Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

If you have a soft spot for peanut butter and a sweet tooth for marshmallow fluff, then you are going to absolutely adore this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe. Seriously, these cookies take the classic fluffernutter sandwich vibes and turn them into a warm, chewy cookie that melts in your mouth. I’ve made these countless times and each bite feels like a cozy hug with a little extra sweetness. Stick around to learn all the tips and tricks so your batch turns out perfect every time.

this …

Ingredients & Why They Work

Every ingredient in the Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe is chosen to complement and support that iconic flavor combo while ensuring soft, tender cookies with a touch of gooeyness. Here’s a quick rundown on why I love each one and a tip or two for picking the best options.

• Unsalted Butter: Helps control the salt level and offers a creamy fat component that balances peanut butter’s intensity—be sure it’s softened for easier mixing.
• Creamy Peanut Butter: Use a good-quality, creamy type for a smooth texture; the peanut butter is the star here, so don’t skimp on quality.
• Granulated and Brown Sugar: The brown sugar adds moisture and chewiness, while granulated sugar provides a bit of structure and sweetness.
• Egg: Binds everything together and adds a hint of richness—room temperature eggs incorporate better.
• Vanilla Extract: Rounds out the flavors, enhancing the sweet and nutty notes.
• Baking Soda & Baking Powder: These leavening agents give the cookies a good rise and lightness; don’t skip either since they work together.
• Salt: Essential for balancing the sweetness and boosting peanut flavor—always use the specified amount for perfect balance.
• Cornstarch: Helps make the cookies soft and tender, preventing them from feeling dense.
• All-Purpose Flour: The base that holds everything together; spoon it into your measuring cup for accuracy, don’t scoop directly.
• Marshmallow Cream/Fluff: Adds that classic fluffernutter gooey center and extra sweetness; not a substitution item here—get the real deal.

Tweak to Your Taste

I love making this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe my own by switching up a few things depending on my mood or who I’m sharing with. You can easily tailor these cookies whether you like a crunchier texture, more or less sweetness, or need a gluten-free fix.

• Crunchier Variation: For a bit more bite, try adding chopped roasted peanuts or swapping half the all-purpose flour for oat flour—my family loves this twist for texture.
• Less Sweet: Reduce granulated sugar by 1/4 cup and use natural peanut butter with no added sugar; personally, this helps balance the marshmallow’s sweetness.
• Gluten-Free Option: Replace the flour with a 1:1 gluten-free baking blend—just watch the dough, adding a splash of milk if it feels too crumbly.
• Seasonal Flair: Add a pinch of cinnamon or nutmeg during fall for a cozy vibe that’s extra comforting.

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

Step 1: Mix Your Dry Ingredients with Care

Start by whisking together the all-purpose flour, salt, cornstarch, baking soda, and baking powder in a medium bowl. This ensures everything’s evenly distributed, helping your cookies rise nicely and stay tender. I always double-check that I didn’t accidentally toss in too much baking soda—believe me, it happens if you’re not careful!

Step 2: Cream the Butter and Peanut Butter Thoroughly

Using a stand mixer or hand mixer, beat the softened butter and creamy peanut butter together until smooth and creamy. This is one of the keys to smooth, rich cookies. Getting this mixture perfectly creamy and lump-free takes your cookies to the next level in texture.

Step 3: Add Sugars, Egg, and Vanilla—Beat Until Fluffy

Throw in your granulated sugar, brown sugar, egg, and vanilla extract, then beat everything until the mixture looks fluffy. This step creates air pockets that give your cookies a lighter bite. Plus, you’ll see the mixture change consistency—that’s when you know you’re on the right track.

Step 4: Slowly Incorporate Dry Ingredients

Now, slowly add your flour mixture to the wet ingredients, mixing just until combined. Don’t overmix! I’ve learned that stopping as soon as it’s combined keeps your cookies tender rather than tough.

Step 5: Chill the Dough for at Least 30 Minutes

Pop your dough into the fridge—you’ll thank me later for this step. Chilling firms up the dough, making it easier to scoop and shape around that gooey marshmallow center. Plus, it helps the cookies keep their shape and develop deeper flavors.

Step 6: Assemble and Bake Your Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat. Using a scoop or spoon, take about 2 tablespoons of dough, flatten it into a disk, and place a tablespoon of marshmallow cream right in the center. Gently wrap the dough around the fluff and roll it into a ball. Place each cookie on the tray spaced apart. Bake for 10 minutes—watch the edges for light golden brown. It’s magic when the marshmallow melts inside but stays soft.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This lets them set up so the marshmallow center won’t ooze everywhere but stays delectably gooey when you bite in. I always find one (or two) disappearing at this stage—try to resist!

How to Serve Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

Garnishes

I love sprinkling a pinch of flaky sea salt on top of the cookies right after baking. It adds a little pop against the sweetness and highlights the peanut butter’s richness beautifully. Sometimes, I dust the tops with a little powdered sugar for a snowy, festive look that kids adore.

Side Dishes

These cookies are wonderful alongside a cold glass of milk or a warm cup of coffee. For brunch or gatherings, I serve them with fresh fruit platters or a simple vanilla ice cream scoop for a decadent dessert pairing.

Creative Ways to Present

For a holiday party, I’ve arranged these cookies stacked in a mason jar tied with a rustic ribbon and a handwritten tag that says “Fluffernutter Love.” You could also sandwich two together with extra marshmallow cream for double-fluff delight or drizzle melted chocolate on top for an elegant finish that never fails to impress.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days. I’ve noticed the marshmallow center stays soft, but after a couple of days, they can get a bit firmer—still delicious, but I prefer them fresh.

Freezing

Fluffernutter cookie dough freezes wonderfully. I like to scoop and shape the dough balls with marshmallow inside, then freeze them on a baking sheet before storing in a freezer bag. When I want fresh cookies, I bake straight from frozen adding an extra minute or two to the bake time.

Reheating

To bring back that fresh-baked softness, warm cookies briefly in the microwave (about 10 seconds) or reheat them in a 300°F oven for about 5 minutes. This revives the gooey marshmallow center and makes them irresistibly good.

FAQs

Final Thoughts

Honestly, this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe holds a special place in my recipe rotation because it’s pure nostalgic joy baked into cookie form. Whether it’s a quick sweet fix after school or a cozy treat for a weekend movie night, these cookies never disappoint. I hope you have as much fun making and eating them as I do—grab your peanut butter and marshmallow cream and get baking!

Print