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Fluffernutter Cookies (Peanut Butter and Marshmallow Cookies)

Fluffernutter Cookies are soft, delicious peanut butter cookies filled with sticky, delicious marshmallow fluff. It’s a cookie packed with flavor and ooey gooey goodness!

Close up of a fluffernutter cookie resting on parchment paper.

Have you ever had a fluffernutter sandwich? It’s a comfort food kind of sandwich made with creamy peanut butter and marshmallow creme, sandwiched between two slices of white bread. It’s a classic American after-school snack, full of sugar to help you power through homework and a salty and sweet flavor to make it just a little more bearable.

After making my classic Peanut Butter Cookies, I just knew I wanted to keep experimenting with additions that could take the recipe to the next level. Stuffing them with marshmallow cream was the obvious next step! 

These cookies spread and crisp up, making them deliciously chewy on the bottom, while staying soft and sweet on top. 

If you’re a fan of peanut butter and marshmallow, this cookie recipe is the dream combo you’ve been waiting for!

Ingredients for Fluffernutter Cookies

Ingredients shown are used to prepared fluffernutter cookies.
  1. Unsalted Butter: I prefer to use unsalted butter. If you prefer salted, just skip the salt later in the recipe. Make sure your butter is softened to room temperature.
  2. Light Brown Sugar: Brown sugar makes for a softer, chewier cookie. Dark brown sugar will give you a more molasses-y flavor. 
  3. Granulated Sugar
  4. Egg and Egg Yolk: The extra fat and flavor in the extra egg yolk makes your cookie richer and softer
  5. Vanilla Extract: A good amount of vanilla helps enhance all the other flavors in these cookies
  6. Creamy Peanut Butter: I prefer creamy peanut butter that you don’t have to mix for the best results. You could use crunchy if that’s what you prefer.
  7. All-Purpose Flour: Substitute 1:1 Gluten Free Flour for a Gluten Free Substitute
  8. Baking Soda
  9. Peanut Butter Chips: These are optional but I love the extra burst of peanut butter flavor they add to the cookie. So yummy!
  10. Marshmallow Creme: Also known as marshmallow fluff. 

Necessary Tools

  1. Mixing Bowl or Stand Mixer
  2. Cookie Scoop: I like a #40 scoop for these cookies
  3. Dark Cookie Sheet: A dark cookie sheet will give your cookies a nice, crisp edge while keeping the center soft. You can use a normal cookie sheet but your cookies may still be a bit soft on the edges.

How to Make This Recipe

Step One: Mix the Wet Ingredients

Sugars and butter in a Kitchenaid Mixers to start making fluffernutter cookies.
Butter mixture creamed together in a Kitchenaid mixing bowl.

Preheat your oven to 350 degrees Fahrenheit.

In a large mixing bowl or in the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and creamy.

Add the egg, egg yolk and vanilla into the cookie dough and beat again until just combined.

Add the peanut butter and beat again. 

Step Two: Add the Dry Ingredients

Dry ingredients for fluffernutter cookies added to the wet ingredients in a Kitchenaid mixing bowl. .

Add the flour, baking soda, and salt and beat until just combined. Do not overmix. 

Add the peanut butter chips into the dough and stir with a wooden spoon or rubber spatula until evenly distributed.

Step Three: Scoop and Fill

Top view of peanut butter cookie dough formed into a cup with marshmallow cream added to the middle laying on a baking sheet to bake up fluffernutter cookies.
Top view of peanut butter cookie dough wrapped around marshmallow cream laid out on a baking dish, ready to bake up fluffernutter cookies.

Scoop the cookie dough onto a cookie sheet using a #40 cookie scoop (2 Tbsp worth of dough). Use your hands to press the cookie dough, forming a well in the middle with high sides. 

Scoop 1 tablespoon of marshmallow fluff into each cookie dough ball, then use your hands to close the cookie dough over the top of the marshmallow fluff. It’s okay if some marshmallow shines through, this will create the fun patterns on top of the fluffernutter cookies! 

Step Four: Bake

Top view of two freshly baked fluffernutter cookies laying on a baking sheet.

Bake in the preheated oven for 10-12 minutes or until the edges turn brown but the centers are still soft.

Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.

Serve and enjoy!

Expert Tips

Fluffernutter cookies stacked on a plate.
  • Marshmallow creme can be a sticky mess, so forming your cookies takes some patience. I like to form a hole in the center of each ball for the marshmallow creme to fall into. Then carefully cover the hole back up. 
  • You can also use mini marshmallows but they may not spread as far as the creme so the look may be a little different. Be sure and use high-quality marshmallows. Cheap marshmallows may disappear completely when baked.
  • For an even crispier edge you can coat the cookies in sugar before baking.

FAQs

Close up of a bite taken out of a fluffernutter cookie resting on a stack of them.
Can I Use Marshmallows Instead of Marshmallow Fluff?

I prefer the look of these cookies when made with marshmallow creme but it’s definitely possible to use mini marshmallows instead. The look may be a little different but the flavor will be just as delicious!

How Do You Store Fluffernutter Cookies?

You can store these cookies in an airtight container at room temperature for up to five days or freeze them for up to three months. Allow them to cool completely before freezing.

It’s possible to freeze the dough but keeping the marshmallow from sticking may be tricky. Form each ball and flash freeze it before transferring it to a freezer-safe container. Thaw at room temperature before baking.

Do I Need to Chill the Dough for Fluffernutter Cookies?

You do not need to chill the dough for this recipe. Having soft, room-temperature dough may make it easier to shape around your marshmallow creme.

What Kind of Peanut Butter Should I Use?

I recommend using creamy peanut butter that you do not have to mix. Natural peanut butter that separates may have too much oil and make your cookies more grainy. 

Did you enjoy this recipe for Fluffernutter Cookies? If so, make sure to check out these recipes I picked out just for you: 

Close up of a fluffernutter cookie showing the melted marshmallow creme baked into a peanut butter cookie.

Fluffernutter Cookies (Peanut Butter and Marshmallow Cookies)

Fluffernutter Cookies are soft, delicious peanut butter cookies filled with sticky, delicious marshmallow fluff. It’s a cookie packed with flavor and ooey gooey goodness!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: fluffernutter cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Servings: 30
Calories: 128kcal

Equipment

  • Mixing Bowl or Stand Mixer
  • Cookie scoop I like a #40 scoop for these cookies
  • Dark Cookie Sheet A dark cookie sheet will give your cookies a nice, crisp edge while keeping the center soft. You can use a normal cookie sheet but your cookies may still be a bit soft on the edges.

Ingredients

  • 1/2 cup unsalted butter, 1 stick, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup creamy peanut butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ¾ cup Peanut butter chips
  • 1 cup Marshmallow creme

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • In a large mixing bowl or in the bowl of a stand mixer, cream together the 1/2 cup softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until light and creamy.
  • Add 1 egg, 1 egg yolk and 2 tsp vanilla into the cookie dough and beat again until just combined.
  • Add 1/2 cup peanut butter and beat again.
  • Add 2 cups flour, 1 tsp baking soda, and 1/4 tsp salt and beat until just combined. Do not overmix.
  • Add 3/4 cup peanut butter chips into the dough and stir with a wooden spoon or rubber spatula until evenly distributed.
  • Scoop the cookie dough onto a cookie sheet using a #40 cookie scoop (2 Tbsp worth of dough). Use your hands to press the cookie dough, forming a well in the middle with high sides.
  • Scoop 1 tablespoon of marshmallow fluff into each cookie dough ball, then use your hands to close the cookie dough over the top of the marshmallow fluff. It’s okay if some marshmallow shines through, this will create the fun patterns on top!
  • Bake in the preheated oven for 10-12 minutes or until the edges turn brown but the centers are still soft.
  • Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
  • Serve and enjoy!

Notes

Recipe copyright The Domestic Spoon. For educational or personal use only.
  • Unsalted Butter: I prefer to use unsalted butter. If you prefer salted, just skip the salt later in the recipe. Make sure your butter is softened to room temperature.
  • Light Brown Sugar: Brown sugar makes for a softer, chewier cookie. Dark brown sugar will give you a more molasses-y flavor.
  • Granulated Sugar
  • Egg and Egg Yolk: The extra fat and flavor in the extra egg yolk makes your cookie richer and softer
  • Vanilla Extract: A good amount of vanilla helps enhance all the other flavors in these cookies
  • Creamy Peanut Butter: I prefer a creamy peanut butter that you don’t have to mix for the best results. You could use crunchy if that’s what you prefer.
  • All-Purpose Flour: Substitute 1:1 Gluten Free Flour for a Gluten Free Substitute
  • Baking Soda
  • Peanut Butter Chips: These are optional but I love the extra burst of peanut butter flavor they add to the cookie. So yummy!
  • Marshmallow Creme: Also known as marshmallow fluff.
  • Marshmallow creme can be a sticky mess, so forming your cookies takes some patience. I like to form a hole in the center of each ball for the marshmallow creme to fall into. Then carefully cover the hole back up.
  • You can also use mini marshmallows but they may not spread as far as the creme so the look may be a little different. Be sure and use high-quality marshmallows. Cheap marshmallows may disappear completely when baked.
  • For an even crispier edge you can coat the cookies in sugar before baking.

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 79mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 112IU | Calcium: 11mg | Iron: 1mg
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Recipe Rating




2 Comments

  1. 5 stars
    This cookie was amazing. I added Toffee bits and a few chocolate chips on the top and they came out huge and yummy.

    1. Hi Karen, I’m so happy to hear that you loved them!! Toffee bits sound like an awesome addition, I need to try that next time 🙂