Fluffernutter Cookies (Peanut Butter Marshmallow Cookies)
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Chewy peanut butter cookies are paired with a puffy melted marshmallow to make these irresistible Fluffernutter Cookies. If you think peanut butter and marshmallow is a match made in heaven, you’ve got to try these cookies!
Peanut Butter Marshmallow Cookies: The Best Couple in Baked Goods
Table of Contents
My family has a running argument over the best flavor pairings for baked goods.
Is it chocolate mint? One of my kids would say YES.
Chocolate peanut butter? My husband will die on this hill.
Nutella and banana? Another child could argue convincingly for this option.
But of course, the right answer is peanut butter and marshmallow, otherwise known as fluffernutter.
Not only is fluffernutter the ultimate couple name, it’s also the best flavor combination, particularly if you love sweet and salty desserts, like me.
We’ve long embraced this pairing in everything from Fluffernutter Sandwiches to Fluffernutter Ritz Cookies. And now, we’re taking it back to basics with these divinely soft and ooey gooey Fluffernutter Cookies.
Why You’ll Love Fluffernutter Cookies
- They’re made with our soft and chewy peanut butter cookie base.
- Each cookie features a WHOLE jumbo marshmallow plopped right into the center.
- They’re mostly sweet with just a hint of saltiness.
- They stay soft for daaaaaays.
- They don’t need any time to chill before baking!
Key Ingredients
- Pantry staples, including flour, baking soda, and salt.
- Unsalted butter– This recipe has very little added salt, since the peanut butter has quite a bit on its own. For this reason, I don’t recommend subbing salted butter. If you do, you’ll likely want to omit the salt altogether.
- Peanut butter– While I love the bold peanut flavor of natural peanut butter for recipes like Grilled Peanut Butter and Jelly, traditional commercial creamy peanut butter works best for this recipe.
- Brown and granulated sugars– This combination provides the best of both worlds for flavor and a chewy bite.
- Egg + Egg Yolk– Adding an extra egg yolk to cookies is a great way to keep them nice and chewy, rather than cakey.
- Milk– I tried baking these without the milk, but it really does make a difference! The version with the milk was less crumbly and more chewy.
- Marshmallows– I tested this recipe with a regular marshmallow, half a regular marshmallow, and mini marshmallows studded throughout the cookie. The clear winner was the whole marshmallow, which melted into a perfectly gooey center that pulls apart with every bite.
- Cinnamon sugar– We tried these with and without a dusting of cinnamon sugar, and I really preferred them with. Something about this combination hits the nostalgia taste bud just right.
How to Make Peanut Butter Marshmallow Cookies
Step 1: Beat butter, peanut butter and sugars. Beat together the butter and peanut butter until light and fluffy. Add sugars and beat until smooth.
Step 2: Add wet ingredients. Add the egg and yolk, beating well after each addition. Beat in milk and vanilla extract.
Step 3: Add dry ingredients. With the mixer on low, add the flour mixture. Once it’s mostly combined, turn the mixer up to medium and beat until cohesive.
Step 4: Scoop and press. Scoop rounded Tablespoons of dough onto baking pans. Place a large marshmallow in the center, then press it down with your palm, so the cookies are in thick discs.
Step 5: Bake. Bake at 350 for 10-11 minutes, removing from the oven when the edges are set and marshmallow is faintly brown. Sprinkle with cinnamon sugar. Set up on the pan for 10 minutes, then remove to a wire rack and cool completely.
Pro Tip: These cookies can be quite delicate when they first come out of the oven. Let them sit on the pan for at least 10 minutes, then use a cookie spatula (<<This is a great one) to transfer them to a cooling rack to set up completely.
Storage and Make Ahead Instructions
- Storing- These cookies keep well stored in an airtight container for up to 5 days.
- Make ahead– The peanut butter cookie dough can be made up to 2 days in advance and stored, wrapped tightly in saran wrap, for up to 48 hours. You might need to let it set out at room temperature for 20 minutes before scooping.
- Freezing– Because of the marshmallow, I do not recommend freezing these cookies.
FAQS
Fluffernutter refers to a combination of peanut butter and marshmallow fluff, though I’ve seen it used to refer to anything that includes peanut butter and marshmallow.
Unfortunately, no. All three of these things have their own unique ingredients and properties. The fluff and creme will not melt the same as the whole marshmallows.
In the store, bags labeled as simply “marshmallows” are the size you’ll need for this recipe. Smaller marshmallows are labeled mini, and bigger ones are labeled as jumbo.
More Marshmallow-y Recipes to Enjoy
If you love an ooey gooey dessert, you’re going to want to try these other desserts featuring marshmallows!
- Chocolate Covered Rice Krispie Treats
- Graham Cracker Chocolate Chip Cookies with Toasted Marshmallows
- Baked S’mores Casserole
- Peppermint Whoopie Pies
Fluffernutter Cookies
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter (at room temperature)
- 1 cup creamy peanut butter
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 Tablespoon milk
- 2 teaspoons vanilla extract
- 30 marshmallows (not mini OR jumbo)
- 4 teaspoons granulated sugar (optional)
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 350 degrees. Line 2 baking sheets with silicone mats or parchment paper.
- In a medium sized mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl or the bowl of an electric mixer, beat together the butter and peanut butter on high speed until light and fluffy, about two minutes. Add both sugars and beat until smooth. Add the egg and egg yolk, beating well after each addition. Beat in the milk and vanilla extract.
- With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Once it’s mostly combined, turn the mixer up to medium speed and beat until cohesive.
- Scoop rounded Tablespoons of dough onto the prepared pans. Place a marshmallow in the center of each one, using your palm to press it into a thick disc.
- Bake for 10-11 minutes, or until the edges are set and the marshmallows is faintly browned. Whisk together the sugar and cinnamon if using and sprinkle it lightly over the top of the cookies. Allow them to set up on the pan for at least 10 minutes, or until they're sturdy enough to be moved to a cooling rack to cool completely.
Notes
- Do not substitute natural peanut butter for this recipe. Commercially processed creamy peanut butter delivers the best and most consistent results.
- The cinnamon sugar is optional, but delicious!
- Feel free to stir in peanut butter chips or chopped peanuts into the cookie dough for more peanut butter flavor or a little crunch.
- Store cookies at room temperature in an airtight container for up to 5 days.
