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a fluffernutter cookie is pulled apart to show gooey marshmallow
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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 Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 12 cookies
Author: Julie Chiou

Equipment

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 all-purpose flour, 1 teaspoon baking soda
    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.
    4 tablespoon unsalted butter, 1 cup creamy peanut butter, 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
    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.
    2/3 cup small marshmallows
    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: 1 cookie (46 grams) | Calories: 306 kcal | Carbohydrates: 36 g | Protein: 7 g | Fat: 16 g | Saturated Fat: 5 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.2 g | Cholesterol: 37 mg | Sodium: 200 mg | Potassium: 162 mg | Fiber: 1 g | Sugar: 21 g

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