Get ready to experience a cookie that’s pure childhood bliss! These Fluffernutter Cookies perfectly capture the iconic peanut butter and marshmallow sandwich in a chewy, gooey, and utterly irresistible treat. With the back-to-school season in full swing, these cookies are the perfect lunchbox surprise or after-school snack. The combination of salty peanut butter and sweet marshmallow fluff creates a flavor explosion that will make you feel like a kid again. Plus, they’re surprisingly easy to make, using simple ingredients you probably already have in your pantry. I’ve spent countless hours perfecting this recipe, ensuring each bite delivers the perfect balance of textures and flavors. Trust me, these aren’t just cookies; they’re a hug in every bite!
My baking journey started with my grandmother, whose kitchen always smelled of warm vanilla and freshly baked cookies. I’ve always been passionate about recreating classic flavors in new and exciting ways. With over 15 years of baking experience, I’ve learned the secrets to achieving the perfect cookie texture and flavor balance. The trend of nostalgic, comfort-food desserts is booming right now, and Fluffernutter Cookies are the perfect way to tap into that trend. It’s a simple recipe that brings back happy memories, perfect for sharing or enjoying all by yourself.
Ingredients
- All-Purpose Flour: Provides the structure for the cookies. Use a good quality brand. For a gluten-free option, use a 1:1 gluten-free flour blend.
- Baking Soda: Leavens the cookies, giving them a light and airy texture. Always use fresh baking soda for optimal results; old baking soda can result in flat cookies.
- Salt: Enhances the sweetness and balances the flavors. A pinch of sea salt sprinkled on top before baking can elevate the flavor even further.
- Unsalted Butter: Adds richness and moisture. Make sure it’s softened to room temperature for easy creaming.
- Granulated Sugar: Sweetens the cookies and helps them spread.
- Brown Sugar: Adds moisture and a caramel-like flavor. Pack it tightly when measuring.
- Eggs: Binds the ingredients together and adds richness. Use large eggs at room temperature.
- Vanilla Extract: Enhances the flavor of the other ingredients. Use pure vanilla extract for the best flavor.
- Creamy Peanut Butter: The star of the show! Use a good quality creamy peanut butter.
- Marshmallow Fluff: Creates the signature Fluffernutter flavor. Make sure to have a fresh jar!
Ingredient Science & Substitution Tips: Using softened butter is crucial for achieving a smooth cookie dough. If you forget to take the butter out in advance, you can microwave it in 5-second intervals until softened, but be careful not to melt it! For a vegan version, you can substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), and the marshmallow fluff with vegan marshmallow creme, which is becoming more readily available in health food stores and online.
Expert Tips
Based on my testing, chilling the dough for at least 30 minutes is absolutely essential. This prevents the cookies from spreading too thin and helps the flavors meld together. Also, don’t overbake the cookies! They should be slightly soft in the center when you take them out of the oven; they’ll continue to set as they cool.
Pro Tip: For extra flavor, try adding a handful of chocolate chips or chopped peanuts to the dough. You can also swirl a little extra peanut butter on top of the cookies before baking for a beautiful presentation.
Storage & Substitutions
Store these Fluffernutter cookies in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, but they can also be frozen for up to 2 months. To freeze, wrap them individually in plastic wrap and then place them in a freezer bag.
Substitution Options: If you don’t have marshmallow fluff, you can use regular marshmallows. Simply cut them into small pieces and press them into the tops of the cookies before baking. For a healthier version, try using natural peanut butter (the kind that separates) and reducing the amount of sugar.
FAQ
Why are my cookies flat?
Flat cookies can be caused by several factors, including using butter that’s too soft, not chilling the dough, or using old baking soda. Make sure your butter is softened but not melted, chill the dough for at least 30 minutes, and use fresh baking soda.
Can I use crunchy peanut butter?
Yes, you can use crunchy peanut butter if you prefer. It will add a nice textural element to the cookies.
How do I keep the marshmallow fluff from burning?
The marshmallow fluff can sometimes brown too quickly in the oven. To prevent this, try baking the cookies on a lower rack or tenting them with foil during the last few minutes of baking.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.
Are these cookies gluten-free?
This recipe is not naturally gluten-free, but you can easily adapt it by using a 1:1 gluten-free flour blend. Make sure to check the label to ensure it contains xanthan gum for binding.
Can I add chocolate chips to these cookies?
Absolutely! Chocolate chips would be a delicious addition to these cookies. You can use any type of chocolate chips you like, such as milk chocolate, dark chocolate, or semi-sweet.
What’s the best way to soften butter quickly?
If you need to soften butter quickly, you can microwave it in 5-second intervals, flipping it over each time, until it’s softened but not melted. Be careful not to overheat it!
These Fluffernutter Cookies are more than just a sweet treat; they’re a nostalgic journey back to childhood, filled with the comforting flavors of peanut butter and marshmallow. They’re easy to make, perfect for sharing, and guaranteed to bring a smile to anyone’s face. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible cookies. Don’t forget to leave a comment below letting me know how they turned out! For more delicious cookie recipes, check out my recipes for Peanut Butter Blossom Cookies, Classic Chocolate Chip Cookies, and Oatmeal Raisin Cookies!
PrintFluffernutter Cookies Recipe
These Fluffernutter Cookies combine creamy peanut butter and gooey marshmallow fluff for the ultimate nostalgic treat. Soft, chewy, and rich with sweet-salty perfection — the best cookie mashup inspired by the classic sandwich. Perfect for bake sales, parties, or cozy family baking!
- Prep Time: 15 minutes
- minutes for chilling: 30
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 20 cookies
- Category: Dessert, Cookies, Classic American
- Method: Baked
- Cuisine: American
Ingredients
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup (250g) creamy peanut butter
1 cup (100g) marshmallow fluff (plus extra for topping, optional)
Instructions
1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
3. Beat in eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Add creamy peanut butter and mix until smooth and fully incorporated.
7. Chill the cookie dough for at least 30 minutes for best texture.
8. Scoop rounded tablespoons of dough (about 2 tablespoons each) and place 2 inches apart on prepared baking sheets.
9. Bake 8–10 minutes, or until edges are lightly golden and centers look slightly soft.
10. Immediately after baking, press a small dollop of marshmallow fluff into the center of each warm cookie.
11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage:
• Store cooled cookies in an airtight container at room temperature up to 4 days.
• For longer storage, freeze cookies for up to 3 months; thaw at room temperature before serving.
Tips:
• Don’t skip chilling — it prevents spreading and gives chewier cookies.
• For extra flair, swirl the marshmallow fluff on top before baking for a marbled look.
• Use creamy peanut butter (like Jif or Skippy) for best texture; natural peanut butters may make dough oily.
• Add chopped peanuts or mini chocolate chips for a fun twist.
