These Fluffernutter Cookies are soft and chewy peanut butter cookies swirled with gooey marshmallow fluff. They have all the flavors of the classic peanut butter and marshmallow sandwich packed into one seriously delicious cookie! If you love peanut butter cookies, you have to try these Fluffernutter Cookies! I took my favorite soft and chewy peanut butter cookie dough and left out all of the usual mix ins, then swirled marshmallow fluff throughout the dough instead. The result is a thick, chewy peanut butter cookie with pockets of gooey marshmallow in every bite.
The best part is that the marshmallow fluff isn’t completely mixed into the dough. It’s gently folded in at the very end so you get those big, beautiful white swirls throughout the cookies. Not only does this make them taste amazing, but they look so good too! If you’re a peanut butter and marshmallow fan, these are a must make.
What is a Fluffernutter?
A fluffernutter is traditionally a sandwich made with peanut butter and marshmallow fluff. It’s sweet, salty, creamy and such a good flavor combination. For these cookies, we’re taking those same flavors and turning them into a soft and chewy peanut butter cookie. Instead of stuffing the marshmallow inside, the marshmallow fluff is swirled right into the cookie dough so you get gooey pockets throughout.
Why You’ll Love These Fluffernutter Cookies
Soft and chewy. These cookies stay thick and chewy in the center with lightly golden edges.
Loaded with peanut butter flavor. There’s plenty of creamy peanut butter in the dough, so the peanut butter flavor really comes through.
Gooey marshmallow swirls. Marshmallow fluff is folded into the finished dough, creating pockets and ribbons of marshmallow throughout each cookie.
Easy to make. There’s no individually stuffing cookie dough balls or trying to seal marshmallow inside. Just swirl, scoop, chill and bake!
They look so good. The marshmallow peeking through the peanut butter dough gives every cookie a slightly different swirled look.
Recipe Tips
Don’t Over mix the Marshmallow Fluff. This is probably my biggest tip for this recipe! You want to swirl the marshmallow fluff into the cookie dough, not completely mix it in. If you keep stirring, you’ll lose those beautiful white marshmallow ribbons. Dollop the fluff over the finished cookie dough and give it just 2 or 3 gentle folds with a rubber spatula. Less is more here!
Use Regular Creamy Peanut Butter. For these cookies, I recommend using a traditional creamy peanut butter like Jif or Skippy. I would avoid natural peanut butter because the oils can separate and change the consistency of the cookie dough and how much the cookies spread.
Use a Cookie Scoop. I always use a cookie scoop when making cookies because it keeps them all the same size, which helps them bake evenly. It also makes portioning the dough so much quicker and easier. For these Fluffernutter Cookies, I used my largest 3 tablespoon cookie scoop. This gives you those big, thick cookies with plenty of gooey marshmallow swirled throughout.
Use a Rimless Cookie Sheet. I love using a rimless cookie sheet for baking cookies. The flat surface allows the heat to circulate around the cookies evenly and makes it easy to slide the parchment paper and cookies on and off the pan. Line your cookie sheet with parchment paper before adding the dough. The parchment is especially helpful for this recipe because some of the marshmallow can get gooey and caramelized around the edges as it bakes.
Don’t Skip Chilling the Dough. Once the cookies are scooped, chill them for at least 30 minutes before baking. Chilling helps the peanut butter cookie dough hold its shape in the oven, which is especially important here because the marshmallow fluff melts and spreads as the cookies bake.
How to Make Perfectly Round Cookies Every Time
Want to know my favorite trick for getting perfectly round cookies every time? As soon as the cookies come out of the oven, take a large round cookie cutter or glass and place it around the warm cookie. Gently swirl it in a circular motion to push any uneven edges back into place.
You have to do this while the cookies are still hot and soft from the oven, but it works every time! I definitely recommend doing this with these Fluffernutter Cookies. The marshmallow fluff can melt and spread around the edges while they’re baking, so they might come out of the oven looking a little wonky. A quick swirl with a cookie cutter gets them right back into that perfect round shape.
Don’t Overbake
The centers should still look slightly underdone when you take the cookies out of the oven. They’ll continue baking on the hot cookie sheet as they cool.
Over baking will take away that soft and chewy texture, so don’t wait for the centers to look completely done before pulling them from the oven.
Can I Use Mini Marshmallows Instead?
I wouldn’t recommend mini marshmallows for this particular recipe. They’ll give you little pockets of marshmallow, but you won’t get the same gooey white swirls throughout the cookies. Marshmallow fluff is what gives these Fluffernutter Cookies their signature look and texture.
Can I Make the Dough Ahead of Time?
Yes! You can prepare and scoop the cookie dough ahead of time and keep it covered in the refrigerator until you’re ready to bake. Because the marshmallow fluff is sticky, I recommend keeping the scooped dough balls on a parchment lined cookie sheet or plate rather than piling them together.
Can I Freeze Fluffernutter Cookie Dough?
Yes! Scoop the cookie dough first, then chill the dough balls until they’re firm. Once chilled, transfer them to a freezer safe bag or container. When you’re ready to bake, you can bake the cookies straight from frozen. They may need an additional minute or two in the oven.
How to Store Fluffernutter Cookies
Store leftover Fluffernutter Cookies in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies in a freezer safe container for up to 3 months. Let them thaw at room temperature before serving.
Fluffernutter Cookies
Ingredients
- 1 cup salted butter melted, room temperature
- 1 cup creamy peanut butter not natural style
- 1 cup light brown sugar packed down
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 ½ tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup marshmallow creme or marshmallow fluff
Instructions
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, peanut butter, brown sugar and granulated sugar until smooth, about 30 seconds. Add the eggs and vanilla extract and mix until completely combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda and salt. Slowly add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to over mix. Dollop the marshmallow fluff over the top of the finished cookie dough in several different spots. Using a rubber spatula, gently fold the marshmallow fluff into the dough 2 to 3 times only. Do not completely mix it in. You want visible ribbons and pockets of marshmallow throughout the dough.
- Using a 3 tablespoon cookie scoop, scoop through the peanut butter dough and marshmallow ribbons to form large cookie dough balls. Place the cookie dough balls on a parchment lined cookie sheet and refrigerate for at least 30 minutes. While the dough chills, preheat the oven to 350°F.
- Arrange the chilled cookie dough balls several inches apart on a parchment lined cookie sheet. Bake for 11 to 12 minutes, or until the edges are set and the centers still look slightly underdone. Immediately after removing the cookies from the oven, use a large round cookie cutter or glass to gently swirl around each cookie and reshape any uneven edges. Allow the cookies to cool on the cookie sheet for about 5 minutes before transferring them to a cooling rack.