Fluffernutter Cookie Recipe

If you’re a peanut butter and marshmallow fan like me, you’re going to fall head over heels for this Fluffernutter Cookie Recipe. These cookies are soft, chewy, and packed with that nostalgic peanut butter and marshmallow cream combo that just feels like a cozy hug in cookie form. I promise, once you try this recipe, it’ll become your go-to treat whenever you want a little indulgence with a twist.

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Ingredients & Why They Work

Every ingredient in this Fluffernutter Cookie Recipe has a job to do. From the peanut butter that gives rich flavor to the baking soda and powder that help these cookies rise just right, each piece plays into the final perfect treat. Here are some notes on what to look for when you shop.

• Unsalted Butter: Using unsalted lets you control the salt in your cookies better, and softened butter ensures the dough mixes smoothly without lumps.
• Creamy Peanut Butter: I always reach for creamy here—it helps keep the texture soft and dough easy to work with compared to chunky versions.
• Granulated Sugar & Brown Sugar: The granulated sugar adds sweetness and crunch, while brown sugar brings moisture and depth of flavor.
• Egg: A binding agent that also adds softness and helps everything come together.
• Vanilla Extract: Don’t skip this—it adds warmth and balances the sweetness.
• Baking Soda & Baking Powder: Using both gives the cookies their light rise without becoming cakey.
• Salt: Enhances all the other flavors, especially the peanut butter.
• Cornstarch: Keeps the cookie texture irresistibly tender and soft.
• All-Purpose Flour: The base of the dough, providing structure.
• Marshmallow Cream/Fluff: The star surprise inside—make sure it’s fresh and not dried out for best meltiness.

Make It Your Way

I love how versatile this Fluffernutter Cookie Recipe is — you can easily tweak it to suit your tastes or dietary needs. Sometimes I swap in half almond butter to change up the nutty flavor or add a pinch of cinnamon for warmth. Don’t be shy to make it your own!

• Variation: Once, I added mini chocolate chips to the dough for an extra layer of yum, and oh, was it a hit with my family! Try adding a few if you love chocolate and peanut butter combos.
• Dietary Substitute: Peanut allergies? Try sunflower seed butter instead — it changes the taste but keeps the creamy texture.
• Seasonal Twist: In the fall, adding a teaspoon of pumpkin pie spice gives these cookies a cozy autumn vibe.

Step-by-Step: How I Make Fluffernutter Cookie Recipe

Step 1: Prep Your Dry Ingredients

Start off by whisking the flour, salt, cornstarch, baking soda, and baking powder together in a medium bowl. This ensures everything’s evenly distributed so your cookies rise and texture turn out perfectly. Trust me, skipping this step can lead to uneven baking.

Step 2: Cream Butter and Peanut Butter

In a large bowl, beat the softened butter and creamy peanut butter until you get a smooth, creamy consistency. This is where you’ll start smelling that irresistible peanut buttery goodness—my favorite part! Make sure the butter is softened enough to avoid lumps here.

Step 3: Add Sugars, Egg, and Vanilla

Next, mix in both sugars, the egg, and vanilla extract. Beat everything together until fluffy and smooth. This step is key for lightness in the cookies, so don’t rush it—you want that sugar to dissolve into the mix properly.

Step 4: Combine With Dry Ingredients and Chill

Slowly add your dry flour mixture to the wet ingredients and mix just until combined. Overmixing can make the dough tough, so I give it a gentle fold to keep those cookies tender. Then, cover the dough and pop it in the fridge for at least 30 minutes. Chilling helps the dough firm up, so it’s easier to shape, and stops cookies from spreading too much while baking.

Step 5: Shape With Marshmallow Cream Center

Once chilled, preheat your oven to 350°F and line a baking sheet with parchment or a silicone mat. Scoop out about 2 tablespoons of dough and flatten it into a small disk in your hand. Then place a tablespoon of marshmallow cream right in the center, wrap the dough around it, and roll into a smooth ball. Place the cookie dough balls spaced out on the sheet—don’t crowd them because they’ll expand slightly.

Step 6: Bake and Cool

Bake for about 10 minutes until the edges just start to turn golden. Don’t overbake or you’ll lose that soft center and gooey marshmallow surprise! Let the cookies cool on the pan a few minutes before transferring to a wire rack to cool completely. I find this little wait helps the fluff set nicely without dripping out.

How to Serve Fluffernutter Cookie Recipe

Garnishes

For a little extra charm, I love sprinkling a pinch of flaky sea salt over the cookies once they’re out of the oven. The salty crunch elevates the peanut butter and marshmallow sweetness beautifully. Sometimes I also dip the bottoms in melted chocolate for a decadent finish that delights any crowd.

Side Dishes

These cookies pair wonderfully with a simple glass of cold milk or a hot cup of coffee – perfect for an afternoon snack. If you’re serving them at a party, fresh fruit like apple slices or banana chunks balance the richness nicely.

Creative Ways to Present

For special occasions, I’ve arranged these fluffernutter cookies on a whimsical cookie board surrounded by jars of marshmallow fluff, peanut butter, and even mini Reese’s pieces. Kids and adults both love assembling their own fluffernutter cookie bites! You can also stack them with layers of marshmallow fluff between for a cookie sandwich effect that’s almost too fun to eat.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover fluffernutter cookies in an airtight container at room temperature. They stay soft and fresh for about 3-4 days. If you want to enjoy that gooey center at its best, try to eat them within two days.

Freezing

Want to stash some away for later? These cookies freeze really well. Just freeze them in a single layer on a baking sheet first, then transfer to a zip-close bag or airtight container. They keep nicely for up to 3 months, so you can enjoy a fluffernutter treat anytime.

Reheating

When you’re ready to enjoy frozen cookies, pop them in the microwave for about 10-15 seconds or warm in a low oven (300°F) for 5-7 minutes. This brings back that ooey-gooey marshmallow center without drying out the cookie.

FAQs

Final Thoughts

This Fluffernutter Cookie Recipe holds a special place in my kitchen—it’s like capturing a beloved childhood sandwich in cookie form, but way more fun and with that perfect gooey center I can’t get enough of. I hope you enjoy baking and sharing these as much as I do. Give it a go—you’ll have a batch of warm, chewy, peanut buttery marshmallow goodness in no time, and trust me, there’s nothing quite like that first bite.

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