These Stuffed Fluffernutter Cookies have a soft peanut butter dough filled with creamy peanut butter and gooey marshmallow. The dough gently cracks open to expose the marshmallow!
These cookies are TO die for. They’re just slightly crisp on the edges, and the rest of the cookie is oh so soft. Let’s not forget the chewy marshmallow strewn throughout the center, and bits of the peanut butter provide an extra punch of flavor.
Adam asks me every other day to make them. Adam’s brother was in town after a test batch and he ate eight of them in about 12 hours. These cookies are not small, by the way. My sister also demanded the recipe before this publish because she couldn’t wait to make them.
Stuffed Fluffernutter Cookies have rave reviews thus far – you’re going to love them!
What does fluffernutter mean?
This post contains affiliate links. As an Amazon Affiliate, I earn from qualifying purchases.
Do you know what a fluffernutter is and did you grow up eating this as a child? If you’re lost here, a classic fluffernutter is a sandwich made from squishy white bread, filled with peanut butter and marshmallow fluff. If you had this tub in your cupboard, welcome to the fluffernutter club.
It is THE best treat – my mom still makes them occasionally for her and my dad. So cute. I can also distinctly remember spreading dabs of peanut butter and fluff on saltine crackers at my grandparents house.
Peanut butter and marshmallow
A perfect combination, these cookies are made with creamy peanut butter (Jif, Skippy, Peter Pan, not natural peanut butters) and a whole marshmallow rather than marshmallow fluff. This is simply because a stuffed cookie is easier to assemble around a more stiff ingredient! That’s also why the peanut butter gets frozen before going into the cookies. Check the FAQ section below for more information on marshmallows vs marshmallow fluff.
Making the cookies
Start by adding 12 heaping teaspoon dollops of peanut butter onto a parchment lined plate and freeze. Freezing these makes life SO much easier when stuffing the cookies. Use your finger or a butter knife to get the peanut butter out of the teaspoon. If the 1/4 cup does not yield the 12 teaspoons, use additional peanut butter to get to 12. It should be very close.
While the peanut butter is in the freezer, make the cookie dough. Sift or whisk together the flour and baking soda and set aside. Cream together the butter and peanut butter, then add the sugars and beat on medium speed for about two minutes until it becomes lighter and fluffier. This can be done with a stand mixer (paddle attachment) or a hand mixer.
Add in the egg, salt and vanilla, then scrape down the sides and add the flour. Mix on low until it’s just incorporated.
Assembling and stuffing the cookies
Line two standard baking sheets with parchment paper and gather 12 marshmallows. Rip a section of 3-4 frozen peanut butter dollops off of the plate – it’s best to work in batches so the peanut butter stays as hard as possible while assembling the cookies.
Remove three even tablespoons (~60g) of dough and press it between the palms of your hands until it’s flat and even. Place one dollop of peanut butter in the center, then lay a marshmallow (on its long side) on top.
Work the dough upwards and around the top of the marshmallow until it’s completely sealed. The dough may crack in some places – just gently push it together with your thumbs as best as possible. Place the ball seam side down on the cookie sheet and stud with peanut butter chips (optional).
Repeat the process until you have 12 cookies. Evenly space them out between the two cookie sheets, 6 per sheet. Bake one sheet at a time in a preheated 350℉ oven in the middle rack for 9-11 minutes. The edges and tops will look barely brown, so take care not to overcook them!
Remember, it’s just a small amount of dough since it’s been flattened out, so it doesn’t need much time to fully cook. They will still look sightly puffy, but will flatten out while cooling. The marshmallow should still be gooey – if it has disintegrated, they’re likely overcooked.
Immediately upon removing the cookies from the oven, use the tines of a fork to push together any bulging parts of the cookie into an even circle. Top with flaky salt if you have some! Allow the cookies to cool completely on the pan. Once cool, a spatula may be needed to lift off some sticky marshmallow pieces when transferring to a plate or storage container.
FAQ
Can I substitute marshmallow fluff for marshmallows?
Not in this recipe! This is for a couple of reasons:
- The cookie dough needs the structure of the marshmallow to completely wrap around. Fluff is too soft to turn this into a stuffed cookie (at least, a non messy stuffed cookie).
- The marshmallow takes longer to melt which gives the cookie time to cook before “cracking” open to show the gooey marshmallow.
What is marshmallow fluff made of?
Marshmallows and marshmallow fluff are almost identical in terms of ingredients. Both of these contain egg whites, sugar syrups, and vanilla. The only notable difference is that marshmallows have gelatin added, which is why they have a firmer texture. There is also a bit of a difference in the mixing process that gives fluff an airier texture than a marshmallow. BUT, same base ingredients.
Can I use mini marshmallows instead of large marshmallows
Yes. While it is recommended to use normal-sized marshmallows to make the Stuffed Fluffernutter Cookies, if you only have mini marshmallows available, use 4-5 per cookie.
Searching for more peanut butter recipes?
Stuffed Fluffernutter Cookies
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Two full-sized cookie sheets
- Parchment paper
Materials
- 1/2 cup unsalted butter room temperature (113g)
- 1 cup creamy peanut butter divided (250g), Jif/Skippy/Peter Pan (not natural)
- 1/2 cup light brown sugar 100g
- 1/3 cup granulated sugar 67g
- 1 large egg room temperature
- 1 tsp vanilla paste or extract
- 1/8 tsp kosher salt
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour 180g
- 12 marshmallows standard size
- Peanut butter chips optional
- Flaky sea salt optional
Instructions
- Lay a piece of parchment paper over a standard sized plate. Measure out 1/4 cup (63g) of peanut butter, then use a teaspoon measure to scoop heaping scoops onto the plate. You will need 12 dollops. Use more peanut butter to get to 12, if needed. Place the peanut butter in the freezer while preparing the dough.
- In a bowl, whisk together the flour and baking soda and set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter and 3/4 cup peanut butter, then add the brown sugar and granulated sugar and beat on medium speed for 2 minutes.
- Add the egg, vanilla, and salt and mix to combine, then scrape down the sides. With the mixer on low speed, add the flour and mix until just incorporated.
- Prepare two full sized cookie sheets with parchment paper and preheat the oven to 350℉.
- To stuff each cookie, measure out three even tablespoons (~60g) of dough then flatten it out in between your palms. Place one dollop of the frozen peanut butter in the center, then add a marshmallow (on its long side) on top. Work the dough upwards and around the top of the marshmallow until it’s completely sealed. The dough may crack in some places – just gently push it together with your thumbs as best as possible. Place the seam side down on the cookie sheet.
- Repeat this until there are 12 cookie dough balls. It's best to work in batches of 3 or 4, leaving the extra peanut butter in the freezer. I just rip the amount needed per batch off of the parchment sheet. Arrange the cookies, 6 on each pan, and stud each top with 4-5 peanut butter chips, if desired.
- Bake one pan at a time for 9-11 minutes on the middle rack until the edges are set and just barely brown on the very bottom edge. You also want the cookie to slightly break open to expose the marshmallow (see notes section). If the Remove from the oven and use a fork to gently push the cookies into nice circles. Then, top with flaky salt, if desired.
- Let cool completely on the pan before transferring to a serving platter or storage container. You may need to use a spatula to lift off some of the sticky marshmallow pieces.
These are the bomb! So so delicious and so fun to make! I love the idea of trying them smaller. My kids couldn’t finish a while one! I love the peanut butter inside with the marshmallow. Will definitely be making these again! Thank you for this awesome recipe!
Thanks so much for this review, Alexandra! A few people have made them smaller with success, so I’d definitely go for it 🙂
Hands down, my new favorite cookie to make!! And so much easier than anticipated! Love it, love it, LOVE IT!!
Thank you, Britt! Thank you for making them and for this awesome review!
The only reason we still have a few in the house 1.5 days after I made them is because we had lots of Easter candies/other treats…but oh my these are DELICIOUS. My husband’s new favorite! The recipe was super easy to follow & calls for simple ingredients that you probably already have on hand! I, however, did not have enough brown sugar & decided to swap in coconut sugar. Still turned out incredible! These will be a new staple in my baking world 🙂
Thank you, Megan!! This is awesome, so glad you enjoyed them.
From the look of these cookies, I was really nervous they would require a lot of work or baking experience but that’s not the case! The dough came together pretty quickly and assembly was easier than expected. I had some trouble sealing the dough around the filling for my first round in the oven causing some overflow, but I adjusted my second round to make sure the peanut butter dollop was toward the bottom of the dough ball when I put it on the baking sheet and they came out perfectly! 10/10 delicious recipe that I will be making again!
Yay!! Sounds like a success, and glad you were able to troubleshoot on the sealing process. Thanks, Taylor!
Hi there!
I’m attempting this recipe now and am confused by some of the weight measurements shown here. It seems as though the weight measurements for the granulated sugar and the flour are half what they should be? Since I prefer to weigh rather than measure, I thought I’d double check with you.
Thanks!
Jen, I’m so glad you noticed this – the sugar in g was incorrect and I just updated to 67g!! The flour, however, is correct. I measure by 120g flour per one cup (I know these amounts can be different for many). I always measure my flours/powders by weight but almost always go by cup for my white & brown sugars – need to stop doing that and go fully weight!
I am mid-bite but couldn’t wait to leave a review! Love this recipe and the steps are so easy to follow!
Haha this is amazing!! Appreciate this – thank you!
These cookies are so delicious I honestly cannot say enough incredible things about them. To be totally honest, I’m not usually a massive fan of peanut butter cookies but these looked so yummy I figured my kids would love them so I gave them a go and man alive they were amazing! The best part is they stayed soft and got even better over the next few days. I’m making these again ASAP. Thanks for a foolproof recipe Callan!! ❤️❤️
Thank you Ashleigh!! Totally agree that they keep getting softer and better as the days go on. Thanks for making!
I’ve been dying to make these cookies since you first posted the recipe, and oh man they are DELICIOUS! They’re easy and fun to make (my toddler helped!), so pretty, and they taste amazing! I saw Aubrey’s comment above about making the cookies smaller and I liked that idea, so I tried it and it worked out great. I used 1/2 tsp. scoops of peanut butter, cut the marshmallows in half, and used a 1.5 oz. cookie scoop and got 22 cookies. I also accidentally bought crunchy peanut butter so I used that instead of creamy and it worked just fine. I will definitely be making these cookies again! Thank you for the awesome recipe!
Allison! Awesome comments and details here – I’m sure this will help lots of others to make a smaller cookie, and so glad they came out great. Also good news on the crunchy variety! Thanks so much for making these!
I.love.these.cookies!
They taste so good and aren‘t too sweet and the dollop of peanut butter with the marshmallow inside…perfection.
I couldn’t add any peanut butter chips,because we don’t have them here in Germany. I‘m going to make some myself next time or add chocolate chips. But even without any of them they were amazing. Thank you for this tasty recipe!
Lisa, thank you for this awesome review! Seems like many have really enjoyed the addition of chocolate chips, so can’t go wrong there 🙂 Very glad you enjoyed them!
These cookies are phenomenal! The cookie dough itself is amazing, then adding more peanut butter and marshmallow and they are mind blowing! Recipe is easy to follow and comes together quick. Highly recommend this one! It’s going in my regular rotation. Planning on using them instead of graham crackers for s’mores this weekend!!
Yay!! Thanks for this review, Barbara. I also love the dough and think it’s so nice to work with. Perfect idea on the new s’mores version 😉
These were incredible! These are so delicious and easy to make but seem really labor intensive. They are not at all!
Thanks so much, Bree! Any I’ve heard this many times now – much more simple than they appear!
I tried some fluffernutter cookies from the grocery store a few months ago, that left me wanting. They weren’t very peanut-y or marshmallow-y despite their appearance. These are everything you could want and hit all the nostalgic notes. We ate them slightly warm with a glass of milk. I might try making smaller ones next time with half a marshmallow or some mini marshmallows. I also wonder how well homemade marshmallows will hold up since they melt faster than store bought ?
Thank you Aly!! Glad these hit those nostalgic notes, haha. My sister made smaller ones by halving the marshmallows and she said they turned out great (with less baking time). She mentioned it took way more time to make that many, but you could definitely half this recipe without issues. As far as the homemade marshmallows, my assumption is that they would disintegrate (no additives), but if you try and they work, I would love to know!
Ah-mazing. These looked like they came straight from the bakery and tasted even better. I used chocolate chips instead of peanut butter chips and they were delicious. I usually leave a baked treat for my mailman and he praised these cookies saying “it was like 3 cookies in one – peanut butter, marshmallow, and chocolate chip.” Definitely adding these to my go-to list.
Susan, this is the best review!! Thanks so much, and ver nice about your mailman, haha!
These were very good! I substituted earth balance butter, bobs red mill egg replacer, and used 4 Trader Joe’s mini marshmallows per cookie and it worked!
Amanda thank you for providing this feedback on the plant based substitutions! So great to know, and very glad you enjoyed them.
These are seriously SO delicious! As soon as I saw this post I knew I had to make them, and they turned out every bit as delicious as they look! I followed the recipe and directions as written and they turned out perfect. This will be a new favorite go-to cookie recipe for sure!
Thank you Courtney!! Glad they turned out so perfectly for you. Thank you for making them 🙂
These cookies are so amazing and will for sure please that sweet tooth of yours!! 😉 I added chocolate chips instead of pb chips and they were super good too! Thank you for the recipe! Highly recommend these! ???
Thanks so much Cassidy! Love the chocolate chip addition 😉
These were hands down one of the best cookies I’ve ever made. The process was very easy and to be completely honest we had most of the ingredients on hand. Super simple to make yet look like a million bucks! My kids devoured them! Will definitely be making again in the near future. Great Recipe, Callan!!
Ahh Alli this is the best news! Thanks so much for making them, and glad the family enjoyed 🙂
Delightful, nostalgic, and a heck of a lot of fun to make! And eat, of course!
Thanks so much for this review, Lisa! Totally agree on the nostalgia!
THESE! COOKIES! Where have they been all my life?! Perfectly balanced in texture and flavor, and so fun to make. My family nearly passed out with the marshmallowy goo in the center. Followed the recipe to a tee – but instead of PB chips, we studded with semi-sweet chocolate bits before baking.
I’ll put this recipe on repeat, for sure. Waaay more than your average cookie experience!
THANK YOU, Elizabeth! Any sort of chip that feels right definitely works here. The center is the best part!! Thanks for making 🙂
These cookies were FANTASTIC!! So peanut buttery and the marshmallow added to such a nice salty sweet moment. I made mini versions (cut the marshmallows in half) and it still worked so well! Definitely important to follow the notes about over baking…I disintegrated a few marshmallows (but they still tasted amazing). 10/10!
So great you were able to cut them in half and still find success! Also, good tip on the over baking – it’s a fine line!
these are amazing! and, if you follow all the instructions they are very easy to make (and I’m no baker!). everyone in the family loved them and I’m sure you will too. way to go, Callan! Another home run recipe.
Stef, thanks so much for making these and for your feedback! So glad you all enjoyed them 🙂
The recipe is perfect as written! My son added some Chocolate chunks to the center for fun, and it was tasty.
Ahh I love that you added chocolate chunks to the center! More gooey-ness. Thanks so much for trying these!