Dessert

Fluffernutter Cookies Recipe

ByElara Stone December 12, 2025December 12, 2025

Introduction

Fluffernutter cookies combine the nostalgic flavors of peanut butter and marshmallow in a soft, chewy treat. These cookies are quick to prepare and perfect for anyone who loves that classic sweet and salty combo.

The image shows three cookies on a worn, rustic baking tray. Each cookie has a rough, light brown base layer that looks crumbly and textured. On top of each base is a smooth, glossy layer of white marshmallow, slightly melting and stretching thin in one cookie with a string of marshmallow pulled away. A soft, off-white cloth is draped casually on the edge of the tray, which sits on a wooden surface. The focus is on the cookie with the marshmallow pull, showing the soft, gooey texture clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (softened)
1/2 cup peanut butter
3/4 cup brown sugar
1/4 cup white sugar
1 large egg
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
15 marshmallows (cut in half)

Instructions

Step 1: Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 2: In the bowl of a stand mixer, cream together the softened butter, peanut butter, brown sugar, and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla extract.
Step 3: In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the creamed ingredients and beat until well combined.
Step 4: Use a medium cookie scoop to drop balls of dough onto the prepared baking sheet, spacing them at least 1 inch apart. Gently flatten each dough ball with your hands.
Step 5: Bake the cookies for 4 minutes. Remove the baking sheet from the oven and carefully press two halves of a marshmallow on top of each cookie. Return the cookies to the oven and bake for an additional 4 minutes.
Step 6: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey marshmallows, add a little more on top before the second bake.
Try using chunky peanut butter for added texture.
Replace half the flour with whole wheat flour for a nuttier flavor and more fiber.
Store marshmallow halves in the fridge before using to help them hold their shape better when baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep marshmallows soft, avoid refrigerating. Reheat briefly in the microwave if you’d like the marshmallows to soften again.