These Peanut Butter Marshmallow Cookies Are A Little Taste of Nostalgia
These Fluffernutter Cookies take everything you love about the classic sandwich and turn it into a bakery-style cookie with crisp edges, melt-in-your-mouth middles, and a swirl of sticky marshmallow fluff baked right inside.
They’re nostalgic without feeling old-school, simple to make, and loaded with texture thanks to the Nutter Butter pieces on top. Whether you’re baking for a crowd or just satisfying your peanut butter craving, these cookies always disappear fast.
Love marshmallow fluff in your cookies? Try this chocolate and marshmallow cookie recipe, Mexican hot chocolate cookies, or Rocky Road cookies.
Ingredients You’ll Need
- All purpose flour: Gluten-free works too
- Baking soda, salt, granulated sugar, light brown sugar, unsalted butter, vanilla instant pudding mix, eggs, vanilla extract, marshmallow creme (fluff), creamy peanut butter
- Nutter butter cookies: Broken into pieces to top, optional
- Flaky salt to top: Optional
Recipe Variations & Substitutions
- Crunch factor: Add crushed Nutter Butters inside the dough for extra texture.
- Marshmallow alternatives: Mini marshmallows don’t behave the same, so I would stick with fluff for the best results.
- Nut butter variations: I recommend creamy peanut butter for the best consistency. If you’re going to go with natural peanut butter, make sure it’s the no-stir kind or it’s crunchy to add more substance.
How to Make Fluffernutter Cookies
- Whisk dry ingredients. In a medium bowl, whisk together the flour, baking soda and salt.
- Mix remaining ingredients. In a large bowl, cream the butter, brown sugar, granulated sugar, and peanut butter for 2-3 minutes. Do not skip this step. Add the eggs, vanilla pudding mix, and vanilla extract and beat for 1-2 minutes, until it’s light and fluffy.
- Add in dry ingredients. With the mixer on low, add the dry ingredients until combined.
- Fill. Scoop out the dough with a medium cookie scoop. Use the back of a spoon or a teaspoon to press a small indent into the center of half of the cookies. Fill them with a heaping teaspoon of marshmallow creme.
- Bake. Place the other half of the cookie dough on top, pinching the seems but leaving some of the marshmallow showing. Arrange the cookies 2-3 inches apart on the baking sheet. Bake at 350°F for 10-12 min.
- Top. Right out of the oven, press a few large pieces of broken nutter butters into the top, if desired, and sprinkle with flaky salt. Allow to cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.
Molly’s Tips from Recipe Testing
Prevent sticking: Run your spoon under hot water before scooping the fluff to keep it from sticking.
Don’t overbake: Pull them as soon as the edges set. The pudding mix keeps them soft, but only if you don’t dry out the cookies.
Fixing the shape: If the cookies spread, use a round cookie cutter to scoot them back into shape while warm. I use this tip for chai oatmeal cream pies and peppermint chocolate chip cookies too (or really any drop cookie recipe).
Make Ahead and Storage
- Make Ahead: Prepare the dough and refrigerate for up to two days before filling with marshmallow fluff and baking.
- Storage: Store cookies in an airtight container, placing sheets of parchment paper between layers so the cookies don’t stick together. Store at room temp for 5-7 days.
- Freezing: Freeze unbaked dough balls (without the fluff center) up to 3 months and stuff them right before baking. Freeze baked cookies for up to 3 months but be sure to layer sheets of parchment paper between cookies.
More Peanut Butter Cookies
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Fluffernutter Cookies
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Ingredients
- 2 1/4 cups all purpose flour spooned and leveled
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup creamy peanut butter
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 (3.4oz) package package vanilla instant pudding mix
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup marshmallow creme (fluff)
- 5-6 Nutter butter cookies broken into pieces
- Flaky sea salt optional
Instructions
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Whisk dry ingredients (2 min): In a medium bowl, whisk together the flour, baking soda and salt.2 1/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp salt
- Cream the butters and sugar (3 min): In a large bowl with an electric mixer, or stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and peanut butter for 2-3 minutes. Do not skip this step.3/4 cup unsalted butter, 3/4 cup creamy peanut butter, 1/4 cup granulated sugar, 3/4 cup light brown sugar
- Add wet ingredients (2 min): Add the eggs, vanilla pudding mix, and vanilla extract and beat for 1-2 minutes, until it’s light and fluffy. Scrape down the bottom and sides of the bowl as needed.1 (3.4oz) package package vanilla instant pudding mix, 2 large eggs, 1 tsp vanilla extract
- Finish the dough (1 min): With the mixer on low, add the dry ingredients until combined.
- Fill with marshmallow (5 min): Using a large cookie scoop (3 Tablespoons), scoop out the dough. Break them in half and fill each with a heaping teaspoon of marshmallow fluff. Pinch the seams of the cookie dough so the marshmallow is in the center, leaving some in the cracks on top to seep through as they bake.1/2 cup marshmallow creme (fluff)
- Bake (10 min): Arrange the cookies 2-3 inches apart and bake for 10-12 minutes, until the edges are golden and tops are just set.
- Finish and cool (3 min): Right out of the oven, swirl a wide-mouth cup or large cookie/biscuit cutter around the edges to reshape as needed. Press a few large pieces of broken nutter butters into the top and sprinkle with flaky salt. Cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.5-6 Nutter butter cookies
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Yes, these freeze extremely well. Scoop the dough, flash-freeze until firm, then store in an airtight container or freezer bag for up to 3 months. Freeze them without the marshmallow center, then fill right before baking.
Yes, if you want the signature soft, thick texture. Pudding mix helps the cookies stay chewy for days. Without it, the cookies will be flatter and less soft.
It’s not ideal. Natural peanut butter separates and affects the structure of the dough. For best results, use a traditional creamy peanut butter like Jif or Skippy.
A warm baking sheet or too-warm dough is usually the culprit. Chill the dough for 20–30 minutes if needed, and always use a cool baking sheet between batches.
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