Fluffernutter Cookies

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These Fluffernutter cookies are a delightful twist on the classic sandwich! You’ll get the perfect blend of gooey marshmallow fluff and creamy peanut butter in every bite. 

If you love classic peanut butter cookies, you’ve got to try our 3 ingredient peanut butter cookies, peanut butter cookie bars, and easy chocolate peanut butter cookies.

Peanut butter cookie with marshmallow on a wire cooling rack.
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Why Fluffernutter Cookies Work

I developed these cookies in a moment of nostalgia. There was nothing quite like Fluffernutter sandwiches in my lunchbox, and I wanted to translate the chewy classic into a more “grown-up” package.

That’s where these cookies were born.

  • Easy to stash. The dough is especially easy to make at scale, portion, and freeze for a fresh-baked cookie fix at any time. 
  • Loads of variations. Yes, it’s a cookie. But this recipe is also a canvas for the creative sweet tooth. Experiment with variations—chunky peanut butter, flavored marshmallows, or even a chocolate drizzle.
  • They’re fast. Maybe the most important factor is that this recipe respects your time. 

Fluffernutter flavor is featured numerous times around here. From our easy fluffernutter fudge, to this ridiculously delicious fluffernutter caramel corn.

Ingredients needed to make fluffernutter cookies.

Ingredient Notes

  • Butter – Unsalted butter gives you control and ensures the flavor isn’t overwhelmed with excessive saltiness. If you only have salted butter, reduce the added salt.
  • Peanut Butter – Creamy peanut butter provides a smooth and consistent texture. It blends seamlessly into the cookie dough. You can try crunchy peanut butter, but the cookie won’t be as chewy.
  • Brown Sugar – Light brown sugar adds a gentle caramel flavor while adding moisture to the cookies because of its subtle molasses flavor. If you’re out of light brown sugar, you can use an equal amount of granulated sugar mixed with a teaspoon of molasses.
  • Granulated Sugar – Granulated sugar dissolves quickly and evenly distributes throughout the dough. It contributes to the sweetness and creates a delicate outer crunch on the cookies. 
  • Egg – Room temperature eggs will incorporate seamlessly into the dough. 
  • Vanilla Extract – Use pure vanilla extract for the best flavor. Our delicious homemade vanilla extract is perfect for today’s recipe.
  • Baking Soda – Don’t swap this for baking powder. This recipe is formulated with baking soda as the leavening agent. It gives the cookies a soft and chewy interior, allowing them to spread slightly during baking.
  • Kosher Salt – Kosher salt is ideal for baking because it tastes less salty than table salt.
  • Flour – All-purpose flour forms the base of the dough, providing structure and texture. Measure the flour accurately by spooning it into the measuring cup and leveling it off.
  • Mini Marshmallows – Instead of sprinkling them on top, you’ll stuff them into the center of each cookie to create tiny pockets of delight. They add gooey, fluffy surprises to every bite.
  • Peanut Butter Morsels – Peanut butter morsels contribute bursts of nutty richness. Alternatively, you could chop peanut butter cups into small pieces as a creative substitute.
Step by step photos showing how to make fluffernutter cookies.

Easy Instructions

  1. Prepare. Make the cookie dough!
  2. Scoop the dough! Scoop a tablespoon of dough and roll it into a ball. Then, flatten the dough into a disk and place on baking sheet.
  3. Add marshmallows. Add about 5 mini marshmallows to the center. Envelop them by folding and pinching the seams closed so the marshmallows are tucked into the center. 
  4. Add the peanut butter morsels. Transfer the stuffed cookie dough balls to the prepared baking sheet. Leave about 2 inches of space between each cookie. Press 3-4 peanut butter chips into the top of each one. 
  5. Bake. Bake the cookies for about 12 minutes. Keep a close eye on them as they spread because you want the marshmallows to melt without absorbing into the dough.
  6. Cool and Enjoy. Remove the cookies from the oven and allow them to cool completely on the parchment paper. The cool time is longer than if you were to transfer them to a wire rack. However, the residual heat will finish setting the cookies so that they’re perfectly gooey yet baked to perfection. 
Stacks of fluffernutter cookies on a wire cooling rack.

Recipe FAQs

Can I freeze fluffernutter cookie dough?

Yes! Scoop the dough into a single layer on a lined baking sheet. They can touch because they’ll break off easily once frozen, so don’t be afraid to pack the sheet! Once frozen, transfer them to an airtight container. Increase the bake time for frozen cookies by 1-2 minutes.

How should I store the baked cookies?

Store them on the counter by transferring the cooled cookies to an airtight container. They’ll keep fresh for up to 3 days. You could store them in an airtight container in the fridge for up to 7 days. Pop them into the microwave for 10-15 seconds or allow them to come to room temperature before digging in. 

Where did the marshmallow go?

Make sure that you keep a close eye on the cookies. Otherwise, the marshmallows will melt to the point that they absorb into the cookies. If they disappear, pop a few more onto the top of the still-hot cookies once you’ve pulled them from the oven. 

Gooey marshmallow in a peanut butter cookie on a wire rack.

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Fluffernutter Cookies

5 from 1 vote
By: Aimee
These Fluffernutter cookies are a delightful twist on the classic sandwich! You’ll get the perfect blend of gooey marshmallow fluff and creamy peanut butter in every bite. 
Prep Time: 30 minutes
Cook Time: 11 minutes
Total Time: 41 minutes
Servings: 24 cookies


  • ½ cup unsalted butter, softened
  • ½ cup creamy peanut butter
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups all-purpose flour
  • 120 mini marshmallows (about 1/3 of a 10 ounce bag)
  • ½ cup peanut butter morsels
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  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
  • In a large mixing bowl, beat butter, peanut butter, brown sugar, and granulated sugar together until creamy. Add in egg and vanilla extract until blended.
  • Add in baking soda, salt, and flour. Mix just until combined, dough will be crumbly.
  • Use a 1 Tablespoon scoop and scoop out the dough. Roll it into a ball in your warm hands. Press dough into a flat disk. Place 5 mini marshmallows into the middle. Wrap the dough around the marshmallows, pinching the seams closed.
  • Place cookie on cookie sheet, and repeat process with remaining cookies. Place dough balls about 2 inches apart. Press 3 or 4 peanut butter morsels on top of each dough ball.
  • Bake cookies four about 12 minutes, until they have spread and marshmallows appear melted. Remove from oven and cool completely on parchment paper.


  • 1 regular marshmallow or a Tablespoon of marshmallow fluff can be used instead of the mini marshmallows.
  • Counter: Place the cookies in an airtight container (ziplock bag or Tupperware), and store them on the counter for up to 3 days.
  • Refrigerator: Place the cookies in an airtight container, and store them in the refrigerator for up to 7 days. Warm in the microwave or bring to room temperature before serving.
  • Freezer: Place the cookies in a gallon-sized ziplock bag, and put them in the freezer for up to 2 months. Thaw them in the fridge overnight, then warm them in the microwave or let them rest to room temperature before serving.
  • Creamy is best. Use emulsified creamy peanut butter like Skippy, Jiff, or Peter Pan. Natural peanut butter that separates will change the consistency of the cookies. 
  • Use a 1-tablespoon cookie scoop. You might get a different number of cookies if you use a different-sized scoop. Additionally, you might have to adjust the number of mini marshmallows that fit into each cookie. 
  • They’re not underdone! The cookies will be super soft when you pull them from the oven. That’s okay! They will set as they cool to room temperature. 
  • See blog post for more recipe tips and tricks.


Serving: 1cookie, Calories: 153kcal, Carbohydrates: 21g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 126mg, Potassium: 55mg, Fiber: 1g, Sugar: 11g, Vitamin A: 129IU, Calcium: 12mg, Iron: 1mg
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 11, 2023

Comments & Reviews

  1. 5 stars
    I found these to be frustrating to put together. I had to use a generous 1.5 Tsp scoop and could only get 3 marshmallows in the boat shape I ended up forming. My yield was 18 cookies. They tasted pretty good though.

5 from 1 vote

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