Fluffernutter Cookies
These fluffernutter cookies are soft peanut butter cookies with a gooey marshmallow creme center. An easy after-school snack kids and adults love. Get the recipe!
Similar recipes include Jam Thumbprint Cookies and Graham Cracker Toffee.
Why These Fluffernutter Cookies Became Our Favorite After-School Snack
I still remember the first time I made fluffernutter cookies. My kids were begging for an after-school snack that combined their two favorite things: peanut butter and marshmallow. I took the classic fluffernutter sandwich and turned it into a soft peanut butter cookie with a gooey marshmallow creme center. The result was an instant hit. These cookies are simple to make, no mixer required, and they disappear fast.
3 Reasons to Make These Peanut Butter Marshmallow Cookies
- No electric mixer needed, just a bowl and a spoon. The dough comes together in minutes.
- Soft peanut butter cookies that stay tender for days. The brown sugar keeps them moist.
- The marshmallow creme filling makes them feel special. Kids and adults both go crazy for that sweet, fluffy center.
Key Ingredients for Fluffernutter Cookies
- Creamy peanut butter, provides structure and flavor. Use a standard brand like Jif or Skippy; natural peanut butter can cause spreading.
- Marshmallow creme, the star filling. Store-bought is easiest; homemade marshmallow fluff works too but may be softer.
- Brown sugar, adds moisture and a slight caramel note. Light or dark both work.
Kitchen Tools for Making Fluffernutter Cookies
- Baking sheets, two, to fit all cookies.
- Mixing bowl, medium size.
- Spatula or wooden spoon, for mixing by hand.
- Wire rack, for cooling.
- Cooking spray, to grease the sheets.
Tips for Baking Soft Peanut Butter Cookies with a Marshmallow Center
Use a tablespoon measure to scoop consistent dough balls. If the dough feels sticky, chill it for 10 minutes before shaping. Bake until the edges are lightly golden but the centers still look soft, they will set as they cool. Let them cool on the baking sheet for exactly two minutes before moving to a wire rack.
Expert Advice for Perfect Fluffernutter Cookies Every Time
For the best texture, use regular creamy peanut butter like Jif or Skippy. Natural peanut butter can make the cookies greasy and cause them to spread too much. Also, don’t overmix the dough after adding the baking soda, just stir until combined. Overmixing can lead to tough cookies.
Perfecting the Thumbprint Indentation for Marshmallow Creme Cookies
The key to a good thumbprint cookie is creating a deep enough well to hold the filling. After scooping the dough, roll it into a ball and place on the baking sheet. Use your thumb to press a deep indent in the center, almost to the bottom. The cookies will spread and puff during baking, so after they come out of the oven, press again with your thumb (or the back of a teaspoon) while they’re still hot. This second press ensures the indentation stays deep enough for the marshmallow creme. Work quickly, the cookies firm up as they cool.
Fluffernutter Cookie Variations to Try
If you want a chocolate twist, press a few chocolate chips into the dough before baking. For a crunchier texture, swap half the creamy peanut butter for crunchy. You can also make these into sandwich cookies by spreading marshmallow creme between two plain peanut butter cookies. For a gluten-free version, use certified gluten-free oats or a 1:1 gluten-free flour blend, but note that the texture will be slightly different.
What to Serve with Fluffernutter Cookies
These peanut butter marshmallow cookies are perfect as an after-school snack with a cold glass of milk. For a dessert twist, sandwich two cookies together with extra marshmallow creme or a scoop of vanilla ice cream. They also make a fun addition to a cookie platter for parties.
How to Store Leftover Fluffernutter Cookies
Store the filled cookies in a single layer in an airtight container at room temperature. They will stay soft for up to 3 days. If you stack them, place a sheet of wax paper between layers to prevent the marshmallow from sticking. Do not refrigerate, the marshmallow creme can become hard and the cookies may dry out.
How to Freeze Fluffernutter Cookie Dough or Baked Cookies
You can freeze the unbaked cookie dough balls. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time. Alternatively, bake the cookies without the marshmallow filling, cool completely, and freeze in an airtight container for up to 3 months. Thaw at room temperature, then fill with marshmallow creme just before serving.
Fluffernutter Cookies FAQs
Can I use natural peanut butter for these cookies?
I don’t recommend it. Natural peanut butter tends to separate and has a different fat content, which can make the cookies greasy and cause them to spread too much. Stick with a standard creamy peanut butter like Jif or Skippy for the best texture.
Why did my cookies spread too much?
Several things can cause spreading. The dough might have been too warm, try chilling it for 10-15 minutes before baking. Also, using natural peanut butter or overmixing the dough can lead to excess spread. Make sure your baking soda is fresh, too.
Can I make these cookies gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. However, the cookies may be slightly more crumbly. Alternatively, you can use certified gluten-free oats ground into a flour, but the texture will be different. The peanut butter and marshmallow creme are naturally gluten-free.
How do I keep the marshmallow creme from sticking to everything?
Marshmallow creme is sticky by nature. To make filling easier, lightly spray your spoon or spatula with cooking spray. You can also dip the spoon in cold water between scoops. When storing, use wax paper between layers to prevent the cookies from sticking together.
Recipe
Fluffernutter Cookies
Kids and adults love these Fluffernutter cookies!
Ingredients
- 1 cup creamy peanut butter
- 0.5 cup brown sugar
- 0.5 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 0.25 tsp salt
- 1 tsp baking soda
- 1 small jar marshmallow creme
Instructions
- 1
Preheat the oven to 350 degrees. Spray two baking sheet with cooking spray and set aside.
- 2
In a medium bowl, mix the peanut butter and sugars together until creamy and smooth. I do this by hand.
- 3
Add in the egg and vanilla extract. Mix until well combined.
- 4
Add the salt and baking soda. Stir until mixed together.
- 5
Spoon dough into balls, about 1 Tablespoon of dough for each cookie. Place the cookie dough balls on the greased baking sheets, about two inches apart.
- 6
With your thumb, press down the dough ball to make a puddle in the middle of each cookie. Bake for 10-12 minutes. Remove baking sheets from the oven. Press down the cookies with your thumb again. Do this quickly because the cookies will be hot. Let the cookies cool on the cookie sheet for two minutes.
- 7
Move cookies to a wire rack and cool. Once cool, take a spoonful of marshmallow cream and fill the center of the peanut butter cookies. The marshmallow creme will be sticky, but try to smooth it out as best as you can. Fill all of the cookies and serve.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 7 of 8 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: dairy-free, dairyFree, gluten-free, glutenFree, Oven Baked, vegetarian
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