Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

I’m so excited to share this absolutely irresistible Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe with you! If you love peanut butter and marshmallows (who doesn’t?), you’re going to flip for these soft, chewy cookies with gooey marshmallow centers. They’re like the ultimate nostalgic sandwich turned cookie—perfect for cozy afternoons or when you want that special sweet treat. Stick around, because I have some tips and tweaks that’ll make sure your batch turns out fan-freaking-tastic every time.

this …

Ingredients & Why They Work

The magic of this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe lies in using classic pantry staples that come together in just the right way. Each ingredient plays an important role—from contributing to the cookie structure to keeping the texture soft and the flavors well-rounded. When you shop, fresh peanut butter (the creamy kind is ideal here) and good-quality marshmallow fluff make all the difference.

• Unsalted butter: Softened butter adds richness and helps keep the cookies tender, while controlling the salt lets you manage the overall sodium.
• Creamy peanut butter: This is the star flavor, so choose a smooth, good-quality brand you love to taste.
• Granulated sugar: Gives sweetness and a slight crispness to the edges.
• Brown sugar: Adds deeper caramel notes and moisture for chewiness.
• Egg: Acts as a binder and adds a little lift to the cookie.
• Vanilla extract: Boosts the flavor and brightens up the peanut butter.
• Baking soda and baking powder: Together, they provide the perfect rise and tenderness.
• Salt: Elevates all the flavors, balancing the sweetness.
• Cornstarch: Helps create that soft, melt-in-your-mouth texture.
• All-purpose flour: The foundation of the cookie, delivering structure without heaviness.
• Marshmallow cream/fluff: The gooey surprise inside each cookie that makes these truly special.

Tweak to Your Taste

One of the best things about this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe is how easy it is to personalize. I’ve tried a few fun twists depending on the mood or the season, and I encourage you to experiment too! Whether you’re feeling adventurous or just want to lighten things up, these cookies handle it all.

• Crunchy peanut butter variation: Using crunchy peanut butter adds a fun, nutty crunch that contrasts wonderfully with the soft marshmallow center—definitely worth a try if you love texture.
• Mini marshmallows instead of fluff: For a different gooey bite, you can press mini marshmallows into each cookie but be prepared—they melt faster, so watch your baking time closely.
• Chocolate chips: I love mixing in a handful of chocolate chips for a peanut butter-chocolate dream cookie—try semi-sweet or milk chocolate.
• Lower sugar option: Reducing the sugars slightly works fine, but doesn’t expect the same deep chewiness or sweetness level.

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

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, salt, cornstarch, baking soda, and baking powder in a medium bowl. This ensures your leavening agents and seasonings are evenly distributed, which helps the cookies rise just right and bake uniformly. I like to do this first to keep things organized and prevent lumps later.

Step 2: Cream Butter and Peanut Butter

In a large mixing bowl, beat together the softened butter and creamy peanut butter until it’s smooth and beautifully creamy. This step sets the base flavor and texture—if your butter is too cold, the mixing will be tough, so make sure it’s room temp for silky results.

Step 3: Add Sugars, Egg, and Vanilla

Next, add the granulated sugar, brown sugar, egg, and vanilla to the peanut butter mixture. Beat the whole thing until it’s smooth and fluffy—this is where that lovely cookie texture starts to develop. It usually takes a few minutes, so don’t rush it!

Step 4: Combine Dry and Wet Ingredients

Slowly mix the flour mixture into the wet ingredients. I like to do this gradually to avoid overmixing, which can make cookies tough. Stop as soon as you see the flour disappear—your dough should look dense but soft.

Step 5: Chill the Dough

Pop your dough into the fridge for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and preventing your cookies from spreading too much while baking. Trust me—this step makes a big difference!

Step 6: Form the Cookies with Marshmallow Centers

Preheat your oven to 350°F and line a baking tray with parchment paper or a silicone mat. Scoop about 2 tablespoons of dough, flatten it into a disk, then place 1 tablespoon of marshmallow fluff in the center. Carefully wrap the dough around the fluff and roll into a ball. This part can be a little sticky, so lightly wetting your hands helps.

Step 7: Bake and Cool

Bake the cookies for 10 minutes. The marshmallow inside will get deliciously gooey while the cookie outside is a perfect golden brown. Once done, let them rest on the cookie sheet for a few minutes before moving them to a wire rack to cool completely—this keeps them from falling apart.

How to Serve Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

Garnishes

I like to dust my finished cookies lightly with powdered sugar or even sprinkle a pinch of flaky sea salt on top before baking—it amps up the flavor contrast and looks charming. Sometimes, a drizzle of melted chocolate over the top adds that wow factor when sharing with friends or at parties.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a mug of rich hot chocolate. I also enjoy serving them with a small bowl of fresh berries for a bright, juicy counterpoint that keeps the treat from feeling too heavy.

Creative Ways to Present

For a party, I arrange these cookies on a rustic wooden board with small bowls of peanut butter, marshmallow fluff, and chocolate chips for dipping or decorating. They also make a delightful gift when stacked in a pretty jar tied with twine—people always ask for the recipe after tasting them!

Make Ahead and Storage

Storing Leftovers

Leftover Fluffernutter Cookies store beautifully in an airtight container at room temperature for up to 4 days. I find keeping a piece of bread inside the container helps maintain moisture and softness—the bread absorbs excess air and keeps cookies tender.

Freezing

If you want to freeze leftovers, wrap each cookie individually in plastic wrap, then place them in a freezer bag or container. They freeze well for up to 3 months. When I do this, the cookies taste freshly baked once thawed—perfect for a quick treat on demand.

Reheating

To bring back that soft, gooey goodness, I pop frozen or chilled cookies into a preheated 300°F oven for about 5-7 minutes. This warms the marshmallow inside nicely without drying out the cookie—a quick tip that really elevates leftovers.

FAQs

Final Thoughts

Honestly, these Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe hold a special place in my heart—every bite brings back fun memories of childhood peanut butter sandwiches, with a grown-up twist. I love how easy they come together and how incredibly satisfying they are. You don’t have to be a baking pro to get them just right, and once you do, you’ll find yourself making them again and again. So go ahead, grab those ingredients, and treat yourself—you deserve it!

Print