Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

ByJulia
Jump to Recipe· 4.6 from 8 reviews

If you’re craving something that’s both nostalgic and absolutely delightful, you’re in the right place! This Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe is exactly what happens when your favorite peanut butter and marshmallow sandwich flavors take a cozy, warm cookie form. Trust me, these cookies bring out the kid in all of us and are insanely addictive once you taste that gooey marshmallow center wrapped in rich peanut butter dough. Let’s dive into how you can whip up these fan-freaking-tastic treats in your own kitchen!

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Why This Recipe Works

  • Perfect Texture Balance: The cornstarch and baking powder combo creates soft, tender cookies that hug the gooey marshmallow perfectly.
  • Flavored to Nostalgia: Peanut butter and marshmallow cream in one cookie hits that classic fluffernutter vibe everyone loves.
  • Easy to Assemble: No complicated steps, just simple mixing and a little wrapping around that marshmallow center.
  • Chill Time is Key: Refrigerating the dough helps keep the marshmallow inside without oozing out too much during baking.
Fluffernutter Cookies with Peanut Butter and Marshmallow, Fluffernutter Cookies, Peanut Butter Marshmallow Cookies, Nostalgic Cookie Recipes, Gooey Marshmallow Cookies - The image shows four light brown dough balls on a wooden surface, with three round dough balls in the background and one flattened round dough piece in the front. On the front piece of dough, there is a single white dollop of creamy filling placed roughly in the center. The dough has a soft, slightly textured surface, and the filling looks smooth and creamy. The wooden surface has visible grain lines with warm tones. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients for this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe are straightforward but thoughtfully chosen to give you the perfect balance of chewy, sweet, and creamy. Here’s a little insight into why each one deserves a spot on your grocery list.

Fluffernutter Cookies with Peanut Butter and Marshmallow, Fluffernutter Cookies, Peanut Butter Marshmallow Cookies, Nostalgic Cookie Recipes, Gooey Marshmallow Cookies - Flat lay of a small pile of light golden all-purpose flour, a few uncracked brown eggs with smooth shells, a small white ceramic bowl of creamy pale yellow unsalted butter, a small white ceramic bowl of smooth light brown creamy peanut butter, a small white ceramic bowl of coarse white granulated sugar, a small white ceramic bowl of soft golden brown packed brown sugar, a small white ceramic bowl filled with glossy white marshmallow cream, a few granules of baking soda and baking powder scattered neatly, a small white ceramic bowl of fine white cornstarch, and a small white ceramic bowl with fine white salt, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted butter: Brings creaminess and richness without overpowering the cookie’s sweetness; softened butter helps with smooth mixing.
  • Creamy peanut butter: Adds that unmistakable nutty flavor and luscious texture integral to fluffernutter treats.
  • Granulated sugar: Gives you that classic cookie sweetness and a nice slight crunch in the crumb.
  • Brown sugar: Adds moisture and depth with its molasses notes, keeping cookies soft.
  • Egg: Acts as a binder and helps the cookie structure stay just right.
  • Vanilla extract: Only a splash but it enhances all the flavors beautifully.
  • Baking soda & baking powder: These are your rising agents that ensure the cookies have a great lift and texture.
  • Salt: Balances sweetness and enhances all the other flavors.
  • Cornstarch: A little trick I love—it softens the cookie’s bite making it tender and melt-in-your-mouth.
  • All-purpose flour: The base that holds everything together.
  • Marshmallow cream/fluff: The star of the show – gooey, sweet, and totally dreamy center filling!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe is a fantastic canvas for your own creativity. You can easily switch things up based on what you love or what you have on hand — that’s the beauty of baking for fun!

  • Variation: Once, I swapped creamy peanut butter with chunky for extra texture and was pleasantly surprised how much crunch it added without losing any gooeyness.
  • Less Sweet: If you want to ease up on sugar, try reducing brown sugar slightly and use natural peanut butter to balance sweetness.
  • Chocoholic’s touch: Toss in a handful of mini chocolate chips around the marshmallow core before sealing for that slightly chocolatey surprise.
  • Seasonal Flair: Adding a pinch of cinnamon or pumpkin spice in fall makes these cookies feel so cozy and festive.

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

Step 1: Whisk Together the Dry Ingredients

Start by combining the flour, salt, cornstarch, baking soda, and baking powder in a medium bowl. I like to sift them or whisk well so everything’s evenly distributed—this ensures your cookies rise evenly and stay tender. Set this dry mix aside while we move to the wet ingredients.

Step 2: Cream the Butter and Peanut Butter

In a separate large bowl, beat the softened butter and creamy peanut butter together until the mixture is smooth and creamy. If you don’t soften your butter properly here, you might end up with lumps or a tougher texture—taking a few minutes on room temp makes all the difference.

Step 3: Add Sugars, Egg, and Vanilla

Now toss in granulated sugar, brown sugar, the egg, and vanilla extract. Beat everything until the mixture is fluffy and lighter in color. This step is key because it incorporates air and creates a delightful texture in your final cookie.

Step 4: Combine Wet with Dry

Slowly add your flour mixture into the wet ingredients, mixing just until combined. Don’t overmix here! The magic lies in slightly underworking the dough to keep those cookies tender and soft once baked.

Step 5: Chill the Dough

This is the step I never skip! Pop the dough into the fridge for at least 30 minutes. It’s worth it because chilled dough means easier shaping and perfectly sealed marshmallow centers that don’t ooze out during baking.

Step 6: Shape and Fill the Cookies

Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone mat. Using a cookie scoop or a measuring spoon, grab about 2 tablespoons of dough, flatten it into a disk, and add 1 tablespoon of marshmallow cream in the center. Wrap the dough carefully around the marshmallow and roll into a neat ball. This little wrapping trick seals in that gooey center — the best part!

Step 7: Bake and Cool

Arrange your cookie balls on the sheet with some space between them and bake for 10 minutes. When you take them out, let the cookies cool on the pan for a bit before transferring them to a wire rack. This resting time helps the marshmallow set just right without melting all over your cookies.

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Pro Tips for Making Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

  • Softening Butter Perfectly: Let your butter soften at room temperature for about an hour, or use the microwave in short bursts to avoid melting it.
  • Chill Time Helps Shape: Don’t rush the chilling step—it makes the dough easier to handle and prevents marshmallow leakage.
  • Sealing Marshmallow Center: When wrapping dough around the marshmallow cream, pinch gently but fully seal the edges to avoid oozing during baking.
  • Watch the Bake Time: Keep an eye on the oven—overbaking dries the cookies; they’re best with a soft middle and lightly golden edges.

How to Serve Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

Fluffernutter Cookies with Peanut Butter and Marshmallow, Fluffernutter Cookies, Peanut Butter Marshmallow Cookies, Nostalgic Cookie Recipes, Gooey Marshmallow Cookies - The image shows a close-up of three round cookies with a golden-brown color and cracked texture, each with a large white marshmallow melted in the center. The cookies rest on a white marbled surface with a few small marshmallows scattered nearby. In the upper left part of the image, there is a glass of milk, and on the right side, the edge of a white bowl filled with peanut butter is partially visible. The lighting highlights the soft and slightly uneven surface of the cookies and the glossy melting marshmallow centers. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a small pinch of flaky sea salt on top of the cookies right after baking—it contrasts beautifully with the sweetness and deepens the peanut butter flavor. Sometimes, a tiny dusting of powdered sugar makes them feel extra special for gatherings.

Side Dishes

These cookies go perfectly with a cold glass of milk, obviously, but I also love pairing them with fresh fruit like sliced apples or banana — the natural sweetness complements the richness. If you’re serving at a party, coffee or a simple hot chocolate on the side is a no-brainer crowd pleaser.

Creative Ways to Present

For birthdays or special occasions, I’ve arranged these cookies stacked in little towers or presented in cute gift boxes with a ribbon for neighbors and friends. They’re a total show-off treat when placed on a pretty plate with some mint leaves for that pop of color. It really elevates their charm beyond just the taste.

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep best in an airtight container at room temperature for up to 4 days. I’ve found that placing a slice of bread inside the container helps keep the cookies soft and moist—it’s a little trick I swear by for any baked goods!

Freezing

If you want to freeze these magic cookies, freeze the dough balls (without marshmallow) first on a baking sheet, then transfer to a freezer-safe bag. When ready, thaw slightly, add marshmallow cream, seal, and bake fresh. This helps keep marshmallow goo perfectly gooey and the dough fresh.

Reheating

To enjoy leftovers warm, I pop them in a 300°F oven for about 5 minutes — this revives that soft texture and makes the marshmallow center melty again without drying out the cookie. Microwave reheating tends to make them too soft or chewy, so oven is my go-to.

FAQs

  1. Can I use crunchy peanut butter instead of creamy for Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe?

    Absolutely! Crunchy peanut butter adds a lovely texture contrast and keeps that nutty flavor front and center. Just be sure to mix well so the dough stays cohesive.

  2. What if I don’t have marshmallow cream—can I use mini marshmallows instead?

    You can try using mini marshmallows, but they tend to melt and spread more during baking, losing that creamy center effect. Marshmallow cream is thicker and better for sealing inside the cookie dough.

  3. How do I prevent marshmallow cream from leaking out during baking?

    Chilling your dough is key, as it firms up and makes wrapping easier. Also, pinch and seal the dough completely around the marshmallow cream so no gaps remain for it to ooze out.

  4. Can I substitute the cornstarch with anything else in this recipe?

    Cornstarch helps give the cookies their tender texture. If you don’t have it, you can try tapioca starch, but the texture might vary slightly—regular flour alone can make the cookies a little denser.

  5. Is this recipe kid-friendly for helping out in the kitchen?

    Yes! Kids love handling the dough, especially the fun of wrapping marshmallow cream inside. Just supervise when handling the eggs and baking, and it’s a great way to engage young bakers.

Final Thoughts

Honestly, this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe holds a special place in my heart because it’s like biting into a warm hug from my childhood, but with a grown-up twist. I love sharing these with friends who expect just another cookie and get completely wowed by that molten marshmallow surprise inside. So go ahead, give this one a try—you’ll find it’s just as fun to make as it is to eat. I can’t wait to hear your stories and any tweaks you come up with in your kitchen!

Print
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Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Fluffernutter Cookies combine the creamy richness of peanut butter with the sweet, gooey center of marshmallow cream, creating a delightful treat that’s soft, chewy, and perfect for any occasion.

Ingredients

Units Scale

Dry Ingredients

  • 1/2 tsp. salt
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 cup all-purpose flour

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup marshmallow cream/fluff

Instructions

  1. Prepare dry ingredients: In a medium size mixing bowl, whisk together the all-purpose flour, salt, cornstarch, baking soda, and baking powder until evenly combined, then set aside.
  2. Cream butter and peanut butter: In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth and creamy.
  3. Add sugars and egg: Incorporate the granulated sugar, brown sugar, egg, and vanilla extract into the butter mixture and continue beating until the mixture becomes smooth and fluffy.
  4. Combine with dry ingredients: Gradually add the flour mixture into the wet ingredients, beating just until combined to form the cookie dough.
  5. Chill the dough: Cover and refrigerate the dough for at least 30 minutes to firm it up for easier handling.
  6. Preheat oven and prepare baking sheet: Once chilled, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  7. Form cookies with marshmallow filling: Using a medium cookie scoop or measuring spoon, scoop out 2 tablespoons of dough and flatten it into a disk. Place 1 tablespoon of marshmallow cream in the center, then wrap the dough around the fluff and roll it into a ball.
  8. Bake the cookies: Place the dough balls on the prepared baking sheet and bake in the preheated oven for 10 minutes until edges are set and cookies are lightly golden.
  9. Cool and serve: Remove the cookies from the oven, let them cool slightly on the baking sheet, then transfer to a wire rack to cool completely before enjoying.

Notes

  • For easier handling, make sure the dough is well chilled before forming the cookies to prevent the marshmallow cream from oozing out.
  • You can substitute creamy peanut butter with natural peanut butter for a more robust flavor.
  • Ensure not to overbake the cookies to keep them soft and chewy.
  • Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
  • Marshmallow cream can be replaced with peanut butter chips for a dry filling alternative.
  • Nutrition information is an estimate and should be used as a guideline only, as accurate values depend on specific brands and measurements.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 120 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 25 mg

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