Fluffernutter Cookies
Get the nostalglic taste of a fluffernutter sandwich in the form of a cookie! These delicious fluffernutter cookies have creamy peanut butter and ooegy gooey marshmallows in every bite. You’ll love this quick and easy recipe!
Many of you know I’m from New England, but did you know that fluffernutter sandwiches are the unofficial sandwich of Massachusetts? Makes sense because many people I’ve talked to not from the Northeast, don’t know what a fluffernutter is! If you’re unfamiliar, it’s a sandwich made with peanut butter and marshmallow fluff. The two flavors also happen to be the perfect pairing for a cookie!
Why You’ll Love This Recipe
- Ooey gooey texture. The melted marshmallow makes for a super satisfying to bite into!
- Nostalgic taste. The combination of marshmallow fluff and creamy peanut butter will have you thinking of the fluffernutter sandwich from your childhood.
- No chilling the dough. After the dough is made, all you have to do is add the marshmallows and bake. These cookies are ready in no time!
Recipe Variations
Add a bit of chocolate. Swap out the peanut butter chips for semisweet chocolate chips. This will add a chocolatey bite similar to my s’mores cookies.
Use mini marshmallows. Don’t have full-size marshmallows on hand? Wrap up 5 mini marshmallows in the center of each dough disc instead.
Ingredient Notes
- Flour: Use all purpose flour as the base for the dry ingredients.
- Baking soda: This leavening agent helps the cookies rise and spread. Make sure it is fresh and not expired for best results.
- Salt: Salt offsets the sweetness and helps activate the baking soda.
- Butter: Use unsalted butter that is room temperature. Different brands of butter have various amounts of salt added. It’s best to control the amount and add the salt separately.
- Peanut butter: Use creamy butter that is no-stir. Do not use the kind where oil separates on the top.
- Sugar: For moisture and sweetness, use granulated sugar.
- Brown sugar: You can use light or dark brown sugar to add a chewy texture and subtle molasses flavor.
- Egg: To help bind the ingredients, use one large egg that is room temperature.
- Vanilla: Pure vanilla extract adds a warm flavor.
- Marshmallows: Use standard store-bought marshmallows. Avoid homemade or organic marshmallows as they don’t have as much structure.
- Peanut butter chips: To guarantee a strong peanut butter flavor, add some peanut butter chips to the dough balls before baking.
Refer to the recipe card for ingredient details and measurements.
How to Make Fluffernutter Cookies
- Whisk together the dry ingredients—flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat the butter, peanut butter, sugar and brown sugar until light and creamy. Add the egg and vanilla, then mix until combined.
- Add the dry ingredients to the wet ingredients. Mix just until combined.
- Scoop two tablespoons of dough and press into a flat disc. Place a half marshmallow in the center and fold the dough around it. Roll into a ball and place on parchment-lined baking sheet.
- Press some peanut butter chips onto the balls of dough.
- Bake cookies at 375 F for 10 to 12 minutes. Cool before serving.
Expert Tips
Cut the marshmallows in half using kitchen scissors. This creates the ideal size for each cookie. It also helps prevent too much of a gooey mess on your baking sheet. I use the same method for my hot cocoa cookies.
Use no-stir peanut butter. This is vital to achieving the correct texture for the dough. Peanut butter that separates in the jar with oil sitting on top will not work. I prefer Skippy Natural Peanut Butter.
Weigh the ingredients. For accurate measuring, use a kitchen scale. If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down).
Make Ahead and Storage Tips
Make ahead the dough and store in the refrigerator for up to 48 hours. Bring to room temperature before adding marshmallows and rolling into balls.
Store cookies in an airtight container at room temperature for up to 3 days. Cookies are best when eaten the day they are baked. The marshmallows tend to lose their goeey texture after sitting out for a day or two.
Freeze cookies for up to 2 months. Wrap stacks of 4 or 5 cookies in plastic wrap and place in an airtight container or ziptop bag.
Freeze dough without the marshmallows for up to 3 months. Defrost in the refrigerator before bringing to room temperature and making cookies. It’s not recommended to freeze the marshmallows because it will affect their texture as they defrost.
Recipe FAQ
It’s probably because too much flour was added or the wrong type of peanut butter was used. Use a kitchen scale for accurate measuring and be sure to use no-stir peanut butter. If the dough is still crumbly, you can add 1-2 tablespoons milk.
Yes, wrap 5 mini marshmallows in the center of the disc of dough.
I have not tested this recipe with marshmallow fluff, but it should work. I prefer using marshmallows because I find it easier to wrap the dough and it makes less of a mess.
Related Recipes
Check out these other ooey gooey marshmallow recipes!
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Get the Recipe: Fluffernutter Cookies
Ingredients
- 1 ½ cup 187 g all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 100 g granulated sugar, plus more for rolling cookies in
- ½ cup 100 g light brown sugar
- ½ cup 128 g no-stir creamy peanut butter
- ½ cup 113 g or 1 stick unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 12 marshmallows, cut in half
- ⅓ cup peanut butter chips
Instructions
- Preheat oven to 375º F. Line baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer and a large bowl), combine 1/2 cup granulated sugar, brown sugar, butter, and peanut butter. Beat until combined and fluffy, about 2 minutes. Scrape down the sides when necessary. Add egg and vanilla. Beating until mixed, about 30 seconds.
- With the mixer on low, slowly add the flour mixture and beat just until combined.
- Scoop 2 Tablespoons of dough and flatten it into a disc. Place a marshmallow half in the center, then wrap the dough around it. Roll into a ball and place on the parchment-lined baking sheet. Gently press a few peanut butter chips on top. Repeat with remaining dough, placing each ball of dough 2 inches apart on the baking sheet.
- Bake at 375℉ for 10 to 12 minutes or until the edges are turning golden in color. Cool on the pan for a few minutes, then transfer to a wire cooling rack to cool completely.
