fluffernutter cookies with marshmallows and a bowl of peanut butter

Fluffernutter Cookies (Peanut Butter and Marshmallow Cream)

4 comments This post may contain affiliate links. We may earn money from the companies mentioned in this post.

These soft and ooey gooey Fluffernutter Cookies (Peanut Butter and Marshmallow Cream) are the ultimate cookie recipe. Large bakery style peanut butter cookies stuffed with marshmallow cream/fluff and baked to perfection. This peanut butter cookie recipe is over the top delicious.

Fluffernutter cookies spread out on the counter with peanut butter and marshmallow cream

What Is A Fluffernutter?

If you’ve never had a fluffernutter, you are in for a real treat. I remember having fluffernutter sandwiches growing up, and now I make them for my kids all the time. A fluffernutter sandwich is made with equal amounts of creamy peanut butter and marshmallow cream/fluff served on white bread.

Now go and make yourself a fluffernutter sandwich and let me know what you think.

Ingredients Needed For Peanut Butter and Marshmallow Cookies

  • Unsalted Butter
  • Creamy Peanut Butter
  • Granulated Sugar
  • Brown Sugar
  • Egg
  • Vanilla
  • Baking Powder
  • Baking Soda
  • Cornstarch
  • Salt
  • All-Purpose Flour
  • Marshmallow Cream/Marshmallow Fluff

How To Make Fluffernutter Cookies

1- In a medium size mixing bowl whisk together flour, salt, cornstarch, baking soda, and baking soda. Set aside.

2- In a large mixing bowl beat softened butter and peanut butter until smooth and creamy.

3- Add granulated sugar, brown sugar, egg, and vanilla and continue beating until smooth and fluffy.

4- Slowly add in flour mixture and continue beating until just combined.

5- Refrigerate dough for at least 30 minutes.

6- Once dough has had a chance to chill, preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.

7- Using a medium size cookie scoop or a measuring spoon, scoop out 2 Tbsps. cookie dough and flatten into a disk. Scoop out 1 Tbsp. marshmallow cream/fluff and place it in the center of the dough.

8- Form dough around the marshmallow cream/fluff and roll into a ball. Place on cookie dough balls on prepared cookie sheet and bake for 10 minutes in a preheated oven.

steps for making fluffernutter cookies

9-Remove the pan from the oven and allow to cool slightly before placing them on a wire rack to cool completely. Enjoy!

close up photo of fluffernutter cookie with a bite taken out of it

Tips And Tricks

  • If you don’t have a medium and small cookie scoop, you can use a measuring spoon to scoop out the dough and marshmallow cream.
  • Scooping the marshmallow fluff onto the cookie dough can get a little messy. I found that if you wet your finger before scooping the fluff onto the cookie it comes out a lot easier.
  • Be sure to flatten the cookie dough out enough that it wraps around the marshmallow fluff completely.
  • The thinner the cookie dough is wrapped around the marshmallow the more the cookie will crack when baked. You don’t want it to be too thin, but you do want it wrapped around the marshmallow cream.
  • If your cookies come out of the oven misshapen, you can form them back into circles with the edge of a spatula while the cookies are still warm.
  • Be sure to chill the dough for at least 30 minutes. If you don’t, it will be harder to flatten dough into a disk and wrap around the marshmallow.

Storing And Freezing Peanut Butter Cookies

Storing: Fluffernutter cookies are best stored in an airtight container in a single layer at room temperature. Be sure not to stack cookies on top of each other because the marshmallow fluff stays sticky.

Freezing: Baked cookies can be frozen in a single layer in an airtight container for up to 2 months. Just set them on the counter to thaw. Enjoy!

close up shot of fluffernutter cookie with milk on the side

Other Favorite Cookie Recipes

fluffernutter cookies with marshmallows and a bowl of peanut butter

Fluffernutter Cookies (Peanut Butter and Marshmallow Cream)

April King
These soft and ooey gooey Fluffernutter Cookies are the ultimate cookie recipe. Large bakery style peanut butter cookies stuffed with marshmallow cream/fluff and baked to perfection. This peanut butter cookie recipe is over the top delicious.
4.72 from 7 votes
Prep Time 20 mins
Cook Time 10 mins
chill 30 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 14 cookies

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
  • 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
 

  • In a medium size mixing bowl whisk together flour, salt, cornstarch, baking soda, and baking soda. Set aside.
  • In a large mixing bowl beat softened butter and peanut butter until smooth and creamy.
  • Add granulated sugar, brown sugar, egg, and vanilla and continue beating until smooth and fluffy.
  • Slowly add in flour mixture and continue beating until just combined.
  • Refrigerate dough for at least 30 minutes.
  • Once dough has had a chance to chill, preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
  • Using a medium size cookie scoop or a measuring spoon, scoop out 2 Tbsps. cookie dough and flatten into a disk. Scoop out 1 Tbsp. marshmallow cream/fluff and place it in the center of the dough.
  • Form dough around the marshmallow cream/fluff and roll into a ball. Place on cookie dough balls on prepared cookie sheet and bake for 10 minutes in a preheated oven.
  • Remove the pan from the oven and allow to cool slightly before placing them on a wire rack to cool completely. Enjoy!

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
Keyword Fluffernutter cookies
Tried this recipe?Let us know how it was!

Have You Tried This Recipe?

RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!

Also, if you share on INSTAGRAM, use the hashtag #modernmealmakeover and tag me (@modernmealmakeover) so we can stop by and give your post some love. Thank you!

4 Comments

  1. Well mine were apparently delicious but came out pretty flat. I had the dough in the fridge AT LEAST 45 minutes and it was still so sticky I couldn’t roll it into balls. What did I do wrong?

    • You want to make sure your flour is measured correctly, your butter is not melted, and place them on parchment paper or a silicone baking sheet. You can try spraying your hands with nonstick cooking spray and then placing them back in the fridge to chill after you roll them into balls.

  2. Can you replace AP Flour, BS & BP with self rising flour?

    • I have not made these cookies with anything other than all purpose flour, I would love to hear how they turn out if you try with self rising flour.

Leave a Comment

Your email address will not be published.

*

Recipe Rating