Step right into cookie heaven with this Fluffernutter Cookies recipe! Imagine everything you love about that classic peanut butter and marshmallow sandwich, transformed into warm, gooey cookies that come together in less than 30 minutes. With golden, crisp edges, a pillowy soft center, and a sweet marshmallow surprise tucked inside, these treats are exactly what you need for crazy-busy weeknights, after school snacks, or anytime cravings hit. No complicated steps, no fancy equipment—just joy baked into every bite.
Why You’ll Love This Recipe
- Quick to Make: Start to finish, these cookies can be cooling on your countertop in under half an hour. Perfect for when you want something sweet, now.
- Minimal Dishes: Everything comes together in one bowl, so cleanup is a snap.
- Irresistible Texture: You get crispy edges, soft and chewy centers, and a gooey, sticky marshmallow pocket. Trust me, no one can stop at just one.
- Nostalgic Flavor: If you grew up loving fluffernutter sandwiches, this is a direct ticket back to those carefree afternoons.
- Kid-Friendly: Little helpers will have a blast filling and shaping the dough!
Ingredients You’ll Need
Here’s what you’ll need for these dreamy cookies, along with a few tips to make yours perfect:
- Creamy Peanut Butter: The star! Delivers classic peanut flavor and helps create a soft, rich texture. Avoid crunchy or natural kinds with oil separation for best results.
- Unsalted Butter: Room temperature is key for easy mixing and the perfect tender crumb.
- Brown Sugar: Adds that deep caramel sweetness and helps make the cookies soft and chewy.
- Egg: Binds everything together, making the dough sturdy enough to hold that marshmallow surprise.
- Vanilla Extract: Enhances all the flavors, making each bite aromatic and inviting.
- All-Purpose Flour: The backbone of the cookies, keeps everything together.
- Cornstarch: The secret to extra-soft insides. Just a touch makes all the difference!
- Kosher Salt: Balances out the sweetness, giving the cookies irresistible flavor depth.
- Marshmallow Fluff or Marshmallow Creme: The gooey center! Choose whichever you like; both work fabulously. Handle with spoons or pipe it to keep things tidy.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to put your own spin on these already-awesome cookies? Go for it!
- Chocolate Chip Fluffernutters: Fold a handful of mini chocolate chips into the dough for an even more decadent treat.
- Swirl Style: Instead of stuffing the cookies, gently swirl marshmallow fluff into the dough before baking for a ribboned effect.
- Nutty Crunch: Add chopped roasted peanuts or a drizzle of melted peanut butter on top after baking.
- Gluten-Free: Use your favorite 1:1 gluten-free flour blend in place of all-purpose flour.
- Fruit Vibes: Dot a little raspberry or strawberry jam inside with the marshmallow for a PB&J twist.
How to Make Fluffernutter Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F and line two large baking sheets with parchment paper. This helps the cookies bake evenly and makes cleanup a breeze.
Step 2: Cream the Butters and Sugar
In a large bowl, combine creamy peanut butter, unsalted butter, and brown sugar with a hand mixer. Beat until smooth and luscious—about 2-3 minutes. The goal is a fluffy, well-blended base.
Step 3: Add Egg and Vanilla
Scrape the sides of your bowl, then mix in the egg and vanilla extract. Blend just until combined, around 30 seconds.
Step 4: Add Dry Ingredients
Toss in flour, cornstarch, and kosher salt. Mix on low until the dough just comes together and no streaks remain—don’t overdo it!
Step 5: Shape and Fill
Scoop 2 tablespoons of dough for each cookie. Flatten each piece into a disk about 3 inches across right on the baking sheet. Using two spoons (or a piping bag, if you prefer), dollop a generous tablespoon of marshmallow fluff in the center of each disk.
Step 6: Seal and Roll
Gently bring the dough up around the marshmallow, sealing completely and forming into a ball. Arrange the cookies on your prepared baking sheets.
Step 7: Bake
Bake for 10-12 minutes, watching carefully so those marshmallow peeks don’t brown too quickly. The cookies are done when the edges are golden and the centers look just set.
Step 8: Cool and Enjoy
Let the cookies cool for 10-15 minutes—the hardest part! This rest helps the marshmallow settle and makes the cookies easier to handle.
Pro Tips for Making the Recipe
- Use room temperature butter and egg for a smooth, easy-to-mix dough.
- Don’t skip the cornstarch! It’s your ticket to super soft cookies with an extra-tender bite.
- Be sure to completely seal the marshmallow inside the dough ball, or you’ll have oozy (but still delicious) cookies.
- For neater assembly, chill the dough slightly if it feels too soft to handle. It makes shaping and sealing a breeze.
- Rotate your baking sheets halfway through for perfectly even results.
How to Serve
Warm Fluffernutter Cookies are at their absolute best with a tall glass of cold milk, but don’t stop there! Pair a few with hot coffee, pack them into lunchboxes as a midday treat, or bring them to potlucks—people will swarm. If you’re feeling decadent, serve one slightly warm with a scoop of vanilla ice cream for a playful dessert twist.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cookies in an airtight container at room temperature. They stay soft and chewy for up to 3 days.
Freezing
You can freeze both the dough (stuffed and unbaked) or fully baked cookies. Flash-freeze the assembled, unbaked cookies on a tray, then store in zip-top bags for up to 2 months. Bake straight from frozen, adding a minute or two to the baking time. Baked, cooled cookies freeze beautifully as well—just pop them in a container with parchment between layers.
Reheating
If you like your cookies warm and gooey, zap a cooled cookie in the microwave for 10–15 seconds before eating. The marshmallow will get fabulously gooey again!
FAQs
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Do I have to use marshmallow fluff, or can I use mini marshmallows?
While marshmallow fluff or creme gives the cookies their signature gooey centers, in a pinch, a couple of mini marshmallows per cookie can work. Just know they may melt and leak out more easily during baking.
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Can I double this recipe for a crowd?
Absolutely! The dough doubles beautifully. Just bake in batches so the cookies have room to spread.
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My dough is too sticky to handle. What should I do?
If the dough feels too soft or sticky to shape, chill it in the refrigerator for 15–20 minutes. This will make assembly much easier and less messy.
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Can I make these cookies ahead of time?
Yes! Assemble the dough balls with the marshmallow inside and freeze them. When cravings hit, pop a few in the oven straight from the freezer for a quick, freshly baked treat.
Final Thoughts
If you’re looking for a quick, utterly satisfying cookie that brings a smile to everyone’s face, Fluffernutter Cookies are it. They’re fast, foolproof, and absolutely unforgettable with every soft, marshmallow-filled bite. Don’t hesitate—grab that jar of peanut butter and a tub of marshmallow fluff, and treat yourself to some pure cookie bliss tonight. Happy baking!
Print
Fluffernutter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Fluffernutter Cookies are a decadent twist on the classic sandwich, featuring soft and chewy peanut butter cookies filled with gooey marshmallow fluff. These cookies strike the perfect balance of salty and sweet, making them an irresistible treat for kids and adults alike. With simple ingredients and an easy method, you can bake these crowd-pleasing cookies at home in under 30 minutes.
Ingredients
Wet Ingredients
- 1/2 cup (129 g) creamy peanut butter
- 1/2 cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups (187.5 g) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
Filling
- 1 cup marshmallow fluff, or marshmallow creme
Instructions
- Prepare Baking Sheets & Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
- Cream Wet Ingredients: In a large bowl, combine peanut butter, unsalted butter, and brown sugar. Use a hand mixer to beat the mixture until it’s smooth and creamy, about 2–3 minutes.
- Add Egg & Vanilla: Scrape down the sides of the bowl, then add the room temperature egg and vanilla extract. Mix until incorporated, about 30 seconds.
- Incorporate Dry Ingredients: Add all-purpose flour, cornstarch, and kosher salt to the bowl. With the mixer on low speed, gently mix until just combined, 30 seconds to 1 minute. Avoid overmixing.
- Shape Cookie Dough: Using a 2-tablespoon cookie scoop, portion out dough onto the prepared baking sheets. Flatten each dough ball into a disk shape about 3 inches across using your hand.
- Add Marshmallow Fluff: Using two spoons (or a piping bag), place about 1 tablespoon of marshmallow fluff into the center of each disk of dough, keeping your hands clean.
- Enclose Filling: Carefully bring up the sides of the dough around the marshmallow fluff, completely covering the fluff and forming a neat ball. Return each filled dough ball to the baking sheet.
- Bake: Bake cookies for 10–12 minutes or until the edges are golden-brown. Keep a close eye to prevent the marshmallow from burning.
- Cool and Serve: Let the cookies rest on the baking sheet for 10–15 minutes before serving, allowing the centers to set and cool slightly.
Notes
- Room temperature ingredients blend better, creating a smoother dough.
- Seal the dough well around the marshmallow fluff to prevent leakage during baking.
- For easier filling, use a piping bag for the marshmallow fluff.
- Watch the cookies in the last minutes of baking to avoid burning the marshmallow.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 20mg
