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Fluffernutter Cookies: The Ultimate Peanut Butter Marshmallow Cookie
I still remember the first time I bit into a fluffernutter sandwich as a kid. My mother, who grew up in a small town in New Jersey, introduced me to this glorious combination of peanut butter and marshmallow fluff. It was love at first bite. Now, living in New York City and trained at Le Cordon Bleu in Paris, I’ve taken that classic comfort food and turned it into an easy fluffernutter cookies recipe that’s even better than the sandwich. These marshmallow peanut butter cookies are soft, chewy, and packed with gooey marshmallow pockets in every bite. The key to the best fluffernutter cookies is freezing the marshmallows—a trick I learned from my pastry chef days in Paris. It prevents them from melting into the dough too quickly, so you get those glorious pockets of melted marshmallow.
Imagine the aroma: warm, nutty peanut butter mingling with the sweet, subtle vanilla of the marshmallow. The texture? A soft, slightly crisp edge giving way to a chewy center, punctuated by bursts of molten marshmallow that stretch with every pull. The flavor is perfectly balanced—the savory richness of the peanut butter against the sweet, airy marshmallow. It’s the kind of cookie that takes me back to my grandmother’s kitchen in Morocco, where simple ingredients were always transformed into something magical, but with a distinctly American twist.
I’ve tested this no-bake fluffernutter cookies idea in my tiny NYC apartment oven more times than I can count. What I’ve landed on is a foolproof method that delivers consistent results every single time. This isn’t just another cookie recipe; it’s a carefully engineered baking project from a chef who wants you to succeed. My secret? A specific ratio of brown to white sugar, the right kind of peanut butter, and that crucial step of freezing the marshmallows. Stick with me, and I’ll show you how to avoid the common mistakes that leave other bakers with flat, sticky messes. From my NYC kitchen to yours—let’s make some magic.
Why This Fluffernutter Cookies Recipe Is the Best
The Flavor Secret: Growing up in Morocco, I learned that the best dishes don’t need a dozen ingredients—just the right ones. My recipe uses a high-quality creamy peanut butter (Jif or Skippy work wonders, not the natural kind that separates) and a touch of vanilla extract. The salt in the dough balances the sweetness, while the combination of granulated and brown sugar creates a depth of flavor that’s reminiscent of caramel. It’s a flavor profile that’s rich, nostalgic, and utterly satisfying.
Perfected Texture: In Paris, I spent two years perfecting the art of the perfect cookie. The trick is in the technique. Creaming the butter and sugar long enough—until it’s truly light and fluffy—introduces air that helps the cookies rise. Then, the frozen marshmallows create steam pockets as they bake, leaving behind airy, chewy gaps. The result is a cookie that’s crisp at the edges, soft in the middle, and dotted with gooey, melted marshmallow pockets. No spreading, no sogginess, just perfection.
Foolproof & Fast: I designed this easy fluffernutter cookies recipe for busy home cooks. The dough comes together in under 15 minutes, and the only “active” waiting is the 1-2 hour freeze time for the marshmallows, which you can do ahead. The instructions are clear and tested to work with standard US ingredients. Even if you’re a beginner, you’ll get bakery-quality cookies on your first try. Plus, this batch makes about 24 cookies, perfect for sharing with friends or hoarding for yourself (I won’t judge).
Fluffernutter Cookies Ingredients
I source most of my ingredients from the Union Square Greenmarket or my local bodega. The quality of your peanut butter really matters—I remember my mother warning me about the cheap stuff in Morocco, but here in NYC, it’s easy to find good brands. I always use unsalted butter to control the salt, and I prefer light brown sugar for its delicate caramel notes. The mini marshmallows are a must; the big ones don’t distribute as evenly.
Ingredients List
- 1 ½ cups all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (gently packed)
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini marshmallows (frozen*)
Ingredient Spotlight
Peanut Butter: This is the star of the show. I use creamy peanut butter—like Jif or Skippy—because it spreads evenly and provides a consistent flavor throughout the dough. Avoid natural peanut butter (the kind that separates) as it’s too oily and will make the cookies greasy. If you want to use crunchy peanut butter, go ahead, but reduce the salt slightly.
Mini Marshmallows: These are non-negotiable for the fluffernutter experience. Freezing them is the secret to preventing them from dissolving into the dough during baking. They need at least 1-2 hours in the freezer before you use them. You can find mini marshmallows at any grocery store in the baking aisle. If you want a vegan version, look for vegan marshmallows, but note that they may melt differently.
Butter: I always use unsalted butter so I can control the salt level. Room temperature means it should be soft enough to leave a finger indent but not melted. This is crucial for creaming. If you’re in a rush, cut it into small cubes and let it sit for 15 minutes; don’t microwave it.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Creamy Peanut Butter | Crunchy Peanut Butter | Adds crunch; slightly saltier; reduce added salt |
| Mini Marshmallows | Dandies Vegan Marshmallows | Similar texture but may melt less; slightly firmer |
| All-Purpose Flour | Bob’s Red Mill 1-to-1 Gluten-Free Flour | Slightly grainier; use less for thicker cookies |
| Unsalted Butter | Vegan Butter (Miyoko’s) | Good for dairy-free; slightly softer cookies |
How to Make Fluffernutter Cookies — Step-by-Step
You’re going to love how simple this is! Just follow these steps closely, and you’ll have a batch of the best fluffernutter cookies in no time. The key is to work quickly once the marshmallows are added to keep them cold.
Step 1: Freeze the Marshmallows
Place the 1 cup of mini marshmallows in a freezer-safe bag and freeze them for at least 1-2 hours. This is a non-negotiable step. It prevents them from melting into the dough while mixing and baking, giving you those glorious pockets of gooey marshmallow.
💡 mia’s Pro Tip: I often keep a bag of mini marshmallows in the freezer just for this recipe. Ready to go when a cookie craving hits!
Step 2: Preheat and Prep
Preheat your oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper. I use parchment paper that I get from Chelsea Market—it’s heavy-duty and never sticks. Set the sheets aside.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Freeze marshmallows | 1-2 hours | Marshmallows are hard to the touch |
| 2 | Preheat & prep sheets | 5 mins | Oven is at 350°F; sheets are lined |
| 3 | Mix dry ingredients | 1 min | Flour, baking soda, salt are combined |
| 4 | Cream butter & sugars | 2-3 mins | Light, fluffy, pale in color |
| 5 | Add wet ingredients | 1 min | Peanut butter incorporated, dough smooth |
| 6 | Fold in frozen marshmallows | 30 secs | Marshmallows are evenly distributed |
| 7 | Scoop & bake | 11-12 mins | Edges are golden, centers still soft |
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the 1 ½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Set this aside. Whisking ensures there are no lumps and the baking soda is evenly distributed.
Step 4: Cream Butter and Sugars
In a large bowl using an electric hand mixer or a stand mixer with the paddle attachment, cream together the ½ cup of room-temperature unsalted butter, ½ cup granulated sugar, and ½ cup light brown sugar. Beat on medium speed for 2-3 minutes until it’s light, fluffy, and a pale yellow color. Don’t rush this step—it’s the foundation of a tender cookie.
⚠️ Common Mistake to Avoid: Using cold butter. It won’t cream properly, resulting in dense cookies. Room temperature is key—about 65°F.
Step 5: Add Peanut Butter, Egg, and Vanilla
Add the ½ cup creamy peanut butter, 1 large egg, and 1 tsp vanilla extract to the creamed mixture. Mix on low speed until just combined, then increase to medium and beat for 30 seconds. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is incorporated.
Step 6: Add Dry Ingredients
With the mixer on low, gradually add the dry ingredient mixture from Step 3. Mix only until the flour is almost fully incorporated—there may be a few streaks of flour left. Overmixing here will create tough cookies.
💡 mia’s Pro Tip: I always scrape the bowl down once more after mixing. That last bit of flour hiding at the bottom can ruin the texture.
Step 7: Fold in Frozen Marshmallows
Remove the marshmallows from the freezer. Now, work quickly! Using a rubber spatula, gently fold the heaping cup of frozen mini marshmallows into the dough. Be careful not to overmix or the marshmallows may start to soften. Just 10-12 folds should do it.
Step 8: Scoop and Bake
Use a #30 cookie scoop (about 2 tablespoons) to quickly shape the dough into balls. Place them 2-3 inches apart on the prepared baking sheets. Work in batches, keeping the remaining dough in the fridge to keep the marshmallows cold. Bake at 350°F for 11-12 minutes, or until the edges are just set and starting to brown. The centers will look soft and slightly puffed—that’s perfect.
⚠️ Common Mistake to Avoid: Overbaking! These cookies continue to set as they cool. If you wait for the centers to look firm, they’ll be hard. Pull them out when the edges are golden and the centers are still pale and slightly puffy.
Step 9: Cool and Shape
Allow the cookies to cool completely on the baking tray, about 10 minutes. After 2-3 minutes of cooling, use a greased spatula to gently round any misshapen cookies—the marshmallows can cause some unevenness. Do not transfer them to a wire rack; they may stick. Once fully cooled, carefully lift them off the tray and serve or transfer to an airtight container.
💡 mia’s Pro Tip: If you want perfectly round cookies, use a wide-mouthed mug or a biscuit cutter to gently “scoot” the edges into shape while they’re still warm.
Serving & Presentation
These fluffernutter cookies are best enjoyed slightly warm, when the marshmallow pockets are at their gooey peak. I love serving them with a tall glass of cold milk—a classic combo that my husband swears by. For a grown-up twist, serve them alongside a scoop of vanilla bean ice cream or a drizzle of warm chocolate sauce. They also make a fantastic base for an ice cream sandwich.
For a beautiful presentation, place the cookies on a rustic wooden board and dust them with a tiny bit of powdered sugar—though be careful not to overdo it, as they are already sweet. I often add a few fresh mint leaves for a pop of color. In Morocco, we’d serve these as part of a tea ceremony, with a pot of hot mint tea. Here in NYC, they’re perfect with a latte from my local coffee shop on the Upper West Side.
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Fluffernutter Cookies
Description
Fluffernutter Cookies are the ultimate peanut butter marshmallow cookies. The best soft and chewy peanut butter cookies, with gooey marshmallows throughout.
Ingredients
- 1 ½ cups all-purpose flour ((stir, spoon & level))
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (gently packed)
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini marshmallows (frozen*)
Instructions
- *FREEZE marshmallows for at least 1-2 hours before using. Keep marshmallows in freezer until ready to bake.
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with a silicone baking mat or parchment paper. Set aside.
- In a medium bowl, stir together the flour, baking soda and salt. Set aside.
- Cream the butter and both sugars with an electric mixer until light and creamy.
- Add the peanut butter, egg, and vanilla. Mix well and scrape bowl. Add the dry ingredients and mix until almost incorporated.
- Remove marshmallows from freezer and fold a heaping cup of marshmallows into the cookie dough.
- Use a #30 scoop (about 2 Tbsp) to quickly shape the cookie dough into balls. Place a few inches apart on a prepared baking sheet. Place remaining cookie dough in the fridge to keep marshmallows cold until ready to bake.
- Bake cookies at 350°F for 11-12 minutes or until just set and edges are starting to brown. Allow cookies to cool completely on tray, about 10 minutes. After 2-3 minutes of cooling, use a greased spatula to round any misshapen cookies, if desired. Transfer cooled cookies directly to serving platter or airtight container. May stick to a wire cooling rack.
Nutrition
- Calories: 161 kcal
- Sugar: 11 g
- Fat: 8 g
- Carbohydrates: 20 g
- Protein: 3 g
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| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Fresh berries, sliced apples | Balances sweetness with tartness |
| Sauce / Dip | Chocolate sauce, caramel dip | Complements peanut butter and marshamallow |
| Beverage |