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Fluffernutter Cookies are the ultimate peanut butter marshmallow cookies. The BEST soft and chewy peanut butter cookies, with gooey marshmallows throughout.
WHAT IS A “FLUFFERNUTTER”?
A fluffernutter is a sandwich made with peanut butter and marshmallow creme usually served on white bread. Some people even grill it like you would a grilled cheese sandwich.
The peanut butter and marshmallow combination is really good together. So why not make a cookie with it?
PEANUT BUTTER COOKIES
These fluffernutter cookies are made with my recipe for thick peanut butter cookies as the base. No rolling in sugar, no chilling the dough, and no pressing with a fork required.
You can add easily add chocolate chips to it, or a Hershey’s kiss on top for Peanut Butter Blossoms. You can even swap some of the flour for oats and make Oatmeal Peanut Butter Cookies.
MINI MARSHMALLOWS VS MARSHMALLOW CREME
I knew I wanted to use my favorite peanut butter cookie recipe for these fluffernutter cookies, but I was panicking a little bit about the marshmallows.
Using marshmallow creme didn’t seem like a good idea because it is already so soft. You could pipe some marshmallow creme into the center of the cookie dough ball, so none of it is exposed — but that seems like too much work.
But, how do you keep marshmallows from melting in cookies? After a bit of research I learned that you can FREEZE marshmallows.
Freezing marshmallows helps keep them from melting too quickly as they bake.
Of course marshmallows still melt, especially if they are on the sides or bottom of the mounds of cookie dough. But I have a few tips for that.
BAKING TIPS FOR FLUFFERNUTTER COOKIES
- Freeze marshmallows for at least 1-2 hours before making these fluffernutter cookies. You can literally freeze marshmallows up to three months. You can throw the whole bag of marshmallows in the freezer, or divide it up into smaller zip-top bags.
- Keep marshmallows frozen until ready to bake. Preheat the oven and get your cookie trays ready before adding the marshmallows in. After scooping the first tray of cookies, place it in the oven and keep any extra cookie dough in the fridge until ready to bake. (Gotta keep those marshmallows cold!)
- Use a silicone baking mat or parchment paper. Any marshmallows on the sides or bottom of the cookie dough balls will stick pretty good to the pan after being baked. Using a silicone baking mat or parchment paper helps this quite a bit. You can even spray the parchment paper with cooking spray if you wanted.
- Use a greased spatula to round misshapen cookies. Much like rice krispie treats, a spatula sprayed with cooking spray can help keep the marshmallows from sticking. If your cookies come out a little wonky, simply grease a spatula and reshape the cookies after they’ve cooled for 2-3 minutes, but are still warm. (If you try reshaping them straight from the oven, they will still stick to the greased spatula.)
- Allow peanut butter marshmallow cookies to cool completely on the baking sheet, then transfer them to a serving platter or airtight container. (You can put them on a cooling rack, but those darn marshmallows might stick a bit. Plus, less dishes is always nice.)
STORING AND FREEZING FLUFFERNUTTER COOKIES
Since this recipe only makes about 20 fluffernutter cookies, I would just plan on eating them fresh. Store the marshmallow peanut butter cookies in an airtight container up to 5 days.
Freezing the cookies may work, but I can see them being more fragile after thawing and potentially breaking apart where the marshmallows are. If you do end up freezing these, let me know in the comments!
MORE RECIPES USING MARSHMALLOWS
- 1 1/2 cups all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- 1/2 tsp salt
- 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 tsp vanilla extract
- 1 cup mini marshmallows, frozen*
- *FREEZE marshmallows for at least 1-2 hours before using. Keep marshmallows in freezer until ready to bake.
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with a silicone baking mat or parchment paper. Set aside.
- In a medium bowl, stir together the flour, baking soda and salt. Set aside.
- Cream the butter and both sugars with an electric mixer until light and creamy.
- Add the peanut butter, egg, and vanilla. Mix well and scrape bowl. Add the dry ingredients and mix until almost incorporated.
- Remove marshmallows from freezer and fold a heaping cup of marshmallows into the cookie dough.
- Use a #30 scoop (about 2 Tbsp) to quickly shape the cookie dough into balls. Place a few inches apart on a prepared baking sheet. Place remaining cookie dough in the fridge to keep marshmallows cold until ready to bake.
- Bake cookies at 350˚F for 11-12 minutes or until just set and edges are starting to brown. Allow cookies to cool completely on tray, about 10 minutes. After 2-3 minutes of cooling, use a greased spatula to round any misshapen cookies, if desired. Transfer cooled cookies directly to serving platter or airtight container. May stick to a wire cooling rack.
- See baking tips in post for helpful information.
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Serving Size: 1 cookie
Amount Per Serving:
Calories: 161Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 159mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 3g
This data was provided and calculated by Nutritionix, and is an estimation only.
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