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Fluffernutter Cookies – The Best Peanut Butter Marshmallow Cookies
I’ll never forget the first time I tasted a Fluffernutter sandwich as a kid in my mother’s kitchen in Morocco. That sweet, gooey marshmallow and salty peanut butter combination was pure magic. Now, living in New York City and after years of training in Paris, I’ve taken that iconic flavor and transformed it into these Fluffernutter Cookies. The best soft and chewy peanut butter cookies, filled with gooey marshmallows throughout—this is the ultimate peanut butter marshmallow cookies recipe.
Imagine the aroma of toasted peanut butter and vanilla filling your kitchen as these little puffs of joy bake in the oven. Each bite delivers a soft, tender cookie base with pockets of melted marshmallow that stretch into sweet ribbons. The edges get just the faintest golden brown while the centers stay wonderfully chewy. A sprinkle of flaky sea salt on top? That’s my Parisian-trained touch to balance all that sweetness with a perfect salty finish.
What sets these Fluffernutter Cookies apart is the secret technique I’ve refined over decades in professional kitchens: freezing the marshmallows before baking. This simple trick ensures the marshmallows retain their shape during mixing and baking, creating those dreamy pockets of gooey goodness without melting into a puddle. I’ll guide you through every step, from creaming the butter to knowing exactly when to pull the tray from the oven. And stick around—I’ll even share the one common mistake to avoid that could ruin their texture.
Why This Fluffernutter Cookies Recipe Is the Best
The Flavor Secret: I grew up watching my mother spread peanut butter on warm bread, but it wasn’t until culinary school in Paris that I learned how to balance flavors like a professional. These cookies use the classic Fluffernutter duo of creamy peanut butter and vanilla, but I add a touch of light brown sugar for deep caramel notes and a pinch of salt to elevate every sweet bite. It’s comfort food with a chef’s precision.
Perfected Texture: The magic lies in the marshmallow treatment. Most recipes end up with flat, sugary messes because the marshmallows melt too fast. My technique—freezing the mini marshmallows for at least an hour—keeps them intact in the dough. The result: a soft, chewy cookie with distinct gooey pockets. Plus, I use a #30 scoop to ensure every cookie bakes evenly.
Foolproof & Fast: This recipe is designed for home bakers of all skill levels. With just 10 ingredients and about 27 minutes from start to finish, these cookies come together in one bowl with an electric mixer. No chilling required, no complicated techniques. I’ve tested this in my tiny NYC apartment kitchen and shared it with my neighbor who never bakes—and she nailed it on the first try.
Fluffernutter Cookies Ingredients
Every ingredient in this recipe is carefully chosen for its role in creating the perfect texture and flavor. I often find my peanut butter at the Union Square Greenmarket—it’s the best in the city—but your grocery store brand works just as well. Let me walk you through what you’ll need.
Ingredients List
- 1 ½ cups all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (gently packed)
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini marshmallows (frozen)
Ingredient Spotlight
Peanut Butter: The heart of these cookies. Choose creamy peanut butter for the smoothest texture. Go for a no-stir natural variety if you can—it has a richer, saltier flavor that complements the sweet marshmallows. Avoid oily brands that separate too much; they can make the dough greasy. Substitution: Use chunky peanut butter for extra crunch, but note it will slightly change the texture.
Marshmallows: The secret ingredient that makes these Fluffernutter Cookies unique. Always use mini marshmallows—they incorporate evenly into the dough. Freezing them is non-negotiable for getting those gooey pockets without the marshmallows disappearing into the batter. Substitution: You can use marshmallow crème, but swirl it into the dough very gently; it will spread more during baking.
Butter: Room temperature butter is critical for proper creaming with the sugars. It creates air pockets that give the cookies lift and a tender crumb. Don’t melt it—melted butter will make the cookies spread too much. Substitution: Use vegan butter like Miyoko’s for a dairy-free version; the cookies will be slightly less tender but still delicious.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Creamy Peanut Butter | Chunky Peanut Butter | Adds crunch; slightly less smooth dough. |
| Mini Marshmallows | Marshmallow Crème | More spread in baking; gooeyer but less defined pockets. |
| Unsalted Butter | Vegan Butter (Miyoko’s) | Slightly less tender; dairy-free friendly. |
How to Make Fluffernutter Cookies — Step-by-Step
Let’s get baking! Follow these simple steps, and you’ll have a batch of these irresistible cookies in no time.
Step 1: Freeze the Marshmallows
This is the most crucial step. Spread the mini marshmallows on a baking sheet and freeze them for at least 1-2 hours. Keep them in the freezer until you’re ready to fold them into the dough. Ice-cold marshmallows hold their shape in the hot oven, creating those dreamy pockets.
💡 Pierre’s Pro Tip: Freeze them on a parchment-lined tray so they don’t stick. You can even freeze them overnight!
Step 2: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with silicone baking mats or parchment paper. This prevents sticking and helps the bottom of the cookies bake evenly.
⚠️ Common Mistake to Avoid: Don’t skip the parchment or mat—bare trays can cause the marshmallows to caramelize and stick fast.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening is evenly distributed so your cookies rise uniformly.
Step 4: Cream Butter and Sugars
In a large bowl, beat the room-temperature butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until light and creamy, about 2-3 minutes. The mixture should look pale and fluffy.
💡 Pierre’s Pro Tip: Scrape down the bowl halfway through to ensure even mixing. Room-temperature butter creams best!
Step 5: Add Wet Ingredients
Add the peanut butter, egg, and vanilla extract to the creamed mixture. Mix until fully combined and smooth. Scrape the bowl again to incorporate any streaks.
Step 6: Combine Dry and Wet
Gradually add the dry ingredients to the wet mixture, mixing on low speed until almost incorporated. Stop when you see a few streaks of flour remaining. Overmixing can make the cookies tough.
⚠️ Common Mistake to Avoid: Mix only until combined—stop the mixer the moment the flour disappears. Overworked dough leads to dense cookies.
Step 7: Fold in Marshmallows
Retrieve the frozen marshmallows from the freezer. Gently fold them into the dough using a spatula. Be careful not to crush them—you want distinct pockets of gooey marshmallow in each cookie.
Step 8: Scoop and Bake
Use a #30 scoop (about 2 tablespoons) to quickly form dough balls. Place them 2 inches apart on the prepared baking sheets. Keep the remaining dough in the fridge to keep the marshmallows cold. Bake at 350°F for 11-12 minutes, until just set and edges start to brown.
💡 Pierre’s Pro Tip: Bake one sheet at a time for even heat distribution. After 2-3 minutes of cooling, use a greased spatula to gently round any misshapen cookies.
Step 9: Cool and Serve
Allow the cookies to cool completely on the baking sheet—about 10 minutes. Transfer them directly to a serving platter or an airtight container. Avoid wire cooling racks, as the warm marshmallow can stick.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Freeze Marshmallows | 1-2 hours | Firm to the touch |
| 2 | Preheat Oven | 10 mins | Oven reaches 350°F |
| 3 | Mix Dry Ingredients | 1 min | Uniformly combined |
| 4 | Cream Butter & Sugars | 2-3 mins | Pale, light, fluffy |
| 5 | Add Wet Ingredients | 1 min | Smooth batter |
| 6 | Combine Dry & Wet | 30 sec | Just combined, streaks remain |
| 7 | Fold in Marshmallows | 1 min | Marshmallows evenly distributed |
| 8 | Bake | 11-12 mins | Edges golden, centers set |
| 9 | Cool & Serve | 10 mins | Cookies firm up on tray |
Serving & Presentation
These Fluffernutter Cookies are a textural delight, so I like to keep the presentation simple but thoughtful. Pile them on a rustic wooden board or a white porcelain platter for a beautiful contrast. A light dusting of powdered sugar or a tiny pinch of flaky sea salt (like the Maldon I buy from Zabar’s in NYC) adds a professional finish. In my mother’s kitchen in Morocco, we’d have served these with mint tea for an afternoon treat—the sweet and salty balance is perfect alongside a warm glass of strong black tea or a cold glass of milk.
For a party, I sometimes halve the cookies and layer them with a scoop of vanilla ice cream for a luxurious ice cream sandwich. The gooey marshmallow pockets create an incredible texture with the cold ice cream. My Parisian training taught me to garnish with a thin drizzle of melted chocolate or a few chopped salted peanuts for extra crunch—a nod to the classic NYC peanut butter and marshmallow flavors.
