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Fluffernutter Cookies
Fluffernutter cookies are an irresistible treat, loaded with gooey marshmallows and plenty of peanut butter goodness.
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Fluffernutter cookies are soft, fluffy, and loaded with creamy peanut butter and marshmallow goodness. Perfect any time you are craving this fantastic combination, these cookies will be hard to resist.
Want to try more yummy cookie recipes made with marshmallows? Then you’ll definitely want to make Hot Chocolate Cookies, S’mores Stuffed Cookies, and Rocky Road Cookies.
Fluffernutter Cookies Ingredients
You will need:
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup creamy peanut butter
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1½ teaspoons vanilla extract
- 1 cup peanut butter baking chips
- 1 to 1¼ cups mini marshmallows
PRO TIP: Make sure you are using a fresh bag of marshmallows. If your marshmallows have gone stale, they will not bake and melt as well in your cookies.
Substitutions and Additions
MARSHMALLOWS: You can swap out a standard-sized marshmallow for the mini marshmallows in each fluffernutter cookie.
PEANUT BUTTER: I like using traditional creamy peanut butter for these soft peanut butter cookies. Natural peanut butter has too much additional peanut oil and will alter the texture and consistency of these cookies. I used the Peter Pan brand for my cookies, but JIF, Skippy, or Reese’s brand will all work the same.
How to Make Fluffernutter Cookies
PRO TIP: You can skip the step of stuffing the mini marshmallows into the inside of the cookie dough ball to make these even easier. Instead, add the mini marshmallows to the peanut butter cookie dough with the peanut butter baking chips. Scoop out the cookies like you would a standard cookie and follow the recipe as stated in step 10.
STEP ONE: In a medium bowl, stir together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
STEP TWO: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and creamy peanut butter on medium speed for 1 to 2 minutes or until light and fluffy. Scrape down the sides and bottom of the bowl with a plastic spatula.
STEP THREE: Add the light brown sugar and granulated sugar and beat again until combined.
STEP FOUR: While the mixer is on low speed, add the egg, egg yolk, and vanilla extract. Be sure that each egg gets fully incorporated before adding the next.
STEP FIVE: Scrape down the sides of the bowl and remove the paddle attachment. This will ensure that all your ingredients are getting incorporated evenly and completely.
STEP SIX: Slowly add the flour mixture to the wet ingredients while the mixer is on low. Mix just until all the flour has been incorporated.
STEP SEVEN: Lastly, add the peanut butter baking chips to the dough and stir just until evenly distributed.
STEP EIGHT: Using a large cookie scoop (I used a 2-inch scoop that holds approximately 3 tablespoons of dough), scoop out a dough ball into the palm of your hand. Flatten the dough to an approximately 3-inch circle, place 6 to 7 mini marshmallows into the center of the flattened disc of cookie dough, then fold the sides over the mini marshmallows. You want to enclose all the marshmallows inside the center of the peanut butter cookie dough ball.
STEP NINE: Place the mini marshmallow-filled cookie dough ball onto a parchment-lined baking tray and repeat until all the fluffernutter cookies have been formed.
STEP TEN: Freeze the tray of cookie dough balls for 1 to 2 hours.
STEP ELEVEN: Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
STEP TWELVE: Place 5 to 6 frozen fluffernutter cookie dough balls onto the prepared baking sheet. Bake for 11 to 13 minutes.
STEP THIRTEEN: Allow the cookies to cool completely on the baking tray before transferring them to a cooling rack while you bake the remaining fluffernutter cookies.
How to Serve Fluffernutter Cookies
The ultimate peanut butter marshmallow cookies, fluffernutter cookies make for a heavenly afternoon or evening snack. Inspired by a classic childhood sandwich, enjoy these chewy cookies with a glass of milk or a warm mug of homemade hot chocolate.
Storage
ON THE COUNTER: You can store these soft cookies in a lidded container on the counter for 2 to 3 days.
IN THE FREEZER: I do not suggest freezing the baked cookies, as the marshmallows will break down and not have the same texture once they have been baked. You can freeze the fluffernutter cookie dough balls for up to 2 months if stored in an airtight container or heavy-duty zip-top freezer bag.
Fluffernutter cookies are the perfect treat for fans of fluffernutter sandwiches that makes everyone feel like a kid again. Loaded with gooey marshmallows and plenty of peanut butter goodness, these irresistible cookies are highly addictive, so you might want to make a double batch!
FREQUENTLY ASKED QUESTIONS
Can I freeze these peanut butter marshmallow cookies?
We don’t recommend freezing the baked cookies since the texture of the marshmallows will change once thawed. You can freeze the unbaked cookie dough balls for 2 months.
What is a fluffernutter sandwich?
Fluffernutter sandwiches are made with peanut butter, and marshmallow fluff spread onto white bread.
Can I use crunchy peanut butter in the recipe?
If you want crunchy peanut butter instead of creamy, that would give these cookies even more texture.
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Fluffernutter Cookies
Fluffernutter cookies are an irresistible treat, loaded with gooey marshmallows and plenty of peanut butter goodness.
Ingredients
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened to room temperature
- ¾ cup creamy peanut butter
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1½ teaspoons vanilla extract
- 1 cup peanut butter baking chips
- 1 to 1¼ cups mini marshmallows
Instructions
- In a medium bowl, stir together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and creamy peanut butter on medium speed for 1 to 2 minutes or until light and fluffy. Scrape down the sides and bottom of the bowl with a plastic spatula.
- Add the light brown sugar and granulated sugar and beat again until combined.
- While the mixer is on low speed, add the egg, egg yolk, and vanilla extract. Be sure that each egg gets fully incorporated before adding the next.
- Scrape down the sides of the bowl and remove the paddle attachment. This will ensure that all your ingredients are getting incorporated evenly and completely.
- Slowly add the flour mixture to the wet ingredients while the mixer is on low. Mix just until all the flour has been incorporated.
- Lastly, add the peanut butter baking chips to the dough and stir just until evenly distributed.
- Using a large cookie scoop (I used a 2-inch scoop that holds approximately 3 tablespoons of dough), scoop out a dough ball into the palm of your hand. Flatten the dough to an approximately 3-inch circle, place 6 to 7 mini marshmallows into the center of the flattened disc of cookie dough, then fold the sides over the mini marshmallows. You want to enclose all the marshmallows inside the center of the peanut butter cookie dough ball.
- Place the mini marshmallow-filled cookie dough ball onto a parchment-lined baking tray and repeat until all the fluffernutter cookies have been formed.
- Freeze the tray of cookie dough balls for 1 to 2 hours.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Place 5 to 6 frozen fluffernutter cookie dough balls onto the prepared baking sheet. Bake for 11 to 13 minutes.
- Allow the cookies to cool completely on the baking tray before transferring them to a cooling rack while you bake the remaining fluffernutter cookies.
Notes
Make sure you are using a fresh bag of marshmallows. If your marshmallows have gone stale, they will not bake and melt as well in your cookies.
You can skip the step of stuffing the mini marshmallows into the inside of the cookie dough ball to make these even easier. Instead, add the mini marshmallows to the peanut butter cookie dough with the peanut butter baking chips. Scoop out the cookies like you would a standard cookie and follow the recipe as stated in step 10.
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