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Peanut butter lovers with a sweet tooth will love these cookies! Fluffernutter cookies combine the flavors of peanut butter, vanilla, and marshmallow fluff to make the most mouthwatering of sweet treats. These peanut butter marshmallow fluff cookies are simple to prepare and they’re oh-so more-ish. One is never enough of this ooey-gooey treat! With the flavors of a classic New England fluffernutter sandwich in a cookie form, the whole family will go crazy for them!
Peanut butter, marshmallows and vanilla make these slightly chewy peanut butter cookies super-tasty. This classic cookie is simple to whip up yourself at home.
Also try marshmallow donuts, church windows cookies, caramel peanut butter cups, or these chocolate peanut butter cupcakes.
Why You’ll Love It
Easy to make: This isn’t a difficult recipe at all. You just need a few ingredients and basic equipment and you can make the most delicious fluffernutter cookies with ease.
So tasty: Peanut butter, marshmallows and vanilla are a wonderful trio with a heavenly flavor!
A crowd-pleasing treat: Make a double batch and give some as gifts. These cookies are also great if you’re having a party or expecting visitors. You definitely aren’t going to have any leftovers.
Fluffernutter Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Peanut butter: I like to use creamy peanut butter but you can use crunchy if you want.
Marshmallow fluff: For a soft and chewy texture and a big hit of sweetness.
Vanilla extract: Vanilla extract is always good in cookie recipes.
Sugar: You’ll need both brown and white sugar to make fluffernutter cookies.
Egg: To bind the ingredients together.
Butter: Use salted butter or unsalted butter (if your butter is quite salty, reduce the amount of salt you add).
Baking soda: To get the texture just right.
Salt: A pinch of salt makes the sweet flavors pop.
How to Make Fluffernutter Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Combine the ingredients: Mix the flour, baking soda and salt together in a medium bowl, and then add the peanut butter chips. In a large bowl, mix the white and brown sugar with the butter, and then add the peanut butter, egg and vanilla. Add the flour mixture to the egg mixture.
Chill the dough: Chill the cookie dough in the refrigerator.
Stuff the cookies: Scoop the dough to make cookies and add marshmallow fluff before folding the dough over and pinching the edges to make filled cookie dough balls.
Bake them: Arrange the cookies on a parchment paper lined baking sheet and bake for about 10 minutes or until golden at the edges.
Let the cookies cool completely: Let the cookies rest on the baking sheet for a few minutes and then let them cool completely on a wire rack.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour and check there’s no gluten in the other ingredients. (This gluten-free marshmallow fluff is so good!)
Marshmallow fluff: You can use mini marshmallows instead.
Chocolate version: Try chocolate chips, mini chocolate chips, semisweet, or white chocolate chips instead.
Jumbo size cookies: Make a disk out of the cookie dough, add the marshmallow fluff and then top with a second disk to make double-sized stuffed fluffernutter cookies.
Serving Suggestions
Pair with brunch: Looking for a sweet element to add to your brunch table? Serve these fluffernutter cookies alongside your breakfast burritos and homestyle potatoes.
As a snack: Sink your teeth into a cookie or two as a snack, maybe paired with an iced gingerbread latte.
Enjoy with ice cream: Pumpkin spice latte ice cream or another homemade ice cream recipe would go really well with these peanut butter cookies.
How to Store Fluffernutter Cookies
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 to 5 days.
Freeze: You can freeze these in an airtight container for up to 2 months.
Thaw: Defrost them in the refrigerator overnight or on the counter for a couple of hours.
Top Tips
Refrigerate the dough: Make sure you chill the dough before scooping the cookies. If your raw cookies are too warm they’ll spread out too much on the cookie sheet.
Filling the cookies: You don’t have to completely seal the marshmallow fluff filling in (unless you want to). It looks pretty when some swirls in the cookie dough and you can see it in the finished fluffernutter cookies.
Handle with care: The cookies will be quite soft when they come out of the oven but will firm up after a few minutes of cooling on the cookie sheet (and then they’re no longer too fragile to transfer on to a cooling rack).
Peanut Butter Fluffernutter FAQs
You have the fluffer component (marshmallow fluff) and the nutter component (peanut butter). And fluffernutter is such a fun and catchy name for these!
Sure. Almond or cashew butter would be just as delicious as peanut butter.
Corn syrup, vanilla extract and egg whites are the main ingredients in marshmallow fluff (aka marshmallow creme). It’s like a spreadable form of marshmallows.
Peanut Butter Marshmallow Fluff Cookie Recipe
Fluffernutter Cookies
Equipment
- Cookie Scoop 1½-Tablespoons
Ingredients
- 1½ Cups all purpose flour
- 1 Teaspoon baking soda
- ⅛ Teaspoon salt
- ½ Cup peanut butter chips
- ½ Cup light brown sugar, packed
- ½ Cup granulated sugar
- ½ Cup butter, room temperature
- ½ Cup peanut butter, creamy
- 1 egg
- 1 Teaspoon vanilla extract
- 1 Cup marshmallow fluff
Instructions
- Preheat the oven to 350°F.
- Line a cookie sheet with parchment paper.
- In a mixing bowl whisk the flour, baking soda, and salt.
- Add the peanut butter chips and mix to coat with the flour.
- In a separate mixing bowl, using a hand mixer, combine the brown sugar, granulated sugar, and butter. Mix until all ingredients are combined.
- Add the creamy peanut butter and mix well.
- Add the egg and vanilla. Mix until all ingredients are combined and you have a thick batter.
- Add the flour mixture, half at a time, mixing well in between each addition.
- Refrigerate the dough for 30 to 45 minutes. (This step is optional, but keep in mind if the dough is too hot, the cookies will spread out more during baking).
- Scoop the dough into balls using a medium size cookie scoop (1½ tablespoons).
- Flatten out the dough into a disk about 2 inches disk.
- Add 1½ to 2 teaspoons of marshmallow fluff in the middle of the cookie dough.
- Fold the dough back to form a ball. Don’t roll it in your hands but pinch the edges as much as you can to close.
- Arrange on the cookie sheet, leaving 2 inches in between each one.
- Bake in the preheated oven for 9 to 11 minutes or until the edges of the cookies are set and golden.
- Let the cookies cool on the cookie sheet for 2 to 3 minutes, then transfer to a cooling rack to cool completely before serving.
Notes
Filling the cookies: You don’t have to completely seal the marshmallow fluff filling in (unless you want to). It looks pretty when some swirls in the cookie dough and you can see it in the finished fluffernutter cookies.
Handle with care: The cookies will be quite soft when they come out of the oven but will firm up after a few minutes of cooling on the cookie sheet (and then they’re no longer too fragile to transfer on to a cooling rack).
Nutrition
Creamy peanut butter, marshmallow fluff, light brown sugar, egg and vanilla extract are just some of the flavors in these mouthwatering fluffernutter cookies. There are lots of other peanut butter recipes but these cookies are one of the all-time tastiest and also a classic cookie variety. And you can make them in under half an hour.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Absolutely loved these fluffernutter cookies! They’re soft, gooey, and the perfect mix of peanut butter and marshmallow. I’ll be making these again for sure.