Fluffernutter Cookies Recipe

If there’s one cookie that always sparks a little nostalgia and leaves everyone grinning from ear to ear, it’s these Fluffernutter Cookies. Imagine everything you love about that classic peanut butter and marshmallow sandwich, reinvented as a pillowy-soft, chewy cookie brimming with gooey marshmallow pockets and irresistible peanut butter flavor. With just the right balance of salty, sweet, and a hint of caramel from brown sugar, this treat is a playful twist on a childhood favorite that everyone at your table—young and old—will adore.

Ingredients You’ll Need

Every ingredient in this recipe is there for a good reason, combining to make Fluffernutter Cookies soft yet perfectly chewy, with that signature nutty-sweetness and melty texture. Don’t skip a single one; each plays its own delicious role, and together, they make cookie magic.

• All-purpose flour: Adds just the right structure, so your cookies hold together while staying tender.
• Baking soda: Helps the cookies rise and stay fluffy, not dense.
• Salt: Enhances the peanut butter flavor and balances all the sweetness.
• Unsalted butter, softened: Gives the cookies richness and that classic soft bite.
• Granulated sugar: Lends sweetness and helps create those beautiful crackly tops.
• Light brown sugar, packed: Brings a hint of caramel flavor and extra chewiness.
• Creamy peanut butter: The star ingredient—peanut buttery goodness in every bite.
• Large egg: Binds everything together and adds moisture.
• Vanilla extract: A subtle boost that adds warmth and depth to the dough.
• Mini marshmallows, frozen: Frozen so they melt slowly, giving you gooey pools without dissolving completely into the cookie.

How to Make Fluffernutter Cookies

Step 1: Freeze the Marshmallows

The secret to those glorious gooey pockets in your Fluffernutter Cookies is starting with frozen mini marshmallows. At least 1-2 hours before you bake, pop the marshmallows into the freezer—they’ll hold their shape longer in the oven, resulting in those dreamy, melty centers. Keep them in the freezer right until you need them.

Step 2: Prepare Your Baking Sheets and Preheat

Before you even start mixing dough, set your oven to 350 degrees Fahrenheit and line your cookie sheets with parchment paper or a silicone baking mat. This little bit of prep ensures your cookies bake evenly and come off the tray easily—no sad, stuck-on cookies here!

Step 3: Mix the Dry Ingredients

In a medium bowl, stir together the flour, baking soda, and salt. This quick step makes sure the leavening and seasoning distribute evenly throughout your cookies, so every bite is just right.

Step 4: Cream Butter and Sugars

Using an electric mixer, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This is key for that perfect texture—it helps incorporate air and creates that classic cookie chew.

Step 5: Add Peanut Butter, Egg, and Vanilla

Mix in the creamy peanut butter, egg, and vanilla extract until everything is thoroughly combined. Don’t forget to scrape down the sides of the bowl! This step locks in the flavor base for your Fluffernutter Cookies.

Step 6: Combine Wet and Dry Ingredients

Gently add the dry mixture to the wet ingredients, mixing just until almost combined. Avoid overmixing, which can make cookies tough. Trust, stopping when there are a few streaks of flour left is your ticket to the tenderest cookie.

Step 7: Fold in Frozen Marshmallows

Now for the fun—gently fold in a heaping cup of frozen mini marshmallows, working quickly so they stay cold. This is what gives your Fluffernutter Cookies their gooey, signature centers.

Step 8: Scoop and Shape

Using a #30 (about 2 tablespoons) cookie scoop, shape the dough into balls and space them generously on your prepared baking sheet. Pop any unused dough into the fridge between batches; keeping the marshmallows cold is what helps you nail that molten effect.

Step 9: Bake and Cool

Bake at 350°F for 11-12 minutes, just until the edges are set and starting to turn golden brown. Let the cookies cool on the tray for about 10 minutes—they’ll be soft at first—and, if you want, tidy up the shape with a greased spatula after a minute or two. Finally, transfer your cooled Fluffernutter Cookies to a serving dish or airtight container and get ready for instant smiles.

How to Serve Fluffernutter Cookies

Garnishes

For that “wow” finish, try a sprinkle of flaky sea salt on your warm cookies to amplify the peanut butter notes, or a light dusting of confectioners’ sugar if you’re after a classic sweetness. Even a drizzle of melted chocolate over the top will make your Fluffernutter Cookies look bakery-worthy.

Side Dishes

A tall, icy glass of milk is an absolute classic with these cookies, but don’t stop there—try serving them alongside hot cocoa or a scoop of vanilla ice cream. If you’re feeling fancy, a salted caramel latte brings out their irresistible sweet-salty balance.

Creative Ways to Present

Stack your Fluffernutter Cookies on a pretty cake stand or arrange them in a swirling pattern on a platter. For parties, slide cookies into treat bags tied with ribbon or use them as playful toppers for an ice cream sundae bar. They also make the sweetest edible gift, tucked in a tin with parchment between layers.

Make Ahead and Storage

Storing Leftovers

Once cooled, Fluffernutter Cookies keep their soft, chewy magic for several days if stored in an airtight container at room temperature. Layer them with parchment if stacking, as the marshmallow bits can be a little sticky when fresh.

Freezing

Want to bake ahead? Both the baked cookies and the unbaked dough freeze beautifully. For dough, scoop onto a tray, freeze solid, then bag them up. When ready, bake from frozen—just add an extra minute or two. Baked cookies can be frozen up to two months; thaw at room temp when the Fluffernutter cookie craving strikes.

Reheating

To recapture that fresh-from-the-oven gooeyness, pop a cookie in the microwave for 10-12 seconds. The marshmallows melt just enough for that unforgettable, melty-sweet treat—almost as good as the day they were made.

FAQs

Why do the marshmallows need to be frozen?

Freezing mini marshmallows helps them melt slowly in the oven, creating those heavenly pockets of goo without completely dissolving into the dough. It’s the trick to getting a true Fluffernutter Cookies experience.

What kind of peanut butter works best?

Creamy peanut butter is ideal for these cookies, creating a smooth, rich dough and uniform texture. Natural peanut butter can work, but make sure it’s very well mixed so there aren’t any oily or dry patches.

Can I make these cookies gluten-free?

Absolutely! You can swap in a cup-for-cup gluten-free flour blend in place of the all-purpose flour, and enjoy Fluffernutter Cookies that are just as delicious and chewy.

What if I don’t have mini marshmallows?

If minis aren’t handy, you can chop up large marshmallows into smaller bits. Just remember to freeze them first! This helps them hold up better while the cookies bake.

How do I keep the cookies from spreading too much?

Keeping the dough chilled between batches, especially after folding in the marshmallows, helps minimize spreading. Also, ensure your butter isn’t too soft when you mix it in—firm but pliable is the sweet spot for perfectly thick Fluffernutter Cookies.

Final Thoughts

There’s something downright delightful about sharing a plate of homemade Fluffernutter Cookies—sweet, salty, gooey, and utterly nostalgic. These cookies are always a hit, whether you’re baking for a party, gifting a friend, or sneaking a treat for yourself. Go ahead and give them a try; I promise they’ll brighten up even the simplest day and maybe even become your new favorite!

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