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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.

over a dozen fluffernutter cookies on parchment paper on a wooden cutting board next to a bowl of peanut butter and marshmallows
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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.

a pile of fluffernutter cookies with slightly toasted marshmallows

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.

3.75 from 4 votes

Fluffernutter Cookies

The first bite of these fluffernutter cookies will transport you right back to childhood! A peanut butter cookie base loaded with gooey, melty marshmallows throughout for that indulgent childhood memory.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 cookies

Ingredients 

  • 1 ½ cups (188 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (258 g) creamy peanut butter
  • 4 tablespoon (56 g) unsalted butter, room temperature
  • ½ cup (110 g) dark brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cup (50 g) small marshmallows, not the jumbo campfire size
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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.
    a bowl of flour with a silicone whisk in the center
  • 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.
    two eggs and vanilla extract added to a stand mixer bowl with creamed butter and sugar
  • Slowly add in the flour mixture and mix until all combined and well-incorporated.
    flour is added to a stand mixer bowl along with creamed butter and sugar
  • Using a spatula, fold in the marshmallows. They won't fold in completely into all the dough, but that's ok.
    marshmallows added to cookie dough in a stand mixer bowl
  • 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.
    marshmallow studded cookie dough balls on parchment paper
  • 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

Serving: 1cookie (46 grams), Calories: 306kcal, Carbohydrates: 36g, Protein: 7g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 200mg, Potassium: 162mg, Fiber: 1g, Sugar: 21g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photographs by Meg McKeehan Photography

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78 Comments

  1. I had a similar dessert at a restaurant recently and found myself craving it and wondering if I could recreate fluffernutter cookies today.

  2. The ingredients are listed but when you click on Directions the only thing that loads are numerous pictures of the cookies!!

  3. Wow! This fluffernutter cookies recipe is incredible! I’m seriously so inspired right now. I need to add cinnamon to recipe and it would be perfect. Thx for sharing!

  4. Hi. I was wondering if you can help me. My marshmallows keep melting in the oven. My dough doesn’t melt into a cookie if I roll it into a ball. I do use golden cane sugar instead of granulated white sugar.

    1. They are supposed to melt in the oven. I’m not sure why your dough won’t melt into a cookie shape…where are you located? Are you perhaps using too much dough for your cookie ball? You could also try pushing the ball down with the bottom of a mug prior to baking to help it.

  5. These look amazing…making them for a family get together tomorrow! What are your thoughts on adding chocolate chips in?

  6. These looks so ridiculously, ooey, gooey good!! I would kill to have one of these right now. These will be a must make in my kitchen!