Soft, chewy, and fabulous Fluffernutter Peanut Butter Cookies aren't that far away. With this simple cookie recipe, you can enjoy the fluffernutter tastes in every gooey bite.
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Nothing beats the sweet and salty combo of peanut butter and marshmallows. Fluffernutters have been loved for decades, but who says they have to be sandwiches? Cookies make everything better, unless it's a Grilled Fluffernutter, of course.
These marshmallow stuffed peanut butter cookies take a classic peanut butter cookie and turn it into something extra special. Each bite is rich, nutty, soft, and filled with gooey marshmallow goodness.
They're the kind of cookies that disappear fast, so don't be surprised when everyone reaches for seconds.
For more cookie favorites, be sure to try our Chocolate Chip Marshmallow Cookies, Peanut Butter Butterfinger Cookies, and Oreo Chocolate Chip Cookies.
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💛 Why You'll Love This Recipe
- Simple ingredients. Made with basic pantry staples like flour, baking powder, and eggs, plus peanut butter and large marshmallows that are easy to find.
- Beginner friendly. The steps are simple and straightforward, making this a great recipe for first time bakers.
- Easy and fun to make. These cookies come together with minimal effort, making them perfect for baking with kids. Even little helpers can pitch in with scooping and mixing.
🛒 Ingredients
Butter. Use real butter, not margarine, for moisture and flavor. Salted or unsalted both work.
Peanut butter. Creamy peanut butter works best, but chunky is fine if you prefer. Stick with classic brands like Jif or Skippy. Natural or high fat nut butters can affect texture and moisture.
Sugars. A combination of granulated sugar and brown sugar creates cookies that are sweet, chewy, and moist.
Large marshmallows. These create the gooey fluffernutter center in each cookie.
If you accidentally grabbed mini marshmallows, use them in our White Chocolate Peppermint Popcorn or Peanut Butter Rice Krispie Treats.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Buy marshmallows in bulk: Larger bags are usually cheaper per marshmallow and freeze well for future baking.
Use store-brand peanut butter: Generic peanut butter works just as well and costs less.
Freeze extra dough: Making a double batch and freezing half saves time and energy later.
🥄 Instructions for Fluffernutter Peanut Butter Cookies
Step 1: Place some large marshmallows into the freezer and leave them there until needed. Freezing them will help them to slice more easily and bake more nicely as well.
Step 2: Add your sugars and butter to a large mixing bowl (Image 1).
Step 3: Cream together until light and fluffy (Image 2).
Step 3: Add in the vanilla and egg (Image 3).
Step 4: Mix again to combine (Image 4).
Step 5: Add in the peanut butter (Image 5).
Step 6: Mix until smooth (Image 6).
Step 7: In another bowl whisk together the flour, baking powder, baking soda, and salt.
Step 8: Add dry ingredients to peanut butter mixture (Image 7). Stir until just combined (Image 8).
Step 9: Scoop the dough using a medium sized cookie scoop or 2 rounded tablespoons. Flatten the dough a little bit and place half of a marshmallow into the center.
Step 10: Fold the dough up and over the top of the marshmallow. If needed grab a teaspoon more of dough to get it fully wrapped. Round out the dough ball in your hands before placing the dough balls on a parchment lined baking sheet (Image 9).
Step 11: Bake at 350 F for 10 minutes (Image 10).
Step 12: Let cookies cool completely on the sheet for before transferring to a wire cooling rack. It helps to use a greased spatula for lifting the cookies.
👩🏻🍳 Expert Tips
- Handle gently. Let the cookies cool fully and remove them carefully from the baking sheet.
- Hide the marshmallow. Make sure the marshmallow is fully enclosed in dough so it doesn't melt out or burn.
- Cool before moving. Allow cookies to cool completely on the baking sheet, then use a lightly greased spatula to transfer them to a rack without tearing.
❄️ Storage and Make Ahead
Storage: Store baked Fluffernutter Peanut Butter Cookies in an airtight container at room temperature for up to 5 days.
Make Ahead: Cookie dough can be made and refrigerated for up to 3 days, or frozen (unbaked or baked) for up to 3 months. Thaw before baking or serving.
🥗 Side Dishes or Pairing Ideas
Serve Fluffernutter Peanut Butter Cookies with a glass of milk, hot cocoa, or coffee. These cookies also pair well with vanilla ice cream or as part of a dessert tray for parties and holidays.
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❓ Recipe FAQs
Keep unused cookie dough stored in a covered container in the fridge for up to 3 days and store baked cookies in an airtight container at room temperature for up to 5 days. These cookies taste fresh days later and remain soft, but for best results, always eat sooner rather than later.
Yes. You can freeze the unbaked dough (already scooped and rolled into balls) or baked cookies. For either option, place them on a baking sheet for about 1-2 hours for flash-freezing. Then transfer to an airtight container for up to 3 months before thawing and using.
Fluffernutter is the term given for peanut butter and marshmallow creme. While we don't use marshmallow cream in these cookies, we do get a creamy texture from our marshmallows once they're baked!
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🐝 If you tried these Fluffernutter Peanut Butter Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Fluffernutter Peanut Butter Cookies
Ingredients
- ½ cup unsalted butter, softened - ($0.99)
- ¼ cup granulated sugar - ($0.09)
- ¾ cup brown sugar, packed - ($0.33)
- 1 large egg - ($0.15)
- 2 teaspoons vanilla extract - ($0.06)
- ½ cup creamy peanut butter - ($0.40)
- 1 ½ cup all-purpose flour - ($0.20)
- ½ teaspoon baking powder - ($0.02)
- ½ teaspoon baking soda - ($0.01)
- ¼ teaspoon salt - ($0.01)
- 8 large marshmallows, frozen and cut in half - ($0.24)
Instructions
- Freeze marshmallows. Place the marshmallows in the freezer until firm, then cut in half and return to the freezer until ready to use.
- Preheat. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla. Mix in the egg and vanilla extract until fully combined.
- Add peanut butter. Stir in the peanut butter until smooth.
- Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Make dough. Add the dry ingredients to the wet ingredients and mix just until combined.
- Stuff cookies. Scoop about 2 tablespoons of dough and flatten slightly. Place a frozen marshmallow half in the center, then wrap the dough completely around it, sealing well. Roll into a ball.
- Bake. Place the dough balls on the prepared baking sheet and bake for about 10 minutes.
- Cool. Let the cookies cool completely on the baking sheet before transferring to a wire rack using a lightly greased spatula.
Notes
- Cooling. Allow cookies to cool fully on the baking sheet to help them hold their shape and prevent marshmallow sticking.
- Marshmallow placement. Make sure the marshmallow is fully enclosed so it does not touch the baking sheet while baking.
- Transferring. A lightly greased spatula helps lift the cookies cleanly.
- Storage. Store baked cookies in an airtight container at room temperature for up to 5 days. Refrigerate dough for up to 3 days.
- Freezing. Freeze unbaked dough or baked cookies for up to 3 months. Flash-freeze first, then store airtight.
Nutritional Information
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