Name: Fluffernutter Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup creamy peanut butter; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup marshmallow creme (also called marshmallow fluff)

Jump to Recipe·Print Recipe

Soft, chewy, and bursting with nostalgia, these Fluffernutter Cookies combine the rich, salty flavor of peanut butter with ribbons of gooey marshmallow creme. They’re a deliciously fun spin on a childhood favorite sandwich, baked into a cookie that’s both indulgent and satisfying.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened

½ cup creamy peanut butter

½ cup granulated sugar

½ cup light brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ cup marshmallow creme (also called marshmallow fluff)

Directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

In a large bowl, I cream together the butter, peanut butter, granulated sugar, and brown sugar until it’s light and fluffy.

Then I beat in the egg and vanilla extract until everything’s well combined.

In a separate bowl, I whisk the flour, baking soda, baking powder, and salt.

I gradually add the dry mix to the wet ingredients, mixing just until combined.

I drop spoonfuls of marshmallow creme over the dough and gently fold it in, leaving visible swirls.

Using a cookie scoop, I portion the dough into balls and place them 2 inches apart on the baking sheets.

I bake them for 8–10 minutes, just until the edges are set and the centers still look a bit soft.

After baking, I let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Each cookie contains approximately 190 kcal.

Variations

I sometimes like to add mini chocolate chips or chopped peanuts for a bit of crunch and extra flavor. If I want a more dramatic swirl, I use a bit more marshmallow creme and fold it very gently into the dough. And when I’m feeling extra nostalgic, I sandwich a scoop of marshmallow fluff between two baked cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer and then transfer to a freezer-safe bag. To enjoy later, I let them thaw at room temperature or warm them briefly in the microwave for that fresh-baked softness.

FAQs

What is marshmallow creme and where can I find it?

Marshmallow creme, also called marshmallow fluff, is a spreadable version of marshmallows. I usually find it in the baking aisle or near the peanut butter at most grocery stores.

Can I use natural peanut butter?

I’ve found that natural peanut butter can make the dough oily or too dry, depending on the brand. For best results, I stick with regular creamy peanut butter like Jif or Skippy.

How do I get the perfect marshmallow swirl?

I drop spoonfuls of marshmallow creme over the dough and fold it gently just a few times. I don’t mix it in completely—just enough to create ribbons.

Can I freeze the dough?

Yes, I scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. When I’m ready to bake, I just add a couple extra minutes to the bake time.

Why do my cookies come out too flat?

This can happen if the butter is too soft or melted. I make sure it’s just softened, not melted, and chill the dough briefly if it feels too sticky.

Conclusion

Fluffernutter Cookies are a warm, gooey, and totally comforting treat that I keep coming back to. They’re easy to whip up and deliver a perfect mashup of peanut butter richness and marshmallow sweetness. Whether I’m baking for guests or just myself, they always hit the spot.

Recipe:

Fluffernutter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 25 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

Soft and chewy cookies that blend the nostalgic flavors of peanut butter and marshmallow creme, inspired by the classic fluffernutter sandwich.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop spoonfuls of marshmallow creme over the dough and gently fold in to create visible swirls.
Use a cookie scoop to portion dough into balls and place 2 inches apart on baking sheets.
Bake for 8–10 minutes until edges are set and centers appear slightly soft.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.