These Fluffernutter Cookies are a fun and nostalgic treat that combines everything you love about a classic fluffernutter sandwich in a soft, chewy peanut butter cookie. Each cookie is stuffed with a gooey marshmallow fluff center that stays perfectly melty on the inside when the cookie bakes.
The trick of freezing the marshmallow fluff first is what makes these so special and different from any other peanut butter cookie you have tried. They are worth every single step and always disappear fast! For another cookie with marshmallows, try these s’mores cookies.
Make Ahead
Beginner-friendly
Quick Look: Fluffernutter Cookies
- ⏱️ Prep Time: 2 hours 20 minutes
- 👩🍳 Cook Time: 12-14 minutes
- 🕖 Total Time: 2 hours 34 minutes
- 🥜 Servings: 12 servings
- ⚡️ Calories: 269 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Bake in oven at 350F
- 🛒 Main Ingredients: Marshmallow fluff, creamy peanut butter, sugar
- ⭐️ Difficulty: Easy! This is a great baking recipe for beginners!
Why You’ll Love This Recipe
- A nostalgic favorite – A fluffernutter is a classic New England sandwich made with peanut butter and marshmallow fluff on white bread and it has been a beloved childhood staple for decades. These cookies take all those same nostalgic flavors and pack them into a soft and chewy peanut butter cookie!
- Make ahead – Planning for a gathering, party, or a trip? These fluffernutter cookies are good for up to 5 days when stored in an airtight container at room temperature.
- Great for sharing – Peanut butter and marshmallows? What’s not to love? These cookies are a great option when you need a treat for a larger group.
Looking for another favorite cookie recipe with peanut butter? Try these peanut butter oatmeal chocolate chip cookies.
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make these fluffernutter cookies. For a full list of ingredients, see the full recipe.
- Marshmallow fluff – the star of the show with this recipe
- Butter – use salted butter and let it soften before adding to the cookie mixture
- Creamy peanut butter – use a regular creamy peanut butter, not natural. Natural or drippy peanut butter has too much oil and will make the cookie dough too soft and greasy. A conventional creamy peanut butter like Jif or Skippy works best.
- Granulated sugar and brown sugar – work together to add the perfect level of sweetness
- Egg – make sure your egg is room temperature
- Flour – to make these gluten free, you can substitute your favorite one to one gluten free flour
Want another fun cookie recipe to try? Try these monster cookies.
Step 1: Two hours prior to baking, separate marshmallow fluff into 12 dollops and freeze* for two hours.
*Marshmallow fluff is very sticky and impossible to work with at room temperature. Freezing it into firm dollops for at least 2 hours makes it easy to place inside the cookie dough and wrap up cleanly. Do not skip this step or rush it. The fluff defrosts very quickly once it comes out of the freezer so work fast when wrapping the dough around it.
Step 2: Place butter, peanut butter, granulated sugar and brown sugar into a mixing bowl. Mix until evenly combined. Add egg and vanilla to the bowl and mix again.
Step 3: Pour all purpose flour, baking soda, baking powder and salt into the bowl and mix again until an evenly combined dough has formed.
Step 4: Scoop out 3 tbsp of batter until you have 12 scoops and flatten into disks. Once you have prepped all of the cookie dough, take the marshmallow fluff out of the freezer and place one dollop on each disk of dough. Wrap the dough around the marshmallow so you have a ball again. Bake and then allow to cool.
Mad’s Expert Tips for the Best Fluffernutter Cookies 🥜
- Do not skip freezing the marshmallow fluff. This step is not optional. Freezing turns the sticky fluff into firm little dollops that are easy to work with. Without this step, the fluff will be impossible to wrap inside the cookie dough.
- Work fast once the fluff comes out of the freezer. Frozen marshmallow fluff defrosts very quickly at room temperature. Have your cookie dough disks ready and waiting before you even open the freezer.
- Place the cookies seam side up on the baking sheet. The marshmallow will puff and expand as the cookies bake. Placing the seam side up gives it a place to puff out without making a big mess on the pan.
- Use regular creamy peanut butter, not natural. Natural or drippy peanut butter has too much oil and will make the cookie dough too soft and greasy. A conventional creamy peanut butter like Jif or Skippy works best.
For another cookie recipe with some fun mix-ins, try these kitchen sink cookies.
Recipe FAQs
What is a fluffernutter?
A fluffernutter is a classic sandwich made with peanut butter and marshmallow fluff on white bread. It is a beloved New England staple that has been popular for decades. These cookies take all the same flavors and turn them into a soft, gooey peanut butter cookie.
Why do you freeze the marshmallow fluff?
Marshmallow fluff is extremely sticky at room temperature and impossible to handle. Freezing it into small dollops makes it firm enough to place inside the cookie dough and wrap up neatly before baking.
Can I use mini marshmallows instead of marshmallow fluff?
Yes! Place 4-5 mini marshmallows in the center of each cookie instead of the frozen fluff dollop. You do not need to freeze them first. The texture will be slightly different but still delicious.
How do I store fluffernutter cookies?
Store in an airtight container at room temperature for up to 5 days. Place parchment paper between the layers so they do not stick together. The marshmallow center gets softer and gooier as the cookies sit, which is a good thing!
Storage
Store in an airtight container at room temperature for up to 5 days. Just place parchment paper between the layers so they do not stick together.
Other Fun cookie recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Fluffernutter Cookies (Peanut Butter Cookies with Marshmallow Filling)
Ingredients
- ½ cup marshmallow fluff
- 1 stick salted butter – softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar – packed
- 1 egg – room temperature
- 1 tsp vanilla extract
- 1 ¼ cups all purpose flour – scoop and level measured
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Instructions
- Two hours prior to baking, separate marshmallow fluff into 12 dollops on a piece of parchment paper on a plate or any flat surface- each dollop should be about 2 tsp each. Place in the freezer for 2 hours.
- When the marshmallow fluff has been frozen for almost 2 hours, preheat the oven to 350F and line 2 baking sheets with parchment paper.
- Place butter, peanut butter, granulated sugar and brown sugar into a mixing bowl. Mix with an electric hand mixer or stand mixer until evenly combined. Add egg and vanilla to the bowl and mix again.
- Pour all purpose flour, baking soda, baking powder and salt into the bowl and mix again until an evenly combined dough has formed.
- Scoop out 3 tbsp of batter until you have 12 scoops. Place 6 balls on each baking sheet and flatter into a flat disk – its important to to do this before taking the marshmallow dollops out of the freezer because they defrost very quickly.
- Once you have prepped all of the cookie dough, take the marshmallow fluff out of the freezer and place one dollop on each disk of dough. Wrap the dough around the marshmallow so you have a ball again.
- Place ball on the cookie sheet with the seam side facing up because some of the marshmallow will puff out while baking. Bake cookies in the oven at 350F for 12-14 minutes.
- Allow to cool slightly on the cookie sheet and then transfer to a cooling rack to cool completely
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Reply