Fluffernutter Cookies are made with butter, creamy peanut butter, sugar, brown sugar, egg, vanilla, flour, marshmallow fluff, and peanut butter chips.

I don’t make Fluffernutter Cookies when I’m trying to be sensible. I make them when I want something cheerful. Something a little ridiculous. Something that tastes like childhood got dressed up and decided to be dessert instead of lunch. If you ever grew up on fluffernutter sandwiches, or even just knew a kid who did, you probably already get the vibe. Peanut butter and marshmallow fluff together have a very specific kind of magic. Sweet, sticky, a little chaotic, deeply lovable. Sound familiar?

The first time I made this Fluffernutter Cookies recipe, I was chasing that exact flavor memory, but I didn’t want it to feel too precious or too polished. I didn’t want some ultra-fancy bakery cookie with a dramatic name and a cross-section that looked like it needed studio lighting. I wanted a cookie that felt fun. Real fun. The kind of cookie that makes people grin a little when they break it open and see the gooey marshmallow center. The kind of cookie that makes you say, “Okay, these are ridiculous,” and then immediately reach for another one. I’ve had that exact reaction myself, so I say it without judgment.

What I love about Fluffernutter Cookies is that they hit this weirdly perfect middle ground between nostalgic and over-the-top. They remind me of lunchbox flavors, but they also feel richer, softer, and more butter-forward than the sandwich ever did. Like the grown-up version, except not grown-up in a boring way. More like the version you’d make on a rainy Saturday when you want the kitchen to smell like peanut butter and vanilla and everything to feel just a little less annoying.

And honestly, there’s something kind of comforting about a cookie that doesn’t pretend to be subtle. These peanut butter marshmallow cookies know exactly what they are. They are sweet. They are gooey. They are not here to be elegant. I admire that.

Why you’ll Love these Fluffernutter Cookies?

There are a lot of reasons to keep this Fluffernutter Cookies recipe close by, but the most obvious one is the center. That gooey marshmallow middle really is the whole event. You bite through the soft peanut butter cookie and suddenly there’s that sweet, stretchy, slightly messy fluff situation right in the middle, and it just works. It’s the kind of cookie that gets a reaction. A real one. Not a polite “mmm, nice.” More of a “wait, what is in this?” kind of moment.

Another reason these Fluffernutter Cookies work so well is that the peanut butter flavor actually shows up. Sometimes peanut butter desserts are weirdly timid, like they’re afraid of committing. Not these. The dough is rich and peanut-buttery, and the peanut butter chips on top make sure the whole cookie stays on message. That matters, especially in a Fluffernutter Cookies recipe where the whole point is that classic peanut butter and marshmallow combo.

I also love that these stuffed peanut butter cookies feel special without being annoying to make. And I mean that kindly. Some stuffed cookies turn into a whole production. Flour everywhere. Filling everywhere. Questioning your choices halfway through. These are much more manageable. You mix the dough, flatten it, tuck the marshmallow fluff inside, wrap it up, and bake. A little sticky, yes. But not chaos. Or at least not unbearable chaos.

And maybe my favorite thing is that Fluffernutter Cookies don’t feel forgettable. They’re not background cookies. They’re not the ones left sitting sadly on the tray while everyone reaches for chocolate chip. These are the ones people ask about. The ones people remember. The ones you end up making again because somebody brings them up weeks later.

Ingredient Notes

One of the nice things about this Fluffernutter Cookies recipe is that the ingredient list feels familiar. Nothing too strange. Nothing that requires a specialty order and a pep talk. But each ingredient matters, because this kind of cookie depends on balance. Peanut butter, fluff, sweetness, softness. Everybody has a job.

• Butter
  Butter gives these Fluffernutter Cookies richness and softness. It helps the dough feel more like a proper cookie dough and less like sweet peanut butter paste, which is important. Make sure it’s room temperature so it creams properly. Butter that’s too cold tends to act a little stubborn.
• Creamy Peanut Butter
  This is one of the stars of the whole Fluffernutter Cookies recipe, so I’d stick with creamy here. It gives the dough that smooth, rich peanut butter flavor and helps keep the texture soft and tender. I probably wouldn’t use natural peanut butter unless you know exactly how your brand behaves, because some of them get a little moody in baking.
• Granulated Sugar
  This helps sweeten the dough and gives the cookies a bit of structure.
• Light Brown Sugar
  Brown sugar adds moisture, softness, and a warmer flavor that makes these peanut butter marshmallow cookies feel extra cozy.
• Egg
  The egg binds everything together and gives the dough structure without making it heavy.
• Vanilla Extract
  Vanilla rounds out the flavor and adds that soft, bakery-cookie warmth that makes everything feel more complete.
• All-Purpose Flour
  Flour gives the dough body and helps it hold around the marshmallow center without collapsing into a sticky little identity crisis.
• Baking Powder and Baking Soda
  These two work together to help the cookies rise and spread just enough. Not too flat. Not too puffed. Just right-ish.
• Cornstarch
  Cornstarch helps keep the cookies tender, and in my opinion, that matters a lot in a Fluffernutter Cookies recipe. You want soft cookies here, not crumbly ones.
• Kosher Salt
  Salt keeps the sweetness in check and makes the peanut butter flavor stand out more clearly.
• Marshmallow Fluff
  This is the whole gooey center situation, and yes, it’s sticky and slightly dramatic to work with. But it’s also what makes these actual Fluffernutter Cookies instead of peanut butter cookies with big dreams.
• Peanut Butter Chips
  These give you extra little bursts of peanut butter flavor and make the tops of the cookies look a bit more inviting too.

Short ingredient list. Big personality. I like that.

How to Make Fluffernutter Cookies?

Making Fluffernutter Cookies is easier than they look, though I won’t lie to you and say marshmallow fluff is a tidy ingredient. It is not. It is sticky and clingy and slightly chaotic. Still worth it. Very much worth it.

Step 1: Prep the oven and pans

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper.

This is basic, yes, but parchment really helps with cleanup and makes the whole baking situation feel less stressful later. I’m always in favor of fewer regrets at cleanup time.

Step 2: Cream the butter, peanut butter, and sugars

In a large bowl, beat together the butter, peanut butter, granulated sugar, and brown sugar until the mixture is smooth and creamy, about 2 to 3 minutes.

This step matters more than it looks like it should. It gives the Fluffernutter Cookies their soft, rich base. You want everything well blended and fluffy-ish, not just stirred until you got bored.

Step 3: Add the egg and vanilla

Mix in the egg and vanilla until just combined.

Nothing fancy here. Just smooth, fully incorporated dough. If it looks a little glossy and happy, you’re probably on the right track.

Step 4: Add the dry ingredients

Mix in the flour, baking powder, baking soda, cornstarch, and salt until combined.

The dough should be soft and scoopable. Not runny. Not dry. Just soft enough to shape. If it looks like cookie dough with opinions, that’s about right.

Step 5: Scoop and flatten

Using a 2-tablespoon scoop, drop portions of dough onto the baking sheets. Then flatten each one into a disk about 3 inches across.

This is where the Fluffernutter Cookies recipe starts getting fun, because now you can actually see where the marshmallow is going to go. It’s like setting up tiny peanut butter landing pads.

Step 6: Add the marshmallow fluff

Place about 1 tablespoon of marshmallow fluff in the center of each disk.

Now, this is the sticky part. Marshmallow fluff is not elegant. It sticks to the spoon, the dough, the air probably. I usually just accept that my hands are part of the process at this point.

Step 7: Wrap the dough around the fluff

Bring the dough up and around the marshmallow fluff, covering it completely and shaping it into a ball.

Think of it like wrapping a tiny sweet secret inside peanut butter dough. Or like trying to tuck in a marshmallow toddler who doesn’t want to go to bed. Either image works.

Step 8: Add peanut butter chips

Place the dough balls back on the baking sheets and press a few peanut butter chips into the tops.

This makes the cookies look a little prettier and adds an extra hint of peanut butter, which I think is always welcome in stuffed peanut butter cookies.

Step 9: Bake

Bake the cookies for 9 to 10 minutes, or until the edges are lightly browned.

Try not to overbake them. The centers should still be soft. That’s what keeps the marshmallow middle gooey and the cookies tender.

Step 10: Cool

Remove the cookies to a wire rack and let them cool completely.

Or mostly completely, if you’re willing to risk a lava-hot marshmallow center. I understand the temptation. I have made that mistake more than once, and honestly, I’d probably make it again.

Storage Options

These Fluffernutter Cookies are best the day they’re made, especially if you love that softer, gooier marshmallow middle. But they store pretty well too, which is nice because sometimes you want to save a few. Or claim you’re saving a few.

Keep them in an airtight container at room temperature for about 3 days. The cookies will stay soft, and the marshmallow center will stay pleasantly chewy, though not as gooey as it was fresh. Still good. Just different.

If you refrigerate them, the center firms up a bit more. Not bad, just less dreamy in my opinion. I think Fluffernutter Cookies are nicest at room temperature, where everything softens a little and the flavors feel more open.

You can also freeze them. Freeze the cookies in a single layer first, then transfer them to a container or freezer bag once firm. They thaw well, and a quick warm-up can bring back a little of that gooey center magic.

Future You will probably be delighted. Or at least less snackless.

Variations & Substitutions

One thing I really like about this Fluffernutter Cookies recipe is that it’s playful enough to handle a few little changes without losing the whole point.

• Use chocolate chips instead of peanut butter chips
  If you want a peanut butter-marshmallow-chocolate situation, and honestly who wouldn’t, this is a very good move.
• Add chopped peanuts
  This adds crunch and makes the cookies feel even more peanut-forward.
• Use crunchy peanut butter
  You can, though it changes the texture a little. I still prefer creamy for a smoother cookie dough, but crunchy could be fun.
• Try mini marshmallows
  You can, but the center won’t be quite as smooth or gooey as it is with fluff.
• Add a tiny bit of cinnamon
  Not traditional, but a pinch could add a warm little background note that works surprisingly well.
• Make them smaller
  Possible, yes, but the marshmallow filling gets trickier to wrap as the cookies get smaller.

I probably wouldn’t skip the fluff, though. Without it, they’re still peanut butter cookies. Good ones, probably. But they’re not really Fluffernutter Cookies anymore.

What to Serve With Fluffernutter Cookies?

These Fluffernutter Cookies are rich and sweet enough to stand on their own, but they pair really nicely with a few simple things if you want to make more of a moment out of them.

• Cold milk
  The classic for a reason. Peanut butter and milk just work.
• Coffee
  Coffee cuts the sweetness and makes these cookies feel a little more grown-up, in a good way.
• Hot chocolate
  Slightly over-the-top? Sure. But I’m not against it.
• Vanilla ice cream
  If you want to turn these into dessert-dessert, a scoop of vanilla ice cream is a very strong move.
• Banana slices
  Peanut butter and banana are old friends, so this pairing actually makes a lot of sense.
• A cookie tray
  These stand out beautifully on a mixed cookie platter because they’re a little unusual and a lot of fun.

FAQ

Why is my marshmallow fluff leaking out?

Usually the dough didn’t fully seal around the fluff, or there was a little too much filling. A good seal helps a lot.

Can I use marshmallows instead of marshmallow fluff?

You can, but the texture will be different. Marshmallow fluff gives the smoothest gooey center for this Fluffernutter Cookies recipe.

Can I use natural peanut butter?

You can try, but it may affect the texture of the dough. Regular creamy peanut butter is more reliable here.

How do I know when they’re done?

The edges should be lightly browned, and the centers should still look soft.

There’s something really fun about Fluffernutter Cookies. They’re soft, peanut buttery, gooey in the middle, and just nostalgic enough to make you smile a little before you even finish the first one. They’re not subtle. They’re not trying to be refined. They’re just really, really lovable.

I keep coming back to this Fluffernutter Cookies recipe because it feels playful, comforting, and slightly over-the-top in exactly the right way. Which, honestly, is what I want from a cookie like this.

So if you make these Fluffernutter Cookies, I’d love to know — are you eating them warm for the gooey center, or are you one of those impressively patient people who actually lets them cool first?