Fluffernutter Cookies

If you love peanut butter desserts and have a soft spot for marshmallow fluff, these Fluffernutter Cookies are the kind of treat that instantly feels fun, nostalgic, and impossible to resist. Inspired by the classic fluffernutter sandwich, these cookies combine rich peanut butter dough with a gooey marshmallow center for a dessert that’s soft, chewy, sweet, and wonderfully indulgent. Every bite gives you that perfect combination of nutty peanut butter flavor and melty marshmallow goodness tucked inside a tender cookie.

These cookies are perfect for bake sales, lunchbox treats, cozy weekend baking, or anytime you want a dessert that feels playful and comforting at the same time. They look simple on the outside, but once you bite into one and find that ooey-gooey marshmallow center, they instantly feel extra special. They’re the kind of cookies kids love, adults get nostalgic about, and everyone reaches for twice.

What makes these easy Fluffernutter Cookies so good is the contrast of textures. The peanut butter cookie dough bakes up soft and chewy with lightly crisp edges, while the marshmallow fluff inside becomes warm, sticky, and irresistibly gooey. Brown sugar gives the cookies a deeper caramel-like sweetness, and the peanut butter keeps them rich and satisfying. If you’re looking for a fun cookie recipe that feels a little different from the usual chocolate chip or sugar cookie, these peanut butter marshmallow cookies are a must-bake.

Why You’ll Love This Recipe

• Soft, chewy, and gooey – The cookies stay tender while the marshmallow center turns warm and melty.
• Perfect peanut butter and marshmallow combo – A homemade version of the classic fluffernutter flavor everyone loves.
• Fun surprise inside – The hidden marshmallow fluff center makes these cookies extra special.
• Great for sharing – Perfect for bake sales, parties, lunchboxes, and holiday cookie trays.
• Easy to make – The dough comes together quickly with simple pantry ingredients.

Ingredients

For the Cookie Dough

• 1/2 cup creamy peanut butter – Gives the cookies their rich nutty flavor and soft, tender texture.
• 1/2 cup unsalted butter, room temperature – Adds buttery richness and helps create a soft, chewy cookie base.
• 1 cup light brown sugar, packed – Sweetens the cookies while adding moisture and a subtle caramel-like flavor.
• 1 large egg, room temperature – Helps bind the dough and gives the cookies structure.
• 1 teaspoon vanilla extract – Adds warmth and rounds out the peanut butter flavor beautifully.
• 1 1/2 cups all-purpose flour – Forms the base of the dough and gives the cookies structure.
• 1 teaspoon cornstarch – Helps keep the cookies soft and tender.
• 1/2 teaspoon kosher salt – Balances the sweetness and enhances the peanut butter flavor.

For the Filling

• 1 cup marshmallow fluff or marshmallow creme – Creates the gooey, sweet center that makes these cookies so fun and irresistible.

How to Make Fluffernutter Cookies

1. Prep the Oven and Baking Sheets

Preheat your oven to 350°F and line two large baking sheets with parchment paper. The parchment helps prevent sticking and makes cleanup easier.

2. Cream the Peanut Butter, Butter, and Sugar

In a large mixing bowl, combine the creamy peanut butter, room-temperature butter, and packed brown sugar. Using a hand mixer, beat the mixture until it’s smooth, creamy, and well combined, about 2 to 3 minutes.

This step helps create a soft, even dough and gives the cookies their rich peanut butter base.

3. Add the Egg and Vanilla

Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until combined, about 30 seconds.

The dough should look creamy and smooth at this stage, with no streaks of egg remaining.

4. Add the Dry Ingredients

Add the flour, cornstarch, and kosher salt to the bowl. With the mixer on low speed, mix until the dry ingredients are just incorporated, about 30 seconds to 1 minute.

Try not to overmix the dough once the flour goes in. Mixing just until combined helps keep the cookies soft and tender.

5. Scoop and Flatten the Dough

Using a 2-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets. Then, using your hand, flatten each dough ball into a disk about 3 inches across.

Flattening the dough first makes it easier to add the marshmallow fluff and wrap the dough around it.

6. Add the Marshmallow Fluff

Using two spoons, place about 1 tablespoon of marshmallow fluff in the center of each flattened dough disk. If you prefer, you can pipe the fluff onto the dough using a piping bag, which can make the process a little neater.

The fluff is sticky, so using spoons or a piping bag is much easier than trying to handle it with your hands.

7. Seal the Cookies

Carefully bring the edges of the dough up and around the marshmallow fluff, fully enclosing the filling and shaping the dough back into a ball.

Make sure the fluff is completely sealed inside the cookie dough. This helps keep it from leaking too much while the cookies bake.

8. Bake the Cookies

Place the filled cookie dough balls on the prepared baking sheets and bake for 10 to 12 minutes, or until the edges are lightly browned.

Keep an eye on them toward the end of baking, since marshmallow can brown quickly if exposed.

9. Let Them Rest Before Serving

Once baked, let the cookies rest for 10 to 15 minutes before serving. This helps the marshmallow center settle slightly and makes the cookies easier to handle.

They’re especially delicious while still a little warm, when the marshmallow center is soft and gooey.

Tips for Success

• Use room-temperature butter and egg for a smoother, more evenly mixed dough.
• Seal the dough well around the marshmallow fluff to help keep the filling inside as the cookies bake.
• Use two spoons or a piping bag for the fluff since it can be very sticky to work with.
• Don’t overbake the cookies—they should still be soft in the center when you pull them out.
• Watch carefully near the end of baking so any exposed marshmallow doesn’t burn.
• Let the cookies cool slightly before serving so the marshmallow center doesn’t spill out too quickly.

Equipment Needed

• Large mixing bowl – For preparing the cookie dough.
• Hand mixer or stand mixer – Helps cream the peanut butter, butter, and sugar until smooth.
• Measuring cups and spoons – For accurate ingredient measurements.
• Cookie scoop – Makes it easier to portion evenly sized cookies.
• Baking sheets – Needed for baking the cookies.
• Parchment paper – Prevents sticking and makes cleanup easier.
• Spoons or piping bag – Helpful for portioning the marshmallow fluff neatly.

Recipe Variations

1. Add Chocolate Chips

Fold mini chocolate chips into the peanut butter dough for a fluffernutter-chocolate twist.

2. Use Crunchy Peanut Butter

For extra texture, swap creamy peanut butter for crunchy peanut butter.

3. Make Mini Cookies

Use a smaller scoop and a smaller amount of marshmallow fluff for mini fluffernutter cookies that are great for dessert platters.

4. Add a Sprinkle of Sea Salt

A tiny sprinkle of flaky sea salt on top can balance the sweetness and make the peanut butter flavor pop even more.

5. Drizzle with Melted Chocolate

Once cooled, drizzle the cookies with melted chocolate for an extra indulgent finish.

Serving Suggestions

These Fluffernutter Cookies are a fun treat for all kinds of occasions. Serve them:

• Warm with a glass of milk for the ultimate cozy dessert.
• On a cookie platter with chocolate chip, peanut butter, and sugar cookies for parties or holidays.
• As an after-school treat that feels playful and extra special.
• Packed into lunchboxes once fully cooled.
• With vanilla ice cream for a fun dessert pairing that balances the rich peanut butter flavor.

They’re best enjoyed slightly warm or at room temperature when the cookie is soft and the marshmallow center still has a little gooey texture.

FAQs

Can I make Fluffernutter Cookies ahead of time?

Yes. You can make the dough ahead of time and refrigerate it before filling and baking, or bake the cookies in advance and store them in an airtight container.

How do I store these cookies?

Store the cookies in an airtight container at room temperature for 2 to 3 days. If your kitchen is very warm, you can refrigerate them, but they’re best served at room temperature or slightly warmed.

Can I freeze the cookie dough?

Yes. You can freeze the filled, unbaked cookie dough balls on a tray, then transfer them to a freezer-safe container once firm. Bake from frozen, adding a minute or two to the baking time if needed.

Can I use marshmallows instead of marshmallow fluff?

Marshmallow fluff works best for that smooth, gooey center, but mini marshmallows can work in a pinch. Just know the texture will be a little different.

Why is my marshmallow leaking out?

That usually means the dough wasn’t fully sealed around the fluff. Make sure the marshmallow filling is completely enclosed before baking.

Can I use natural peanut butter?

It’s best to use a regular creamy peanut butter for the most reliable texture. Natural peanut butter can sometimes make the dough too oily or too dry, depending on the brand.

Final Thoughts

These Fluffernutter Cookies are everything a fun homemade cookie should be—soft, chewy, rich with peanut butter flavor, and filled with a sweet gooey marshmallow center that makes every bite extra special. They’re nostalgic, playful, and perfect for anyone who loves classic peanut butter treats with a little twist.

Whether you’re baking them for a party, an after-school snack, a cookie exchange, or just because you want something cozy and sweet, these easy peanut butter marshmallow cookies are guaranteed to disappear fast. If you try them, I’d love to hear whether you kept them classic or added your own spin with chocolate, crunchy peanut butter, or a sprinkle of sea salt on top.

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