Fluffernutter Cookies
recipes
Chewy and sweet, these fluffernutter cookies are made with peanut butter and swirls of gooey marshmallow for the ultimate nostalgic treat.
August 2, 2025
Fluffernutter Cookies
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Chewy and sweet, these fluffernutter cookies are made with peanut butter and swirls of gooey marshmallow for the ultimate nostalgic treat.
Want more nostalgic desserts? Check out Malted Miso Rice Krispies.
Ingredients and Substitutions
• Peanut butter: A creamy no-stir variety is best due to its stable texture. I’ve used Jif and 365 by Whole Foods. But there are many brands out there with this option.
• Vanilla bean paste: I like the bold flavor of vanilla bean paste (Nielsen-Massey is my fave). But 1 tablespoon of vanilla extract is totally fine.
• Marshmallow fluff: Actual marshmallows don’t melt down so well. The jarred stuff is perfectly soft and creamy. I like Marshmallow Fluff best.
Can I Freeze Assembled Cookie Dough?
You’ll notice that once the cookie dough mounds are filled with marshmallow fluff, they start to crack. This is normal.
That said, they can still be frozen as such. They just won’t be as neat.
Place assembled dough on a parchment-lined sheet pan and freeze until solid. Transfer to a freezer bag or container and freeze up to 3 months.
Keep in mind, the marshmallow fluff will not fully freeze solid.
Bake from frozen (no need to thaw).
How Should I Store Fluffernutter Cookies?
Leftovers can be stored in an airtight container at room temperature for up to 5 days.
To freeze, place baked and cooled cookies on a parchment-lined sheet pan and freeze until solid. Transfer to a freezer bag and freeze up to 3 months. To defrost, let them thaw out at room temperature.
Fluffernutter Cookies
Ingredients
- 1 cup (250g) creamy peanut butter (Note 1)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar
- 1 teaspoon kosher salt
- 2 large eggs, at room temperature
- 1 tablespoon (15g) vanilla bean paste
- 1 1/2 cups (188g) all-purpose flour
- 1 teaspoon baking soda
- 13 tablespoons marshmallow fluff
Instructions
- In a stand mixer bowl fitted with the paddle attachment, add the peanut butter, granulated sugar, dark brown sugar, and salt. Beat on medium-high speed until creamy, 45 to 60 seconds. (Don’t overbeat or the oil will start separating from the peanut butter).
- Beat in the eggs and vanilla until combined, scraping the bowl as needed, about 30 seconds.
- Add the flour and baking soda and beat on lowest speed until just combined.
- Using a 3-tablespoon scoop, scoop the dough onto a dinner plate (you should have enough for about 13 cookies). Cover with plastic wrap and refrigerate at least 2 hours and up to overnight.
- Preheat oven to 375 F (190 C). Line a sheet pan with parchment paper.
- Transfer 7 dough mounds to prepared sheet pan. Flatten each mound into a disc about 3 1/2-inches wide (arranging in three rows of one and two rows of two).
- Add a heaping tablespoon of marshmallow fluff to the center of each disc.
- Seal the fluff within the dough, creating a ball, pinching off excess dough and patching up where needed. (The dough will crack and fluff will leak. This is normal!)
- Bake until edges are golden brown and tops are matte, about 8 minutes. (It’s okay if they look a little misshapen.) Place the sheet pan on a cooling rack.
- Using a deli container, cover each cookie within the container and scoot in a circular motion. This will reshape the cookie into a perfect round. (Make sure to do this as soon as they come out of the oven, while they’re still hot).
- Let the cookies cool on the sheet pan for 5 minutes. Then transfer cookies directly to the rack and cool completely.
- Repeat with the remaining dough and marshmallow fluff.
Notes
- Note 1: A creamy no-stir option, like Jif, is best.
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