Fluffernutter cookies are soft and chewy peanut butter cookies filled with gooey marshmallow fluff, rolled in a crunchy sugar coating. These peanut butter marshmallow cookies are easy to make and taste just the classic fluffernutter sandwich, as a cookie.
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Why Should You Make This Recipe
There are few things I love more than a soft and chewy cookie filled with marshmallows. My Hot Chocolate Brownie Cookies, Chocolate Marshmallow Cookies and Smores Cookie Bars are few of my favorite cookie recipes from the blog. I know you’ll love these fluffernutter cookies because:
- Layers of cozy flavors and textures. You will love the contrast of the soft and chewy peanut butter cookie with the gooey marshmallows and crunchy sugar coating. These peanut butter and fluff cookies hit all the right texture and flavor notes.
- Easy to make, bake and eat. These marshmallow peanut butter cookies come together in almost one bowl, need a short chilling time and use a handful of simple pantry basics to make. In under an hour, you can have a warm, nostalgic, freshly baked fluff and peanut butter cookie.
Ingredients
This marshmallow fluff and peanut butter cookie recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, cornstarch, baking soda and salt.
- Wet Ingredients: Gather melted and cooled butter, creamy peanut butter, light brown sugar, granulated sugar, an egg, vanilla extract, and marshmallow fluff, marshmallow creme or regular marshmallows.
Substitutions
Here are my recommended substitutions to make these peanut butter cookies with fluff if you need them.
- All purpose flour: Make these chewy peanut butter cookies, gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based on weight rather than volume in cups.
- Baking Soda: Baking soda helps the cookies spread a bit and gives the cookies a chewy texture.
- Cornstarch: I like to use a little cornstarch in most of my no chill cookie recipes; especially the cookie recipes I also use melted butter. Using cornstarch helps to prevent the cookies from spreading too much, as well as giving them an extra chewiness. If you would like to omit, make sure to chill the dough for at least an hour.
- Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. The butter should be melted and cooled in the fridge for 15 minutes before using in the recipe.
- Granulated Sugar and Light Brown Sugars: Feel free to substitute one for the oher or maple sugar would also work well to make these cookies refined sugar free.
- Creamy Peanut Butter: Use a creamy peanut butter like Jif or Skippy. Cashew butter makes a wonderful substitute for peanut butter. Sunflower butter is a great nut free substitute for peanut butter.
- Egg: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Marshmallows: For a more pronounced marshmallow crack in the middle of the chewy pb cookie, use a regular sized marshmallow. For gooey marshmallows in every bite, use marshmallow creme or marshmallow fluff.
- Optional Mix-ins: Feel free to add ½ - 1 cup peanut butter chips or butterscotch chips for even more peanut butter flavor.
How To Make
Learn how to make fluffernutter cookies in a few easy steps
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes. In another bowl whisk together the flour, baking soda, cornstarch and salt until well combined.
- In a large mixing bowl, whisk in the cooled melted butter with the creamy peanut butter, light brown and granulated sugars until smooth and well combined. Whisk in the egg and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. Cover the cookies in plastic wrap ans transfer to the fridge to rest and chill for 30 - 60 minutes while the oven preheats.
- Preheat the oven to 350 F (177 C) for 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Pour the sugar into a small bowl and set aside. Using a large cookie sccop, scoop the pb cookie dough into the palm of a clean hand. Gently press the dough into a disk. Insert a tablespoon (15 ml) of marshmallow creme, fluff or one regular sized marshmallow into the center. Gently lift the sides up and around the marshmallows. Roll the cookie dough ball into sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. They will spread.
- Bake at 350 F (177 C) for 12 - 14 minutes or until the edges of the cookies are set and the centers are slightly puffed and some cracks have formed across the top of the cookie. Right after pulling the cookies from the oven, give the cookies a “cookie scoot." Cool the cookies on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
How To Store, Make Ahead, Freeze and Thaw
- Store: Place the peanut butter and marshmallow cookies in an airtight container. Store at room temperature for up to 5 days.
- Make Ahead: Prepare the cookies according to the recipe directions up to mixing the dry ingredients into the wet and decide which storage method meets your needs.
- Freeze Dough: Prepare the cookies through the resting step. Chill for 30 minutes then scoop the dough into balls onto small lined baking sheet or large plate and freeze the balls for 20. Transfer them to a freezer proof container for up to 2 months. Thaw the cookie dough balls in the fridge overnight and proceed with the cookie recipe as written starting with flattening into a disk and stuffing with marshmallows.
- Freeze Baked Cookies: I don’t recommend freezing these cookies after baking. They will still be delicious, but the texture will change. To freeze, place each of the cookies in a freezer proof container in a single lined with parchment paper between each layer. Freeze for up to three months.
- Thaw: The easiest and tastiest way to thaw the marshmallow cookies is to let them sit out at room temperature. Heat them in the microwave for 15 - 20 seconds to help melt the marshmallow center.
M’s Expert Tips
- Cool the melted butter. To make these cookies extra chewy, the butter is melted. However, it needs to cool for about 15 minutes before using in the recipe. I like to melt mine right after turning on the oven and then transferring it to the fridge while I gather the other ingredients.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Rest the cookie dough. Rest the dough while the oven preheats. Resting the dough allows the cookie dough to set enough to more easily flatten into a disk and roll around the marshmallow.
- Cover the marshmallow(s). Make sure to fully cover the marshmallow(s). Press any cracks in the cookie dough back together to the marshmallow is completely covered by the cookie dough.
- Give your cookies a “cookie scoot.” Within the first 1 - 2 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Can I make these fluffernutter cookies smaller?
I don't recommend making these cookies smaller. The smaller sized cookie won’t wrap around the marshmallows.
What is fluffernutter slang for?
Fluffernutter is a term used to describe a sandwich made on white bread, filled with peanut butter and marshmallow fluff.
Is marshmallow creme the same as fluff?
They are very similar and are often used interchangeably. For the purposes of making these fluffernutter cookies, feel free to use marshmallow creme or even regular sized marshmallows.
Other Peanut Butter Recipes to Try
If you try this Fluffernutter Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Fluffernutter Cookies Recipe
Fluffernutter cookies are soft and chewy peanut butter cookies filled with gooey marshmallow fluff, rolled in a crunchy sugar coating. These peanut butter marshmallow cookies are easy to make and taste just the classic fluffernutter sandwich, as a cookie.
Equipment
- 1 whisk and flexible spatula or spoon
- 1 large cookie scoop (3 tbsp, 45 ml) optional
- 1 small cookie scoop (1 tbsp, 15 ml) optional
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
- ¾ teaspoons baking soda
- 1½ cups (180 g) all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, melted and cooled
- ½ cup (132 g) creamy peanut butter
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup marshmallow creme or fluff or 12 regular sized marshmallows
- ¼ cup (50 g) granulated sugar for rolling, optional
Instructions
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes. In another bowl whisk together the flour, baking soda, cornstarch and salt until well combined.¾ teaspoons baking soda, 1½ cups (180 g) all purpose flour, 1 teaspoon cornstarch, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled melted butter with the creamy peanut butter, light brown and granulated sugars until smooth and well combined. Whisk in the egg and vanilla extract until smooth and well combined.½ cup (113 g) unsalted butter, melted and cooled, ½ cup (132 g) creamy peanut butter, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg, room temperature, 1 teaspoon vanilla extract
- Stir the dry ingredients into the wet until just combined. Cover the cookies in plastic wrap and transfer to the fridge to rest and chill for 30 - 60 minutes while the oven preheats. Preheat the oven to 350 F (177 C) for 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Pour the sugar into a small bowl and set aside.
- Using a large cookie scoop (3 tablespoons, 45 ml), scoop the cookie dough into the palm of a clean hand. Gently press the dough into a disk. Insert a tablespoon (15 ml) of marshmallow creme, fluff or one regular sized marshmallow into the center. Gently lift the sides up and around the marshmallows. Roll the cookie dough ball into sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. They will spread.1 cup marshmallow creme or fluff, ¼ cup (50 g) granulated sugar for rolling, optional
- Bake at 350 F (177 C) for 12 - 14 minutes or until the edges of the cookies are set and the centers are slightly puffed and some cracks have formed across the top of the cookie.
- Right after pulling the cookies from the oven, give the cookies a “cookie scoot” to help shape them back into a more perfectly round shape. To do this, take a large biscuit cutter, small bowl or large glass that is slightly wider than the cookie, place the cutter around the cookie, with the cookie in the middle and nudge the edges of the cookie in a circular motion. Cool the marshmallow and peanut butter cookies on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
Notes
Store: Place the peanut butter and marshmallow cookies in an airtight container. Store at room temperature for up to 5 days.
Optional add-ins: Feel free to mix in ½ cup - 1 cup peanut butter chips or butterscotch chips into the dough right after mixing the dry ingredients into the wet. Alternatively, press some peanut butter chips into the hot cookies right after pulling them out of the oven.
did you make this recipe?tag @olivesnthyme on Instagram
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