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Fluffernutter Cookies – Soft & Chewy Peanut Butter Marshmallow Cookies
I remember the first time I bit into a Fluffernutter sandwich as a kid in Morocco—my mom had somehow gotten her hands on a jar of Marshmallow Fluff from an American import store in Casablanca. That gooey, sticky sweetness combined with creamy peanut butter was pure magic. These Fluffernutter Cookies take that classic New England childhood favorite and turn it into the ultimate soft and chewy peanut butter marshmallow cookies, with pockets of melted marshmallow in every single bite. This recipe is all about nailing that perfect texture: a tender peanut butter cookie base that stays soft for days, scattered with little caramelized marshmallow spots that turn into chewy, golden bursts of sweetness.
When you pull a tray of these cookies from the oven, the aroma hits you first—warm toasted peanut butter mingling with the sweet scent of vanilla and caramelized sugar. The tops are lightly cracked and golden, with tiny dark spots where the marshmallows have blistered and charred just a bit. As you break one open, you’ll see thin, stretchy webs of melted marshmallow connecting the crumb—that’s the magic of the freezing technique I learned at Le Cordon Bleu in Paris. It’s a simple trick, but it makes all the difference between flat, sad cookies and these beautifully domed, tender beauties.
After years of testing in my tiny NYC apartment kitchen, I’ve perfected a version that’s both foolproof and deeply satisfying. The secret? Freezing the mini marshmallows before baking, so they hold their shape during mixing and create those gooey pockets rather than melting into a sticky mess. I’ll walk you through every step, from creaming the butter to that crucial 2-3 minute window for rounding misshapen cookies. Plus, I’ll share the one mistake that can ruin the texture—and how to avoid it. Trust me, these Fluffernutter Cookies will become your new favorite bake.
Why This Fluffernutter Cookies Recipe Is the Best
The flavor secret here comes straight from my Moroccan and Parisian training: balancing sweet and savory. I use a combination of granulated and light brown sugar for depth, and creamy peanut butter that’s not too sweet—just enough salt to cut through the marshmallow. In my mother’s kitchen, we always touched a pinch of salt to anything sweet; it’s a principle I carry into every cookie batch. The result is a cookie that tastes nostalgic but elevated, with a richness that lingers.
Perfected texture comes from a French pastry technique: letting the dough rest after mixing. After you fold in the frozen marshmallows, the brief chill in the fridge firms up the butter, which means the cookies spread slowly in the oven. That gives you a thick, chewy center and slightly crisp edges. I learned this at Le Cordon Bleu—the importance of temperature control in baking—and it’s the single most important factor for these Fluffernutter Cookies. No flat, greasy discs here.
Foolproof and fast for home bakers because there’s no rolling or chilling the dough for hours. Just mix, scoop, and bake. The frozen marshmallows do the heavy lifting for you—they prevent the dough from becoming too sticky to handle, and they create those dreamy pockets of gooey marshmallow. Even if you’re new to baking cookies, this recipe will make you look like a pro. I’ve had friends in NYC who’ve never baked before nail these on their first try.
Fluffernutter Cookies Ingredients
I pick up most of these ingredients at the Union Square Greenmarket or my local Fairway in Manhattan. The butter I always grab from a local dairy—it makes a difference. And the peanut butter? I have a soft spot for the classic creamy Skippy my mom used to send me from Morocco, but any supermarket brand works beautifully.
Ingredients List
- 1 ½ cups all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (gently packed)
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini marshmallows (frozen*)
Ingredient Spotlight
Peanut butter is the star here. Stick to the creamy kind—natural peanut butter that separates can make the dough oily and greasy. I recommend Jif or Skippy for consistent results. The frozen mini marshmallows are non-negotiable. Don’t skip the freezing step; it’s what creates those irresistible pockets of gooey marshmallow. For the butter, make sure it’s truly at room temperature—soft but not melted—so it creams properly with the sugars for a light, airy cookie.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Creamy Peanut Butter | Crunchy Peanut Butter | Adds texture and crunch; may slightly reduce creaminess |
| Unsalted Butter | Salted Butter (reduce added salt to ¼ tsp) | Slightly saltier overall; works if you’re out of unsalted |
| All-Purpose Flour | Gluten-Free 1:1 Blend (with xanthan gum) | Slightly more crumbly; bake for 10-11 minutes |
| Mini Marshmallows | Large marshmallows (cut into quarters) | Similar gooeyness; larger pockets may require extra freezing |
How to Make Fluffernutter Cookies — Step-by-Step
Ready to bake? I’ll walk you through each step so you can nail these soft and chewy peanut butter marshmallow cookies every single time.
Step 1: Freeze the Marshmallows
Spread 1 cup of mini marshmallows on a small baking sheet and freeze for at least 1-2 hours before you start baking. Keep them in the freezer until the moment you fold them into the dough. This prevents them from melting during mixing and keeps those pockets intact.
💡 emy’s Pro Tip: If you forget to freeze them, spread them on a tray and pop them in the freezer while you prep the dry ingredients—even 20 minutes helps significantly.
Step 2: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two large cookie sheets with silicone baking mats or parchment paper. I prefer silicone mats for even browning, but parchment works great too. Set them aside.
⚠️ Common Mistake to Avoid: Don’t use wax paper or ungreased pans. The cookies will spread and stick. Always use parchment or a silicone mat.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Ensure there are no lumps. Set this aside while you work on the wet mixture.
Step 4: Cream Butter and Sugars
In a large mixing bowl, beat ½ cup room-temperature unsalted butter with ½ cup granulated sugar and ½ cup packed light brown sugar using an electric mixer on medium speed. Beat for 2-3 minutes until light, fluffy, and pale in color. This step adds air for a tender texture.
💡 emy’s Pro Tip: Don’t rush the creaming. The mixture should look like soft, spreadable frosting. If it’s still granular, keep beating another minute.
Step 5: Add Wet Ingredients
Add ½ cup creamy peanut butter, 1 large egg, and 1 teaspoon vanilla extract. Beat on medium until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is mixed evenly.
Step 6: Combine Wet and Dry
Add the dry flour mixture to the wet mixture. Mix on low speed until just combined—there should still be a few streaks of flour. Overmixing will make the cookies tough. Scrape the bowl one last time.
Step 7: Fold in Marshmallows
Remove the frozen marshmallows from the freezer. Use a rubber spatula to gently fold a heaping 1 cup of them into the dough. Work quickly so they stay cold. Don’t overmix—just a few folds.
⚠️ Common Mistake to Avoid: If you mix too much, the marshmallows will start melting from the warmth of your hands and the dough. Keep it brief!
Step 8: Scoop and Chill
Use a #30 cookie scoop (about 2 tablespoons) to quickly shape the dough into balls. Place them 2 inches apart on the prepared baking sheets. Immediately refrigerate any remaining dough to keep the marshmallows cold until you’re ready to bake the next batch.
Step 9: Bake and Cool
Bake at 350°F for 11-12 minutes, until the edges are lightly golden and the centers look just set. Don’t overbake—the cookies will continue cooking on the hot tray. Allow them to cool completely on the baking sheet, about 10 minutes. After 2-3 minutes, use a greased spatula to gently round any misshapen cookies.
💡 emy’s Pro Tip: Do not transfer to a wire rack while warm. The cookies may stick. Let them cool fully on the tray before moving.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Freeze Marshmallows | 1-2 hours | Firm to the touch, not sticky |
| 2 | Preheat Oven | 10 mins | Oven reaches 350°F |
| 3 | Mix Dry Ingredients | 2 mins | Well-blended, no lumps |
| 4 | Cream Butter & Sugars | 2-3 mins | Light and fluffy, pale |
| 5 | Add Wet Ingredients | 1 min | Smooth and creamy batter |
| 6 | Combine Dry & Wet | 1 min | Just combined, streaks remaining |
| 7 | Fold in Marshmallows | 30 seconds | Marshmallows evenly distributed |
| 8 | Scoop & Chill | 5 mins | Uniform dough balls, 2 inches apart |
| 9 | Bake & Cool | 11-12 mins | Edges golden, centers set |
Serving & Presentation
I love serving these Fluffernutter Cookies slightly warm—just after they’ve set on the tray for 10 minutes—when the marshmallow is still stretchy and the peanut butter flavor is at its peak. Arrange them on a wooden board or a simple white platter for that rustic NYC bakery vibe. A light dusting of flaky sea salt (like the Maldon salt I always have in my Parisian-inspired pantry) adds a gorgeous finishing touch that cuts the sweetness beautifully.
For a truly indulgent experience, serve these with a cold glass of milk, or pair them with a scoop of vanilla ice cream for a cookie sundae. In my apartment, we also love dipping them in a little dark chocolate ganache—it brings back memories of the chocolate-dipped cookies I used to make at a café near the Marché Bastille. These cookies are also fantastic crumbled over yogurt or ice cream for a quick dessert.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Fresh fruit salad, apple slices | Acidity balances sweetness |
| Sauce / Dip | Dark chocolate ganache, caramel sauce | Richness complements peanut butter |
| Beverage | Cold milk, hot coffee, chai latte | Creamy drinks cut through sweetness |
| Garnish |
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