Peanut butter and marshmallow are a surprisingly yummy combo, and they work so well together in this recipe for Fluffernutter Cookies. They are soft and ooey gooey, making them the ultimate treat! It’s a scrumptious take on the classic peanut butter cookies.
Peanut Butter Marshmallow Cookies
If you grew up eating fluffernutter sandwiches, that is what these cookies are inspired by. Creamy peanut butter and gooey marshmallow cream baked into a delicious cookie. Plus, the peanut butter chips give you extra peanut butter flavor in every bite! I promise that these cookies are worth the effort. If you love peanut butter, you will love fluffernutter sandwiches and these cookies! They are on par with peanut butter blossoms, in my opinion.
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What is a FlufferNutter?
A fluffernutter sandwich is made of peanut butter and marshmallow fluff on white bread. It is a simple and classic sandwich. My mom would occasionally make them for my school lunches, and I loved it! It sounds a little bit strange but trust me, it’s so good! I just knew they would be perfect as cookies.
Ingredients You’ll Need
This is what you need to make these peanut butter and marshmallow cookies. Many of these are pantry staples if you love to bake. Get the full amounts in the recipe box below.
- Butter: Make sure it is room temperature before adding it to the cookie dough.
- Peanut Butter: It has to be creamy, but you can use whatever brand you prefer.
- Brown Sugar: Light brown sugar is best for this recipe.
- Vanilla Extract: You can use imitation, but you get the best vanilla flavor if you use pure extract.
- Salt: I use kosher salt.
- Flour: All-purpose flour is the best for these fluffernutter cookies.
- Baking Soda
- Peanut Butter Chips
- Marshmallows Fluff: you’ll want to make sure you’re using marshmallow “fluff” and not the marshmallow “cream”. They are similar products, but we think the fluff has the better consistency for these cookies.
How to Make Fluffernutter Cookies
These step-by-step instructions for the fluffernutter cookies are very easy to follow. They mimic most from-scratch cookie recipes.
- Prep Oven and Baking Sheets. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or spray with non-stick cooking spray.
- Cream Butter and Sugars. With a hand mixer, cream together butter, sugar, and light brown sugar until smooth and creamy. This should take about 2-3 minutes.
- Add Egg and Vanilla. Mix in egg and vanilla extract with the hand mixer until just combined.
- Add Dry Ingredients. Mix in cornstarch, flour, and baking soda with a spoon or spatula. Do not over-mix.
- Mix In Marshmallows and Chips. Add marshmallows and peanut butter chips. Make sure they are evenly incorporated. You may have to use your hands for this.
- Form Dough Balls. Scoop the cookie dough and roll it into balls. Each scoop should be about 2 tbsp.
- Bake. Bake for about 10-12 minutes. The edges will start to brown, but the middle will still feel soft. They will finish cooking as they cool.
- Cool and Serve. Let your cookies cool on the baking sheet for about 5 minutes, and then transfer them to a cooling rack to cook completely. Then, enjoy!
How to Store Fluffernutter Cookies
Store your fluffernutter cookies in an airtight container for up to 5 days at room temperature. You can also freeze them for up to 2 months! After storing, I personally like to put these in the microwave for 5-10 seconds so the marshmallow gets somewhat melted.
Tips and Tricks
Here are a few helpful tips for this recipe!
- You can use a measuring spoon if you don’t have a cookie scoop. I like to wet the scoop before adding the marshmallow cream for easy removal.
- Make sure your butter is at room temperature.
- Instead of marshmallow cream, you can use mini marshmallows. I have tried both versions. The mini marshmallows were good, but I definitely liked the consistency better using the marshmallow fluff.
- If your dough gets too warm, place it in the refrigerator before dividing it into balls.
- For a fun twist, substitute the peanut butter chips for chocolate chips.
- Not a fan of marshmallow? Feel free to omit marshmallows altogether and just enjoying them as thin, chewy, soft peanut butter cookies
More Marshmallow Recipes
- Pink Marshmallow Fudge
- Easy Homemade Marshmallows
- Hot Chocolate Dip
- S’Mores Cookie Cups
- Easy Watergate Salad
More Peanut Butter Recipes
- Peanut Butter Cereal Balls
- Peanut Butter Pie
- Peanut Butter Banana Bites
- Easy Peanut Butter Fudge
- Peanut Butter and Jelly Bars
- 1/2 cup butter room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 3/4 cup marshmallow fluff
- 3/4 cup peanut butter chips
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, add peanut butter, butter, and sugars. Using a hand mixer, combine the mixture until smooth and creamy, about 2‐3 minutes.
- Add egg and vanilla and mix until just combined.
- Mix in flour, baking powder, baking soda, cornstarch, salt and mix until combined.
- Using a 2-tablespoon cookie scoop, drop dough onto the baking sheets. Flatten each dough ball into a flat disk about 3-inches across.
- Scoop 1 tablespoon of marshmallow fluff to the center of each disk of dough.
- Bring the cookie dough up around the marshmallow fluff, completely covering the fluff and forming a ball.
- Place on the lined baking sheets.
- Press a few peanut butter chips into the ball dough
- Bake the cookies for 9-10 minutes, or until the edges are brown
- Remove from oven to wire rack and allow to cool completely