Why You’ll Fall in Love with This Fluffernutter Cookie Recipe

These aren’t just any peanut butter cookies; they’re a carefully crafted experience designed to deliver maximum enjoyment. Here’s why this recipe stands out as the best way to make fluffernutter cookies:

1. Unforgettable Sweet & Salty Flavor Profile: The magic of these fluffernutter cookies lies in their perfectly balanced taste. The rich, nutty notes of peanut butter are beautifully complemented by the sweet, vanilla-infused marshmallow fluff. A hint of salt in the dough amplifies all these flavors, creating a truly addictive combination that will leave your taste buds singing. It’s the classic childhood favorite, reimagined in cookie form.
2. The Dreamy Soft & Chewy Texture: Achieving the ideal texture is key to a perfect cookie, and these fluffernutter treats nail it. The secret to their incredibly soft and chewy centers, with slightly crisp edges, is a delicate balance of ingredients and precise baking. We’ll guide you on exactly when to pull them from the oven so they continue to set beautifully as they cool, ensuring that melt-in-your-mouth experience every time. No dry, crumbly cookies here!
3. Surprisingly Simple One-Bowl Preparation: Despite their gourmet appearance and complex flavor, these peanut butter marshmallow cookies are incredibly easy to make. The dough comes together in just one bowl, saving you time on cleanup. You’ll be amazed at how quickly you can whip up a batch, often in under an hour from start to finish. While adding the marshmallow fluff might seem a bit tricky at first, our detailed tips below will make the process smooth and enjoyable, even for novice bakers.

Essential Ingredients & Smart Substitutions for Perfect Fluffernutter Cookies

Gathering the right ingredients is the first step to baking success. Here’s a breakdown of what you’ll need for these irresistible cookies, along with helpful notes and potential substitutions to ensure the best results:

• Unsalted Butter: For this recipe, real butter is non-negotiable. Its fat content and creamy texture are crucial for the dough’s consistency and flavor. Margarine, with its higher water content, will result in a much softer, almost soupy dough that simply won’t hold the marshmallow fluff properly. If you only have salted butter on hand, that’s fine – just remember to omit the added ½ teaspoon of salt from the recipe to avoid over-salting your cookies.
• Creamy Peanut Butter: The type of peanut butter makes a big difference here. We highly recommend using a conventional, creamy peanut butter (like Jif or Skippy) rather than natural peanut butter. Natural peanut butter, especially varieties that separate, tends to be too oily and thin, which can throw off the dough’s texture and make it difficult to work with. The stability of creamy peanut butter ensures a consistent and perfect cookie dough every time.
• Marshmallow Fluff (or Marshmallow Creme): This is the star of our “fluffernutter” filling! A 7-ounce jar is the perfect amount for this recipe. Marshmallow fluff (also known as marshmallow creme) is specifically designed to melt into a wonderfully gooey, almost molten center that creates that iconic, beautiful appearance and texture when baked inside the cookie. Do not substitute with regular mini marshmallows or full-sized marshmallows. While they will melt, they tend to dissolve completely or create a much thinner, less satisfying filling, drastically changing both the appearance and the chewiness of the final cookie. The fluff holds its shape better and provides that signature stretch.
• Sugars (Granulated & Light Brown): The combination of granulated sugar and light brown sugar is essential. Granulated sugar provides sweetness and contributes to the crisp edges, while brown sugar adds moisture, depth of flavor (with its molasses content), and that signature chewy texture we all love in cookies. Don’t swap one for the other entirely, as it will alter the final result.
• Eggs (Whole Egg + Extra Yolk): Using one whole egg plus an extra egg yolk is a common baker’s trick for ultra-chewy cookies. The extra yolk adds richness, fat, and moisture without adding too much liquid, contributing significantly to the tender, soft texture of the cookie.
• Vanilla Extract: A crucial flavor enhancer that complements both the peanut butter and marshmallow beautifully. Use a good quality pure vanilla extract for the best taste.
• Leavening Agents (Baking Soda & Baking Powder): Both are used to ensure the cookies rise properly and achieve a soft, slightly puffy texture without becoming cakey. Baking soda reacts with the acidic brown sugar, while baking powder provides additional lift.
• All-Purpose Flour: The structure of our cookies. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off with a knife, rather than scooping directly from the bag, which can compact the flour and lead to a dry cookie.

Step 1: Prepare the Peanut Butter Cookie Dough

The foundation of our fluffernutter cookies begins with a rich and flavorful peanut butter dough.

1. Preheat your oven to 350℉ (175°C). Line a baking sheet with parchment paper for easy removal and to prevent sticking.
2. In a large, microwave-safe mixing bowl, melt the unsalted butter (½ cup or 1 stick) for 45-60 seconds until fully liquid. To prevent splattering, loosely cover the bowl with a paper towel.
3. Add the light brown sugar (½ cup) and granulated sugar (½ cup) to the melted butter. Whisk vigorously until the sugars are completely incorporated and the mixture is smooth and slightly glossy.
4. Stir in the eggs (1 whole large egg + 1 extra yolk) and vanilla extract (2 teaspoons). Continue mixing until the mixture is well combined and creamy.
5. Add the creamy peanut butter (½ cup) and mix until thoroughly blended with the wet ingredients. Ensure there are no streaks of peanut butter remaining.
6. Next, sprinkle in the dry leavening agents and salt: baking soda (½ teaspoon), baking powder (½ teaspoon), and salt (½ teaspoon). Mix briefly until just combined.
7. Finally, add the all-purpose flour (1 ¼ cups). Mix on low speed or by hand until all the flour has just disappeared into the dough. Be careful not to overmix, as this can lead to tough cookies.
8. Allow the dough to rest for 5 minutes. This brief rest helps the flour hydrate and the dough firm up slightly, making it easier to handle. If the dough still feels too sticky, pop it into the refrigerator for an additional 5-10 minutes. It should be pliable enough to roll into balls without sticking excessively to your hands.

Step 2: Roll, Fill, and Shape with Marshmallow Fluff

This is where the “fluffernutter” magic truly happens – carefully encasing the gooey marshmallow center.

1. Prepare your lined baking sheet. Using a large cookie scoop (approximately 4-tablespoon-sized, or about ¼ cup), scoop portions of the dough. This size ensures a good marshmallow-to-cookie ratio.
2. Roll each scoop of dough into a smooth ball in your hands. Then, using your thumb or the back of a spoon, create a generous crater or deep indentation in the center of each dough ball. The crater should be large enough to hold a tablespoon of marshmallow fluff without it spilling over the edges.
3. Carefully scoop or pipe 1 tablespoon of marshmallow fluff into the center of each crater. This can be the trickiest part; if the fluff is too sticky, lightly oil your spoon or use a piping bag with a wide tip for cleaner application.
4. Gently gather the edges of the peanut butter dough around the marshmallow fluff, completely encasing it. Pinch the seams closed to ensure the marshmallow is fully sealed within the dough. Reroll the dough into a smooth ball, ensuring no marshmallow is exposed, as it can burn during baking.
5. Place the prepared cookie dough balls about 2-3 inches apart on your parchment-lined baking sheet.

Step 3: Bake and Cool for Optimal Texture

Baking these chewy fluffernutter cookies requires a keen eye to achieve that desired soft center.

1. Bake the cookies in your preheated 350℉ (175°C) oven for 10-11 minutes. The key to soft and chewy cookies is to slightly underbake them. Look for edges that are just beginning to turn a light golden brown, while the centers still appear soft and slightly doughy.
2. Immediately remove the entire baking sheet from the oven and place it on a wire cooling rack. This is a crucial step! Allow the cookies to cool completely on the hot pan for at least 15-20 minutes, or even up to 30 minutes. The residual heat from the pan will continue to gently bake the centers, allowing them to firm up and achieve that perfect chewy consistency without overcooking.
3. While still warm, if desired, sprinkle a pinch of flaky sea salt over the top of each cookie. The sea salt adds a delightful contrast and enhances the overall flavor profile.
4. Once the cookies have cooled significantly on the pan and are firm enough to handle, use a thin spatula to carefully transfer them to a wire cooling rack to cool completely. For the absolute best texture, especially the gooey marshmallow center, we recommend waiting 1-2 hours before indulging. This allows the marshmallow to set into its perfect stretchy, soft state.

Pro Tips & Delicious Variations for Your Fluffernutter Cookies

Elevate your fluffernutter cookie game with these expert tips and creative ideas:

• The Art of Cooling on the Hot Pan: We cannot stress this enough! Overbaking is the enemy of a soft and chewy cookie. When your cookies come out of the oven, their centers will still look a bit underdone and even shiny. Resist the urge to bake longer. The hot baking sheet continues to cook the cookies gently from the bottom up, allowing the centers to set without drying out. If you move them too soon, they might fall apart or have an overly gooey, undeveloped center. Give them ample time (20-30 minutes) on the pan before transferring them to a cooling rack. Patience here truly yields the most tender, perfect results.
• Get Creative with Mix-Ins: While these peanut butter marshmallow cookies are fantastic on their own, the dough provides a versatile base for customization. Consider folding in a ½ cup of chocolate chips (milk, semi-sweet, or dark work wonderfully) for a chocolate-peanut butter-marshmallow explosion. Chopped roasted peanuts can add an extra layer of crunch and intensify the peanut flavor. For a more adventurous twist, try mini peanut butter cups, crushed pretzels, or even a sprinkle of cinnamon in the dough.
• Transform into Ice Cream Sandwiches: If you’re a fan of ice cream sandwiches, this cookie dough (without the marshmallow fluff, of course!) is absolutely perfect. Bake them as regular peanut butter cookies, let them cool completely, then sandwich your favorite ice cream flavor between two cookies. The soft, chewy texture pairs wonderfully with creamy ice cream. Store them in the freezer for a delightful frozen treat!
• The Fluffernutter Sandwich Inspiration: For an extra layer of authentic “fluffernutter” experience, consider serving these cookies slightly warm, allowing the marshmallow to be at its most gooey. You could even drizzle a tiny bit of extra warm marshmallow fluff or a thin layer of peanut butter on top for a truly decadent presentation.
• Achieving Evenly Sized Cookies: For consistent baking and a professional look, always use a cookie scoop. This ensures each cookie is the same size, bakes evenly, and prevents some from burning while others are undercooked.

Storage, Freezing, and Freshness Tips for Your Fluffernutter Cookies

To enjoy your delicious fluffernutter cookies at their best, follow these storage recommendations:

• Optimal Storage: Cookies made with melted butter in the dough tend to lose their moisture and dry out a bit quicker than those made with creamed butter. For the absolute best taste and chewy texture, these peanut butter marshmallow cookies are best enjoyed within 2-3 days of baking. However, they will still be perfectly delicious for 3-4 days if stored correctly. Always keep them in an airtight container or a gallon-sized resealable bag at room temperature to maintain freshness and prevent them from going stale.
• Freezing Considerations: While many cookies freeze well, we generally do not recommend freezing these specific fluffernutter cookies. The marshmallow fluff, once thawed, tends to become quite sticky and can alter the pleasant gooey texture we aim for. If you absolutely must freeze them, be aware that the texture will change. To freeze, place completely cooled cookies in a single layer on a baking sheet to flash freeze for about an hour until solid. Then transfer them to an airtight freezer-safe container or bag, separating layers with parchment paper. Thaw at room temperature. For optimal freezing, you could freeze just the peanut butter cookie dough balls (without the marshmallow fluff), then add the fluff and bake fresh when ready to enjoy.

Frequently Asked Questions About Fluffernutter Cookies: