Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

If you’re on the hunt for a cookie that combines the nostalgic flavors of a classic sandwich in cookie form, you’re going to love this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe. These cookies are soft, sweet, and stuffed with ooey-gooey marshmallow fluff that perfectly complements the rich peanut butter base. Trust me, once you try these, they’ll become your new favorite treat for any occasion.

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Ingredients & Why They Work

When I first made this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe, I was surprised how just a handful of ingredients could create such a decadent treat. Each plays a vital role in the texture and taste.

• Unsalted Butter: Using unsalted butter allows you to control the saltiness perfectly, plus it adds richness and moisture.
• Creamy Peanut Butter: The creamy texture blends into the dough smoothly and gives that unmistakable peanut butter flavor that’s so comforting.
• Granulated Sugar & Brown Sugar: The combo adds sweetness as well as slight chewiness, thanks to the brown sugar’s molasses content.
• Egg: It binds your dough together and contributes to the cookie’s tender crumb.
• Vanilla Extract: This little flavor booster enhances all the other ingredients without overpowering them.
• Baking Soda & Baking Powder: A one-two punch for lift and lightness, helping the cookies have that ideal soft texture.
• Salt: Just a pinch cuts through the sweetness and intensifies the peanut butter flavor.
• Cornstarch: A secret weapon for tenderness! It softens the cookie’s bite without making it cakey.
• All-Purpose Flour: The foundation that gives structure and body to the cookies.
• Marshmallow Cream/Fluff: The star of the show — soft, sticky, and wonderfully sweet, it melts beautifully inside each cookie.

Tweak to Your Taste

I love how adaptable this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe is! Feel free to play around and make it your own — that’s the best part about homemade cookies.

• Add Some Crunch: I often sprinkle chopped peanuts or mini chocolate chips inside for a fun texture contrast.
• Go Vegan: Try substituting dairy-free butter and egg replacer — it changes the texture a bit but still tastes great.
• Seasonal Twist: In fall, a pinch of cinnamon or pumpkin pie spice warms things up beautifully.
• Make It Mini: For bite-sized treats, halve the dough portions — perfect for parties or lunchbox surprises!

Step-by-Step: How I Make Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together your all-purpose flour, salt, cornstarch, baking soda, and baking powder in a medium bowl. This ensures everything’s evenly combined and prevents any clumps — it’s a little step that really helps your cookies bake perfectly.

Step 2: Cream Butter and Peanut Butter

In a larger bowl, beat the softened unsalted butter and creamy peanut butter until smooth and creamy. I like doing this with a stand mixer because it gets super fluffy, but a handheld mixer works just fine. This step really builds the cookie’s tender texture.

Step 3: Add Sugars, Egg, and Vanilla

Next, add in the granulated sugar, brown sugar, egg, and vanilla extract. Beat everything until the mixture looks smooth and fluffy, usually about 2-3 minutes. This gives your cookies structure while keeping them moist.

Step 4: Add Dry Ingredients & Chill

Slowly mix the dry flour mixture into the wet batter until just combined — don’t overmix! Once combined, cover the dough and refrigerate it for at least 30 minutes. I know waiting is tough, but chilling makes sure the cookies hold their shape and have that soft chewiness I adore.

Step 5: Form and Fill the Cookies

Preheat your oven to 350°F. Line a baking sheet with parchment paper or use a silicone mat. Using a cookie scoop or spoon, pick up about 2 tablespoons of dough and flatten it into a disk. Scoop about 1 tablespoon of marshmallow cream right in the center, then carefully fold the dough around it, rolling into a ball to seal the marshmallow inside.

Step 6: Bake and Cool

Place the dough balls on your baking sheet, spacing them a couple of inches apart. Bake for about 10 minutes until the edges just start to turn golden but the centers remain soft. When you take them out, let them cool on the pan for a few minutes before transferring to a wire rack. If you’re anything like me, you’ll sneak a warm one as soon as you can—they’re irresistible fresh from the oven!

How to Serve Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

Garnishes

I usually keep it simple—sometimes just a light dusting of powdered sugar to add a little elegance. For parties, I’ve dipped half of a cookie in melted chocolate and sprinkled chopped peanuts on top. It looks stunning and adds that extra crunchy contrast I adore.

Side Dishes

These cookies pair beautifully with a cold glass of milk (classic, right?), or a creamy latte if you’re enjoying them as an afternoon pick-me-up. For brunch, I’ve served them alongside fresh fruit or even a scoop of vanilla ice cream for an indulgent treat.

Creative Ways to Present

For gift-giving, I like stacking these cookies in a pretty jar layered with parchment paper and adding a cute ribbon. They’re also adorable arranged on a platter with mini peanut butter cups and marshmallow treats—making a true Fluffernutter spread! Kids and adults alike can’t resist grabbing more.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store my leftover Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe in an airtight container at room temperature. They stay soft and chewy for up to 3-4 days. Just make sure they’re not packed too tightly, so the marshmallow centers don’t smoosh.

Freezing

I’ve had great luck freezing these cookies. After shaping but before baking, I freeze the cookie dough balls on a tray. Once frozen solid, I transfer them to a freezer bag. Bake from frozen, adding an extra 2-3 minutes to the baking time — super convenient when you want fresh baked cookies fast!

Reheating

Warm up leftovers in the microwave for about 10 seconds or pop them in a low oven (300°F) for 3-5 minutes to revive that gooey marshmallow center. Be careful not to overdo it though, or the marshmallow may get too runny.

FAQs

Final Thoughts

This Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe feels like a hug in cookie form. Whether you’re baking for kiddos, friends, or just yourself (hey, no judgment here!), these cookies offer that cozy, nostalgic taste that always brings a smile. I can’t recommend them enough — once you give this recipe a try, you’ll understand why it quickly became one of my kitchen staples.

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