Fluffernutter Sandwich Cookies (Recipe + Video)

Fluffernutter Cookies are the ultimate peanut butter marshmallow cookies—soft, chewy peanut butter cookies studded with gooey mini marshmallows.

What is a “fluffernutter”?

A fluffernutter traditionally refers to a sandwich made with peanut butter and marshmallow creme on soft white bread. The flavor combination—salty peanut butter with sweet marshmallow—works exceptionally well, so it’s a natural fit to turn that idea into a cookie.

Peanut Butter Cookies

These Fluffernutter Cookies use a thick, chewy peanut butter cookie base—no rolling in sugar, no chilling needed, and you don’t have to press them with a fork. The dough is sturdy enough to hold frozen mini marshmallows, which helps them stay intact during baking and creates pockets of melty marshmallow inside each cookie.

Mini Marshmallows vs. Marshmallow Creme

Marshmallow creme is very soft and can be messy to incorporate into cookies. Mini marshmallows work better if you freeze them first: frozen marshmallows melt more slowly, giving you those desirable gooey pockets without the marshmallow completely dissolving into the cookie.

Even frozen, marshmallows can soften on the sides or bottoms of dough mounds, so follow a few handling tips to keep them from sticking to the pan and to maintain cookie shape.

Baking Tips for Fluffernutter Cookies

1. Freeze marshmallows for at least 1–2 hours. You can store marshmallows in the freezer for months. Freeze the whole bag or divide portions into zip-top bags.
2. Keep marshmallows frozen until baking. Preheat the oven and prepare baking sheets before adding marshmallows to the dough. After scooping one tray, bake it and keep remaining dough chilled so the marshmallows stay cold.
3. Line pans with silicone mats or parchment paper. Melted marshmallows stick to baking sheets, so a nonstick surface reduces cleanup. Lightly spraying parchment can help further.
4. Use a greased spatula to reshape warm cookies. If edges spread unevenly, wait 2–3 minutes, then use a spatula lightly coated with cooking spray to round the cookies while they’re still warm but not piping hot.
5. Cool cookies on the baking sheet. Allow cookies to set completely on the tray before transferring. A wire rack can cause sticky marshmallow drips, so transferring directly to a platter or container is often easier.

Storing and Freezing

These cookies make about 20 servings, and they’re best eaten fresh. Store cooled cookies in an airtight container at room temperature for up to 5 days. Freezing whole baked cookies is possible but they may become fragile where the marshmallows are once thawed; if you try freezing them, note that texture can change.

Can I use Marshmallow Fluff?

Yes. If you prefer marshmallow fluff, flatten a portion of dough, add a spoonful of fluff in the center, then wrap the dough around it to seal before baking. This method keeps the fluff contained and still yields a melty center.

More Recipes Using Marshmallows

• Marshmallow Popcorn
• Empty Tomb Rolls
• Marshmallow Crunch Brownies
• Frog Eye Salad with pudding
• S’mores Cookie Bars
• Raspberry Fluff
• S’mores Krispie Treats
• Orange Fluff Salad

4.42 from 307 ratings

Fluffernutter Cookies

Created by Amber Brady

Prep: 10 mins

Cook: 12 mins

Freezing Time 2 hrs

Total: 2 hrs 22 mins

Fluffernutter Cookies are soft, chewy peanut butter cookies filled with pockets of gooey marshmallow.

20 cookies

Ingredients

• 1 ½ cups (188 g) all-purpose flour (stir, spoon & level)
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (113 g) unsalted butter, room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) light brown sugar, gently packed
• ½ cup (132 g) creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (45 g) mini marshmallows, frozen*

Equipment

• Stand mixer or electric hand mixer
• Half sheet pans
• Silicone baking mat or parchment paper
• #30 cookie scoop (about 2 Tbsp)
• Greased spatula

Instructions

• *Freeze marshmallows for at least 1–2 hours before using. Keep marshmallows in the freezer until ready to bake.
• Preheat oven to 350°F. Line cookie sheets with silicone baking mats or parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• Cream the butter and both sugars with an electric mixer until light and fluffy.
• Add peanut butter, egg, and vanilla; mix well and scrape the bowl. Add dry ingredients and mix until almost combined.
• Remove marshmallows from the freezer and fold a heaping cup of frozen mini marshmallows into the dough.
• Use a #30 scoop (about 2 Tbsp) to quickly portion dough into balls. Place a few inches apart on prepared baking sheets. Keep remaining dough chilled until ready to bake.
• Bake at 350°F for 11–12 minutes, until cookies are just set and edges begin to brown. Allow cookies to cool on the baking sheet about 10 minutes. After 2–3 minutes, use a greased spatula to reshape any misshapen cookies while still warm. Transfer cooled cookies to a serving platter or airtight container.

Notes

• See baking tips above for storing marshmallows, preventing sticking, and reshaping cookies.

Nutrition

Serving: 1 cookie |
Calories: 161 kcal |
Carbohydrates: 20 g |
Protein: 3 g |
Fat: 8 g |
Sugar: 11 g

Disclaimer: Nutritional values are estimates only.

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