over a dozen fluffernutter cookies on parchment paper on a wooden cutting board next to a bowl of peanut butter and marshmallows

Fluffernutter Cookies

Fluffernutter Cookies

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over a dozen fluffernutter cookies on parchment paper on a wooden cutting board next to a bowl of peanut butter and marshmallows

Ready to teleport back to your childhood? The first bite of these fluffernutter cookies will do just that! A peanut butter cookie base loaded with gooey, melty marshmallows throughout for that indulgent childhood memory.

Childhood-Inspired Throwback: Fluffernutter Cookies

Who remembers eating peanut butter and marshmallow fluff sandwiches as a kid? Wasn’t that like the best thing in the world? Whenever you opened your lunchbox and saw that your mom had made you fluffernutter sandwiches, I bet you didn’t want to trade that sandwich with the kid sitting next to you!

These fluffernutter cookies were inspired from those childhood sandwiches and they are quite possibly one of the best childhood recreations! Just like my homemade spaghetti O’s (another childhood classic), these fluffernutter cookies transport you to those carefree days. The fluffernutter cookie has a thick and soft peanut butter-based cookie and it is loaded and studded with mini marshmallows. The melted marshmallows are so gooey and perfect when you pull the cookie apart.

I love all things peanut butter and if you are anything like me, you’ll take more peanut butter recipes! My peanut butter overload cookies are for serious peanut butter lovers, as are my peanut butter balls, and my peanut butter cookie bars.

a pile of fluffernutter cookies with slightly toasted marshmallows

Recipe Tips and Variations

  • Add in mini chocolate chips for an extra layer of indulgence and reminiscent of s’mores! Of course, my s’mores cookie is always a great choice.
  • If you or anyone you know have an allergy to peanuts, you can substitute the peanut butter for cashew butter or almond butter.
  • Definitely make sure you are using regular peanut butter and not natural peanut butter. Regular peanut butter meaning like classic JIF.
    • If you like texture, consider using extra crunchy peanut butter instead of smooth/creamy peanut butter.
  • To get extra melty marshmallows on the exterior, I like taking extra mini marshmallows and pushing them onto the outside of the cookie dough ball before baking. This will ensure you get those melty, puddled marshmallows on your cookie.

Storage Instructions

Fluffernutter cookies may remain at room temperature in an airtight container for up to 1 week. Add a slice of white bread to the container to keep the cookies soft! If you want to warm the cookie up a bit to get the marshmallows melty, put it in the microwave for 5-10 seconds.

a fluffernutter cookie is pulled apart to show gooey marshmallow


Fluffernutter Cookies

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The first bite of these fluffernutter cookies will transport you right back to childhood! A peanut butter cookie base loaded with gooey, melty marshmallows throughout for that indulgent childhood memory.

Course DessertsCuisine AmericanKeyword fluffernutter, fluffernutter cookies, peanut butter and marshmallow cookies

Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes

Servings 12 cookies
Calories 306kcal
Author Julie Chiou


  • Stand mixer
  • Hand mixer
  • Cookie scoop
  • Large rimmed baking sheet


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup creamy peanut butter
  • 4 tablespoon unsalted butter room temperature
  • ½ cup dark brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cup small marshmallows not the jumbo campfire size

US Customary – Metric


  • Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, whisk together flour and baking soda. Set aside.a bowl of flour with a silicone whisk in the center
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.two eggs and vanilla extract added to a stand mixer bowl with creamed butter and sugar
  • Slowly add in the flour mixture and mix until all combined and well-incorporated.flour is added to a stand mixer bowl along with creamed butter and sugar
  • Using a spatula, fold in the marshmallows. They won’t fold in completely into all the dough, but that’s ok.marshmallows added to cookie dough in a stand mixer bowl
  • Take a scoop of cookie dough, roll it into a ball, push the marshmallows back into the dough if they pop out, then place on cookie sheet and repeat until all dough has been used up. Push extra marshmallows on the exterior of the cookie, if desired.marshmallow studded cookie dough balls on parchment paper
  • Bake for 13-15 minutes, or until marshmallows have melted and the edges of the cookie are getting slightly brown.
  • Let cool on baking sheet for 5 minutes then move to a wire rack to cool completely.
  • Store in an airtight container for up to 1 week.


Serving: 1cookie (46 grams) | Calories: 306kcal | Carbohydrates: 36g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 200mg | Potassium: 162mg | Fiber: 1g | Sugar: 21g

Photographs by Meg McKeehan Photography


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Hi, I’m Steven, a Florida native, who left my career in corporate wealth management six years ago to embark on a summer of soul searching that would change the course of my life forever.