Fluffernutter Cookies Recipe
If you’ve ever dreamed of capturing gooey nostalgia in a single, glorious bite, Fluffernutter Cookies are here to make your dessert wishes come true. Imagine all the best parts of childhood—creamy peanut butter, sweet marshmallow, and chewy, golden cookies—coming together in a way that feels both adventurous and comfortingly familiar. Each cookie is a delicious balance of salty-sweet, chewy edges, and gooey pockets of frozen marshmallow. Whether you’re baking with kids or just want a playful treat for yourself, Fluffernutter Cookies are guaranteed to spark delight in every batch.

Ingredients You’ll Need
This recipe keeps things refreshingly simple—just staple ingredients you probably have on hand, each playing a starring role in taste, texture, and that classic fluffernutter flavor. Here’s what you’ll need, and why each one matters:
- All-purpose flour: Creates the perfect cookie structure and holds everything together for a chewy bite.
- Baking soda: Gives your cookies that irresistible lift and soft centers.
- Salt: Essential for balancing the sweetness and bringing out the full depth of peanut butter flavor.
- Unsalted butter: Adds richness and a soft, tender crumb—make sure it’s softened for creamy mixing.
- Granulated sugar: Lends sweetness and a gentle crisp at the edges.
- Light brown sugar: Packed for moisture and a subtle caramel note, this teams up with the granulated sugar for dimension.
- Creamy peanut butter: The heart and soul of Fluffernutter Cookies, bringing signature flavor and smooth texture.
- Large egg: Acts as the binder so your cookies don’t fall apart—don’t skip it!
- Vanilla extract: Elevates all the flavors, making every bite warm and fragrant.
- Mini marshmallows (frozen): The secret to gooey pockets that won’t completely dissolve in the oven—absolutely crucial to freeze these ahead!
How to Make Fluffernutter Cookies
Step 1: Freeze the Marshmallows
This is the ultimate game-changer for Fluffernutter Cookies: pop your mini marshmallows in the freezer for 1–2 hours. Keeping them frozen until you’re ready to mix them in helps them hold their shape in the oven, giving you gooey bits instead of melted puddles.
Step 2: Prep the Oven and Pans
Preheat your oven to 350 degrees Fahrenheit. Line your baking sheets with a silicone mat or parchment—this not only prevents sticking but makes cleanup a breeze. Set everything up before you start mixing, so you can keep your marshmallows cold until the very last second.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This quick step ensures your leavening is evenly distributed, making for tender, perfectly baked cookies every time.
Step 4: Cream the Butter and Sugars
With an electric mixer, beat the softened butter, granulated sugar, and light brown sugar until everything looks pale, fluffy, and creamy. This step is key for that soft, chewy texture in Fluffernutter Cookies—don’t rush the creaming!
Step 5: Add Peanut Butter, Egg, and Vanilla
Mix in the creamy peanut butter, egg, and vanilla extract, blending well and scraping down the bowl as you go. You’re building layers of flavor and ensuring a consistent richness in every single cookie.
Step 6: Combine Wet and Dry Mixtures
Add your dry ingredients to the bowl, mixing until just combined. Be careful not to over-mix—this is where your cookie’s tender texture is born!
Step 7: Fold in Frozen Marshmallows
Quickly take the frozen marshmallows from the freezer and fold them right into your dough. Mixing them in last means more gooey pockets in your final cookies—trust me, you want plenty in every batch.
Step 8: Scoop, Shape, and Chill
Using a #30 cookie scoop (about 2 tablespoons per cookie), shape the dough into balls and place them at least a few inches apart on your baking sheet. If you’re working in batches, keep the dough (and marshmallows) in the fridge until you’re ready to bake, so they stay perfectly cold.
Step 9: Bake and Cool
Bake at 350°F for 11–12 minutes, or until the cookies are set and their edges are just starting to turn golden. Let them cool on the tray for about 10 minutes—if some spread into funky shapes, you can gently round the edges with a greased spatula after a few minutes. Once cooled, transfer your Fluffernutter Cookies to a container (if you’re not devouring them right away).
How to Serve Fluffernutter Cookies

Garnishes
For extra flair, a light sprinkle of flaky sea salt on top of warm cookies brings out the peanut butter’s savoriness and makes the sweetness pop. If you love a little extra indulgence, try drizzling melted chocolate or adding a handful of chopped roasted peanuts for crunch.
Side Dishes
These cookies have such a playful personality, you can pair them with a tall glass of cold milk, a mug of hot cocoa, or even an old-school strawberry milkshake for pure childhood nostalgia. They also make a fabulous companion to a creamy latte or vanilla ice cream if you’re feeling a bit fancy.
Creative Ways to Present
Try stacking Fluffernutter Cookies tower-style on a cake stand for a stunning centerpiece, or wrap them individually in parchment tied with baker’s twine for charming lunchbox surprises. If you’re serving a crowd, sandwich two cookies with a smear of marshmallow fluff and a dollop of peanut butter for a decadent twist everyone will talk about.
Make Ahead and Storage
Storing Leftovers
To keep your Fluffernutter Cookies chewy and fresh, store them in an airtight container at room temperature for up to 3 days. Separate layers with parchment so marshmallow goo doesn’t cause them to stick together.
Freezing
Fluffernutter Cookies freeze beautifully! Once they’re completely cooled, arrange them in a zip-top freezer bag or airtight container, with parchment between layers. They’ll keep well for up to 2 months—just thaw at room temperature before enjoying.
Reheating
If you crave that fresh-from-the-oven gooeyness, pop a cookie in the microwave for about 8–10 seconds. It’ll revive the marshmallow pockets and give you that “just baked” texture even days later.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Mini marshmallows work best because they distribute more evenly throughout the dough, guaranteeing lots of gooey bites. If you only have regular ones, chop them up first and still freeze them before using.
Why do I need to freeze the marshmallows for Fluffernutter Cookies?
Freezing is the secret to success here! It helps the marshmallows keep their shape for chewy, gooey pockets, instead of dissolving completely during baking.
Can I make these cookies gluten-free?
Absolutely! Simply swap in your favorite measure-for-measure gluten-free flour blend for a delicious gluten-free version of Fluffernutter Cookies—the rest of the process stays the same.
Is it okay to use crunchy peanut butter?
You can use crunchy peanut butter for a little extra texture, but be aware the cookies may spread a bit less and be slightly more crumbly. The classic creamy version yields the chewiest result.
How do I keep my Fluffernutter Cookies from sticking?
If your cookies are extra gooey, let them cool completely on the tray before moving them, and use parchment to separate them during storage. If any do stick, a thin spatula will help lift them cleanly.
Final Thoughts
If you’re searching for a cookie that’s pure joy in dessert form, you can’t go wrong with Fluffernutter Cookies. With their soft, chewy texture and gooey marshmallow bits peeking through, every batch is guaranteed to bring smiles. Give them a try—you might just discover your new favorite sweet treat!
PrintFluffernutter Cookies Recipe
These Fluffernutter Cookies are a delightful twist on the classic sandwich, combining the flavors of peanut butter and marshmallows in a chewy cookie form. Perfect for any occasion, these cookies are sure to be a hit with kids and adults alike.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour (stirred, spooned & leveled)
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
Additions:
- 1 cup mini marshmallows, frozen*
Instructions
- Prepare Marshmallows: Freeze marshmallows for 1-2 hours before using; keep in freezer until ready to bake.
- Preheat Oven: Preheat to 350°F and line baking sheets.
- Mix Dry Ingredients: Combine flour, baking soda, and salt in a bowl.
- Cream Butter and Sugars: Beat butter and sugars until light and creamy.
- Add Wet Ingredients: Mix in peanut butter, egg, and vanilla. Incorporate dry ingredients.
- Integrate Marshmallows: Fold in a heaping cup of frozen marshmallows.
- Shape Dough: Use a scoop to form dough balls and place on baking sheet.
- Bake: Bake at 350°F for 11-12 minutes until edges brown. Cool on tray before transferring.
Notes
- *Tip: Freezing marshmallows prevents excessive melting during baking.
- Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 135mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Fluffernutter Cookies, Peanut Butter, Marshmallow, Chewy Cookies