Soft and Chewy Fluffernutter Cookies at the Table

These crave-worthy Fluffernutter Cookies combine the classic flavors of peanut butter and marshmallow fluff in a soft and irresistible cookie. It’s basically your go-to childhood treat in cookie form!

This simple and simple-to-make recipe combines a soft and chewy peanut butter cookie with a sweet surprise of ooey-gooey marshmallow fluff inside. The combination of flavors and textures is absolutely heavenly. Always a crowd-pleaser, these are reliable for serving on nearly any occasion!

Baked fluffernutter cookies next to a bowl of marshmallows.

What Are Fluffernutter Cookies?

Fluffernutter cookies are essentially fluffernutter sandwiches in cookie form! They contain all the bold peanut butter flavor and silky marshmallow fluff you love.

However, instead of being encased in a crisp cookie shell, they’re incorporated into soft cookie dough. As a result, they’re soft, chewy, and guaranteed to knock your socks off!

We even provide flavor variations to satisfy all your cravings! One bite, and they’re sure to become your new go-to cookie recipe.

Peanut Butter Fluff Cookies Ingredients

Below is an overview of the ingredients and instructions. Be sure to scroll down to the recipe card below for the complete details!

Butter – We recommend using unsalted butter to avoid overpowering the recipe. If salted is all you have, use less salt in the dough.
Sugar – A combination of light brown sugar and granulated sugar helps sweeten the dough while keeping the cookies soft and chewy.
Peanut Butter – Use smooth peanut butter, and avoid natural varieties as they tend to separate. Brands like Jif or Skippy are finest!
Large Egg – This helps provide structure to the cookies. We haven’t tested this recipe with egg substitutes and can’t guarantee the results if you do.
Vanilla Extract – Use a high-quality pure vanilla extract.
All-Purpose Flour – This forms the base of the cookie dough. If needed, feel free to use a 1:1 all-purpose gluten-free flour to keep this recipe gluten-free.
Baking Soda – Make sure it’s fresh, or your cookies won’t rise!
Cornstarch – This prevents the cookies from spreading and contributes to their chewy texture.
Sea Salt – Just a pinch helps enhance the flavor of the rest of the ingredients.
Marshmallow Creme – Also known as marshmallow fluff. Find this in the baking aisle of your local grocery store.

Whole peanut butter fluff cookies next to pieces of cookie.

Upgrade Your Go-to Childhood Treat with This Simple Fluffernutter Cookies Recipe

Prepare. Preheat your oven, and line baking sheets with parchment paper or silicone mats.
Cream the wet ingredients. Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Use a hand mixer or stand mixer to cream the ingredients until they’re light and fluffy.
Add the remaining wet ingredients. Mix in the peanut butter. Then, add the egg and vanilla, and mix again until smooth.
Whisk the dry ingredients. In a separate bowl, whisk the dry ingredients until well combined.
Combine the wet and dry ingredients. Working slowly, add the dry ingredients to the bowl of wet ingredients. Mix until just combined.
Portion. Use a cookie scoop or spoon to portion the cookie dough, and roll it into balls.
Add the marshmallow. Arrange the cookie dough balls on the prepared baking sheets, leaving space in between. Gently flatten the top of each ball. Then, spoon the marshmallow creme into the center of each cookie. Carefully pull the edges of the cookie dough over the marshmallow creme, enclosing it completely.
Freeze. Transfer the fluffernutter cookies to the freezer, or chill them in the fridge.
Bake. Transfer the cookies to the oven, and bake just until the edges are lightly golden.
Cool. Allow the cookies to cool on the baking sheets slightly. Then, transfer them to a wire rack to cool completely.

Baking Tips and Tricks

Measure carefully. When it comes to baking, accurate measurements are the key to success! For the finest results, use a food scale. Or, if that’s not an option, implement the scoop and level method instead.
Avoid overmixing. Be careful to combine the ingredients just until no streaks remain. Continuing to mix will overwork the dough, resulting in dense, tough fluffernutter cookies.
Grease your spoon. Handling marshmallow fluff can be a little tricky. To make the process easier, try greasing your spoon or spatula with nonstick cooking spray. Or, use a piping bag instead!
Make perfectly round cookies. While the cookies are still hot, use a cookie cutter or mug to gently swirl the cookies around, creating a reliable circle.
Don’t overcrowd the baking sheet. These cookies spread a bit as they bake, and the marshmallow fluff can be a little gooey. So, we recommend leaving space between each cookie to prevent them all from clumping together.
Avoid overbaking. Keep a close eye on your cookies, and remove them from the oven as soon as the edges are lightly golden. It’s okay if they look underdone! They’ll continue to bake and set as they cool.

Optional Variations

You can jazz these up with your own creative additions or swaps! Here are some that we love:

Marshmallows – Omit the marshmallow creme, and place a few mini marshmallows in the center of each cookie instead.
Chocolate Chips – Fold your go-to chocolate chips into the dough. Semi-sweet, white chocolate, and dark chocolate chips all taste great!
Chopped Nuts – Add crunch and flavor with chopped nuts such as pecan, walnuts, and almonds.
Nut Butter – Swap the peanut butter with any other nut or seed butter such as almond butter or cashew butter. The taste and texture will change slightly, but they’ll still be great!

How to Store

Store cooled cookies in an airtight container at room temperature for five to seven days.

Freeze baked cookies for up to three months. To do so, allow them to come to room temperature completely. Then, wrap them with plastic wrap, transfer them to a sealable bag, and freeze.

To freeze before baking, follow the recipe as instructed below, rolling out the cookie dough balls. Then, arrange them on a baking sheet, and freeze the dough until solid. Transfer the cookies to a sealable bag, and freeze them for up to three months.

To serve, thaw frozen baked cookies in the fridge overnight or at room temperature. Or, bake the cookie dough from frozen, or thaw it in the fridge first.

Common Questions about Fluffernutter Cookies

Can I use mini marshmallows instead of fluff?

You can try, but it’s not quite the same. We love the way marshmallow fluff melts into gooey pockets that stretch with every bite. It’s messy in the finest way!

Why are my cookies spreading too much?

Double-check your peanut butter type and make sure you chilled the dough! A warm kitchen or overmixing can also lead to flat cookies.

Are these good for kids or parties?

They’re a hit with everyone! They look fun, taste like childhood, and always disappear fast. Bonus points if you sandwich ice cream between two!

What kind of peanut butter works finest?

Silky peanut butter gives you that classic fluffernutter texture, but if you’re into a little crunch, go for chunky!

More Peanut Butter Cookie Recipes

If you’re as big a fan of peanut butter as we are, we have plenty more peanut butter-based recipes to knock your socks off!

the Ayyem kitchenServings: 12 cookies

Prep: 10 mins
Cook: 10 mins
Chill Time: 30 mins
Total: 50 mins

Enjoy all the flavor of your go-to childhood treat with the soft and chewy texture of this simple fluffernutter cookies recipe! Email

Ingredients

3/4 cup unsalted butter softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3/4 cup smooth peanut butter not natural we use silky skippy
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon sea salt
3/4 cup marshmallow creme

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy.3/4 cup unsalted butter, 3/4 cup packed light brown sugar, 1/2 cup granulated sugar
Add the peanut butter, and mix until well combined.3/4 cup smooth peanut butter
Add the egg and vanilla extract. Then, mix until fully incorporated.1 large egg, 1 teaspoon vanilla extract
In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and sea salt.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, 1/2 teaspoon sea salt
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Using a 1/4 cup cookie scoop or spoon, portion the dough and roll into balls.
Place the dough balls onto the lined baking sheets, and gently flatten each ball into a disk shape, about 3 inches across.
Spoon approximately 1 tablespoon of marshmallow creme into the center of each dough disk.3/4 cup marshmallow creme
Carefully bring the edges of the dough up around the marshmallow creme, covering it completely and forming a ball. Ensure the marshmallow is enclosed within the dough. Freeze the dough for at least 30 minutes or refrigerate until ready to bake.
Space the formed dough balls evenly on the baking sheets, leaving room for spreading.
Bake the cookies for 10 minutes, or until the edges are lightly golden. Keep an eye on them to prevent the marshmallow from burning.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.