Fluffernutter Cookies
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These chewy fluffernutter cookies combine creamy peanut butter, gooey marshmallow creme, and peanut butter chips for a soft, rich cookie that tastes just like the classic fluffernutter sandwich—only better.
If you grew up loving a classic fluffernutter sandwich made with slices of white bread, peanut butter, and marshmallow creme, these cookies are the dessert version you didn’t know you needed. A soft and chewy peanut butter cookie base wraps around a pocket of gooey marshmallow filling, giving you that nostalgic, sweet-meets-salty bite in cookie form.
The cookie dough base comes from this Ultimate Cookie Handbook (which is a game changer of a book – I highly recommend!) is loaded with peanut butter chips for extra flavor, and just like the best chewy cookies, a little bit of cornstarch keeps the texture perfectly soft in the center. The chill time is key—it helps the cookie dough ball hold its shape in the oven and keeps the marshmallow from oozing too much.
Each bite delivers crisp edges, soft centers, and pockets of gooey marshmallows for a truly next-level peanut butter cookie experience. If you’re a fan of peanut butter recipes or love delicious cookie recipes that bring childhood favorites back to life, this one’s for you.
Whether you’re baking for a party, prepping a second batch for the freezer, or just craving something sweet and fun, these chewy peanut butter cookies are guaranteed to hit the spot.
Table of contents
Why This Recipe Works
- Melted butter + peanut butter creates a gooey peanut butter base that stays soft for days.
- Cornstarch + chilling give these chewy fluffernutter cookies their signature soft middle.
- Marshmallow creme center adds a gooey surprise that mimics melted marshmallows.
- Peanut butter chips provide a nutty boost in every bite, making this a must-try for peanut butter lovers.
- No electric mixers required—just simple ingredients, one large bowl, and a spatula.
Ingredients Needed
- All-purpose flour – For best results, weigh your flour using a kitchen scale. If you don’t have one, then spoon the flour into your measuring cup and level it off. Do not pack it down.
- Baking soda & baking powder
- Fine sea salt
- Cornstarch – Keeps the centers soft and tender, don’t omit it!
- Unsalted butter – You can also use salted butter.
- Peanut butter – Creamy style recommended; crunchy peanut butter can be used for texture.
- Granulated sugar
- Light brown sugar – If you don’t have any, then make your own homemade brown sugar.
- Eggs + extra yolk – Adds richness and creates structure. Make sure they are at room temperature. Place them in a bowl of warm water for 10 minutes. Here is my full tutorial on how to bring your eggs to room temperature fast.
- Vanilla extract
- Peanut butter chips – Make these the ultimate peanut butter marshmallow cookies. But you could also just use chocolate chips.
- Marshmallow creme (or marshmallow cream) – You can use the store-bought marshmallow fluff or make your own homemade marshmallow fluff.
How to Make Fluffernutter Cookies
Prepare the oven and pans: If baking right away, preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or lightly spray with cooking spray.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch. Set aside.
Melt and mix: In a large bowl whisk together the melted butter and the peanut butter until fully combined.
Add sugars: Stir in granulated sugar and brown sugar using a spatula or mix on low speed until well incorporated.
Add eggs and vanilla: Mix in the eggs and the egg yolk, one at a time, followed by the vanilla extract.
Add dry ingredients. Stir the dry ingredients to the wet mixture with a wooden spoon or spatula until just incorporated.
Fold in peanut butter chips.
Chill the dough. Cover and chill the dough for at least 2 hours, or up to overnight.
Scoop and fill: Using a medium cookie scoop, scoop the cookie dough into 2-tablespoon portions (about 40-50 g each).
Flatten the cookie dough and place about 1 ½ – 2 teaspoons fluff in the middle and fold the cookie dough around the fluff. You can use two spoons to place the fluff in the middle or pipe the fluff into the center.
Fold the dough up around the fluff so that there is no fluff peeking out.
Bake: Place cookies on prepared sheets, spaced 2 inches apart.
Bake for 10–12 minutes, until golden on the edges but soft in the center.
Cool and finish: Let cookies rest on the pan for 5 minutes before transferring to a wire rack. Press extra peanut butter chips on top while warm for that bakery-style look.
Recipe Tips
- Chill the dough! It’s one of the best ways to prevent marshmallow filling from leaking and to ensure thick, chewy cookies.
- Pipe the marshmallow creme into the center using a sandwich bag with the tip snipped off—less mess and more control.
- Use a large cookie scoop for evenly sized cookies that bake consistently.
- Don’t overbake—the cookies should look soft in the center when you remove them from the oven.
Recipe Substitutions
- Peanut butter: Creamy is best, but you can use crunchy peanut butter for added texture. Almond butter or other nut butters may work, but texture and flavor will vary.
- Marshmallow creme: You can use large marshmallows cut in half or even mini marshmallows, but the texture won’t be quite the same as with fluff.
- Peanut butter chips: Swap in chocolate chips or white chocolate chips if desired.
Storage Instructions
Room Temperature: Store in an airtight container for up to 3 days. For best texture, keep in a cool area.
Freezing Baked Cookies: Once fully cooled, freeze cookies in a single layer before transferring to a freezer bag. Reheat briefly in the microwave for gooey centers.
Freezing Dough: Scoop and fill the dough, then freeze on a tray. Transfer frozen cookie dough balls to a bag and bake straight from frozen, adding 1–2 extra minutes.
Recipe FAQ’s
If your cookies spread or got very flat, it is likely due to one of these 8 reasons. Try reading through the list to pinpoint the problem. Make sure to measure the flour correctly to prevent flat cookies. And don’t skip chilling the cookie dough before you bake the cookies or they will spread too much.
This could be because you overbaked the cookies. Your oven temperature may also be too high. I recommend using an oven thermometer to ensure your oven is running at the correct temperature. Click here to read more about using your oven properly when baking.
Use creamy, shelf-stable peanut butter. Avoid natural kinds with oil separation, as they can affect the dough texture.
Make sure to fully enclose the filling in the center of the dough and pinch the seams closed. A piping bag helps you control the placement of the filling.
More Recipes To Try
If you’re craving more cookies, then be sure to try my chocolate chipless cookies! They are everything you love about a chocolate chip cookie without the chips.
And don’t forget to try my super popular lemon cookies and brown sugar chocolate chip cookies.
Fluffernutter Cookies
Ingredients
- 2 ½ cups (300 g) all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon cornstarch
- ½ cup (1 stick, 113 g) unsalted butter
- ¾ cup (200 g) smooth peanut butter
- ½ cup (100 g) granulated sugar
- 1 cup (213 g) packed light brown sugar
- 2 large eggs at room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups peanut butter chips
- 1 cup marshmallow fluff
Instructions
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cornstarch and salt. Set aside. 2 ½ cups (300 g) all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon fine sea salt 1 teaspoon cornstarch
- Combine butter and peanut butter. In a microwave safe bowl, melt the butter. Then whisk the peanut butter into the hot, melted butter until well combined. ½ cup (1 stick, 113 g) unsalted butter ¾ cup (200 g) smooth peanut butter
- Add sugars. With a spatula or wooden spoon stir in the granulated sugar and brown sugar until well combined. ½ cup (100 g) granulated sugar 1 cup (213 g) packed light brown sugar
- Add eggs and vanilla. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. 2 large eggs 1 large egg yolk 2 teaspoons vanilla extract
- Add dry ingredients. Stir in the flour mixture. Fold in the peanut butter chips. Cover and refrigerate the dough for at least 2 hours, up to overnight. Let the dough sit at room temperature for several minutes just until ready to scoop. 1 ¼ cups peanut butter chips
- Preheat oven and prepare pan. Position a rack in a center of the oven and preheat the oven to 350℉/180℃.
- Scoop cookie dough. Using a medium cookie scoop, scoop the cookie dough into 2-tablespoon portions (about 40-50 g each). Flatten the cookie dough and place about 1 ½ – 2 teaspoons fluff in the middle and fold the cookie dough around the fluff so no fluff is peeking through. You can use two spoons to place the fluff in the middle or pipe the fluff into the center. Place the cookie dough balls onto the prepared baking sheets spaced about 2-inches apart. 1 cup marshmallow fluff
- Bake and cool cookies. Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool for 5 minutes before removing to wire racks to cool completely. I like to top each cookie with a few additional peanut butter chip as soon as they come out of the oven for picture perfect cookies. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Storage: These cookies are best if eaten within 2 days, but will keep at room temperature for up to one week.
- Freezing: Make and scoop the dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight zipper bag or container. Freeze for up to 3 months. Bake straight from frozen, just add 1-3 minutes of extra baking time. Or freeze them baked. Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight zipper bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
- Peanut butter: I used smooth peanut butter, not crunchy but I think that would work fine. I don’t recommend “natural” peanut butter that needs to be stirred first as it might make the dough too oily.
