Fluffernutter Cookies Recipe

If you’ve ever pulled apart a gooey peanut butter and marshmallow sandwich and wished you could bottle that moment of pure nostalgia, these Fluffernutter Cookies are calling your name. Each bite is ridiculously soft and chewy, packed with deep roasted peanut flavor and swirled with a dreamy candy-like core of marshmallow fluff. Kids and adults alike will hover around the kitchen for seconds, guaranteed! All you need are simple pantry staples, and in less than an hour, you’ll have a tray of cookies that embody pure comfort with a playful twist.

Ingredients You’ll Need

The beauty of Fluffernutter Cookies is in their simplicity—each ingredient is chosen for maximum flavor and texture, and there’s truly no unnecessary filler here. Let’s break down why each one matters so much!

• Creamy Peanut Butter: This is the heart of the cookie, giving that signature nutty richness and ultra-smooth texture you crave.
• Unsalted Butter (room temperature): Soft butter blends seamlessly, adding moisture and helping create the chewy cookie crumb.
• Light Brown Sugar: Adds sweetness and a touch of molasses depth; don’t skimp, as it really boosts the chew!
• Large Egg (room temperature): Binds everything together so your cookies hold up, but still stay soft.
• Vanilla Extract: Rounds out the flavors and lends a comforting bakery aroma—totally worth using real vanilla!
• All-Purpose Flour: Gives the cookies just enough structure without making them cakey.
• Cornstarch: The secret ingredient for tender cookies, keeping them soft for days.
• Kosher Salt: A pop of salt brings out both the peanuts and the sweet fluff perfectly.
• Marshmallow Fluff (or Marshmallow Creme): The “fluffer” in fluffernutter! It melts into a sticky, molten core for that classic effect.

How to Make Fluffernutter Cookies

Step 1: Prep Your Baking Sheets and Oven

Before you start mixing, preheat your oven to 350°F. Line two large baking sheets with parchment paper so the cookies won’t stick or burn. This step makes cleanup nearly effortless, too!

Step 2: Cream the Peanut Butter, Butter, and Sugar

In a big bowl, add the creamy peanut butter, softened butter, and packed light brown sugar. Using a hand mixer (or a sturdy spoon and some muscle), beat the ingredients until smooth and fluffy, about 2 to 3 minutes. This step is crucial for getting that classic, melt-in-your-mouth Fluffernutter Cookies texture.

Step 3: Add the Egg and Vanilla Extract

Scrape down the sides of the bowl to make sure everything is incorporated. Add the egg and vanilla extract, then mix until just combined—about 30 seconds or until you see no streaks of yolk.

Step 4: Incorporate Flour, Cornstarch, and Salt

Add the all-purpose flour, cornstarch, and kosher salt right into your wet mixture. With your mixer on low, blend just until no floury pockets remain. Overmixing at this stage can toughen cookies, so mix until just combined—30 seconds to a minute is perfect.

Step 5: Shape and Flatten Dough

Using a 2-tablespoon cookie scoop (or just a heaping spoonful), drop rounds of dough onto your prepared baking sheets. Next, gently flatten each ball into a disk about 3 inches across using your hand—don’t worry if they’re not perfectly round; rustic is good!

Step 6: Add the Marshmallow Fluff Center

Here’s the fun (and sticky) part! With two spoons (or a piping bag for less mess), dollop about 1 tablespoon of marshmallow fluff right in the center of each dough disk. It’s tempting to go overboard, but stick to about 1 tablespoon so the fluff doesn’t ooze out everywhere.

Step 7: Form the Filled Cookie Balls

Gently bring the dough edges up and around the marshmallow fluff, pressing to seal it in completely and forming a smooth ball. Place the balls back on your baking sheets, spaced about 2 inches apart.

Step 8: Bake the Cookies

Bake in your preheated oven for 10 to 12 minutes. Watch for golden-brown edges—the marshmallow inside will puff up, so don’t let the tops get too dark. If you see a little marshmallow peeking out, that’s okay! It just adds character to these Fluffernutter Cookies.

Step 9: Cool Before Serving

Once out of the oven, let the cookies rest on the tray for 10 to 15 minutes. They’ll finish setting up as they cool, and that marshmallow core will be perfectly gooey but not lava-like.

How to Serve Fluffernutter Cookies

Garnishes

Take your Fluffernutter Cookies up a notch with a light sprinkle of flaky sea salt right after they come out of the oven—it really makes the peanut butter and marshmallow pop! For a finishing touch, you can even drizzle extra melted peanut butter or a little melted chocolate over the tops for a treat that looks as good as it tastes.

Side Dishes

Pair these cookies with a tall glass of cold milk for the ultimate nostalgic vibe. If you want to feel extra fancy, serve them with a scoop of vanilla ice cream or alongside a steaming mug of hot cocoa—the sweet and salty combo is a total crowd-pleaser, whether for kids’ parties or grown-up get-togethers.

Creative Ways to Present

For special occasions, stack Fluffernutter Cookies into a playful tower or pack them into jars as edible gifts. You can even sandwich two cookies together with a smear of extra fluff or peanut butter for a supersized homemade treat. They’re perfect for bake sales, picnics, or just making someone’s day a little sweeter.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your Fluffernutter Cookies in an airtight container at room temperature. They’ll stay delightfully soft and chewy for up to 4 days—if you can make them last that long without sneaking one every time you pass through the kitchen!

Freezing

Planning ahead? You can freeze Fluffernutter Cookies after baking. Simply cool them completely, then layer between sheets of parchment in an airtight container or zip-top bag. They freeze beautifully for up to 2 months and make for the happiest midnight snack.

Reheating

To enjoy that “just baked” taste, pop a cookie in the microwave for 8 to 10 seconds. The marshmallow gets gooey again and the peanut butter scent will absolutely fill your kitchen. Trust me—this little trick is totally worth it!

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter adds a little extra bite and fun texture. Your Fluffernutter Cookies will still be soft, just with a subtle nutty crunch in every bite.

What’s the best way to stuff the cookies without making a mess?

Using two spoons to scoop the marshmallow fluff really helps, or you can transfer the fluff to a piping bag for more control. Chill your marshmallow fluff in the fridge for 10 minutes beforehand—it will be less sticky that way.

Can I make the dough ahead of time?

Yes, the cookie dough can be made a day ahead and kept covered in the refrigerator. Just let it sit at room temperature for 10 to 15 minutes before shaping and filling so it’s easy to work with.

Why do my cookies spread so much in the oven?

Double check that your butter and peanut butter weren’t melted—using room temperature, not melted, butter gives the cookies structure. If your kitchen is warm, you can chill the rolled, filled dough balls for 10-15 minutes before baking to help them hold their shape.

How do I know when the cookies are done?

The edges should turn golden brown while the centers stay pale and soft—don’t be tempted to overbake. The cookies will firm up as they cool, giving you that perfect contrast of chewy surroundings and gooey centers.

Final Thoughts

There’s just something endlessly joyful about a batch of homemade Fluffernutter Cookies. They’re simple to make, impossible to resist, and guaranteed to bring a smile to any face. Trust me—bake a batch and you’ll see why this treat is a must for peanut butter lovers and cookie enthusiasts alike!

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