Fluffernutter Cookies are here to add a burst of nostalgia and pure joy to your dessert tray—think chewy peanut butter cookie, gooey marshmallow fluff, and crispy marshmallow bits all in one glorious bite! If you’ve ever loved a classic fluffernutter sandwich, this irresistible cookie version will absolutely sweep you off your feet. Perfect for bake sales, parties, or just a cozy weekend treat, these cookies are wonderfully simple to whip up and guaranteed to put smiles on everyone’s faces.

Fluffernutter Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Fluffernutter Cookies lies in their simplicity—each ingredient has a job to do, whether it’s adding richness, sweetness, or that signature melty texture. Here’s exactly what you’ll need and why:

Unsalted butter (1/2 cup, softened): Makes every bite melt-in-your-mouth tender and adds rich flavor.
Granulated sugar (1/2 cup): Brings sweetness and just the right amount of crisp on the edges.
Light brown sugar (1/2 cup, packed): Adds moisture with a boost of caramel, comforting depth.
Creamy peanut butter (1/2 cup): The heart of these cookies—peanutty and smooth, like a classic fluffernutter.
Large egg (1): Binds it all together for the perfect texture.
Vanilla extract (1 teaspoon): Rounds out the flavors with warm aromatic notes.
All-purpose flour (1 1/4 cups): Gives structure while keeping the cookie crumb soft.
Baking soda (1/2 teaspoon): Lends lift so each cookie is perfectly puffy and golden.
Salt (1/4 teaspoon): Enhances all the sweet and nutty flavors—don’t skip it!
Mini marshmallows (1 cup): Toast up beautifully in the oven for gooey, chewy magic.
Marshmallow fluff (1/2 cup): Swirled on top, it forms irresistible pools of molten marshmallow bliss.

How to Make Fluffernutter Cookies

Step 1: Preheat and Prepare

Start by setting your oven to 350°F and lining a baking sheet with parchment paper. This prevents sticking and ensures easy clean-up. Giving your oven a few minutes to preheat means those Fluffernutter Cookies bake up evenly and perfectly every time!

Step 2: Cream the Butters and Sugars

In a big mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until pale and fluffy. This step is essential—it adds air for a soft, tender crumb, and ensures your cookies won’t be dense.

Step 3: Add the Peanut Butter, Egg, and Vanilla

Spoon in your creamy peanut butter and mix until it’s completely smooth and blended in, then beat in the egg and vanilla extract. Now your dough is infused with everything that’s yummy about traditional fluffernutter combinations.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. By mixing them separately, you evenly distribute the leavening and seasoning—you’ll taste the difference in every bite.

Step 5: Mix Wet and Dry

Gradually add your flour mixture to the wet ingredients, stirring gently just until no dry spots remain. Overmixing can make cookies tough, so stop as soon as everything comes together.

Step 6: Add Marshmallows

Fold in those mini marshmallows! They’ll pop through the dough and toast in the oven, giving some chewy and some crispy golden bits in every Fluffernutter Cookie.

Step 7: Shape and Top with Marshmallow Fluff

Scoop out tablespoon-sized dollops of dough onto your baking sheet with about 2 inches between each. Drop a 1/2 teaspoon blob of marshmallow fluff on top of each mound—trust me, you want that gooey marshmallow pool on every single one!

Step 8: Bake to Perfection

Send your tray into the oven for 10 to 12 minutes, until the edges are a lovely golden brown and the centers are just set (don’t overbake—slightly underdone equals extra chewy cookies!). Let them cool on the pan for five minutes, then transfer to a wire rack to finish cooling and enjoy that perfectly soft-and-chewy middle.

How to Serve Fluffernutter Cookies

Garnishes

Want to add something a little extra? Toasted peanuts, a dusting of powdered sugar, or even a delicate drizzle of melted chocolate on top of your Fluffernutter Cookies look beautiful and taste fantastic. For a playful effect, toss on a few extra mini marshmallows after baking while the cookies are still warm.

Side Dishes

Pair Fluffernutter Cookies with a tall glass of cold milk for the ultimate comfort. If you’re feeling fancy, offer them up alongside a bowl of vanilla ice cream or some sliced fresh strawberries for a sweet and salty dessert plate everyone will love.

Creative Ways to Present

Try stacking a few Fluffernutter Cookies in a cellophane bag and tying with a ribbon for a bake-sale-ready treat, or create a cookie sandwich by smooshing marshmallow fluff and peanut butter between two cookies. For parties, arrange them around a bowl of chocolate dipping sauce and watch them disappear!

Make Ahead and Storage

Storing Leftovers

Any extra Fluffernutter Cookies can be popped into an airtight container and left at room temperature for up to 4 days. They’ll stay nice and soft, and the marshmallow swirls keep them from drying out. If you want that just-baked chew, a quick microwave zap does wonders.

Freezing

These cookies freeze beautifully—once baked and cooled, layer them between sheets of parchment paper in a freezer bag or container. They keep well for up to 2 months, so you’re never far from a chewy peanut butter marshmallow fix!

Reheating

To revive that freshly baked gooeyness, simply microwave a frozen or room-temperature Fluffernutter Cookie for 8–10 seconds. The marshmallow fluff will melt and the cookie will get perfectly soft again, just like it was straight from the oven.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter gives your Fluffernutter Cookies an extra bit of texture and a delightful little peanutty crunch. It’s a fun twist that still keeps things true to the classic flavor combo.

Why do I need to chill the dough?

Chilling the dough helps control how much the cookies spread in the oven. If you want thicker, puffier Fluffernutter Cookies, a 30-minute chill in the fridge before baking works wonders.

Will the marshmallows dissolve or burn?

The mini marshmallows toast up on the outside and melt inside the cookie, creating deliciously chewy pockets. They might get a bit golden, but it just adds to the charm—and the flavor!

Can I make these cookies gluten-free?

Yes! Substitute an equal amount of your favorite 1:1 gluten-free all-purpose flour blend, and you’ll still get soft, chewy, crowd-pleasing Fluffernutter Cookies.

How do I keep the marshmallow fluff from sticking when topping the cookies?

Spray your spoon lightly with nonstick spray before scooping out the marshmallow fluff—it’ll slide right off onto each cookie mound with minimal mess.

Final Thoughts

I can’t wait for you to try these Fluffernutter Cookies! They’re pure fun in cookie form, packed with comforting peanut butter and gooey marshmallow in every single bite. The first batch is never enough, so bake extra—sharing is strongly encouraged, but leftovers are rare!