Fluffernutter Cookies – The Ultimate Peanut Butter Marshmallow Cookie

I still remember the first time I tasted a fluffernutter sandwich as a kid, right after we moved from Morocco to a small apartment in Brooklyn. My mom, who had never seen marshmallow fluff in her life, made her own version with local honey and tahini. But these Fluffernutter Cookies? They are the real deal — the ultimate peanut butter marshmallow cookie that brings together the creamy richness of peanut butter with gooey pockets of frozen marshmallows. It’s the kind of cookie that reminds me of lazy Sundays in New York, with the smell of peanut butter and marshmallow drifting through the kitchen.

When you bite into one, the edges are crisp and golden, but the center stays soft and chewy — almost like a hug in cookie form. Tiny marshmallows melt into little pockets of sticky sweetness, while the peanut butter base keeps everything grounded. I love how the salt in the peanut butter balances the sugar, making each bite perfectly balanced. My Paris pastry training taught me that every element matters, and here the marshmallows are the hidden star, creating that surprise texture that makes these cookies impossible to resist.

After years of testing cookie recipes in my NYC kitchen — from Moroccan shortbread to French sablés — I’ve perfected this version of Fluffernutter Cookies. The secret? Freezing the marshmallows first so they don’t disappear completely into the dough. It’s a simple trick, but it changes everything. And let me tell you, if you’re a nervous baker who’s struggled with cookies that spread too thin or turn out flat, this method is your new best friend. 💡 Samantha’s Pro Tip: Freeze the marshmallows for at least 1–2 hours before baking — it prevents them from melting too fast and keeps those beautiful gooey pockets intact.

Why This Fluffernutter Cookies Recipe Is the Best

The Flavor Secret: This recipe doesn’t just rely on peanut butter — it uses a perfect ratio of creamy peanut butter to brown sugar, which gives the cookies a deep, caramel-like sweetness that pairs beautifully with the marshmallows. Growing up in Morocco, I learned to balance sweet and savory from my mother’s tagines, and that lesson shows here: a touch of salt from the peanut butter and the baking soda keeps the flavor complex, not cloying.

Perfected Texture: After my time at Le Cordon Bleu in Paris, I learned that cookie dough is all about technique. By creaming the butter and sugars until light and creamy, we create a structure that traps air, resulting in soft, chewy centers. The frozen marshmallows add steam pockets as they bake, creating those irresistible airy gaps without deflating the cookie. This is not a flat, sad cookie — it’s a tall, proud, fluffy fluffernutter dream.

Foolproof & Fast: This recipe is designed for home bakers — even if you’ve never made cookies from scratch before, you can nail this. The dough doesn’t require chilling (unless you’re saving it for later), and the marshmallows are folded in at the last minute so they stay frozen. No complicated steps, no special equipment — just a mixer, a scoop, and a little love.

Fluffernutter Cookies Ingredients

I grab my ingredients from the farmers market in Union Square — the butter comes from a small dairy in Vermont, the peanut butter from a specialty shop in the East Village that roasts their own peanuts. But you can use your favorite supermarket brands, and I’ve tested this recipe with them all. Here’s what you’ll need:

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: The heart of this recipe. Creamy peanut butter is essential for even distribution — crunchy would add texture but could make the cookies dry. Look for a brand that contains just peanuts and salt (like natural peanut butter), but avoid the “no-stir” kind with added hydrogenated oils, which can make cookies greasy. If you only have chunky, pulse it in a food processor briefly or use it — just expect a few nut chunks.

Marshmallows: Mini marshmallows are non-negotiable. Full-size ones create huge gooey pockets that can make cookies collapse. The frozen element is my secret weapon — freezing them hard prevents them from melting into a puddle and keeps them visible as soft, chewy bits. You can also use marshmallow crème, but the texture will be much denser (almost like a fluffernutter sandwich inside the cookie). I’ll detail that in the variations section.

Butter: Unsalted butter lets me control the salt level. It must be at room temperature — if it’s too cold, the creaming process won’t work and the cookies will be dense. If you only have salted butter, omit the added ½ tsp salt from the dry ingredients.

Brown Sugar: Light brown sugar adds moisture and a subtle molasses flavor that deepens the peanut butter. Dark brown sugar will make the cookies darker and slightly more caramel-like — delicious but not classic. Pack it gently; don’t compact it, or the dough will be too dense.

How to Make Fluffernutter Cookies — Step-by-Step

Don’t worry — this recipe is as easy as it gets. The most important thing is to keep those marshmallows frozen until the very last moment. Let’s do this together.

Step 1: Freeze the Marshmallows

Spread mini marshmallows in a single layer on a baking sheet or plate. Place them in the freezer for at least 1–2 hours, or up to overnight. They need to be rock solid. If you skip this step, the marshmallows will melt into the dough and you’ll lose those beautiful pockets. I learned this the hard way after a batch of flat, sticky cookies.

💡 Samantha’s Pro Tip: If you’re short on time, use freeze-dried marshmallows — they won’t melt at all and will stay crunchy inside the baked cookie.

Step 2: Preheat and Prepare

Preheat your oven to 350°F. Line two cookie sheets with silicone baking mats (my favorite) or parchment paper. Silicone mats prevent sticking better and help the cookies bake evenly. If using parchment, make sure it’s ungreased.

⚠️ Common Mistake to Avoid: Don’t use wax paper or aluminum foil — they’ll cause the cookies to spread too much and can burn the bottoms.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Whisking aerates the flour and ensures the leavening agents are evenly distributed. Set this aside while you work on the wet ingredients.

Step 4: Cream Butter and Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for 2–3 minutes, until light and creamy. You’ll see the color change to a pale tan. This step is critical — it incorporates air that gives the cookies lift. Don’t rush it.

💡 Samantha’s Pro Tip: Scrape down the sides and bottom of the bowl with a spatula halfway through to ensure everything is evenly mixed.

Step 5: Add Peanut Butter and Wet Ingredients

Beat in the peanut butter until smooth, then add the egg and vanilla. Mix until fully combined, scraping the bowl again. This is where the dough starts smelling like a dream — that peanut butter and vanilla combo is pure nostalgia.

⚠️ Common Mistake to Avoid: Overmixing at this stage can overdevelop the gluten and make cookies tough. Mix just until the flour disappears.

Step 6: Fold in Frozen Marshmallows

Remove the marshmallows from the freezer. Gently fold a heaping cup into the dough using a rubber spatula. Work quickly — the cold marshmallows are your friend. Don’t over-mix, just fold until they’re distributed. If they start to soften, pop the bowl in the fridge for 10 minutes.

⚠️ Common Mistake to Avoid: If the dough loses its chill, the marshmallows will bleed color and sweetness into the dough, making the cookies overly sweet and sticky.

Step 7: Scoop and Shape

Using a #30 scoop (about 2 tablespoons), quickly shape the dough into balls and place them 2 inches apart on the prepared baking sheets. Work fast! Keep the unused dough in the fridge to keep the marshmallows cold. You should get about 24 cookies.

💡 Samantha’s Pro Tip: If you don’t have a cookie scoop, use two spoons — but the scoop ensures even sizing and uniform baking. I love my #30 scoop for consistent cookies every time.

Step 8: Bake and Cool

Bake at 350°F for 11–12 minutes, until the edges are set and just starting to brown. The centers will look slightly soft — don’t overbake! Let the cookies cool on the baking sheet for 10 minutes. After 2–3 minutes, use a greased spatula to gently round any misshapen cookies. Then transfer to a wire rack or directly to a serving platter.

⚠️ Common Mistake to Avoid: Do not move the cookies to a wire rack while they’re still hot — they are fragile and can crumble. And never leave them on the baking sheet for more than 15 minutes, or the bottoms will steam and become soggy.

Serving & Presentation

These Fluffernutter Cookies are gorgeous on their own — golden, speckled with melted marshmallow bits, and impossibly soft. I love serving them on a rustic wooden board from the Chelsea Market, slightly warm so the marshmallows are still tender. For a New York-style presentation, stack them on a small cake stand and dust with a pinch of flaky sea salt (like Maldon) right before serving — it echoes that sweet-salty thing from my Moroccan childhood.

Pair them with a tall glass of cold milk for a classic combo, or go full adult with a creamy latte or a glass of bourbon. In Paris, we’d serve these with café au lait, but here in NYC, a oat milk latte works beautifully. If you’re hosting a party, arrange them on a platter with fresh strawberries and a bowl of extra peanut butter for dipping — trust me, it’s a crowd-pleaser.