Dessert

Fluffernutter Cookies (Peanut Butter and Marshmallow Cream) Recipe

ByJulian Dempsey March 25, 2026March 25, 2026

Introduction

Fluffernutter Cookies combine the rich creaminess of peanut butter with the sweet, gooey delight of marshmallow cream. These soft, chewy cookies are a nostalgic treat perfect for any occasion and easy to whip up in under 30 minutes.

A close-up view of a soft round cookie as the base, light brown and slightly cracked in texture. On top, there is a layer of smooth light brown peanut butter spread evenly, covering most of the cookie surface. Three pieces of white marshmallow are placed on the peanut butter layer, slightly melted and soft in texture, with irregular shapes. The cookie sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cornstarch
1 cup all-purpose flour
3/4 cup marshmallow cream/fluff

Instructions

Step 1: In a medium bowl, whisk together the flour, salt, cornstarch, baking soda, and baking powder; set aside.
Step 2: In a larger bowl, beat the softened butter and peanut butter until smooth and creamy.
Step 3: Add the granulated sugar, brown sugar, egg, and vanilla extract to the butter mixture; mix until fluffy and well combined.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
Step 5: Chill the dough in the refrigerator for at least 30 minutes to firm up.
Step 6: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 7: Scoop dough into balls and flatten them slightly. Place a small spoonful of marshmallow fluff in the center of each, then wrap the dough around it, sealing the marshmallow inside.
Step 8: Bake the cookies for about 10 minutes, or until the edges turn golden brown.
Step 9: Remove from the oven and let the cookies cool on a wire rack before serving.

Tips & Variations

Use crunchy peanut butter for added texture.
Chilling the dough helps prevent spreading and keeps the marshmallow center intact.
For a chocolate twist, roll the finished cookies in melted chocolate or add chocolate chips to the dough.
If you don’t have marshmallow cream, mini marshmallows can be used, but watch the baking time closely as they may melt faster.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep the marshmallow center soft, avoid refrigeration, which can make the cookies firmer. Reheat gently in the microwave for 5–10 seconds if you want the marshmallow gooey again.

How to Serve

Three round cookies are placed on a white marbled surface. Each cookie has a golden-brown base with a rough texture. On top of the base layer is a smooth, thick spread of light brown peanut butter, covering most of the cookie. There are also uneven chunks of white marshmallow partially embedded in the peanut butter on each cookie. The lighting shows a soft shine on the peanut butter, emphasizing its creamy texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, but natural peanut butter often contains less sugar and oil separation, which might affect texture. You may want to stir it well and add slightly more sugar for balance.

What if my marshmallow cream leaks out during baking?

Make sure to fully seal the dough around the marshmallow cream and chill the dough before baking. This helps the dough hold its shape and keeps the filling inside.