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Ready to teleport back to your childhood? The first bite of these fluffernutter cookies will do just that! A peanut butter cookie base loaded with gooey, melty marshmallows throughout for that indulgent childhood memory.
Childhood-Inspired Throwback: Fluffernutter Cookies
Who remembers eating peanut butter and marshmallow fluff sandwiches as a kid? Wasn’t that like the best thing in the world? Whenever you opened your lunchbox and saw that your mom had made you fluffernutter sandwiches, I bet you didn’t want to trade that sandwich with the kid sitting next to you!
These fluffernutter cookies were inspired from those childhood sandwiches and they are quite possibly one of the best childhood recreations! Just like my homemade spaghetti O’s (another childhood classic), these fluffernutter cookies transport you to those carefree days. The fluffernutter cookie has a thick and soft peanut butter-based cookie and it is loaded and studded with mini marshmallows. The melted marshmallows are so gooey and perfect when you pull the cookie apart.
I love all things peanut butter and if you are anything like me, you’ll take more peanut butter recipes! My peanut butter overload cookies are for serious peanut butter lovers, as are my peanut butter balls, and my peanut butter cookie bars.
Recipe Tips and Variations
- Add in mini chocolate chips for an extra layer of indulgence and reminiscent of s’mores! Of course, my s’mores cookie is always a great choice.
- If you or anyone you know have an allergy to peanuts, you can substitute the peanut butter for cashew butter or almond butter.
- Definitely make sure you are using regular peanut butter and not natural peanut butter. Regular peanut butter meaning like classic JIF.
- If you like texture, consider using extra crunchy peanut butter instead of smooth/creamy peanut butter.
- To get extra melty marshmallows on the exterior, I like taking extra mini marshmallows and pushing them onto the outside of the cookie dough ball before baking. This will ensure you get those melty, puddled marshmallows on your cookie.
Storage Instructions
Fluffernutter cookies may remain at room temperature in an airtight container for up to 1 week. Add a slice of white bread to the container to keep the cookies soft! If you want to warm the cookie up a bit to get the marshmallows melty, put it in the microwave for 5-10 seconds.
Fluffernutter Cookies
Ingredients
- 1 ½ cups (188 g) all-purpose flour
- 1 teaspoon baking soda
- 4 tablespoon (56 g) unsalted butter, room temperature
- 1 cup (258 g) creamy peanut butter
- ½ cup (110 g) dark brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup (50 g) small marshmallows, not the jumbo campfire size
Instructions
- Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together flour and baking soda. Set aside.1 1/2 cups (188 g) all-purpose flour, 1 teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.4 tablespoon (56 g) unsalted butter, 1 cup (258 g) creamy peanut butter, 1/2 cup (110 g) dark brown sugar, 1/2 cup (100 g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Slowly add in the flour mixture and mix until all combined and well-incorporated.
- Using a spatula, fold in the marshmallows. They won't fold in completely into all the dough, but that's ok.2/3 cup (50 g) small marshmallows
- Take a scoop of cookie dough, roll it into a ball, push the marshmallows back into the dough if they pop out, then place on cookie sheet and repeat until all dough has been used up. Push extra marshmallows on the exterior of the cookie, if desired.
- Bake for 13-15 minutes, or until marshmallows have melted and the edges of the cookie are getting slightly brown.
- Let cool on baking sheet for 5 minutes then move to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Nutrition
Photographs by Meg McKeehan Photography
Yay, that’s soo exciting that your wedding is this weekend! Yup, totally agree with Heather, enjoy your special day & being a newlywed:)
Wow, these cookies turned out so pretty and perfect! Love!
These cookies look too perfect for words! That shot of the melted marshmallow is drool-worthy!
Every time I talk to friends with babies it’s poop, and diapers and what-school-are-they-going-to-attend? Ahhh, it’s so intimidating!! I need another cookie to get trhough it!
Oh, do I know what you mean. It really does seem like there are announcements every day at this point in my friends’ lives! But I’m with Heather…there’s plenty of time for the babies. Definitely something I’m *not* ready to think about yet!
You had me at fluffernutter.
Enjoy this week Julie. Don’t worry about the baby part yet! Just enjoy your new husband for a little while- Babies are sucha wonderful blessing, but so is being a newlywed :)
Oh my goodness, are you serious!? I can only imagine how gooey delicious this tastes! (Adding to my to try list!)
It’s almost wedding day!!!! Wooooohoooo!!! Cannot wait for you to join the club. It’s the best one to belong to.
These looks so yummy! I am finally “caught” up with my friends an can join in on the weird baby talks, but sometimes I wish we could go back to the carefree lifestyle too!
That looks deliciuos.. unfortunately I am allergy to nuts. Is there any way I can replace the peanut butter for something else?
Thanks
You could use sunbutter or biscoff/cookie spread, however, it’ll take away from what fluffernutter really is, but give those alternatives a try and you might be surprised! :)
I just saw my childhood recreated in cookie form. Seriously, fluffernutters are/were the bees knees Julie.