Name: Fluffernutter Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup creamy peanut butter; ½ cup unsalted butter, room temperature; 1 cup light brown sugar, packed; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1½ cups all-purpose flour; 1 teaspoon cornstarch; ½ teaspoon kosher salt; 1 cup marshmallow fluff or marshmallow creme

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I recently made these Fluffernutter Cookies—soft peanut butter cookies stuffed with gooey marshmallow—and they turned out like the perfect mix of childhood nostalgia and homemade comfort. Each bite delivers creamy, rich peanut butter wrapped around a sweet, melty marshmallow center.

Fluffernutter Cookies

Why You’ll Love This Recipe

I love how these cookies combine the familiar flavors of a fluffernutter sandwich into a fun, indulgent dessert. The cookie dough is rich and tender, and when I bake them, the marshmallow fluff melts into a soft, gooey middle that oozes just a little when bitten. They’re simple to make, but look and taste like something special. I also like how well they freeze, so I can keep extras on hand whenever a craving hits.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup creamy peanut butter
½ cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon cornstarch
½ teaspoon kosher salt
1 cup marshmallow fluff or marshmallow creme

Directions

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, I beat the peanut butter, butter, and brown sugar together until smooth and creamy, about 2–3 minutes.
I add the egg and vanilla, and mix until fully combined.
In a separate bowl, I whisk the flour, cornstarch, and salt. Then I add the dry ingredients to the wet mixture and mix on low until a dough forms.
I scoop about 2 tablespoons of dough and flatten each portion into a 3-inch disk.
I place about 1 tablespoon of marshmallow fluff in the center of each disk, then fold the edges over the fluff and roll into a ball, sealing the marshmallow inside.
I place the cookies seam-side down on the baking sheet and bake for 10–12 minutes, until the edges are golden and the tops have slight cracks.
After baking, I let the cookies sit on the pan for 10–15 minutes before transferring them to a cooling rack.

Servings and timing

This recipe makes about 16 cookies. It takes me roughly 15 minutes to prepare the dough and about 10–12 minutes to bake each batch. Overall, I’m done in about 30 minutes from start to finish.

Variations

I like using crunchy peanut butter for extra texture.
Mini marshmallows can be used instead of marshmallow fluff—just place 4 or 5 in the center of the dough.
Adding chocolate chips to the dough gives the cookies a peanut butter cup vibe.
I’ve also tried adding peanut butter chips for a more intense peanut flavor.
For smaller cookies, I reduce the dough and fluff by half for each one.

storage/reheating

I store these cookies in an airtight container at room temperature, and they stay soft for up to 5 days. For longer storage, I freeze the baked cookies in a sealed container for up to 3 months. To reheat, I let them come to room temperature or warm them in the microwave for about 10 seconds to revive the gooey center. I also like freezing unbaked dough balls—when I bake from frozen, I just add a minute or two to the baking time.

FAQs

Can I use marshmallows instead of marshmallow fluff?

Yes, I’ve used mini marshmallows or a standard marshmallow in the center of each cookie when I don’t have fluff. They melt nicely and still give that gooey center.

Do I need to chill the dough before baking?

Nope, I don’t chill the dough for this recipe. It holds its shape well, and skipping that step saves time.

What kind of peanut butter works best?

I use creamy peanut butter, not the natural kind. The oil in natural peanut butter can make the dough too greasy and change the texture of the cookies.

Can I make the dough ahead of time?

Yes, I sometimes prep the dough a day ahead and keep it in the fridge. When I’m ready to bake, I let it sit at room temperature for 10–15 minutes before shaping and filling.

How do I keep the marshmallow from leaking out?

I make sure to fully enclose the fluff by folding the dough up around it and sealing the top tightly. Placing the cookie seam-side down on the pan helps too.

Conclusion

Fluffernutter Cookies are everything I want in a sweet treat—comforting, chewy, and packed with that classic peanut butter and marshmallow combo. Whether I make them for a gathering or just to satisfy my own craving, they always turn out gooey and irresistible. They’re easy to customize, freeze beautifully, and are downright addictive once cooled.