Fluffernutter cookies are soft, chewy peanut butter cookies with a gooey marshmallow center and a crunchy sugar coating. These peanut butter and marshmallow cookies capture the nostalgic flavor of a fluffernutter sandwich in cookie form. They’re simple to make and perfect warm from the oven.
Why Should You Make This Recipe
If you enjoy soft, chewy cookies and the sweet, pillowy texture of marshmallow, these cookies will be a hit. They combine familiar flavors and simple techniques to deliver a cozy, nostalgic treat. Highlights include:
- Comforting flavors and textures. The tender peanut butter cookie contrasts beautifully with a molten marshmallow center and a crisp sugar exterior.
- Easy and quick to prepare. This recipe uses common pantry ingredients and comes together mostly in one bowl. With a short chill time, you can bake a batch in under an hour.
Ingredients
You likely have most of these ingredients on hand. The recipe makes a dozen large cookies. Adjust quantities as needed.
- Dry: all-purpose flour, cornstarch, baking soda, salt.
- Wet: melted and cooled butter, creamy peanut butter, light brown sugar, granulated sugar, 1 large egg, vanilla extract, marshmallow creme/fluff or regular marshmallows.
Substitutions
A few easy swaps if needed:
- Gluten-free: Use a reliable 1:1 gluten-free flour blend and measure by weight when possible.
- Butter: Salted butter may be used; reduce or omit added salt.
- Sugars: You can swap light brown sugar and granulated sugar in equal amounts; alternative granulated sweeteners may work but can change texture.
- Nut butter alternatives: Cashew or sunflower seed butter can substitute for peanut butter for nut-free or different-flavor versions.
- Marshmallow options: For a gooier center use marshmallow creme or fluff; for a distinct marshmallow surprise, use whole regular marshmallows.
- Add-ins: Optional peanut butter chips or butterscotch chips (½–1 cup) can be folded into the dough for extra flavor.
How To Make
A straightforward method to make the cookies with a marshmallow center.
- In a small bowl melt the butter and let it cool for about 15 minutes. In a separate bowl whisk together the flour, baking soda, cornstarch and salt until combined.
- In a large bowl whisk the cooled melted butter with the creamy peanut butter, light brown sugar and granulated sugar until smooth. Whisk in the egg and vanilla until incorporated.
- Stir the dry ingredients into the wet just until combined. Cover the dough and chill for 30–60 minutes while you preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. Pour a small bowl of granulated sugar for rolling if desired.
- Using a large cookie scoop (about 3 tablespoons), scoop dough into your palm and gently press into a flat disk. Add about 1 tablespoon of marshmallow creme or one regular marshmallow in the center, then fold the dough up around it so the marshmallow is completely enclosed. Roll the dough ball in sugar if using and place on the prepared sheet about 3 inches (8 cm) apart.
- Bake at 350°F (177°C) for 12–14 minutes, until edges are set and centers are slightly puffed with small cracks on top. Right after removing the cookies from the oven, use a large biscuit cutter or glass to gently nudge the edges into a round shape if needed. Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
How To Store, Make Ahead, Freeze and Thaw
- Store: Keep cookies in an airtight container at room temperature for up to 5 days.
- Make ahead: Mix dough through the resting step and choose your storage method below.
- Freeze dough: After chilling, portion dough into balls on a lined tray and freeze until firm, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before shaping and baking.
- Freeze baked cookies: Freezing baked cookies is possible but may change texture; layer with parchment paper in a freezer container for up to 3 months.
- Thaw: Let cookies come to room temperature. Microwave 15–20 seconds to warm and soften the marshmallow center if desired.
M’s Expert Tips
- Cool the melted butter: Let the butter cool about 15 minutes after melting to keep the dough from becoming too loose.
- Don’t overmix: Combine the dry ingredients into the wet just until incorporated to keep cookies tender.
- Rest the dough: Chilling helps the dough hold its shape so it can wrap around the marshmallow more easily.
- Fully enclose the marshmallow: Press seams together so no marshmallow peek remains before rolling in sugar.
- Shape while warm: After baking, give the cookies a quick nudge with a biscuit cutter or glass to perfect their round shape.
FAQs
Can I make these fluffernutter cookies smaller?
Smaller cookies may not fully enclose the marshmallow center, so stick to the suggested scoop size for best results.
What is fluffernutter slang for?
“Fluffernutter” refers to a sandwich made with peanut butter and marshmallow fluff on bread.
Is marshmallow creme the same as fluff?
They are very similar and are often interchangeable in recipes. Either will work in these cookies.
Other Peanut Butter Recipes to Try
- Peanut Butter Brownies
- Chewy Peanut Butter Cookies
- Peanut Butter Bread
If you try this Fluffernutter Cookies recipe, please leave a rating and a comment — it helps other bakers decide whether to try it. Tag @olivesnthyme on social media if you share your bakes. – M
Fluffernutter Cookies Recipe
Megan
Fluffernutter cookies are soft and chewy peanut butter cookies filled with gooey marshmallow fluff and rolled in a crunchy sugar coating. They taste like the classic fluffernutter sandwich, in cookie form.
Prep Time 20 mins
Cook Time 12 mins
Chilling Time 30 mins
Total Time 1 hr 2 mins
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 12 large cookies
Equipment
- 2 mixing bowls
- 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 teaspoon 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 marshmallows)
- ¼ cup (50 g) granulated sugar for rolling, optional
Instructions
- In a small bowl melt the butter and cool 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 the cooled melted butter with the peanut butter, light brown sugar and granulated sugar until smooth. Whisk in the egg and vanilla until combined.
- Stir the dry ingredients into the wet until just combined. Cover and chill the dough for 30–60 minutes while you preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and pour sugar into a small bowl for rolling if using.
- Using a large cookie scoop, portion dough into your palm and press into a disk. Add about 1 tablespoon marshmallow creme or one regular marshmallow to the center. Fold dough up around the marshmallow so it’s fully enclosed, then roll in sugar if using. Place on the prepared sheet about 3 inches apart.
- Bake at 350°F (177°C) for 12–14 minutes, until edges are set and centers are slightly puffed with small cracks. Right after removing from the oven, gently reshape each cookie with a biscuit cutter or glass if needed. Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
Notes
Store: Place cookies in an airtight container at room temperature for up to 5 days.
Optional add-ins: Fold in ½–1 cup peanut butter chips or butterscotch chips after mixing the dry ingredients, or press a few chips into the top of cookies right after baking.
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