Fluffernutter Cookies Easy Gooey Peanut Butter Marshmallow Recipe

Name: Fluffernutter Cookie
Prep time: 30 min
Cook time: 13 min
Total time: 45 min
Cuisine: American
Ingredients: – 1 cup creamy peanut butter; – ½ cup unsalted butter (softened); – ½ cup granulated sugar; – ½ cup brown sugar; – 1 large egg; – 1 ¼ cups all-purpose flour; – ½ teaspoon baking soda; – ¼ teaspoon salt; – 1 cup marshmallow fluff; – ½ cup chocolate chips (optional); – ½ cup chopped peanuts (optional)

By:

Harper Evans

Published:

February 1, 2026

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Nothing beats the nostalgic charm of a Fluffernutter Cookie. This easy fluffernutter cookie recipe brings together creamy peanut butter and gooey marshmallow fluff in a soft, chewy package that melts in your mouth. Perfect for busy parents or baking enthusiasts, these gooey peanut butter marshmallow cookies come together quickly with pantry staples.

Imagine the salty crunch of peanut butter dough hugging sweet, sticky marshmallow centers. Kids love them at parties, and adults crave them for afternoon treats. Check out this insight on why fluffernutters offer a healthier twist compared to traditional sandwiches.

Ease of preparation: Whip up this fluffernutter cookie recipe in under 30 minutes. No fancy equipment needed, just a bowl and spoon. Ideal for students or working professionals racing against the clock, the dough mixes in minutes and bakes fast. Forget complicated steps; even newlyweds can nail it on the first try.
Health benefits: Packed with protein from peanut butter, these cookies satisfy hunger without a sugar crash. Marshmallow adds fun without excess calories, and you control the sweetness. Diet-conscious folks appreciate the nuts’ healthy fats and fiber, making them a smarter dessert option for seniors or travelers seeking portable snacks.
Versatility: Adapt for any diet, from vegan to gluten-free. Party hosts love customizing for crowds, while food enthusiasts experiment endlessly. Serve warm for guests or pack for lunches, fitting busy schedules seamlessly.
Distinctive flavor: The magic lies in the contrast: crisp edges, soft centers, salty-sweet perfection. Unlike plain peanut butter cookies, the marshmallow ooze sets these best fluffernutter cookies apart, evoking childhood joy with every bite.

These soft gooey fluffernutter cookies turn ordinary baking into a celebration of simple pleasures.

This recipe yields 24 cookies, perfect for sharing or freezing extras. Dive in and discover why it’s a staple for home cooks everywhere.

Jump to:

Why You’ll Love This Fluffernutter Cookie
Essential Ingredients for Fluffernutter Cookie
How to Prepare the Perfect Fluffernutter Cookie: Step-by-Step Guide
Prep Your Workspace and Preheat Oven
Cream the Wet Ingredients
Mix in Dry Ingredients to Form Dough
Assemble and Shape the Cookies
Bake and Cool for Perfection
Dietary Substitutions to Customize Your Fluffernutter Cookie
Peanut Butter and Cookie Base Alternatives
Sweetener, Marshmallow, and Add-In Modifications
Mastering Fluffernutter Cookie: Advanced Tips and Variations
How to Store Fluffernutter Cookie: Best Practices
FAQs: Frequently Asked Questions About Fluffernutter Cookie
What is a fluffernutter cookie?
What ingredients do I need for fluffernutter cookies?
How do you make fluffernutter cookies from scratch?
How should I store homemade fluffernutter cookies?
Can I make fluffernutter cookies gluten-free or vegan?
Fluffernutter Cookie
Ingredients
Instructions
Last Step:
Notes
Nutrition
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Gathering the right ingredients ensures your fluffernutter cookies turn out perfectly every time. This peanut butter marshmallow cookies lineup uses basic pantry items for that signature gooey texture and flavor.

Main Ingredients:

1 cup creamy peanut butter – Forms the rich, nutty base with natural protein and creaminess.
½ cup unsalted butter (softened) – Adds tenderness and helps the dough spread just right.
½ cup granulated sugar – Provides crisp edges and balances the saltiness.
½ cup brown sugar – Contributes chewiness and deep molasses notes.
1 large egg – Binds everything for structure and moisture.
1 ¼ cups all-purpose flour – Creates the perfect cookie structure without toughness.
½ teaspoon baking soda – Ensures even rising and golden browning.
¼ teaspoon salt – Enhances all flavors, cutting through the sweetness.
1 cup marshmallow fluff – Delivers the iconic sticky, gooey filling.
½ cup chocolate chips (optional) – Adds melty pockets for extra indulgence.
½ cup chopped peanuts (optional) – Brings crunch and intensifies peanut flavor.

Special Dietary Options:

Vegan: Swap butter for coconut oil or vegan margarine, egg for a flax egg (1 tbsp ground flax + 3 tbsp water), and marshmallow fluff for vegan marshmallow creme.
Gluten-free: Replace all-purpose flour with a 1:1 gluten-free blend, adding ½ teaspoon xanthan gum if needed. Choose certified gluten-free peanut butter.
Low-calorie: Use natural peanut butter, reduce sugars by ¼ cup each, opt for sugar-free marshmallow, and skip optional add-ins.

These tweaks keep your fluffernutter recipe accessible for everyone. Pro tip: Soften butter at room temperature for smooth mixing.

Prep Your Workspace and Preheat Oven

Start by preheating your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking. This fluffernutter cookie recipe shines with proper setup, avoiding soggy bottoms or uneven cooks. Gather all ingredients this mise en place keeps you moving smoothly, especially for beginners or busy parents.

Why parchment? It promotes airflow for crisp edges while keeping marshmallow from leaking excessively. If you lack parchment, lightly grease with butter. Baking at 350°F hits the sweet spot: hot enough for browning, gentle for gooey centers. Expect 10-12 minutes per batch.

Cream the Wet Ingredients

First Step: In a large bowl, beat the ½ cup softened unsalted butter, 1 cup creamy peanut butter, ½ cup granulated sugar, and ½ cup brown sugar together. Use a hand mixer on medium speed for 2-3 minutes until light and fluffy. This incorporates air for tender cookies.

Scrape sides often. Room-temp butter creams best; microwave briefly if needed. The mixture should look pale and creamy, signaling good emulsion. Add the 1 large egg next, beating until fully combined. This step builds the dough’s moisture base, preventing dry cookies.

Common mistake: Overbeating here toughens the dough. Stop once smooth. For extra fluff, chill the bowl first.

Mix in Dry Ingredients to Form Dough

Second Step: In a separate bowl, whisk 1 ¼ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually stir this dry mix into the wet ingredients using a wooden spoon or low-speed mixer. Stop when just combined no overmixing, or cookies turn tough.

The dough will be thick and scoopable. Fold in optional ½ cup chocolate chips or chopped peanuts here for even distribution. Taste a pinch: Adjust salt if needed. This forms the sturdy yet soft base for your gooey peanut butter marshmallow cookies.

Pro tip: If dough seems sticky, chill 15 minutes. Baking enthusiasts know rested dough holds shape better.

Assemble and Shape the Cookies

Third Step: Scoop 1-tablespoon portions of dough, rolling into balls. Flatten half slightly into discs. Place 1 teaspoon marshmallow fluff in each center use a hot-water-dipped spoon to avoid sticking. Top with another dough ball, sealing edges gently by pinching and rolling into a smooth ball.

Aim for 24 cookies total. Space 2 inches apart on sheets. Press lightly for even baking. Marshmallow inside creates the signature ooze without mess. For more link to detailed fluffernutter cookies techniques.

Chill shaped dough 30 minutes if spreading is an issue great for hot kitchens.

Bake and Cool for Perfection

Fourth Step: Bake one sheet at a time for 10-12 minutes. Edges turn golden; centers stay pale and soft. Rotate halfway for even heat. Overbaking dries them out pull early for chewiness.

Final Step: Cool on sheets 5 minutes, then transfer to a wire rack. They firm up as they cool, marshmallow setting gooey. Dust with powdered sugar or sea salt for flair. Store as below. Total time: 30 minutes active, yields crowd-pleasers.

Troubleshoot: Flat cookies? Chill dough. Leaking fluff? Seal tighter. These tips make your batch the best fluffernutter cookies.

Step	Time	Temp	Yield
Creaming	2-3 min	Room temp	–
Baking	10-12 min	350°F	24 cookies

Swap creamy peanut butter for almond butter for a milder nut flavor or sunflower seed butter for nut-free needs. These keep protein high while suiting allergies. For low-fat, try powdered peanut butter reconstituted with water.

Replace egg with applesauce (¼ cup) for binding without cholesterol. Use oat flour blended with all-purpose for softer texture in half the flour amount. These changes maintain the fluffernutter cookies chew without compromise.

Sweetener, Marshmallow, and Add-In Modifications

Granulated and brown sugars can become coconut sugar or maple syrup (reduce liquid by 2 tbsp) for lower glycemic options. Marshmallow fluff swaps to homemade (corn syrup, gelatin, sugar) or fruit-based spreads for natural sweetness.

Season with cinnamon or vanilla extract for twists. Add oats or coconut for texture. Seasonal berries in place of chocolate suit summer bakes. Test small batches to perfect your version.

Link to more ideas in our peanut butter cookie recipes.

Pro cooking techniques: Brown the butter first for nuttier depth cook until foamy, cool before using. Use a cookie scoop for uniform size, ensuring even bake times. Double-pan baking sheets prevent over-browning bottoms.
Flavor variations: Stir espresso powder into dough for mocha notes, or swirl in Nutella with fluff. Add graham cracker crumbs for s’mores vibe. Lemon zest brightens for spring twists.
Presentation tips: Drizzle melted chocolate post-bake or sprinkle flaky sea salt. Stack two cookies with extra fluff for sandwiches. Serve on colorful platters for parties.
Make-ahead options: Freeze dough balls up to 3 months; bake straight from freezer, adding 2 minutes. Prep fluff centers day before. Ideal for entertaining.

These elevate your soft gooey fluffernutter cookies. Experiment confidently.

Proper storage keeps your fluffernutter recipe fresh and gooey.

Refrigeration: Place in airtight container with parchment layers for up to 1 week. Room temp works 3 days; fridge prevents sogginess in humid areas.
Freezing: Wrap individually in plastic then foil, or bag dough balls. Store up to 3 months; thaw overnight in fridge.
Reheating: Oven at 300°F for 5 minutes revives crisp edges. Avoid microwave to keep texture.
Meal prep considerations: Batch bake Sundays, portion for grab-and-go. Label dates for freshness.

Stored right, these cookies taste freshly baked for days.

Check our cookie storage guide for more.

What is a fluffernutter cookie?

A fluffernutter cookie is a soft, chewy treat inspired by the classic fluffernutter sandwich. It combines creamy peanut butter cookie dough with gooey marshmallow fluff (also called marshmallow creme) folded inside or sandwiched between two cookies. Often baked until golden with crisp edges, these cookies deliver a perfect balance of salty peanut butter and sweet, sticky marshmallow in every bite. Variations include adding chocolate chips, sea salt, or even a graham cracker crumble for extra texture. They’re popular at bake sales, parties, and holiday gatherings because they’re quick to make and crowd-pleasing for kids and adults alike. One batch typically yields 24 cookies and takes about 30 minutes total. (78 words)

What ingredients do I need for fluffernutter cookies?

For basic fluffernutter cookies, gather these pantry staples: 1 cup creamy peanut butter, ½ cup unsalted butter (softened), ½ cup granulated sugar, ½ cup brown sugar, 1 large egg, 1 ¼ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 cup marshmallow fluff. Optional add-ins: ½ cup chocolate chips or chopped peanuts. Use natural peanut butter for a less sweet version, but avoid chunky unless you want texture. Measure fluff by scooping with a spoon dipped in hot water to prevent sticking. This simple list keeps costs under $10 and ensures foolproof results. Double the recipe for larger batches. (102 words)

How do you make fluffernutter cookies from scratch?

Preheat oven to 350°F and line baking sheets with parchment. Cream butter, peanut butter, and sugars until fluffy (2-3 minutes). Beat in egg. Mix dry ingredients (flour, baking soda, salt) and stir into wet until a dough forms. Scoop 1-tablespoon balls, flatten slightly, add 1 teaspoon marshmallow fluff to the center of half the balls, then top with another dough ball and seal edges gently. Bake 10-12 minutes until edges are golden; centers stay soft. Cool on sheets for 5 minutes before transferring to a rack. Yields 24 cookies. Pro tip: Chill dough 30 minutes to prevent spreading. Store in airtight container. (112 words)

How should I store homemade fluffernutter cookies?

Store fluffernutter cookies in an airtight container at room temperature for up to 3 days; the marshmallow keeps them moist. For longer storage, layer with parchment paper to avoid sticking, as the fluff can get gooey in humidity. Refrigerate in a zip-top bag for 1 week—bring to room temp before eating for best texture. Freeze baked cookies or raw dough balls for up to 3 months: wrap individually in plastic, then foil, and thaw overnight in fridge. Reheat frozen cookies at 300°F for 5 minutes. Avoid microwaving to prevent sogginess. Proper storage maintains their chewy centers and crisp edges. (98 words)

Can I make fluffernutter cookies gluten-free or vegan?

Yes, adapt fluffernutter cookies easily. For gluten-free, swap all-purpose flour with a 1:1 gluten-free blend like Bob’s Red Mill, adding ½ teaspoon xanthan gum if not included. Use certified gluten-free peanut butter and oats for chewiness. For vegan, replace butter with coconut oil or vegan margarine, egg with a flax egg (1 tbsp ground flax + 3 tbsp water), and regular fluff with vegan marshmallow creme like Dandies. Sugars stay the same. Bake as directed; results mimic originals with slight denser texture. Test one cookie first. These tweaks make them allergy-friendly without sacrificing flavor—perfect for inclusive baking. (96 words)