Fluffernutter Cookies Recipe
Get ready to fall in love with Fluffernutter Cookies—a nostalgic, ooey-gooey treat that brings together the dreamy combination of creamy peanut butter, pillowy marshmallow fluff, and sweet mini marshmallows in one delightful bite. These cookies are the ultimate comfort food, channeling all the magic of the classic Fluffernutter sandwich, but baked into soft, chewy, marshmallow-studded perfection. Whether you’re sharing them with friends or baking up a batch for your own late-night snack, you’ll want to savor every sweet and salty morsel.
Ingredients You’ll Need
Each ingredient in this recipe has a job to do, and they all come together to create irresistibly soft, chewy cookies with that classic Fluffernutter flair. These basics are easy to find but absolutely essential—don’t skip a thing!
- Unsalted butter (1/2 cup, softened): Gives richness and a tender crumb while helping to blend all the flavors together.
- Granulated sugar (1/2 cup): For sweetness and that classic cookie texture—don’t be tempted to cut back!
- Light brown sugar (1/2 cup, packed): Adds moisture and a subtle caramel note that takes these cookies over the top.
- Creamy peanut butter (1/2 cup): The star ingredient for bold, nutty flavor; feel free to use crunchy for extra texture!
- Large egg (1): Helps bind everything together and adds richness.
- Vanilla extract (1 teaspoon): Just a splash deepens all those sweet flavors.
- All-purpose flour (1 1/4 cups): The foundation that gives the cookies structure without making them dry.
- Baking soda (1/2 teaspoon): Ensures your cookies rise just enough for a soft, puffed bite.
- Salt (1/4 teaspoon): Balances out the sweetness and wakes up the peanut butter flavor.
- Mini marshmallows (1 cup): Scatter gooey pockets throughout the cookies for that signature Fluffernutter burst.
- Marshmallow fluff (1/2 cup): Swirls on top for unstoppable melty goodness—don’t skip this if you love that gooey center!
How to Make Fluffernutter Cookies
Step 1: Preheat Your Oven
Set your oven to 350°F and prepare a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze. Getting things hot and ready before you mix ensures you can bake your Fluffernutter Cookies right away—no waiting around!
Step 2: Cream the Butters and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and packed brown sugar until the mixture turns light and fluffy. This step is key to getting those beautifully soft cookies—it’s worth taking a couple of extra minutes to make everything airy!
Step 3: Add Peanut Butter and Wet Ingredients
Mix in the creamy peanut butter until the dough is smooth and totally combined, then beat in the egg and vanilla extract. This will enrich the dough and start to bring that classic Fluffernutter flavor to life. It’ll smell absolutely heavenly at this point!
Step 4: Combine Dry Ingredients
In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Adding the dry ingredients together before introducing them to the wet ensures everything bakes evenly—no bitter baking soda surprises!
Step 5: Mix Wet and Dry Together
Gradually add the flour mixture to your creamy base, stirring just until it all comes together. Be careful not to overmix; you want the cookies to stay tender and soft without becoming tough.
Step 6: Fold in Mini Marshmallows
Gently stir in those mini marshmallows. They’ll melt and create sweet, stretchy pockets throughout the finished cookies, making every bite an adventure.
Step 7: Scoop, Top, and Bake
Scoop out heaping tablespoon-sized portions of dough and space them about 2 inches apart on your prepared baking sheet. Drop a little marshmallow fluff (about 1/2 teaspoon) on top of each mound—this extra flourish sets true Fluffernutter Cookies apart. Bake for 10–12 minutes, until the edges turn golden and the centers look just set.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for at least 5 minutes; they’ll finish setting up and be easier to move. Transfer to a wire rack to cool completely (if you can resist digging in right away!).
How to Serve Fluffernutter Cookies
Garnishes
For a finishing touch, dust your Fluffernutter Cookies with a light sprinkle of flaky sea salt, or drizzle them with a quick swirl of extra melted peanut butter or chocolate. These simple garnishes add another layer of flavor and make your cookies look bakery-worthy!
Side Dishes
These cookies are incredible with a cold glass of milk, a mug of hot cocoa, or even a scoop of vanilla ice cream. If you’re serving them at a gathering, pair with other nostalgic treats like Rice Krispie bars or brownies for a perfect dessert spread.
Creative Ways to Present
Stack Fluffernutter Cookies on a pretty cake stand, wrap them individually for party favors, or sandwich a scoop of ice cream between two cookies for a celebration treat. Another idea: crumble them over sundaes or milkshakes for a gourmet twist!
Make Ahead and Storage
Storing Leftovers
Place any leftover Fluffernutter Cookies in an airtight container at room temperature; they’ll stay soft and chewy for up to 3 days. Layer parchment paper between cookies if stacking to prevent any melty marshmallow from sticking them together.
Freezing
You can freeze baked cookies for longer storage—just let them cool completely, then arrange in a single layer in a freezer-safe container. Separate layers with parchment, and they’ll keep for up to 2 months. When the craving hits, let them thaw at room temperature for about 30 minutes.
Reheating
For maximum gooeyness, pop a cookie in the microwave for 5–8 seconds to reawaken that melty marshmallow magic. If reheating several, warm them in a low oven (about 300°F) for 4–5 minutes. Warm cookies taste extra special!
FAQs
Can I make these cookies without marshmallow fluff?
Absolutely! While the marshmallow fluff gives Fluffernutter Cookies that signature gooey top, you can skip it and just use mini marshmallows throughout. The cookies will still be delicious, just with less dramatic meltiness on top.
Why are my cookies spreading too much?
If your Fluffernutter Cookies are flattening out, it’s likely the butter or dough is too warm. Try chilling the dough in the fridge for 30 minutes before baking; this helps the cookies keep their shape and results in a thicker, chewier texture.
Can these cookies be made gluten-free?
Definitely—just substitute your favorite 1-to-1 gluten-free all-purpose flour blend for the regular flour. Keep an eye on baking time; sometimes gluten-free cookies need a minute or two less in the oven!
What’s the best way to store the dough for baking later?
If you want fresh-baked Fluffernutter Cookies anytime, scoop the dough onto a baking sheet and freeze until solid, then transfer the dough balls to a zip-top bag. Bake straight from frozen, adding an extra minute or two to the baking time.
Can I use natural peanut butter?
You can, but the texture might change a bit—natural peanut butter is often runnier and less stable. Stir it well and expect maybe a little more spread, but the flavor will still shine!
Final Thoughts
If you’re looking for an irresistibly fun, heartwarming treat, you truly can’t go wrong with Fluffernutter Cookies. Each bite bursts with playful nostalgia and oozy yumminess, so whether you’re baking for a party or just because, these cookies are sure to bring lots of smiles. Go ahead—give this recipe a whirl and let a little marshmallow magic make your day!
Print
Fluffernutter Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Fluffernutter Cookies are a delightful treat that combines the classic flavors of peanut butter and marshmallow in a soft and chewy cookie. Perfect for satisfying your sweet tooth!
Ingredients
Main Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional Ingredients:
- 1 cup mini marshmallows
- 1/2 cup marshmallow fluff
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add peanut butter: Mix in the creamy peanut butter until smooth.
- Combine wet ingredients: Beat in the egg and vanilla until fully combined.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Add marshmallows: Fold in the mini marshmallows.
- Scoop and bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, then add small dollops of marshmallow fluff on top of each cookie.
- Bake: Bake for 10–12 minutes until golden around the edges and set in the center.
- Cool and serve: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For less spread, chill the dough for 30 minutes before baking.
- Consider using crunchy peanut butter for added texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
