Fluffernutter Cookies + Video
Fluffernutter Cookies are the ultimate peanut butter marshmallow cookies. The BEST soft and chewy peanut butter cookies, with gooey marshmallows throughout.
What is a “fluffernutter”?
A fluffernutter is a sandwich made with peanut butter and marshmallow creme usually served on white bread. Some people even grill it like you would a grilled cheese sandwich.
The peanut butter and marshmallow combination is really good together. So why not make a cookie with it?
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Peanut Butter Cookies
These fluffernutter cookies are made with my recipe for thick peanut butter cookies as the base. No rolling in sugar, no chilling the dough, and no pressing with a fork required.
You can add easily add chocolate chips to it, or a Hershey’s kiss on top for Peanut Butter Blossoms. You can even swap some of the flour for oats and make Oatmeal Peanut Butter Cookies.
Mini Marshmallows vs. Marshmallow Creme
I knew I wanted to use my favorite peanut butter cookie recipe for these fluffernutter cookies, but I was panicking a little bit about the marshmallows.
Using marshmallow creme didn’t seem like a good idea because it is already so soft. You could pipe some marshmallow creme into the center of the cookie dough ball, so none of it is exposed — but that seems like too much work.
But, how do you keep marshmallows from melting in cookies? After a bit of research I learned that you can FREEZE marshmallows.
Freezing marshmallows helps keep them from melting too quickly as they bake.
Of course marshmallows still melt, especially if they are on the sides or bottom of the mounds of cookie dough. But I have a few tips for that.
Baking Tips for Fluffernutter Cookies
- Freeze marshmallows for at least 1-2 hours before making these fluffernutter cookies. You can literally freeze marshmallows up to three months. You can throw the whole bag of marshmallows in the freezer, or divide it up into smaller zip-top bags.
- Keep marshmallows frozen until ready to bake. Preheat the oven and get your cookie trays ready before adding the marshmallows in. After scooping the first tray of cookies, place it in the oven and keep any extra cookie dough in the fridge until ready to bake. (Gotta keep those marshmallows cold!)
- Use a silicone baking mat or parchment paper. Any marshmallows on the sides or bottom of the cookie dough balls will stick pretty good to the pan after being baked. Using a silicone baking mat or parchment paper helps this quite a bit. You can even spray the parchment paper with cooking spray if you wanted.
- Use a greased spatula to round misshapen cookies. Much like rice krispie treats, a spatula sprayed with cooking spray can help keep the marshmallows from sticking. If your cookies come out a little wonky, simply grease a spatula and reshape the cookies after they’ve cooled for 2-3 minutes, but are still warm. (If you try reshaping them straight from the oven, they will still stick to the greased spatula.)
- Allow peanut butter marshmallow cookies to cool completely on the baking sheet, then transfer them to a serving platter or airtight container. (You can put them on a cooling rack, but those darn marshmallows might stick a bit. Plus, less dishes is always nice.)
Storing and Freezing
Since this recipe only makes about 20 fluffernutter cookies, I would just plan on eating them fresh. Store the marshmallow peanut butter cookies in an airtight container up to 5 days.
Freezing the cookies may work, but I can see them being more fragile after thawing and potentially breaking apart where the marshmallows are. If you do end up freezing these, let me know in the comments!
Can I use Marshmallow Fluff?
Yes! You can substitute marshmallow fluff in place of mini marshmallows in these fluffernutter cookies. Simply flatten the cookie dough, put the fluff in the center, then wrap the cookie dough around it and bake as directed.
More Recipes Using Marshmallows
- Marshmallow Popcorn
- Empty Tomb Rolls
- Marshmallow Crunch Brownies
- Frog Eye Salad with pudding
- S’mores Cookie Bars
- Raspberry Fluff
- S’mores Krispie Treats
- Orange Fluff Salad
Fluffernutter Cookies
Ingredients
- 1 ½ cups (180 g) all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ½ cup (132 g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (45 g) mini marshmallows, frozen*
Equipment
Instructions
- *FREEZE marshmallows for at least 1-2 hours before using. Keep marshmallows in freezer until ready to bake.
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with a silicone baking mat or parchment paper. Set aside.
- In a medium bowl, stir together the flour, baking soda and salt. Set aside.
- Cream the butter and both sugars with an electric mixer until light and creamy.
- Add the peanut butter, egg, and vanilla. Mix well and scrape bowl. Add the dry ingredients and mix until almost incorporated.
- Remove marshmallows from freezer and fold a heaping cup of marshmallows into the cookie dough.
- Use a #30 scoop (about 2 Tbsp) to quickly shape the cookie dough into balls. Place a few inches apart on a prepared baking sheet. Place remaining cookie dough in the fridge to keep marshmallows cold until ready to bake.
- Bake cookies at 350˚F for 11-12 minutes or until just set and edges are starting to brown. Allow cookies to cool completely on tray, about 10 minutes. After 2-3 minutes of cooling, use a greased spatula to round any misshapen cookies, if desired. Transfer cooled cookies directly to serving platter or airtight container. May stick to a wire cooling rack.
Video
Notes
- See baking tips in post for helpful information.
Nutrition
Did you make this?
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I’ve made these twice now and everybody always loves them. They are a little sticky and a few usually fall apart (I keep those for my husband and I haha) but they’re so delicious!
I’m glad you and your family is enjoying them! Thanks Kaitlin!
Made these.
Working w/the dough: A ‘thick’ dough – took quite a while to roll into a formed ball for baking. Eventually got there.
Taste: Definitely need to reduce the sugar and/or replace pb with a sugar-free one. That might help. (I used Kraft creamy – lots of sugar in it)
The bake? Some of the marshmallows just melted beyond the cookie shape. If you make them, ensure marshmallows are not on the edges lol!
Thanks for sharing your experience with the recipe.
Can this recipe be made with gluten free flour?
I haven’t tried it myself, but I think it would be ok.
These look so good! Would they bake the same if you freeze the dough and bake them later?
Yes that would be just fine. They may take a few extra minutes to bake the dough from frozen.
Made these today. Ridiculously tasty! I always use stale marshmallows in my cookies because baking turns them soft and they don’t melt all over. Did it again here and it worked perfectly.
Glad to hear it! Thanks for sharing the tip about the stale marshmallows.
when i went to take cookies off the sheet they stuck and broke apart because of the marshmallows… any suggestions?
I typically use a silicone baking mat and the cookies come off pretty easily. Parchment paper should work the same, but if it stuck to that you might want to use a little cooking spray in addition to the paper. If you just used cooking spray on the baking sheet, I’m not sure how well that would prevent the sticking. Maybe go really heavy with it next time. Hope this helps!
These might be some of the best cookies I’ve ever tried. My husband and I were obsessed!
Yay! Thanks for your comment Lindsay!
Love this recipe, I substituted gluten free flour because… well. I used a 1-1 gluten free mix and added a small spoon of cream cheese just after creaming the butter, before the PB and egg. I find this helps prevent the grainy-ness often associated with Gluten Free. Can’t even tell this was a gluten free bake. Just delicious! I had no idea freezing marshmallows made such a funny texture. Thanks for the recipe, and you can now share with the glutenfreebies!
Wow! That’s great! Thanks so much for sharing your alterations to make it gluten-free.
Excellent recipe! I did add some chocolate chips to half the batch to see how they’d taste and my kids preferred those but both were great! I’ve never had marshmallows in a cookie before and it didn’t disappoint!
Love the idea of chocolate chips in these. Thanks for sharing your experience with the recipe Emily!
I am a diabetic and I Splenda for sweetening ( I use both white and brown Splendas both inter changing with regular sugar). I also used La Nouba Marshmallows ( I ordered on Amazon) which is also sugar free, instead of regular marshmallows. I had to cut the marshmallows into smaller pieces, they do not come in minis. I had to add some extra flour to make the balls for baking, the recipe tastes Great, the next time I will use 1 1/2 cups of marshmallows. this is cone of the best recipes that I have changed to sugar free.
That’s wonderful Gary! Thanks for sharing your experience with making the recipe sugar free.