These chewy fluffernutter cookies are the best peanut butter cookies, stuffed with marshmallows and even more peanut butter. The dough gently cracks open to expose the melted marshmallows and gooey peanut butter and taste like a cookie version of a classic fluffernutter sandwich!
This unique recipe is straightforward to assemble and is perfect for peanut butter lovers. The cookies keep for days, get even softer as time goes on, and can even be stored in the freezer and baked directly from frozen.
If you love peanut butter, you've come to the right place. These marshmallow filled cookies are my absolute favorite cookie recipe and truly can't be beaten.
The combination of peanut butter and marshmallow is a classic for a reason, so you should also try this fluffernutter fudge! And, if you love a PBJ (another classic), maybe these peanut butter and jelly cookies are more your style.
This is the original fluffernutter cookie recipe, and with over 40 five-star reviews, we know this will become your go-to peanut butter cookie recipe!
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Why You'll Love This Recipe
Texture - They're soft like a classic peanut butter cookie, but just firm enough to hold the marshmallow filling in. Each cookie cracks open slightly differently, and the tops get slightly crispy. Once fully cooled, the cookies get super chewy, and get softer as the days go on from the moisture in the filling!
Flavor - Rich, major peanut butter flavor, and the sweet vanilla flavor from the melted marshmallows. I like to add peanut butter chips to bring home the flavor.
Nostalgia - If you grew up eating fluffernutter sandwiches as a kid, you're going to love these. It's that ooey gooey peanut butter and marshmallow filling that you loved stuffed into a peanut butter cookie!
Marshmallows vs. Marshmallow Fluff vs. Marshmallow Creme
All of these contain the same base ingredients but have different methods and the additions of a few different ingredients to change the textures of the base recipe.
Marshmallows contain gelatin, marshmallow creme contains xanthan gum or cream of tartar, and marshmallow fluff doesn't contain either. Fluff and creme are a spreadable consistency, while marshmallows are stabilized to stay much more springy in form.
These stuffed peanut butter cookies use standard marshmallows, which hold up best to the stuffing process, and also allow for a slower melt for that exposed crack! The marshmallows melt into a gooey texture that taste just like marshmallow fluff.
Ingredients
- Sugar. A mix of brown sugar and granulated sugar creates the perfect peanut butter cookie dough.
- Peanut butter. Creamy, non-natural peanut butter needs to be used. This means Jif, Skippy, or Peter Pan-type brands. Natural peanut butter doesn't contain the necessary structure and adds too much oil to the dough and centers.
- Marshmallows. Whole, normal-sized marshmallows are used. I've found that Aldi-brand marshmallows work best for this recipe!
- Peanut butter chips. These are totally optional, but I love how they make the cookies look, plus, who doesn't want a bit of extra peanut butter?
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Mini marshmallows - use about 4-5 mini marshmallows in the centers if you don't have normal marshmallows.
- Smaller cookies - cut the marshmallows in half, peanut butter filling amount in half, and the dough balls in half to make smaller cookies.
- Chocolate chips - stud the cookies with chocolate chips rather than peanut butter chips to make chocolate fluffernutter cookies!
- Use crunchy peanut butter in place of creamy.
How to Make This Recipe
One: Add 12 teaspoon dollops of peanut butter to parchment paper and freeze.
Two: Cream together the butter and peanut butter until smooth.
Three: Add the sugar and eggs and beat until fluffy.
Four: Add the dry ingredients and mix until just combined.
Five: Scoop out 12 even balls of dough and add to a parchment lined baking sheet.
Six: Squeeze the a ball of dough in your hands to bring it together.
Hot tip! The dough should feel soft play-doh and be very easy to work with and assemble.
Seven: Flatten out a piece of dough to the side of your palm.
Eight: Add a dollop of frozen peanut butter to the center.
Nine: Add a marshmallow on top (horizontally).
Ten: Close the dough over the marshmallow and press to seal.
Eleven: Add the dough marshmallow side down and stud with peanut butter chips.
Twelve: Bake according to instructions, then smack the pan on the counter a few times. Cool completely on the pan before removing.
Hot tip! The cookies spread a lot during the baking process. Spray a rubber spatula with cooking spray and use it to push the cookies back together into a circle. The non-stick spray prevents the marshmallow from sticking!
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Expert Tips
- Use a digital scale or the fluff, scoop, and level method to measure the flour. Too much flour will result in cookies that don't spread correctly.
- Work in batches of 3-4 when assembling the cookies, leaving the peanut butter dollops in the freezer. Keeping them frozen is key to easy assembly.
- Bake on parchment paper. The marshmallow seeps out in some places and can get stuck to an unlined pan.
- Only bake 6 cookies on a large cookie sheet. Do not over crowd the pan.
- It's difficult to tell when these cookies are done. Bake only for the amount listed. Overcooking can cause the marshmallows to disintegrate.
- If the cookies haven't quite flattened the whole way, smack the pan on the counter a few times straight out of the oven to help them fall.
Recipe FAQs
Aldi brand marshmallows have given me the best results for this recipe! Stay away from homemade marshmallows or any organic or natural marshmallows. For this recipe, we need marshmallows with additives for a bit of structure.
Not in this recipe. The cookie dough needs the structure of the marshmallow to completely wrap around - the fluff is too soft. The marshmallow takes longer to melt which gives the cookie time to cook before cracking open to show the gooey marshmallow.
This likely means the cookie was over-baked. Some brands of marshmallows also melt more quickly than others. Try Aldi brand or store-brand marshmallows for best results.
If the cookies remain in a mounded form and don't spread, this is likely because too much flour was used. Measure with a digital scale, or the fluff, scoop and level method.
Storage
Store the cookies flat in a sealed container for up to 5 days. If you need to stack them, place a piece of wax paper in between so the marshmallow sticks to the paper instead of other cookies.
Freeze the baked cookies in an airtight container for one month. Remove individual cookies from the freezer and thaw at room temperature before enjoying.
Baking Fluffernutter Cookies from Frozen
Once the dough ball are assembled, place them on a cookie sheet and flash freeze them for 30 minutes, then transfer to a zip-top bag or sealed container.
Bake the cookies from frozen in a preheated 350℉/177℃ oven for 13-15 minutes.
Store the frozen dough balls for up to 2 months.
More Peanut Butter Recipes You'll Love
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
- If you'd like to make the recipe in a different pan, use the pan size converter.
📖Recipe
Fluffernutter Cookies
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Two full-sized cookie sheets
Ingredients
- 1 cup creamy peanut butter divided, Jif/Skippy/Peter Pan (not natural)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon kosher salt
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla paste or extract
- 12 marshmallows standard sized
- peanut butter chips optional
Instructions
- Lay a piece of parchment paper over a standard sized plate. Measure out ¼ cup (~67g) 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.1 cup creamy peanut butter
- In a bowl, whisk together the flour, baking soda, and salt and set aside.1½ cups all-purpose flour, 1 teaspoon baking soda, ⅛ teaspoon kosher salt
- In a stand mixer fitted with the paddle attachment, cream together the butter and ¾ cup (202g) peanut butter, then add the brown sugar and granulated sugar and beat on medium speed for 2 minutes.½ cup unsalted butter, ½ cup light brown sugar, ⅓ cup granulated sugar
- Add the egg and vanilla and mix to combine, then scrape down the sides. With the mixer on low speed, add the flour and mix until just incorporated.1 large egg, 1 teaspoon vanilla paste or extract
- Prepare two full sized cookie sheets with parchment paper and preheat the oven to 350℉/180℃.
Assembly
- 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 and gently press down.12 marshmallows
- 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 dough seam side/marshmallow 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. Arrange the cookies, 6 on each pan, and stud each top with 4-5 peanut butter chips, if desired.peanut butter chips
- Bake one pan at a time for 9-11 minutes on the middle rack, then remove the pan and smack it on the counter a few times.
- Spray cooking spray on a rubber spatula and press in the sides to re-shape the cookies.
- 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.
Video
Notes
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
Sheri Bock says
Absolutely delicious and fun to make with the kids!!
The Cozy Plum says
Ahh yay!! So glad the kiddos enjoyed making them - thank you:)
Pam says
I made these today & the family absolutely loves them! I appreciated the precise instructions so much …. all of my questions were answered before I even asked, and they came out perfectly. Thank you for sharing!
The Cozy Plum says
This is so great to hear! Thanks so much for the note and for the review 🙂
Pam says
To die for - takes me back to my youth when Mom made us fluffernutter sandwiches. You just have to try these unique cookies
Liz says
Okay, well it's very clear why these are all the rage! The combination of gooey marshmallow and creamy peanut butter makes for the dreamiest cookie! I used store brand marshmallows for the first batch of these I made and they got super soft and gooey and made for an epic marshmallow pull, but they didn't flatten - there was just a large mound under the dough. The dough still cracked, but held its shape around the mallow, and the texture was perfect. When I made a second batch, I used some store brand marshmallows and some Kraft brand mini mallows, and the ones with the Kraft mini mallows flattened, so it might just be something in the brand I used that didn't flatten! Regardless they tasted incredible, the texture was perfect, and I gave them as gifts and they were raved about! A perfect cookie!
The Cozy Plum says
Lizzie, thanks so much for this review! I have been hearing similar stories about certain types of marshmallows - I am hoping to be able to test some brands soon and add to the post about which brands are best! Appreciate this feedback.
Nour Kanawati says
Hi! I was wondering can I make these beforehand and freeze them to bake later, or will that mess with the marshmallow melting? Thanks!
The Cozy Plum says
Hey Nour! You can assemble and then freeze! Bake from frozen at 350F for about 16 minutes 🙂
Megan says
Amazing! Tricked my husband into helping me if I doubled the batch and it was WORTH IT.
The Cozy Plum says
HAHA! This is the best - sounds like a good plan to me 😉
Cecilia says
I am very confused, I'm a regular baker, followed this recipe exactly as written, measured in weight, my "dough" was like buttercream. It wasn't a dough, nor was it shapeable as it was cream. I don't know if 180g of flour was wrong or whipped the PB and butter 2 min on medium speed caused too much air in the mix. But I don't know what to do with my bowl of liquidy whipped dough.
The Cozy Plum says
Hi Cecilia, I'm really sorry to hear this! 180g of flour is correct - and I have made these many times with both cup and gram measurements without issue. The dough should be really soft, pliable, and nice to work with, but definitely not soupy by any means. I haven't heard this come up yet. My first thoughts are: butter overly soft, using an extra large egg vs large egg, or type of peanut butter used.
Cathy says
same here. I'm going to use my batter and layers to make some kind of brownie instead.
Ana says
These cookies are so easy to make and has even make me, a no peanut butter in sweets person, eat a peanut butter cookie. Well done!
The Cozy Plum says
Well this is just the best comment! Thank you for making them, and glad this recipe could convert this time 😉
Alexandra Deoni says
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!
The Cozy Plum says
Thanks so much for this review, Alexandra! A few people have made them smaller with success, so I'd definitely go for it 🙂
Britt says
Hands down, my new favorite cookie to make!! And so much easier than anticipated! Love it, love it, LOVE IT!!
The Cozy Plum says
Thank you, Britt! Thank you for making them and for this awesome review!
Megan G. says
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 🙂
The Cozy Plum says
Thank you, Megan!! This is awesome, so glad you enjoyed them.
Taylor A says
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!
The Cozy Plum says
Yay!! Sounds like a success, and glad you were able to troubleshoot on the sealing process. Thanks, Taylor!
Jen says
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!
The Cozy Plum says
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!
Ahlea says
I am mid-bite but couldn't wait to leave a review! Love this recipe and the steps are so easy to follow!
The Cozy Plum says
Haha this is amazing!! Appreciate this - thank you!
Ashleigh Scott says
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!! ❤️❤️
The Cozy Plum says
Thank you Ashleigh!! Totally agree that they keep getting softer and better as the days go on. Thanks for making!