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

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)

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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.

Add mini chocolate chips or chopped peanuts for extra crunch and flavor.

Use more marshmallow creme for dramatic swirls; fold gently.

Sandwich a scoop of marshmallow fluff between two cookies for a fun twist.

Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.