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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This recipe worked well. I froze the marshmallows and also cut them into smaller pieces to fit into the dough.
I made sure that I had the marshmallow pieces in the top centre of the cookie dough and it didnt ooze at all. Cookies are soft and structured.
Very delicous.
I’m so glad to hear you enjoyed these cookies Lisa. Thanks for taking the time to share your experience with the recipe.
First, these cookies were a big hit! However, I definitely had issues with the marshmallows. I made a double batch for a family reunion and while the marshmallows started out frozen, by the time I got through all that dough, they were a sticky mess. I’m thinking next time, I’ll keep the marshmallows frozen and add them to the dough as I go along. Maybe that tip will help someone else.
Oh shoot! Yes, you kind of have to work quickly with the dough, so a double batch would be harder to keep them frozen before baking. I like your idea to add them as you go along. Glad they were a hit!
My cookies came on super flat, what could be the reason for this? They taste great just wondering how I can improve for next time! Thank you for the recipe!
Hi Katie! I’m wondering if your butter was too soft or you creamed the butter and sugar too long? Those things would contribute to flat cookies. Another thought might be the brand of peanut butter that you used (some are more oily than others). You can always use a large round cookie cutter to help swirl the edges inward when they are still warm to help them “thicken” up if they are too flat. Hope this helps!
Wow! I made these cookies today! They are incredible! I used marshmallow fluff as I needed to use it up! Soooo delicious! When my kids get home from school, they will devour them! So good! Thanks for the recipe!
I’m so glad you liked them and that it worked out well with the marshmallow fluff. Thanks for sharing your experience with the recipe!
I have marshmallow fluff I need to use up. Do you think this would work on replacement to marshmallows?
Yes. You would need to flatten the cookie dough, put the fluff in the center, then wrap the cookie dough around it.
Thank you so much! Going to make these this week!
I also used stale marshmallows, I feel like this was key to keeping the cookies together!! Great recipe!
Thanks for the tip on saving stale marshmallows! Glad you enjoyed this recipe Sherri!
These were delicious! And so beautiful looking I love these and will make them again!! Also I used a large ice cream scoop to make 14 large cookies and they’re 227 calories a piece if that helps anyone. Love love love these
Thanks for sharing your experience with the recipe Heather! Glad you enjoyed the cookies!