Chewy Fluffernutter Cookies with Peanut Butter and Marshmallow

Inspired by the classic fluffernutter sandwich, these cookies are soft and chewy with rich peanut butter flavor and a gooey center of marshmallow fluff.

The traditional fluffernutter sandwich pairs white bread, peanut butter and marshmallow fluff for a sweet-and-salty, sticky treat. These cookies capture that same beloved combination without the bread. A chewy peanut butter dough is wrapped around a small spoonful of marshmallow fluff so each bite yields a soft cookie exterior and an oozy, glossy center. The peanut butter balances the sweetness, keeping the cookies satisfyingly peanut-forward rather than overly sugary.

Marshmallow Fluff vs Marshmallows

This recipe uses marshmallow fluff rather than whole marshmallows for a reason. Fluff stays soft and gooey when baked inside cookie dough, while marshmallows tend to melt into the dough and disappear during baking, leaving little to no distinct marshmallow center. If you want visible, gooey marshmallow in every cookie, use marshmallow fluff. The fluff can be sticky to work with, but the final texture and appearance are worth the extra handling.

Making Fluffernutter Cookies

The steps are straightforward but require a short freezing step to keep the marshmallow contained during baking. The dough balls need at least 30 minutes in the freezer before they go into the oven. Below is an overview of the process and useful tips to produce consistent results.

1. Prepare the peanut butter cookie dough. Cream together butter, smooth peanut butter, and both sugars until smooth. Add the egg and vanilla, then stir in the dry ingredients: flour, cornstarch, baking soda and salt. Scrape the bowl to make sure everything is well combined and no lumps remain.
2. Assemble the dough balls. Scoop roughly 3–4 tablespoons of dough and flatten it into a small disc. Using two spoons, place about 2 teaspoons of marshmallow fluff in the center. Fold the dough up and around the fluff, sealing the edges. You can leave a small dot of fluff exposed on top or fully enclose the fluff — if you prefer it covered, add a touch more dough to seal it completely.

3. Freeze. Place the prepared dough balls on a tray and freeze for at least 30 minutes. For longer storage, transfer them to a freezer bag and keep for up to two months.
4. Bake. Bake the cookies from frozen. Preheat the oven and line your cookie sheets with parchment paper or a silicone baking mat — this prevents the sticky marshmallow from fusing to the pan. Arrange cookies about 2½ inches (6 cm) apart. Bake one sheet at a time on the middle rack until the tops look set, typically around 11–13 minutes at 375°F (190°C).
5. Finish and shape (optional). For uniformly round cookies, while they are still warm on the sheet, press a large round cookie cutter or biscuit cutter gently around each cookie to nudge the edges into a neat circle. This molds the warm cookie without cutting it. Optionally, sprinkle a few chopped peanuts on top for texture and presentation.

More Marshmallow Treats to Try

• Fluffernutter Bars — chewy peanut butter base with gooey marshmallow topping
• Marshmallow Brownies — rich brownies layered with marshmallow for a soft center
• S’mores Cookie Bars — graham, chocolate and marshmallow combined in a bar

Fluffernutter Cookies

Chewy peanut butter cookies filled with gooey marshmallow fluff — the ideal balance of salty and sweet.

Prep: 20 mins

Cook: 10–13 mins

Freezing: 30 mins

Servings: 14 cookies

Equipment

• Cookie sheets

Ingredients

• ½ cup unsalted butter (112 g), softened
• ½ cup brown sugar (105 g), light or dark
• ½ cup granulated sugar (100 g)
• ½ cup smooth peanut butter (about 125 g), stable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour (188 g)
• 1 teaspoon cornstarch
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup marshmallow fluff (about)
• ¼ cup chopped peanuts, optional

Instructions

Make the Cookie Dough

• In a large bowl, beat butter, brown sugar and granulated sugar until smooth. Mix in the peanut butter and scrape the bowl to remove any lumps.
• Add the egg and vanilla, mixing until combined.
• Stir in flour, cornstarch, baking soda and salt on low speed, then increase to medium until the dough comes together.

Assemble

• Scoop about 3 tablespoons of dough and flatten into a disc. Place about 2 teaspoons of marshmallow fluff in the center. Fold the dough around the fluff, leaving a small exposed dot of fluff or sealing it fully, depending on preference.

Freeze

• Freeze the dough balls on a tray for at least 30 minutes. For long-term storage, place in a freezer bag for up to two months.

Bake

• Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone mats.
• Arrange frozen cookies 2½ inches (6 cm) apart and bake one sheet at a time for about 11–13 minutes, until tops appear set.

Cool

• Cool cookies on the baking sheet. Optionally top with chopped peanuts. For perfect circles, gently press a slightly larger cookie cutter around each warm cookie to shape the edges.

Notes

1. Peanut Butter: Choose a smooth, commercial peanut butter where oil does not separate on top for consistent texture.
2. Storage: Once fully cooled, store cookies in an airtight container at room temperature for up to five days.
3. Nutrition: Nutrition information is an estimate per cookie based on 14 cookies total and use of all marshmallow fluff.

Nutrition (per cookie, estimate)

Calories: 269 kcal; Carbohydrates: 36 g; Protein: 5 g; Fat: 13 g; Sugar: 22 g.