and they turned out perfectly! I baked mine for 13 minutes. They were just baked and stayed very soft. All were eaten within a few hours! Thanks for the recipe!