Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

If you adore the nostalgic combo of peanut butter and marshmallow cream, you’re going to fall head over heels for this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe. These cookies are soft, chewy, and filled with a surprise gooey marshmallow center that practically melts in your mouth. I love making them when I want something comforting but a little unexpected in my cookie jar. Trust me, once you try this recipe, it’ll become a go-to whenever you crave that perfect peanut butter and fluff treat!

this …

Ingredients & Why They Work

This Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe calls for pantry staples that create the perfect balance of flavor and texture. I always recommend grabbing creamy peanut butter—it blends into the dough smoothly, giving that luscious bite. The marshmallow cream is a must-have to get that gooey surprise inside, so don’t skip it!

• Unsalted Butter: Softened for easy mixing and tender texture, it’s the base that keeps cookies rich.
• Creamy Peanut Butter: Adds that unmistakable nutty, smooth flavor and moisture.
• Granulated Sugar & Brown Sugar: The combo balances sweetness and moisture for chewy, well-browned cookies.
• Egg: Helps bind everything together and provides lift.
• Vanilla Extract: Elevates all the flavors with just a touch of warmth.
• Baking Soda & Baking Powder: Both leaveners give just the right rise without puffing the cookies too much.
• Salt: Essential to cut through the sweetness and bring out deeper flavors.
• Cornstarch: The secret weapon for extra-soft and tender cookies.
• All-Purpose Flour: The sturdy structure your cookies need.
• Marshmallow Cream/Fluff: The heart of the recipe—gooey and sweet, it makes the fluffernutter magic happen inside!

Tweak to Your Taste

I love making this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe my own by mixing up small tweaks depending on my mood. Feel free to play around with the level of sweetness or the texture—you’ll be surprised how a small change can make it feel brand new each time you bake it.

• Add Chocolate Chips: I sometimes sneak in mini chocolate chips for a melty chocolate-peanut butter combo that’s hard to resist.
• Use Crunchy Peanut Butter: If you’re a texture lover like me, swapping in crunchy peanut butter gives extra peanut pop and crunch to the chewiness.
• Try Natural Peanut Butter: This variation has a more intense peanut flavor but may slightly alter texture.
• Gluten-Free Flour Blend: Replace all-purpose with a 1:1 gluten-free flour mix to keep the cookies tender and safe for those avoiding gluten.

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

Step 1: Mix Your Dry Ingredients Carefully

Start by whisking together your flour, salt, cornstarch, baking soda, and baking powder in a medium bowl. I find this step crucial to evenly distribute the baking agents and salt, which means your cookies rise and taste perfectly balanced every single time.

Step 2: Cream Butter and Peanut Butter

Next, in a large bowl, beat the softened butter and peanut butter until smooth and creamy. I use my stand mixer at low speed here and it only takes a couple of minutes. The smoother this is, the better the texture of your dough will be!

Step 3: Sweeten and Add Flavor

Add both sugars, the egg, and vanilla extract to the peanut butter butter mixture. Beat it together until the mixture is fluffy—this little bit of aeration makes your cookies tender and light, even though they pack a peanut butter punch.

Step 4: Incorporate Dry Ingredients and Chill

Slowly add the dry mixture to your wet ingredients, beating just until combined. Overmixing here can make the cookies tough, so take it easy. Then, my golden rule: refrigerate your dough for at least 30 minutes. Chilling firms the dough, giving you nicely shaped cookies and enhancing flavor meld.

Step 5: Shape with Marshmallow Cream Center

Once chilled, preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Scoop out about 2 tablespoons of dough and flatten it into a disk. Scoop a tablespoon of marshmallow cream right in the center, then carefully fold the dough around it and roll into a ball. This can be a bit sticky—dust with a bit of flour on your hands if needed.

Step 6: Bake and Cool

Place the dough balls on your baking sheet and pop them into the oven for about 10 minutes. They won’t spread much, so space them evenly. When you take them out, let them cool on the pan for a few minutes—the marshmallow center will still be hot and soft. Then transfer to a wire rack to cool completely.

How to Serve Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

Garnishes

I like to sprinkle a tiny pinch of flaky sea salt on top right after baking—it contrasts nicely with the sweet marshmallow and peanut butter. Sometimes, I dust a bit of powdered sugar for that extra touch of pretty sweetness, especially if I’m serving them for company.

Side Dishes

These cookies are a dreamy afternoon treat alongside a cold glass of milk or a hot cup of coffee. They also pair wonderfully with fresh fruit like apple slices or a simple yogurt parfait if you want to balance the indulgence.

Creative Ways to Present

For special occasions, I’ve served these on a rustic wooden platter with mini jars of peanut butter and marshmallow fluff for dipping—talk about a fun, interactive snack! You can also sandwich two cookies together with extra marshmallow cream for double the fluffernutter joy.

Make Ahead and Storage

Storing Leftovers

I keep leftover Fluffernutter Cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and gooey on the inside. If your kitchen gets warm, I pop the container in the fridge and let them come back to room temperature before serving.

Freezing

These are freezer-friendly! I freeze baked cookies between parchment layers in a sealed freezer bag. When I want one, I just thaw it at room temperature for about 30 minutes—it tastes nearly as fresh as the day I baked them.

Reheating

If you want to warm up a cookie, a quick 10-second zap in the microwave brings back that gooey marshmallow center perfectly. Just don’t overdo it, or the cookie might get too soft or dry out.

FAQs

Final Thoughts

I honestly can’t get enough of this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe. It’s like a little party of flavors and textures with every bite—soft, chewy, nutty, and so delightfully gooey. Sharing these cookies has become one of my favorite ways to brighten up a day or impress friends with an unexpected twist on a peanut butter classic. I’m sure you’ll love how easy they are to make and hard to stop eating, so go ahead and give them a try—you’ll be hooked just like me!

Print