Fluffernutter Cookies
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Fluffernutter cookies are the perfect choice when you’re craving some nostalgia. There’s something a little unspoken about being a grown adult and still craving your favorite peanut butter and marshmallow fluff sandwich. Society doesn’t exactly encourage us to eat like that anymore — it expects us to move on to grain bowls and lemon vinaigrette and things with “drizzle” in the title.
But in this house, we still make them. Quietly. No apologies.
These cookies are a way of saying, you don’t have to hide the craving. They’re soft and rich, with peanut butter comfort and just enough marshmallow swirl to feel like childhood — but baked into something you can eat in front of other people without explaining yourself.
So whether you’re a closet fluffernutter fan or just here for the sweet nostalgia, this one’s for you. Bake a batch. Eat two. No one’s watching. (FYI – I ate three, no regrets, still no apologies.)
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Fluffernutter Cookies
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 6 tablespoons creamy peanut butter not the natural kind — just use the stuff from your childhood
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup marshmallow fluff or more, if your inner child says so
Instructions
- Preheat the oven to 350°F.
- Cover a cookie sheet with parchment paper or non-stick foil.
- Cream the butter and sugars in a stand mixer or large bowl until soft and blended, about 2 minutes. Scrape down the bowl.1/2 cup salted butter, 1/2 cup light brown sugar, 1/3 cup granulated sugar
- Add the egg and vanilla. Mix again until lighter and a little fluffy, another 2 minutes or so.1 large egg, 1 tsp vanilla extract
- Add the peanut butter and mix until just combined.6 tablespoons creamy peanut butter
- Toss in the dry ingredients: flour, baking soda, and baking powder. Mix on low until it just comes together. Overmixing will make your cookies tough.1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder
- Dollop the marshmallow fluff over the top of the dough. Don’t stir it in all the way. Just fold gently until you see ribbons. You’re swirling, not blending. This will be a sticky dough.1/2 cup marshmallow fluff
- Use two spoons or wet fingers to form dough into 2½ to 3 tablespoon portions (about 12 cookies).
- Bake at 350°F for 13 to 15 minutes, until the edges are set but the centers still look a little soft. The marshmallow may brown and spread. That’s a feature, not a flaw.
- Let them cool on the pan for a few minutes before moving. These are a very soft, pliable cookie even when cool.
Notes
- This is a sticky dough.
- Use parchment paper or non-stick foil.
- Don’t use much more than 1 cup of marshmallow fluff. The cookies will be too soft, even after they have cooled.
- 1/2 cup of mini marshmallows can be substituted, but you get melted marshmallow pockets and lose the marshmallow swirls.
- Cookies will keep for a few days in an airtight container, but they’re best eaten the day they’re baked.
- You can freeze scooped dough balls and bake straight from frozen, add 1–2 minutes to the baking time.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Pro Tips for Perfect Fluffernutter Cookies
Use parchment paper or non-stick foil! You’ll thank me later!
Use both brown sugar for chewiness and moisture and granulated sugar for crisp edges and spread. This blend gives you that perfect soft-chewy cookie with a delicate outer crisp.
The peanut butter measurement is accurate, this isn’t a typical peanut butter cookie. That little bit of extra peanut butter isn’t just for flavor! It helps create a richer, incredibly soft cookie and makes sure that delicious peanut butter taste really shines, contributing to their signature chewy, delicate texture.
Give Them Space! These cookies will spread and turn into soft and chewy, large thin cookies. Make sure to place them far apart on your baking sheet to give them plenty of room.
Fold in the marshmallow fluff gently for swirls or ribbons of marshmallow.
Storage Tips
Because fluffernutter cookies are sticky from the marshmallow fluff, store them in a single layer in an airtight container to prevent sticking. If you need to stack them, place sheets of parchment or wax paper between layers. Keep them at room temperature for up to 3 days. Refrigeration can extend freshness up to a week but may make them firmer. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe container with parchment paper between layers. Thaw at room temperature before serving to keep their soft, chewy texture.
Use Mini Marshmallows Instead
You can use mini marshmallows, but they’ll tend to melt and create gooey pockets rather than distinct swirls. For those impressive white fluff swirls, use marshmallow fluff as specified.
Want to Add Chocolate Chips?
You absolutely can — and if you’re imagining a peanut butter s’mores situation, you’re not wrong. Start with ½ cup of semisweet or milk chocolate chips, and fold them in BEFORE adding the marshmallow fluff. Don’t go overboard or they’ll overpower the swirl, but a little chocolate turns this into a gooey, golden, grown-up campfire cookie (minus the graham crackers, smoke and bugs)
More Recipes for Peanut Butter Lovers
- Homemade Honey Peanut Butter
- Peanut Butter Frosting (starts with canned icing)
- Peanut Butter Rice Krispie Treats
- Cornflake Candy
- Buckeyes (Chocolate Covered Peanut Butter Balls)
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Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.