Go Back
–+ servings
A freshly baked Fluffernutter cookie with a thick, golden brown exterior and a cracked surface, revealing an oozing center of melted marshmallow and caramelized peanut butter. The cookie is generously sized, with slightly crisp edges and a soft, chewy interior.

Fluffernutter Cookies

No ratings yet
A warm, chewy cookie that transforms the nostalgic peanut butter and marshmallow fluff sandwich into an dessert. These easy-to-make fluffernutter cookies have gooey marshmallow swirls, a perfect balance of sweet and salty flavors, and stay soft for days!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 35 minutes
Servings: 14 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ¼ cups All-purpose flour - Sifted for best texture
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt - Enhances flavor
  • ½ cup Unsalted butter - Softened
  • ½ cup Creamy peanut butter
  • ½ cup Packed brown sugar - Adds moisture
  • ¼ cup Granulated sugar
  • 1 large Egg - Room temperature
  • 1 teaspoon Vanilla extract
  • ½ cup Marshmallow fluff - Swirled into the dough
  • ½ cup Chocolate chips - Optional

Equipment

  • Mixing bowls (Large for wet ingredients, medium for dry ingredients)
  • Measuring cups & spoons (For accurate ingredient measurement)
  • Electric mixer (Stand mixer or handheld)
  • Rubber spatula (For folding in marshmallow fluff)
  • Baking sheets (Lined with parchment or silicone mats)
  • Cookie scoop or tablespoon (For uniform cookie sizing)
  • Cooling rack (Allows cookies to cool properly)

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Measure ingredients and let them come to room temperature.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and peanut butter with an electric mixer on medium speed until smooth, about 1 minute.
  4. Add brown sugar and granulated sugar, beating until light and fluffy, about 2 minutes.
  5. Add the egg and vanilla extract, mixing until fully combined.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Gently fold marshmallow fluff into the dough with a rubber spatula, creating swirls. Do not fully mix. Add chocolate chips if using.
  8. Scoop 1½ tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Slightly flatten if desired.
  9. Bake for 10-12 minutes, until edges are set but centers are slightly underbaked.
  10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 80IUCalcium: 20mgIron: 0.6mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!