These soft, chewy Fluffernutter Cookies combine a peanut butter cookie base with gooey marshmallow fluff and crackly, sparkly tops. Inspired by the classic fluffernutter sandwich, these cookies are an easy, nostalgic treat that will satisfy any sweet tooth.
This Fluffernutter Cookies recipe post is sponsored by Ankarsrum. Thanks for supporting the brands that help make Beyond the Butter® possible!
The fluffernutter sandwich—peanut butter and marshmallow fluff between two slices of bread—was a childhood favorite and still delights me today. These cookies capture that same sweet-and-salty combination in a handheld form.
This recipe was inspired by my classic peanut butter blossoms and adapted to include marshmallow fluff. If you like peanut butter cookies, you might also enjoy chocolate-dipped peanut butter cookies or other peanut butter desserts.
Table of Contents
- What is a Fluffernutter Sandwich?
- Ingredients Needed
- Substitutions
- Is an Ankarsrum Mixer Worth It?
- How to Make the Recipe
- Storage
- Helpful Tips
- FAQs
- More Peanut Butter Dessert Recipes!
- Fluffernutter Cookies Recipe
What is a Fluffernutter Sandwich?
A fluffernutter sandwich layers peanut butter and marshmallow fluff between slices of bread. It’s a simple, nostalgic pairing of sweet and salty flavors that translates beautifully to a cookie.
Ingredients Needed
Most of these ingredients are pantry staples. Bring the unsalted butter and the egg to room temperature before baking for best results.
- Peanut butter: Use creamy peanut butter for the best texture.
- Unsalted butter: Room temperature; it blends more smoothly into the dough.
- Marshmallow fluff: Also called marshmallow creme. See substitutions below if you prefer mini marshmallows.
See the recipe card below for exact quantities and full instructions.
Substitutions
Here are a couple of simple swaps that work well in this recipe:
- Salted butter: If you use salted butter, omit the added salt in the recipe.
- Mini marshmallows: Use 5–6 mini marshmallows in place of one tablespoon of marshmallow fluff.
I did not test other flour, sugar, or egg substitutes with this recipe.
Is an Ankarsrum Mixer Worth It?
Yes—if you bake often, the Ankarsrum Assistent Original is a worthwhile investment. It’s powerful, versatile, and designed differently from top-mounted mixers, with the motor on the base to reduce vibration. The model I used includes multiple bowls and attachments and is available in many colors.
It’s lighter than some other stand mixers, has a strong motor and long warranty, and handles dough and batter exceptionally well—perfect for projects from cookies to breads and ice cream bases.
How to Make the Recipe
Below is a concise overview. For a printable version and exact measurements, see the recipe card further down the page.
Step 1: Whisk the dry ingredients (all-purpose flour, baking soda, and salt) in a small bowl and set aside.
Step 2: In a mixer or with a hand mixer, beat the peanut butter and room-temperature butter together. Add granulated sugar and light brown sugar, then the egg and vanilla, and mix until combined.
Step 3: Add the whisked dry ingredients to the wet mixture and mix until just combined.
Step 4: Use a 2-tablespoon cookie scoop to portion the dough onto parchment-lined baking sheets. Press each ball into a disc about 3 inches across.
Step 5: Press the dough balls into discs with your fingers.
Step 6: Add a tablespoon of marshmallow fluff (or 5–6 mini marshmallows) to the center of each disc, then carefully fold the dough around the filling to form a ball.
Alternative: If using mini marshmallows, place them on the disc, then wrap the dough around them to create the ball.
Step 7: Roll the dough carefully to fully enclose the marshmallow. This can get a little messy if the fluff leaks out.
Step 8: Optionally roll the cookie balls in granulated sugar for a sparkly, slightly crunchy exterior.
Step 9: Bake at 350ºF for 10–12 minutes, checking at 10 minutes. The cookies will spread while baking.
Step 10: If you prefer smaller, thicker cookies, reshape them immediately after they come out of the oven using a large round cutter or a spatula. Let cool on the baking sheet 5–10 minutes, then transfer to a wire rack to cool completely.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. Freeze in a sealed freezer bag or container for up to 3 months. Thaw at room temperature for 1–3 hours or warm briefly in the oven—watch the marshmallow so it doesn’t over-melt.
Helpful Tips
- Fluff vs. mini marshmallows: Mini marshmallows are less messy to shape, but marshmallow fluff creates the best gooey “rivers” when baked. Both taste great.
- Reshape after baking: Cookies spread while baking; use a cutter or spatula to reshape immediately after they come out of the oven.
- Efficient workflow: Scoop dough onto the sheet first, then flatten into discs, add the marshmallow, and finally reform into balls—this speeds the process.
- Sugar coating: Rolling in granulated sugar before baking adds a subtle crunch and shine to the surface.
FAQs
No. This dough does not need to be refrigerated before baking.
Yes. Use 5–6 mini marshmallows in place of one tablespoon of marshmallow fluff.
Creamy peanut butter works best for texture—choose a brand you like.
More Peanut Butter Dessert Recipes!
If you enjoy these, try other peanut butter treats like fudges, tandy kakes, or peanut butter chocolate chunk cookies.
Fluffernutter Cookies
Easy Chocolate Peanut Butter Fudge
Small Chocolate Peanut Butter Tandy Kake
Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies
If you try this Fluffernutter Cookies recipe, please leave a star rating and let me know what you thought in the comments. Thanks for visiting!
Fluffernutter Cookies
Ingredients
- 1 3/4 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Unsalted Butter (room temperature)
- 1/2 cup Granulated Sugar, plus additional 1/4 cup for coating
- 1/2 cup Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 cup Marshmallow Fluff
Instructions
- Adjust the oven rack to just above center, preheat oven to 350ºF, and line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt; set aside.
- Beat peanut butter and unsalted butter until blended. Add granulated sugar and light brown sugar and mix until well combined.
- Add the egg and vanilla and mix until incorporated.
- Add the dry ingredients and mix until just combined.
- Use a 2-tablespoon scoop to portion dough onto the prepared sheets. Press each ball into a disc about 3 inches wide.
- Scoop about 1 tablespoon of marshmallow fluff (or 5–6 mini marshmallows) into the center of each disc. Carefully fold dough around the filling and form a ball.
- Roll each ball in granulated sugar if desired, then return to the baking sheet.
- Bake 10–12 minutes at 350ºF. Cookies will spread; reshape with a round cutter or spatula right after removing from the oven if you want thicker cookies. Cool on the baking sheet 5–10 minutes, then transfer to a rack to cool completely.
- Store in an airtight container at room temperature up to 5 days or freeze up to 3 months. Thaw at room temperature 1–3 hours before serving.
Notes
- Marshmallow fluff is also called marshmallow creme. Substitute 5–6 mini marshmallows for 1 tablespoon of fluff.
- Scoop dough first, then flatten, add the marshmallow, and reform for the smoothest workflow.
- You’ll want a 2-tablespoon scoop for the dough and a 1-tablespoon scoop for the marshmallow fluff.
- Rolling the dough balls in granulated sugar is optional but adds texture and shine.
- Cookies spread while baking; reshape immediately after baking if desired.
Nutrition
Nutrition info is an estimate and will vary based on ingredients used.