Elevate your cookie game with the irresistible charm of Fluffernutter Cookies, where the perfect combination of chewy and gooey awaits. This recipe pays homage to the timeless fluffernutter sandwiches, featuring peanut butter and marshmallow for a delightful treat that will capture the hearts of both the young and the young at heart. Get ready for a new favorite in your cookie repertoire!
With a sweet and gooey marshmallow center, these chewy peanut butter cookies are irresistible.
They're instant crowd-pleasers that always disappear quickly from any dessert table. Ask me how I know? It's happened over and over.
Adults will find the nostalgic flavors of a classic fluffernutter sandwich bringing them back to their own childhoods, while kids will love the fun marshmallow creme texture.
If you love stuffed cookies, check out my Cookie Monster Cookies, Chocolate Rolo Cookies, Crumbl Copycat Chocolate Stuffed Peppermint Patty Cookies, and Oreo Stuffed Chocolate Chip Cookies!
Ingredients for classic Fluffernutter Sandwich Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg, Peanut Butter, Marshmallow Fluff
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Baking Powder
How to Make Chewy Fluffernutter Cookies
- Preheat the oven to 350F and line your baking sheets with parchment paper or a silicone mat. Cream softened Butter and Peanut Butter in a large bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment. Scrape the sides of the bowl as needed. Add the Egg, Cream, and ½ cup of Sugar and mix until light and fluffy, about 2–3 minutes. Add Brown Sugar and Vanilla Extract, and cream together.
- Mix the Flour, Baking Soda and Baking Powder together in a separate medium bowl. Mix the dry ingredients with the creamed mixture until fully combined.
- Scoop about 3 tablespoons of cookie dough onto a sheet of parchment paper using a #24 cookie scoop. Fold the parchment paper over the top of the cookie dough ball and press flat to form a large dough circle.
- Scoop a little bit of marshmallow fluff into the center of the dough circle.
- Seal up the edges of the dough so that the marshmallow filling stays inside the center of each cookie dough ball.
- Once sealed, fold the furthest edges of the dough into the center.
- Gently and carefully roll the dough into a ball in the palm of your hand.
- Place the cookie dough ball in a bowl with the remaining reserved sugar.
- Roll the cookie dough ball into the sugar until it is fully covered. You can use a spoon to help coat it if needed.
- Place the sugar-coated cookie dough ball on the prepared baking sheet, leaving 3 inches between each one to allow for spreading. Bake at 350F for 10–12 minutes, or until crisp edges form and turn golden brown. Be careful not to overbake them. Remove the freshly baked cookies from the oven and let them cool on the tray for 4-5 minutes before moving them to a wire rack to fully cool.
FAQs
Yes, you can use natural peanut butter if you prefer, but the texture of the cookies might be slightly different. Natural peanut butter tends to separate so it will need to be thoroughly mixed. The flavor may also be less sweet and salty than desired.
Yes, an electric hand mixer will work, or you can mix by hand, though it will require more effort to cream the butter and peanut butter together.
Believe it or not 2 siblings, Emma and Amory Curtis back in 1914 suggested adding a layer of marshmallow cream between two crackers. And the Fluffernutter Sandwich was born.
A Fluffernutter is sandwich made on white bread with peanut butter and marshmallow cream. Often times also referred to as a Peanut Butter and Marshmallow Sandwich, Peanut Butter and Marshmallow Fluff Sandwich, or even a Peanut Butter Marshmallow Stuff Sandwich.
Can I use Marshmallows instead of Marshmallow Fluff?
I love questions like this one. The answer is YES! You can use marshmallows in place of the fluff. However, personally I do find that the Marshmallow Fluff gives a much better visual appeal.
Stuff 4-6 mini marshmallows inside of the cookie dough or one larger marshmallow and seal the cookie dough around the marshmallow.
It will pop out while baking and create a visually appealing crackle look to the cookie.
Storage & Freezing
Storage: Store your Fluffernutter Cookies once they have fully cooled to room temperature in an airtight container for up to 7 days. These cookies are best when enjoyed within 2-3 days.
Freezing: If you're making these cookies ahead of time to enjoy later they can be frozen in a freezer-safe container or freezer bag for up to 3 months. Place a piece of parchment paper in between each cookie to prevent them from sticking together. Thaw at room temperature before eating them or briefly warm them up in the microwave for a super, ooey, gooey treat!
Substitutions & Variations
- Add-ins. Try adding some Peanut Butter Chips, Chocolate Chips, crushed nuts, mini Reese's cups, Reese's pieces, or M&Ms to the cookie dough or your freshly baked cookie for extra texture and flavor!
- Crunchy Peanut Butter. If you enjoy a little extra texture, crunchy peanut butter can be used instead of creamy peanut butter.
- Marshmallow Fluff. If you don't have marshmallow fluff you can use mini marshmallows or a homemade marshmallow cream instead.
- Change the color. Add a few drops of food coloring to the cookie dough or marshmallow fluff to match your special event or to celebrate the holidays.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Baking Sheet.
Line a baking sheet with parchment paper or use a silicone mat to prevent sticking.
Room Temperature Ingredients.
Using softened Butter and Room Temperature Egg is best for this recipe. Allow the Butter and Egg to sit out for 1 hour before mixing the ingredients together.
Measurements.
Weigh the ingredients using a kitchen scale whenever possible. This is an ideal way to ensure proper measurements for consistent baking.
Preventing Overspreading.
While this recipe does not require you to chill the cookie dough before baking, if you're making this recipe in humid conditions this might be beneficial to do before baking to prevent the cookies from spreading too much. Also, make sure not to over-grease your baking sheet if you are not using parchment paper or a silicone mat.
Rolling in Sugar.
I love to roll these cookies in sugar. I find that the cookies flatten less and they will be extra sweet and crispy on the outside too.
Baking Time.
Bake the cookies until the edges are set and the center is no longer glossy. Overbaking the cookies will result in them being dry and hard. The cookies will continue to bake as they cool on the cookie sheet.
Equipment.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Fluffernutter Cookies recipe?
Let me know what you think of this Fluffernutter Cookies recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Peanut Butter Cookie Recipes
- Muddy Buddy Cookies
- Reese's Chocolate Peanut Butter Cookies
- Gideon's Bakehouse Copycat Peanut Butter Chocolate Swirl Cookies
- No-Bake Buckeye Bars
More Marshmallow Cookie Recipes
- Peanut Butter S'mores Sandwich Cookies
- Cake Mix Hot Cocoa Cookies with Marshmallows and Frosting
- Loaded Chocolate Marshmallow Rocky Road Cookies
- No Bake Avalanche Bars Recipe with Krispie Rice Cereal
Flutternutter Cookies
Ingredients
- ½ cup Butter Softened
- ½ cup Peanut Butter
- ¾ cup Granulated Sugar Divided
- ½ cup Brown Sugar
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cup All Purpose Flour 180g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 cup Marshmallow Fluff
Instructions
- Preheat the oven to 350F and line your baking sheets with parchment paper or a silicone mat.
- Cream softened Butter and Peanut Butter in a large bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment. Scrape the sides of the bowl as needed.
- Add the Egg, Cream, and ½ cup of Sugar and mix until light and fluffy, about 2–3 minutes.
- Add Brown Sugar and Vanilla Extract, and cream together.
- Mix the Flour, Baking Soda and Baking Powder together in a separate medium bowl.
- Mix the dry ingredients with the creamed mixture until fully combined.
- Scoop about 3 tablespoons of cookie dough onto a sheet of parchment paper using a #24 cookie scoop. Fold the parchment paper over the top of the cookie dough ball and press flat to form a large dough circle.
- Scoop a little bit of marshmallow fluff into the center of the dough circle. Seal up the edges of the dough so that the marshmallow filling stays inside the center of each cookie dough ball. Once sealed, fold the furthest edges of the dough into the center. Gently and carefully roll the dough into a ball in the palm of your hand.
- Place the cookie dough ball in a bowl with the remaining reserved sugar and roll the cookie dough ball in the sugar until it is fully covered. You can use a spoon to help coat it if needed.
- Place the sugar-coated cookie dough ball on the prepared baking sheet, leaving 3 inches between each one to allow for spreading.
- Bake at 350F for 10–12 minutes, or until crisp edges form and turn golden brown. Be careful not to overbake them.
- Remove the freshly baked cookies from the oven and let them cool on the tray for 4-5 minutes before moving them to a wire rack to fully cool.
Notes
- Yield: Recipe makes about 14 large cookies
Storage
- Store: Store your Fluffernutter Cookies once they have fully cooled to room temperature in an airtight container for up to 7 days. These cookies are best when enjoyed within 2-3 days.
- Freeze: If you're making these cookies ahead of time to enjoy later they can be frozen in a freezer-safe container or freezer bag for up to 3 months. Place a piece of parchment paper in between each cookie to prevent them from sticking together. Thaw at room temperature before eating them or briefly warm them up in the microwave for a super, ooey, gooey treat!
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