Why You’ll Love Fluffernutter Cookies Recipe
These Fluffernutter Cookies are quick and easy to prepare with no need for chilling the dough. Using frozen mini marshmallows helps keep them intact while baking, giving the cookies delightful pockets of gooey marshmallow. Whether for bake sales, parties, or just a sweet craving, Fluffernutter Cookies offer a perfect balance of nutty richness and marshmallow sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Creamy peanut butter
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Granulated sugar
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Brown sugar
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Unsalted butter
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Eggs
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Vanilla extract
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All-purpose flour
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Baking soda
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Baking powder
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Salt
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Mini marshmallows (frozen)
Directions
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Preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper.
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In a large bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.
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Add eggs and vanilla extract; mix until combined.
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In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Gently fold in frozen mini marshmallows.
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Scoop dough onto prepared baking sheets, spacing the cookies apart.
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Bake for 8–10 minutes, until the edges are set but the centers still look slightly soft.
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Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Servings and timing
This recipe makes about 24 cookies. Preparation time is around 20 minutes, with a baking time of 8–10 minutes per batch, totaling approximately 30 minutes.
Variations
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Add chocolate chips for a chocolatey twist.
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Use marshmallow creme piped into the center of the dough for a stuffed version.
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Swap in crunchy peanut butter for added texture.
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Drizzle the baked cookies with melted chocolate for extra indulgence.
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Make them jumbo-sized for an even more decadent treat.
Storage/Reheating
Store Fluffernutter Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. Thaw at room temperature before serving. To refresh cookies, warm them in the microwave for 5–10 seconds.
FAQs
Can I use marshmallow creme instead of mini marshmallows?
It’s possible, but it’s much trickier as marshmallow creme tends to melt too quickly during baking.
Why do I need to freeze the marshmallows?
Freezing helps the marshmallows retain their shape while baking, preventing them from melting into the cookies too much.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking, though it’s best to add marshmallows just before baking.
Can I use crunchy peanut butter?
Yes, crunchy peanut butter will add a nice texture to these cookies.
What happens if the marshmallows melt out of the cookies?
Some marshmallows may melt out and caramelize on the edges, which adds a deliciously chewy texture.
How should I store these cookies?
Store in an airtight container at room temperature or freeze for longer storage.
Can I double the recipe?
Absolutely! This recipe can easily be doubled for a larger batch.
Are these cookies very sweet?
They are sweet but well-balanced by the saltiness of the peanut butter.
How do I prevent cookies from spreading too much?
Make sure your butter isn’t overly warm, and keep the dough chilled between batches if needed.
What’s the best way to serve Fluffernutter Cookies?
They are best served slightly warm or at room temperature with a glass of milk.
Conclusion
Fluffernutter Cookies are a delightful treat that combines nostalgic flavors with a soft, chewy cookie texture. Easy to make and even easier to love, these cookies are perfect for any occasion or simply for satisfying your sweet tooth. Give them a try—you won’t be able to stop at just one!
Fluffernutter Cookies
These Fluffernutter Cookies are soft and chewy peanut butter cookies packed with gooey mini marshmallows, combining the nostalgic flavors of a classic fluffernutter sandwich in every delicious bite!
- Prep Time: 20 minutes
- Cook Time: 8–10 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter, softened
- Creamy peanut butter
- Granulated sugar
- Brown sugar
- Large egg
- Vanilla extract
- Mini marshmallows (frozen)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until fluffy.
- Add egg and vanilla extract; mix until combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold frozen mini marshmallows into the dough.
- Scoop dough into balls and place on prepared baking sheets.
- Bake for 8–10 minutes or until the edges are set and tops look slightly underdone.
- Cool on baking sheets for several minutes before transferring to wire racks.
Notes
- Freeze marshmallows for at least 1–2 hours before baking to prevent excessive melting.
- Keep extra dough in the fridge between baking batches.
- Cookies may appear soft when first removed from the oven but will firm up as they cool.
- Use a silicone mat for easier cookie removal if marshmallows leak out.
