Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

ByLily
Jump to Recipe· 4.5 from 13 reviews

If you’ve ever been a fan of the classic sandwich combo that is peanut butter and marshmallow fluff, you’re going to flip for this **Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe**. These cookies are like the lovechild of a soft peanut butter cookie and a gooey marshmallow center, creating the most delightful, nostalgic treat. Trust me, once you try making these, you’ll wonder why we didn’t start baking fluffernutter cookies years ago!

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Why This Recipe Works

  • Perfect Texture Balance: The cornstarch and careful mix of baking powder and soda create cookies that are tender yet hold their shape perfectly around the marshmallow center.
  • Rich Peanut Flavor: Using creamy peanut butter and a mix of brown and granulated sugars gives a deep, rich flavor with just the right sweetness.
  • Marshmallow Cream Center: The marshmallow fluff melts slightly as it bakes, delivering that gooey center everyone dreams about in a fluffernutter cookie.
  • Simple Yet Impressive: This recipe is straightforward enough for any home baker but yields a cookie that feels special and indulgent.
Fluffernutter Cookies with Peanut Butter and Marshmallow, peanut butter marshmallow cookies, soft fluffernutter cookies, homemade fluffernutter treats, nostalgic peanut butter marshmallow dessert - 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

Each ingredient in this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe plays a key role in combining classic flavors with a great cookie structure. When shopping, opt for quality peanut butter and fresh marshmallow fluff to make the most of this treat.

Fluffernutter Cookies with Peanut Butter and Marshmallow, peanut butter marshmallow cookies, soft fluffernutter cookies, homemade fluffernutter treats, nostalgic peanut butter marshmallow dessert - 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: Using unsalted lets you control the saltiness and improves the overall flavor without unexpected saltiness.
  • Creamy Peanut Butter: Smooth texture ensures even mixing and a consistent peanut flavor throughout the dough.
  • Granulated Sugar: Gives the dough structure and crisp edges.
  • Brown Sugar: Adds moisture and a subtle molasses flavor that complements peanut butter beautifully.
  • Egg: Binds ingredients and helps create a tender cookie.
  • Vanilla Extract: Enhances the overall flavor, adding warmth to the cookie.
  • Baking Soda & Baking Powder: Balances rise and texture for a soft, fluffy cookie.
  • Salt: Enhances all the flavors and balances the sweetness.
  • Cornstarch: An unexpected hero that adds softness and tenderness to the cookie crumb.
  • All-Purpose Flour: The base that holds everything together.
  • Marshmallow Cream/Fluff: The star gooey ingredient that makes these cookies stand out.
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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.

Make It Your Way

One of my favorite things about this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe is that it’s such a great canvas for your whimsy. You can tweak things easily and still get delicious results.

  • Variation: I sometimes swap creamy peanut butter for crunchy to add a textural surprise inside the cookie — love how the little peanut chunks add a nice contrast!
  • Dietary Modification: You can experiment with gluten-free flour blends if you need to avoid gluten, but be mindful that texture might slightly differ.
  • Seasonal Twist: Around the holidays, I’ve stirred in a pinch of cinnamon or nutmeg to give a cozy note that complements the peanut and marshmallow flavors wonderfully.

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

Step 1: Whisk Your Dry Ingredients Together

Start by mixing the flour, salt, cornstarch, baking soda, and baking powder in a medium bowl. This step ensures even distribution of your leavening agents so your cookies rise evenly — it’s a small step, but it pays off in texture!

Step 2: Cream Butter and Peanut Butter

Using a stand mixer or hand mixer, beat the softened butter and peanut butter until creamy and smooth. This takes a few minutes, so don’t rush — you want it nice and fluffy, which helps the cookies get that lovely tender crumb.

Step 3: Add Sugars, Egg & Vanilla

Next, add both brown and granulated sugars, then your egg and vanilla. Beat everything together until it’s a fluffy, cohesive mixture. This step helps infuse air for a softer bite and melds all those beautiful flavors.

Step 4: Combine Wet and Dry Ingredients

Slowly fold the flour mixture into your wet ingredients, mixing just until combined. Overmixing is the enemy here — you want tender, not tough! Once combined, pop the dough in the fridge for at least 30 minutes; chilling firms it up, making your cookies easier to shape.

Step 5: Shape Cookies with Fluff Core

When your dough is ready, preheat the oven to 350°F (175°C) and line your baking sheet. Scoop out about 2 tablespoons of dough, flatten it gently, then place a tablespoon of marshmallow cream in the center. Carefully wrap and roll the dough around the marshmallow, forming a ball. This step feels a little messy at first, but once you get the hang of it, you’ll love the gooey surprise inside every cookie.

Step 6: Bake and Cool

Bake for 10 minutes until the edges are just starting to turn golden. Don’t overbake or the marshmallow might harden too much. Let cookies cool on the pan for a few minutes before transferring to a wire rack — patience here really helps keep them soft and chewy.

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Tips from My Kitchen

  • Chill the Dough: Refrigerating the dough for at least 30 minutes is essential to help with shaping and to prevent the cookies from spreading too much in the oven.
  • Use a Cookie Scoop: Using a consistent scoop size makes your cookies uniform, so they bake evenly and look pretty.
  • Don’t Overbake: Aim for slightly soft centers right out of the oven; they’ll firm up as they cool, keeping that chewy texture.
  • Wrap the Marshmallow Well: Make sure the marshmallow cream is fully enclosed in dough to avoid it oozing out during baking.

How to Serve Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

Fluffernutter Cookies with Peanut Butter and Marshmallow, peanut butter marshmallow cookies, soft fluffernutter cookies, homemade fluffernutter treats, nostalgic peanut butter marshmallow dessert - 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 love adding a light sprinkle of flaky sea salt right after baking— it contrasts beautifully with the sweet marshmallow and peanut butter, and makes the flavor pop. A little dusting of powdered sugar can also make them feel extra festive for gatherings.

Side Dishes

Pair these cookies with a cold glass of milk (classic move) or a cup of your favorite coffee or hot cocoa. They also make a fun, unexpected dessert alongside a scoop of vanilla ice cream for an after-dinner treat.

Creative Ways to Present

For birthday parties or holiday celebrations, I’ve arranged these cookies on a platter lined with parchment and decorated with fresh berries or mini marshmallows. You can also drizzle them with melted chocolate or peanut butter drizzle to amp up the indulgence factor.

Make Ahead and Storage

Storing Leftovers

I like to store leftover cookies in an airtight container lined with parchment paper to keep them from sticking. They stay soft and delicious for about 3–4 days at room temperature, which is perfect for a small cookie stash.

Freezing

These cookies freeze beautifully! I usually freeze the dough balls before baking, so I can pop out just what I need when a craving hits. Alternatively, baked cookies stored in a freezer-safe container can last up to three months.

Reheating

To enjoy cookies fresh from the oven feel, warm refrigerated or frozen cookies in a 300°F oven for about 5 minutes. This softens the marshmallow center and peanut butter layers without drying out the cookie.

FAQs

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

    Absolutely! Using crunchy peanut butter adds a delightful texture contrast to the cookie. Just keep in mind that the texture will be a bit chunkier, and you might want to chop any very large peanut pieces for easier mixing.

  2. What is the role of cornstarch in this cookie recipe?

    Cornstarch helps soften the cookie texture by preventing gluten formation and retains moisture, resulting in a tender, melt-in-your-mouth cookie that perfectly complements the marshmallow filling.

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

    When shaping the cookies, make sure to completely enclose the marshmallow cream inside the dough, sealing all edges firmly before rolling into a ball. Also, chilling the dough helps maintain its shape while baking, reducing leakage.

  4. Can I make these cookies vegan or dairy-free?

    It’s possible! Swap the butter for a dairy-free margarine or coconut oil and use a plant-based egg substitute like flax egg; just be aware the texture and taste might be slightly different, so some experimentation is needed.

Final Thoughts

Honestly, this Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe brings back so many cozy memories for me — it’s like a hug in cookie form. It’s such a fun recipe to make with friends or family because the gooey marshmallow center always gets everyone excited. If you love peanut butter and marshmallow as much as I do, I’m betting this recipe will soon become a sweet staple in your cookie rotation. So dig in, enjoy every gooey bite, and don’t forget to save some for later — these cookies are far too good to keep to yourself!

Print
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Fluffernutter Cookies with Peanut Butter and Marshmallow Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 13 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delicious Fluffernutter Cookies combine creamy peanut butter and sweet marshmallow cream into soft, chewy treats perfect for any occasion. These cookies feature a rich peanut butter dough wrapped around a gooey marshmallow center, baked to golden perfection.

Ingredients

Units Scale

Dough

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

Filling

  • 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. Set this mixture 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: Add granulated sugar, brown sugar, the egg, and vanilla extract to the butter mixture, beating until smooth and fluffy.
  4. Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients while continuing to beat until just combined, being careful not to overmix.
  5. Chill the dough: Cover the dough and refrigerate for at least 30 minutes to firm up, making it easier to handle.
  6. Preheat oven and prepare baking sheet: Once chilled, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
  7. Shape cookies with marshmallow center: Using a medium cookie scoop or measuring spoons, scoop out 2 tablespoons of dough and flatten it into a disk. Place 1 tablespoon of marshmallow cream in the center of the disk, then wrap the dough around the marshmallow and roll into a ball. Place each cookie ball on the prepared baking sheet.
  8. Bake cookies: Bake the cookies in the preheated oven for 10 minutes until set and lightly golden.
  9. Cool cookies: Remove the pan from the oven and allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy your Fluffernutter Cookies!

Notes

  • For easier handling, chill the dough longer if it is too soft to shape.
  • Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
  • You can substitute crunchy peanut butter for creamy if preferred.
  • Store cookies in an airtight container for up to 5 days to maintain freshness.
  • Nutrition information is an estimate and should be used as a guideline only.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 110 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 25 mg

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