Dessert

Fluffernutter Cookies Recipe

ByLila Prescott October 25, 2025October 25, 2025

Introduction

Fluffernutter Cookies combine the classic flavors of peanut butter and marshmallow into a soft, chewy treat that’s perfect for any occasion. These cookies are delightfully sweet with a gooey surprise inside, making them an irresistible snack for peanut butter lovers.

A white plate holds a pile of soft, round cookies, each with a light golden-brown color and visible chunks of melted white marshmallow embedded throughout. The cookies look slightly puffy with a smooth but slightly wrinkled texture on top. Behind the plate, a large white bowl filled with small white marshmallows and another white bowl containing creamy peanut butter sit on a white marbled surface. The background is softly blurred, keeping the focus on the cookies in the foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour (stir, spoon & level)
1 tsp baking soda

½ tsp salt
½ cup unsalted butter (room temperature)

½ cup granulated sugar
½ cup light brown sugar (gently packed)

½ cup creamy peanut butter
1 large egg
1 tsp vanilla extract

1 cup mini marshmallows (frozen*)

Instructions

Step 1: Freeze the mini marshmallows for at least 1-2 hours before using and keep them frozen until ready to bake.
Step 2: Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with a silicone baking mat or parchment paper and set aside.

Step 3: In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
Step 4: Using an electric mixer, cream the butter, granulated sugar, and brown sugar until light and creamy.
Step 5: Add the peanut butter, egg, and vanilla extract to the creamed mixture. Mix well and scrape down the sides of the bowl. Gradually add the dry ingredients and mix until almost incorporated.

Step 6: Remove the marshmallows from the freezer and fold a heaping cup of them into the cookie dough.
Step 7: Use a #30 scoop (about 2 tablespoons) to shape the cookie dough into balls quickly. Place them a few inches apart on the prepared baking sheet. Return any remaining dough to the fridge to keep marshmallows cold until baking.
Step 8: Bake the cookies at 350˚F for 11-12 minutes or until just set and edges start to brown. Let the cookies cool completely on the baking tray, about 10 minutes. After 2-3 minutes of cooling, use a greased spatula to gently round any misshapen cookies if desired. Transfer cooled cookies to a serving platter or airtight container. Note: cookies may stick to a wire rack.

Tips & Variations

Freezing the marshmallows prevents them from melting too quickly and helps maintain their gooey texture inside the cookie.
For a crunchier texture, add chopped peanuts or peanut butter chips to the dough.
Use natural peanut butter for a more intense peanut flavor, but expect a slightly different texture.

Storage

Store Fluffernutter Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm gently in the microwave for 10-15 seconds to restore softness.

How to Serve

A white plate holds seven soft, round cookies with a light golden brown color and visible chunks of white marshmallows melted into the dough. The cookies have a slightly cracked texture and are laid out close together, with more cookies cooling on a black wire rack in the background. To the right side, a small white cup with smooth peanut butter and a light blue bowl filled with mini marshmallows sit on a dark wooden table, all against a white marbled texture surface. A silver spatula with a white handle lies nearby, partially out of frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini?

Yes, but mini marshmallows work best for even melting and distribution. Chop regular marshmallows into small pieces and freeze before mixing into the dough to achieve a similar effect.

Why do the cookies stick to the wire cooling rack?

Because of the melted marshmallows inside, these cookies can be sticky once baked. It’s best to cool them completely on the baking sheet and transfer them carefully to avoid damage or sticking.