Fluffernutter Cookies: Peanut Butter & Marshmallow Cookies

Inspired by the classic sandwich, these fluffernutter cookies are soft, chewy, and packed with peanut butter flavor with a gooey marshmallow center.

A traditional fluffernutter sandwich pairs white bread with peanut butter and marshmallow fluff — sweet, salty, and satisfyingly sticky. These cookies capture the same flavors without the bread. A chewy peanut butter cookie dough is wrapped around a spoonful of marshmallow fluff so every bite is a balance of nutty, slightly salty cookie and soft, oozing marshmallow. The peanut butter keeps the overall sweetness in check, producing a treat that’s indulgent without being cloying.

Marshmallow Fluff vs Marshmallows

Traditional fluffernutters use marshmallow fluff, which is also the best choice for these cookies. I tested both mini and regular marshmallows, but they tend to melt into the dough and disappear during baking, leaving little to no gooey center. Marshmallow fluff stays intact and gives you that unmistakable, gooey pocket inside the cookie.

Using fluff can be sticky to handle, but it reliably produces the melty, marshmallowy center you want. For best results, avoid substituting with standard marshmallows when making these cookies.

Making Fluffernutter Cookies

This recipe is straightforward but requires a short freezing step so the dough holds its shape and the marshmallow stays contained while baking. Below is a clear overview of the process and tips to get perfectly round, gooey cookies.

1. Make the peanut butter cookie dough. Cream the butter, peanut butter, brown sugar and granulated sugar until smooth. Add the egg and vanilla, then gently mix in the flour, cornstarch, baking soda and salt until combined.
2. Form and stuff the dough balls. Scoop about 3 tablespoons of dough and flatten into a small disc. Place roughly 2 teaspoons of marshmallow fluff in the center. Fold the dough around the fluff, pinching the edges to seal. You can leave a small bit of fluff showing at the top or fully enclose it — if you want it fully enclosed, you may need a touch more dough.

3. Freeze. Freeze the prepared dough balls for at least 30 minutes. For longer storage, place them in a freezer bag and freeze for up to two months.
4. Bake. Preheat the oven and line cookie sheets with parchment paper or silicone baking mats — lining prevents the sticky marshmallow from adhering to the pan. Arrange the cookies about 2½ inches (6 cm) apart and bake directly from frozen. As they bake, some marshmallow may peek through and become gloriously molten.
5. Finish for perfect shape. For neat, round cookies, immediately after removing from the oven place a slightly larger round cookie or biscuit cutter around each warm cookie and gently press or trace the edge to round the shape. This step doesn’t cut the cookie; it simply tidies the edges. Optionally sprinkle chopped peanuts on top for texture and presentation.

More Marshmallow Treats to Try

• Fluffernutter Bars — chewy peanut butter base with gooey marshmallow topping.
• Marshmallow Brownies — fudgy brownies with a marshmallow layer.
• S’mores Cookie Bars — graham, chocolate and marshmallow combined into bars.

Fluffernutter Cookies

Chewy peanut butter dough wrapped around gooey marshmallow fluff — a perfect salty-sweet cookie.

Prep: 20 mins · Cook: 10–13 mins · Freezing: 30 mins · Yields: 14 cookies

Equipment

• Cookie sheets

Ingredients

• ½ cup unsalted butter (112 g), softened
• ½ cup brown sugar (105 g), light or dark
• ½ cup granulated sugar (100 g)
• ½ cup smooth peanut butter (about 125 g)
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour (188 g)
• 1 teaspoon cornstarch
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup marshmallow fluff (about)
• ¼ cup chopped peanuts (optional)

Instructions

Make the Cookie Dough

• In a large bowl, beat the butter with the brown and granulated sugars until smooth. Add the peanut butter and combine thoroughly, scraping the bowl as needed.
• Mix in the egg and vanilla until incorporated.
• Add the flour, cornstarch, baking soda and salt. Start mixing on low speed and increase to medium until just combined.

Assemble

• Scoop about 3 tablespoons of dough and flatten into a disc. Place about 2 teaspoons of marshmallow fluff in the center. Fold the dough around the fluff, sealing the edges. Repeat with remaining dough.

Freeze

• Freeze the dough balls for at least 30 minutes. For longer storage, transfer to a freezer bag and freeze up to 2 months.

Bake

• Preheat oven to 375°F (190°C). Line cookie sheets with parchment or silicone mats.
• Place frozen cookies about 2½ inches (6 cm) apart. Bake one sheet at a time in the center of the oven for 11–13 minutes, until the tops look set.

Cool

• Cool the cookies on the baking sheet. Optionally sprinkle chopped peanuts on top.
• For neat rounds, while cookies are still warm place a larger cookie or biscuit cutter around each cookie and gently press the edges to shape; you are not cutting the cookie, just refining its shape.

Notes

1. Peanut butter: Use smooth, commercial peanut butter without separated oil for consistent texture.
2. Storage: Once cooled, store cookies in an airtight container at room temperature for up to 5 days.
3. Nutrition: Nutrition values are estimates based on 14 cookies and using all the marshmallow fluff.

Nutrition

Calories: 269 kcal · Carbs: 36 g · Protein: 5 g · Fat: 13 g · Sugar: 22 g · Sodium: 129 mg