Peanut Butter and Marshmallow Fluffernutter Cookies

These soft and chewy Fluffernutter Cookies blend a peanut butter base with gooey marshmallow fluff and crackly, sparkly tops. They take their cue from the classic fluffernutter sandwich and will please any sweet tooth!

Why You Will Love This Recipe

The fluffernutter sandwich was a favorite of mine as a kid, and I will admit I have eaten quite a few of them as an adult, too. Haha!

So it only makes sense to share these Fluffernutter Cookies, inspired by the classic! My Classic Peanut Butter Blossoms recipe also inspired this one, and it is a treat that works all year long!

These cookies are soft and chewy, with a peanut butter base, gooey marshmallow fluff, and crackly, sparkly tops.

I hope you enjoy them as much as I do! For another yummy classic, try my Chocolate-Dipped Peanut Butter Cookies!

What Is a Fluffernutter Sandwich?

If you have never had one, a fluffernutter sandwich is a layer of peanut butter and a layer of marshmallow fluff pressed between two slices of bread. It is simple, sweet, and a little salty, and it is very good!

What You Need

Here is the list of ingredients for these peanut butter fluffernutter cookies. You probably have most of them in your pantry already! For best results, let the unsalted butter and egg come to room temperature before baking.

• Peanut Butter. Creamy peanut butter is the best. My go-to brand is JIF Naturals.
• Unsalted Butter. Room-temperature butter blends the other ingredients together best. Trader Joe’s unsalted butter is my usual choice for baking.
• Marshmallow Fluff. You may also see this called marshmallow creme. See the substitutions below if you want to use mini marshmallows.

Quantities and step-by-step instructions are in the recipe card below.

Substitutions

Here are two substitutions you can make in this fluffernutter cookie recipe.

• Butter. If you use salted butter instead of unsalted, leave out the salt from the recipe.
• Marshmallow Fluff. Swap in 5-6 mini marshmallows per cookie for each tablespoon of marshmallow fluff.

Please note that I did not test this recipe with any other flour, sugar, or egg substitutes.

How to Make the Recipe

Here is a quick overview of how to make these fluffernutter cookies. For the full printable recipe, see the recipe card below. You can make them using either US customary or metric measurements.

Step 1. Whisk the dry ingredients in a small bowl. This includes the all-purpose flour, baking soda, and salt. Set aside (Image 1).

Step 2. Beat the wet ingredients together. Use your Ankarsrum Assistent Original (or a hand mixer) to beat the peanut butter and unsalted butter together. Add the granulated sugar, light brown sugar, egg, and vanilla extract, and mix until well blended (Image 2).

Step 3. Add the dry ingredients to the wet. Mix just until combined (Image 3).

Step 4. Scoop the cookie dough onto the parchment-lined baking sheets. For the best results, use a 2-tablespoon cookie scoop (Image 4).

Step 5. Press the dough balls into discs. Your fingers work fine for this. Aim for discs about 3 inches across (Image 5).

Step 6. Scoop the marshmallow fluff onto each disc. For marshmallow fluff or marshmallow creme, use a 1-tablespoon cookie scoop (Image 6).

Alternative Step 6. Place 5-6 mini marshmallows in the center of each cookie disc. Then bring the edges together around the mini marshmallows to form a ball.

Step 7. Carefully roll the disc around the marshmallow fluff. I start by folding the edges together into a half-moon shape, then bring the sides up to form the dough ball (Image 7).

Note. This part can get messy, especially if the marshmallow fluff starts seeping out.

Step 8. Roll the dough balls in granulated sugar. This optional step adds a sweet little crunch to the cookie as it bakes (Image 8).

Step 9. Bake the cookies. Bake at 350ºF for 10-12 minutes, and start checking at the 10-minute mark. The cookies will spread quite a bit (Image 9).

Step 10. Reshape the cookies. If you like, press a large round cookie cutter over the fluffernutter cookies right after they come out of the oven to reshape them. If your cutter is not wide enough to fit the cookies, use a spatula to push in the sides (Image 10).

Let the cookies cool on the baking sheet for 5-10 minutes, then move them to a wire rack to cool completely.

Storage Instructions

Store your peanut butter fluffernutter cookies in a well-sealed container at room temperature for up to 5 days. You can also freeze them in a sealed freezer container or freezer bag for up to 3 months.

To defrost, let them sit at room temperature for 1-3 hours in their container before you enjoy them. You can also warm them in the oven for a couple of minutes. Keep an eye on the marshmallow parts so they do not overheat.

Is an Ankarsrum Mixer Worth It?

Yes, 100% yes! I have owned my Ankarsrum Assistent Original® mixer for almost five years and I really love it. I will be honest: it is an investment, and it took some getting used to, but there is so much you can do with it!

The Assistent Original comes with a 3.5-liter plastic mixing bowl with two styles of whisk attachments, a 7-liter stainless steel bowl, a dough hook roller, a scraper spatula, a dust cover, and a removable power cord. Now there is also a stainless steel 3.5-liter mixing bowl, which I used for this fluffernutter cookie recipe!

Compared with my KitchenAid® mixers, the Ankarsrum is much lighter, has a 600-watt motor, and places the motor on the bottom instead of the top, so it does not shake at higher speeds. It also has a 7-year warranty and comes in lots of colors, like this bold and beautiful new olive green!

Whether you are making these peanut butter fluffernutter cookies, my Honey Butter Dinner Rolls, Chocolate Croissant Loaf, or my Dulce de Leche Ice Cream, you will be very impressed with this mixer!

Helpful Tips

• Marshmallow Fluff vs. Mini Marshmallows. Mini marshmallows are less messy to shape than fluff, but they do not give the best marshmallow rivers when the cookies bake. Either way, the cookies will still taste delicious!
• Reshaping Your Cookies. Your fluffernutter cookies will spread while they bake. If you want them smaller, reshape them right out of the oven with a large round cookie cutter.
• Step by Step. Scoop the dough onto the baking sheets first, then go back and flatten each one into a disc. Add a scoop of marshmallow fluff to each disc before shaping them into balls.
• Coating in Sugar. Rolling the dough balls in granulated sugar is optional, but it adds a sweet little crunch to the cookie when baked.

Common Questions

Do I need to refrigerate the peanut butter cookie dough?

No. Unlike my Classic Peanut Butter Blossoms and Chocolate Caramel Blossoms, you do not need to chill the cookie dough before baking.

Can I use mini marshmallows in place of marshmallow fluff?

Yes. You can use 5-6 mini marshmallows in place of 1 tablespoon of marshmallow fluff.

What kind of peanut butter should I use for fluffernutter cookies?

I recommend creamy peanut butter such as JIF or JIF Naturals.

If you make this Fluffernutter Cookies Recipe or any other recipe on my website, please leave a star rating and share what you thought in the comments below. Thanks for stopping by!