I packed everything irresistible about a fluffernutter into one soft, gooey cookie, and the peanut butter marshmallow swirl is pure trouble. One bite in, I knew these would disappear fast.

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I’m obsessed with Fluffernutter Cookies because they hit that salty-sweet spot without trying too hard. I get the peanut butter punch first, then the marshmallow creme sneaks in with that sticky, candy-shop pull that makes me reach for another before I’ve finished chewing.

These cookies are thick, a little messy, and completely unapologetic. The kind I want on a plate when I’m pretending I’ll only eat two.

But no, absolutely not. More like four.

And I love how they taste like a childhood sandwich got a bakery-level attitude problem. Soft centers.

Chewy edges. Total peanut butter marshmallow chaos.

Ingredients

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All-purpose flour gives the cookies structure, so they’re soft but not total mush.
Baking soda helps them puff and spread just enough.
Cookie science, but chill.
Salt keeps the sweetness from going wild.
You’d miss it, trust me.
Softened butter makes everything rich, tender, and a little bakery-style.
Granulated sugar adds sweetness and those lightly crisp cookie edges.
Brown sugar brings chewiness, warmth, and that cozy almost-caramel vibe.
The egg holds things together and keeps the centers soft.
Vanilla adds that sweet background flavor that makes cookies taste finished.
Peanut butter is the main character: creamy, salty, rich, and totally comforting.
Marshmallow creme makes them gooey and fun.
Plus, it’s pure fluffernutter energy.

Ingredient Quantities

1 1/4 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup creamy peanut butter, room temperature

3/4 cup marshmallow creme, plus extra for topping if desired

How to Make this

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1. Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.

2. Whisk together 1 1/4 cups all purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a bowl.

3. In a large bowl, cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 1 large egg and 1 teaspoon vanilla extract until combined.

5. Mix in 1 cup creamy peanut butter until smooth and fully incorporated.

6. Stir in 3/4 cup marshmallow creme until evenly distributed through the dough.

7. Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms, scraping the bowl as needed.

8. Use a tablespoon or small cookie scoop to portion dough into rounded balls about 1 to 1 1/4 tablespoons each, spacing them about 2 inches apart on the prepared sheets.

9. Bake for 9 to 11 minutes, until edges are set and centers appear slightly soft. Remove from oven and let cookies rest on the baking sheet for 5 minutes.

10. Transfer cookies to a wire rack to cool completely; if desired, top each cookie with a small dollop of extra marshmallow creme while still slightly warm.

Equipment Needed

1. Oven
2. Two baking sheets lined with parchment paper or silicone mats
3. Mixing bowls (one large, one medium)
4. Electric mixer or hand mixer (or sturdy wooden spoon for manual creaming)
5. Whisk and measuring spoons for dry ingredients
6. Measuring cups (for flour, sugars, peanut butter)
7. Rubber spatula for scraping the bowl
8. Tablespoon or small cookie scoop and a cooling rack

FAQ

Q: What oven temperature and baking time should I use? A: Preheat oven to 350 F and bake 9 to 11 minutes until edges are set and centers look slightly soft; cookies firm as they cool.

Q: Can I use crunchy peanut butter instead of creamy? A: Yes, crunchy works and adds texture. Use the same amount and expect a bit more bite.

Q: How do I store these cookies and how long do they keep? A: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, freeze baked cookies up to 3 months.

Q: Can I make these gluten free? A: Substitute a 1 for 1 gluten free all purpose flour blend that includes xanthan gum. Texture may be slightly different but results are good.

Q: Can I omit the egg to make them egg free? A: You can try a 1 to 1 egg replacer like flax egg or commercial binder, but cookies may be slightly denser and more fragile.

Q: Should I put extra marshmallow creme on top and when is best? A: You can dollop a small spoonful on warm cookies right after baking so it softens and spreads, or pipe chilled creme onto cooled cookies for neater presentation.

Fluffernutter Cookies Recipe Substitutions and Variations

All purpose flour: 1) 1:1 gluten free blend for same measure; 2) whole wheat pastry flour, use equal amount but expect slightly denser texture; 3) 1 cup almond flour plus 3 tablespoons tapioca starch for lighter crumb, reduce oven time slightly.
Unsalted butter: 1) salted butter, omit added salt; 2) coconut oil, use solid and measure equally, yields slightly coconut flavor and softer edges; 3) vegan butter stick, measure equally for dairy free option.
Creamy peanut butter: 1) natural peanut butter, stir well and use same volume; may be a bit looser; 2) almond butter, 1:1 swap for a milder, nuttier taste; 3) sunflower seed butter, 1:1 for nut free cookies.
Marshmallow creme: 1) mini marshmallows, 1 cup melted briefly into batter or folded in whole for chewy pockets; 2) marshmallow fluff substitute made from 3 egg whites whipped with sugar syrup, use similar volume; 3) extra creamy frosting or dulce de leche for a different sweet filling, adjust sweetness to taste.

Pro Tips

1. Chill the dough for 15 to 30 minutes if it feels very soft. That helps the cookies hold their shape in the oven and prevents excessive spreading while still keeping a tender center.

2. Use room temperature ingredients but avoid overheating the peanut butter. If it feels warm and oily, pop it in the fridge for 10 minutes so the dough doesn’t become greasy and flat.

3. For even bake and texture, scoop uniformly sized balls and press them gently with the back of a spoon after scooping to create a shallow well. That gives the marshmallow more surface to cling to when you add a dab while the cookies are still warm.

4. Store finished cookies in an airtight container with a small piece of parchment between layers to prevent sticking. If the marshmallow gets too firm, microwave a single cookie for 5 to 8 seconds to soften before serving.

Fluffernutter Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I packed everything irresistible about a fluffernutter into one soft, gooey cookie, and the peanut butter marshmallow swirl is pure trouble. One bite in, I knew these would disappear fast.

Servings

servings

Calories

356

kcal

Equipment: 1. Oven
2. Two baking sheets lined with parchment paper or silicone mats
3. Mixing bowls (one large, one medium)
4. Electric mixer or hand mixer (or sturdy wooden spoon for manual creaming)
5. Whisk and measuring spoons for dry ingredients
6. Measuring cups (for flour, sugars, peanut butter)
7. Rubber spatula for scraping the bowl
8. Tablespoon or small cookie scoop and a cooling rack

Ingredients

1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup creamy peanut butter, room temperature
3/4 cup marshmallow creme, plus extra for topping if desired

Directions

Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.
Whisk together 1 1/4 cups all purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a bowl.
In a large bowl, cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in 1 large egg and 1 teaspoon vanilla extract until combined.
Mix in 1 cup creamy peanut butter until smooth and fully incorporated.
Stir in 3/4 cup marshmallow creme until evenly distributed through the dough.
Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms, scraping the bowl as needed.
Use a tablespoon or small cookie scoop to portion dough into rounded balls about 1 to 1 1/4 tablespoons each, spacing them about 2 inches apart on the prepared sheets.
Bake for 9 to 11 minutes, until edges are set and centers appear slightly soft. Remove from oven and let cookies rest on the baking sheet for 5 minutes.
Transfer cookies to a wire rack to cool completely; if desired, top each cookie with a small dollop of extra marshmallow creme while still slightly warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.