Fluffernutter Cookies are a nostalgic treat that combines creamy peanut butter and fluffy marshmallow in a soft, chewy sandwich cookie. With just 25 minutes of prep and 10 minutes of baking, these cookies are surprisingly simple to make yet irresistibly indulgent.
The rich, nutty flavor of peanut butter pairs perfectly with the sweet, pillowy marshmallow filling, creating a delightful contrast of textures. Whether you’re making the frosting from scratch or using a shortcut, these cookies are sure to bring smiles to every bite. Perfect for sharing or savoring solo, they’re a crowd-pleaser for any occasion.
Each bite of these cookies offers a heavenly mix of buttery richness, sweet marshmallow, and a hint of saltiness that keeps you coming back for more. The golden, slightly crisp edges give way to a tender center, while the frosting adds a melt-in-your-mouth finish. At just 251 calories per cookie, they’re a guilt-free indulgence that feels like a special treat.
Whether you’re baking for a party or a cozy night in, these Fluffernutter Cookies are a delicious way to satisfy your sweet tooth and create lasting memories.
Fluffernutter Cookie Ingredients
- 1 ¼ cups (280 g) unsalted butter, softened
- 1 cup (280 g) creamy peanut butter (use natural or regular, but ensure it’s well-stirred if natural)
- 1 ½ cups (300 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon table salt
- 1 batch homemade marshmallow frosting or 6-8 cups store-bought marshmallow fluff (see note for homemade option)
How to Make Fluffernutter Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl (or the bowl of a stand mixer), combine butter, peanut butter, brown sugar, and granulated sugar. Use an electric mixer (or stand mixer) to beat on medium speed until creamy and well combined.
- Add the eggs and vanilla extract to the mixture. Beat again until well combined, pausing occasionally to scrape the sides and bottom of the bowl.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- With the mixer on low speed, gradually add the flour mixture to the peanut butter mixture in 3-4 parts, stirring until thoroughly combined. Scrape the sides and bottom of the bowl to ensure even mixing.
- Drop the cookie dough by level 1 ½ Tablespoon scoops onto the prepared baking sheet, spacing the cookies at least 2 inches (5 cm) apart.
- Bake in the preheated oven for 10-12 minutes. The cookies should be lightly golden around the edges. Allow them to cool on the baking sheet for at least 10 minutes before transferring to a cooling rack. (They are fragile when hot!)
- Assembly: Once the cookies are completely cooled, scoop a heaping 1 ½ Tablespoon of marshmallow fluff onto the center of the bottom of one cookie. Top with another cookie and gently press together to form a sandwich. Repeat until all cookies have been filled.
Perfect Pairings: Sauce and Topping Ideas
While these Fluffernutter Cookies are delicious on their own, you can elevate them with a drizzle of melted chocolate or caramel sauce. For a fun twist, sprinkle crushed peanuts or mini chocolate chips on the marshmallow filling before sandwiching the cookies together. These additions add extra texture and flavor!
Storing Your Cookies for Maximum Freshness
Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the freezer for up to 2 months. To enjoy, simply thaw at room temperature or warm them in the oven at 300°F (150°C) for 5 minutes for a gooey, fresh-baked feel.
Time-Saving Tips for Busy Bakers
Short on time? Use store-bought marshmallow fluff instead of making it from scratch—it’s just as delicious! You can also prepare the cookie dough ahead of time and refrigerate it for up to 2 days. When ready to bake, scoop and bake as usual for fresh cookies in minutes.
Recipe Variations to Mix It Up
For a nut-free version, swap the peanut butter for sunflower seed butter. If you’re a chocolate lover, add ½ cup of cocoa powder to the dough for a chocolatey twist. You can also use mini marshmallows instead of fluff for a fun, melty surprise inside each cookie.
Essential Equipment for Cookie Success
To make these cookies effortlessly, use a stand mixer or electric hand mixer for creaming the butter and sugars. A cookie scoop ensures evenly sized cookies, and a silicone baking mat or parchment paper prevents sticking. Don’t forget a cooling rack to let your cookies set properly before assembling!
Fluffernutter Cookies
Ingredients
- 1 ¼ cups unsalted butter softened
- 1 cup creamy peanut butter see note
- 1 ½ cups light brown sugar firmly packed
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon table salt
- 1 batch homemade marshmallow frosting or 6-8 cups store-bought marshmallow fluff
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl (or the bowl of a stand mixer) combine butter, peanut butter, brown sugar, and granulated sugar and use an electric mixer (or stand mixer) to stir together on medium-speed until creamy and well-combined.
- Add eggs and vanilla extract and stir again until well-combined, pausing occasionally to scrape the sides and bottom of the bowl.
- In a separate bowl, whisk together flour, baking soda, and salt.
- With mixer on low-speed, gradually stir the flour mixture into the peanut butter mixture (I do this in 3-4 parts) until ingredients are thoroughly combined. Be sure to scrape sides and bottom of the bowl to ensure everything is well combined.
- Drop cookie dough by level 1 ½ Tablespoon-sized scoop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Transfer to 350F (175C) preheated oven and bake for 10-12 minutes. Allow cookies to cool for at least 10 minutes on baking sheet before transferring to cooling rack to cool completely and proceeding (they are a bit fragile when hot).
- Scoop a heaping 1 ½ Tablespoon-sized scoop of marshmallow fluff onto the center of the bottom of one cooled cookie. Top with another cookie and lightly press together to form a sandwich. Repeat until all cookies have been filled.