Imagine the nostalgic joy of a peanut butter and marshmallow fluff sandwich transformed into a warm, chewy cookie that melts in your mouth. That's exactly what these fluffernutter cookies deliver! As a lifelong peanut butter fanatic who's tested dozens of recipes, I can promise you these are the real deal. What makes these fluffernutter cookies special isn't just their irresistible gooey centers or the perfect balance of sweet and salty-it's how ridiculously simple they are to make. In less than 30 minutes, you'll have a batch of cookies that will disappear faster than you can say "fluffernutter."
Whether you're looking to impress at a bake sale, need a quick dessert for unexpected guests, or just want to treat yourself after a long day, these cookies are your new secret weapon.
Why You'll Love These Fluffernutter Cookies
There's something magical that happens when creamy peanut butter meets pillowy marshmallow fluff in these cookies. Unlike standard peanut butter cookies, these fluffernutter cookies create an experience that's both nostalgic and exciting with every bite. I've spent years perfecting this recipe after trying countless versions (including the popular Broma Bakery version and even the Pioneer Woman's approach).
What makes this recipe stand out is its versatility. Prefer a quick treat? The 3-ingredient variation has you covered. Want something more substantial for a potluck? Transform them into fluffernutter cookie bars that will have everyone asking for the recipe.
The beauty of these cookies is how they stay soft and chewy for days (if they last that long!). And if you're wondering about using mini marshmallows instead of fluff, I've tested both ways-while fluffernutter cookies with mini marshmallows work in a pinch, the authentic marshmallow fluff creates that signature gooey center that makes these cookies truly special.
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Ingredients
For the Cookie Base:
- All-purpose flour
- Baking soda
- Salt
- (1 stick) Unsalted butter, softened
- Creamy peanut butter
- Packed brown sugar
- Granulated sugar
- Large egg
- Vanilla extract
For the Fluffernutter Magic:
- Marshmallow fluff (also called marshmallow creme)
- Optional: Chocolate chips
See recipe card for quantities.
How to Make Fluffernutter Cookies
These fluffernutter cookies come together in just a few simple steps. The key is creating beautiful swirls of marshmallow fluff throughout the peanut butter cookie dough without overmixing.
Prepare Your Baking Setup (5 Minutes)
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Measure all ingredients and have them ready at room temperature.
Mix the Cookie Dough (10 Minutes)
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- Beat the softened butter and peanut butter in a large bowl using an electric mixer on medium speed until well combined, about 1 minute.
- Add both sugars and continue beating until light and fluffy, about 2 minutes.
- Crack in the egg and pour in the vanilla, then beat until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Don't overmix!
Create the Fluffernutter Magic (5 Minutes)
- Gently fold the marshmallow fluff into the cookie dough using a spatula. The goal is to create ribbons of fluff throughout the dough, not to fully incorporate it.
- Add chocolate chips if using, with just a few gentle folds.
Shape and Bake (15 Minutes)
- Scoop the dough using a cookie scoop or tablespoon (about 1½ tablespoons per cookie) onto the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each cookie with the back of a spoon if you prefer wider cookies.
- Bake for 10-12 minutes, until the edges are just set but the centers still look slightly underbaked.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack.
For Fluffernutter Cookie Bars (Alternative Method)
- Press the prepared dough into a 9×13-inch baking pan lined with parchment paper.
- Bake at 350°F for 22-25 minutes until the edges are golden and the center is set but still soft.
- Cool completely in the pan before cutting into squares.
Substitutions
- Gluten-Free Option: Swap the all-purpose flour with a 1:1 gluten-free flour blend.
- Peanut Butter Alternative: If you have allergies, almond or cashew butter works beautifully in this fluffernutter cookie recipe.
- Marshmallow Options: No fluff? Try 1 cup of mini marshmallows instead for fluffernutter cookies with mini marshmallows.
- Vegan Version: Use plant-based butter, egg replacer, and vegan marshmallow fluff.
- Quick 3-Ingredient Version: For simplified fluffernutter cookies (3 ingredients only), use just peanut butter, sugar, and marshmallow fluff.
- Bar Form: This same recipe makes excellent fluffernutter cookie bars-just adjust the baking time (details below).
Variations
One of the best things about this fluffernutter cookie recipe is how versatile it is! Here are some creative variations to try:
Fluffernutter Cookie Bars
Transform the dough into easy-to-serve bars by pressing it into a 9×13-inch baking pan lined with parchment paper. Bake at 350°F for 22-25 minutes until the edges are golden and the center is set but still soft. Let cool completely before cutting into squares for the perfect potluck or bake sale treat.
3-Ingredient Fluffernutter Cookies
Short on time or ingredients? Make a simplified version with just 1 cup peanut butter, ½ cup sugar, and ½ cup marshmallow fluff. Mix well, drop by spoonfuls onto a baking sheet, and bake at 350°F for 8-10 minutes. While not quite as complex in flavor as the full recipe, these 3-ingredient fluffernutter cookies still hit all the right notes!
Chocolate Chip Fluffernutter Cookies
Add ½ cup of chocolate chips to the dough for a triple-threat combination of peanut butter, marshmallow, and chocolate. The chocolate adds a rich dimension that complements the sweet marshmallow and savory peanut butter perfectly.
Fluffernutter Cookies with Mini Marshmallows
No marshmallow fluff on hand? Substitute 1½ cups mini marshmallows folded in just before baking. These fluffernutter cookies with mini marshmallows create pockets of gooey goodness throughout each cookie.
Fluffernutter Sandwich Cookies
Make smaller cookies (about 1 tablespoon of dough each), bake, and cool completely. Then sandwich two cookies with a layer of additional marshmallow fluff or a mixture of fluff and peanut butter for an extra-indulgent treat.
Crunchy Fluffernutter Cookies
Use crunchy peanut butter instead of creamy and add ¼ cup chopped peanuts to the dough for added texture and nutty flavor that contrasts beautifully with the soft marshmallow swirls.
Equipment
- Mixing bowls - One large bowl for the wet ingredients and one medium bowl for the dry ingredients
- Measuring cups and spoons - For accurate measurements of ingredients
- Electric mixer - A stand mixer or handheld electric mixer makes creaming the butter and sugars much easier, though you can use a wooden spoon with some extra arm power
- Rubber spatula - Essential for folding in the marshmallow fluff without overmixing
- Baking sheets - Two standard cookie sheets work perfectly
- Parchment paper or silicone baking mats - Prevents sticking and makes cleanup easier
- Cookie scoop or tablespoon - For consistent cookie sizing
- Cooling rack - Allows the cookies to cool properly for the best texture
Storage
One of the great things about these fluffernutter cookies is how well they keep their soft, chewy texture for days after baking! Here's how to store them properly:
Room Temperature Storage (Up to 5 Days)
Store your fluffernutter cookies in an airtight container at room temperature with parchment paper between layers to prevent sticking. Add a slice of bread to the container to help maintain moisture-just replace it when it becomes stale. The cookies will stay soft and chewy for up to 5 days, though the marshmallow swirls may become less distinct over time.
Refrigerator Storage (Up to 1 Week)
While you can refrigerate these cookies in an airtight container, it might slightly alter their texture. If you do refrigerate them, allow them to come to room temperature for about 15-20 minutes before serving for the best taste and texture.
What to Serve With Fluffernutter Cookies
These delightful fluffernutter cookies are wonderful on their own, but they truly shine when paired with complementary flavors and textures. Here are some perfect pairings to elevate your cookie experience:
Beverages That Complement the Flavors
A cold glass of milk is the classic choice-the creamy richness balances the sweet, peanutty flavors perfectly. For adults, try pairing these cookies with a smooth coffee or espresso, which brings out the nutty undertones in the peanut butter.
For a truly indulgent treat, serve these cookies with hot chocolate topped with additional marshmallows for a double marshmallow experience. The combination of chocolate and peanut butter is always a winner!
Create a Cookie Platter
Fluffernutter cookies make a wonderful addition to a cookie assortment. Pair them with chocolate chip cookies, snickerdoodles, or oatmeal raisin cookies for a varied cookie platter that offers something for everyone.
Ice Cream Pairings
Transform these cookies into the ultimate dessert by making ice cream sandwiches! Vanilla, chocolate, or even banana ice cream works beautifully with the peanut butter and marshmallow flavors. For an extra special treat, roll the edges in mini chocolate chips or chopped peanuts.
Top Tip
The absolute most important tip for making incredible fluffernutter cookies is how you incorporate the marshmallow fluff. Gently fold the fluff into the dough with just 3-4 strokes of your spatula to create beautiful ribbons and pockets throughout each cookie.
Many recipes go wrong by completely mixing in the marshmallow fluff, which loses all those gorgeous gooey pockets that make these cookies special. Think of creating a marbled effect rather than a uniform mixture. When you bite into a properly made fluffernutter cookie, you should experience distinct areas of chewy cookie and sweet, melty marshmallow.
For the ultimate visual appeal, reserve a few tablespoons of marshmallow fluff and add tiny dollops to the top of each cookie dough ball just before baking. This creates picture-perfect cookies with visible marshmallow swirls that will make your friends think you're a professional baker!
Grandmama's Magic Touch
My grandmother had a special trick for her fluffernutter cookies that I still use to this day. She'd always slightly underbake them, pulling them from the oven when the edges were just set but the centers still looked soft and almost underdone. "The secret's in knowing when to stop," she'd say with a wink, setting the timer for exactly 10 minutes while the rich aroma filled her tiny kitchen.
Unlike the Pioneer Woman's version or even the popular Broma recipe, Grandmama would also add a tiny pinch of sea salt on top of each cookie right as they came out of the oven. This simple addition balanced the sweetness of the marshmallow fluff and enhanced the peanut butter flavor in a way that transformed these treats from good to unforgettable.
When I make these fluffernutter cookie bars for my own family now, that gentle sprinkle of salt always brings back memories of Saturday afternoons in her kitchen. Try this little trick yourself-I'd love to hear if it makes your cookies as magical as hers always were!
FAQ
What is fluffernutter slang for?
While "fluffernutter" primarily refers to the classic sandwich made with peanut butter and marshmallow fluff, it's not typically used as slang with another meaning. The term simply describes the delicious combination of these two ingredients, which is exactly what these cookies celebrate!
What are Snoop Dogg cookies?
Snoop Dogg cookies aren't related to fluffernutter cookies. Snoop Dogg has his own brand of cookies called "Broadus Foods Snazzle Os," but he's more commonly associated with "From Crook to Cook," his cookbook that features various recipes. These shouldn't be confused with our peanut butter and marshmallow fluff creation!
Can you add marshmallow fluff to cookies?
Absolutely! Adding marshmallow fluff to cookies creates deliciously gooey pockets of sweetness, as demonstrated in this fluffernutter cookie recipe. The key is to gently fold the fluff into the dough without fully incorporating it, creating beautiful swirls and maintaining those distinct marshmallow pockets.
Why did Nabisco stop making marshmallow sandwich cookies?
Nabisco's decision to discontinue certain marshmallow sandwich cookies (like Mallomars in some regions) typically comes down to sales performance and production costs. Many seasonal cookies are only produced during specific times of year due to temperature considerations with marshmallow products. The good news is you can make these homemade fluffernutter cookies any time you're craving that perfect marshmallow-cookie combination!
Fluffernutter Cookies That Never Lets You Down!
There you have it-the ultimate fluffernutter cookies that perfectly capture that nostalgic peanut butter and marshmallow combination we all love! Whether you make the classic drop cookies, convenient 3-ingredient version, or crowd-pleasing fluffernutter cookie bars, you're in for a treat that'll have everyone asking for the recipe.
If you enjoyed these, you might also love my German Chocolate Cookies, Banana Pudding Cookie Recipe, or Monster Cookies Recipe for more peanut butter delights! Have you tried making fluffernutter cookies before? Drop a comment below with your results or any special twists you added to make them your own. Don't forget to share this recipe with fellow cookie lovers-everyone deserves to experience this gooey, chewy perfection!
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Pairing
These are my favorite dishes to serve with Fluffernutter Cookies
Fluffernutter Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Measure ingredients and let them come to room temperature.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat softened butter and peanut butter with an electric mixer on medium speed until smooth, about 1 minute.
- Add brown sugar and granulated sugar, beating until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, mixing until fully combined.
- Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold marshmallow fluff into the dough with a rubber spatula, creating swirls. Do not fully mix. Add chocolate chips if using.
- Scoop 1½ tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Slightly flatten if desired.
- Bake for 10-12 minutes, until edges are set but centers are slightly underbaked.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!
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