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.
Recipe: $2.50 | Per Serving: $0.16 | Yields: 15 cookies
Nothing tastes better than that sweet and salty combination of peanut butter and marshmallows. Fluffernutters have been around for decades, but who needs sandwiches when you have cookies? (Unless it is a Grilled Fluffernutter).
These marshmallow stuffed peanut butter cookies are a delightful twist on the classic peanut butter cookie, taking them to a whole new level of sweetness and gooey indulgence.
These cookies combine the rich, nutty flavor of peanut butter with the soft and pillowy goodness of marshmallows, resulting in a treat that's perfect for satisfying your sweet tooth.
Everyone will love them, so don't be surprised if they disappear too quickly. That tends to happen with this recipe.
For more delicious cookies make sure to try our Chocolate Chip Marshmallow Cookies, Peanut Butter Butterfinger Cookies, and Oreo Chocolate Chip Cookies.
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🍯 Why This Recipe Works
- Simple ingredients. We use some basic pantry staple baking ingredients like flour, baking powder, and eggs. Peanut butter and large marshmallows are also simple and easy to find for this recipe.
- Easy to follow steps. The steps needed to make these cookies are very simple and easy, making them beginner-friendly! Great for a first-time baker.
- They're easy to make. These marshmallow peanut butter cookies are easy to make and don't require much effort, so grab the kids and have them help along. My youngest child enjoys handing me ingredients, cracking eggs, and scooping the dough balls.
🥘 Ingredients
Ingredient Notes:
Leavening agents- You will need both baking powder as well as baking soda to help these cookies puff up and spread nicely as they bake.
Butter- For necessary fats to keep the cookies moist and for adding flavor, you'll want to use butter (not margarine!) You can use salted or unsalted butter.
Peanut Butter- I prefer to use creamy peanut butter but feel free to use chunky if that's what you'd like. I tested this recipe with basic peanut butter like Jif and Skippy, and do not recommend high fat or fancier nut butter as the consistency and moisture content is not the same.
Sugars- You will need both granulated sugars as well as brown sugar to make these cookies sweet, chewy, and moist.
Large Marshmallows- This is the "fluffernutter" center. They'll melt down and create a wonderful gooey center in every cookie.
If you accidentally bought mini marshmallows, use them in our White Chocolate Peppermint Popcorn and Peanut Butter Rice Krispie Treats.
For specific ingredients and measurements, please see the recipe card below.
🔪 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.
🍴 Recipe Tips
- Cookie Making Tips- These cookies are simple to make, but ensure they cool properly and are removed carefully from the baking sheet.
- Marshmallow Placement- Ensure no part of the marshmallow is exposed to the oven or baking sheet to prevent it from dissolving during baking, which could affect the appearance of the cookies.
- Cooling Process- Allow cookies to cool completely on the baking sheets before transferring them to a wire cooling rack. Use a greased spatula to lift them gently to avoid tearing.
💭 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!
❤️ More Delicious Cookie Recipes
If you tried these Fluffernutter Peanut Butter Cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Fluffernutter Peanut Butter Cookies
Ingredients
- 8 large marshmallows, frozen and cut in half ($0.24)
- 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)
Instructions
- Place some large marshmallows into the freezer and leave them there until needed. Freezing them will help them to slice easier and bake more nicely as well.
- In a mixing bowl cream together butter and sugars.
- Add in egg and vanilla, mix again.
- Add in peanut butter and mix again to combine until smooth.
- In another bowl whisk together the flour, baking powder, baking soda, and salt.
- Add dry ingredients to peanut butter mixture. Stir until just combined.
- 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.
- 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 and bake at 350 F for 10 minutes.
- 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.
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