I am calling all peanut butter lovers, time to try these peanut butter marshmallow cookies! These chewy fluffernutter cookies are the ultimate treat, combining the rich, creamy goodness of double peanut butter with the gooey sweetness of marshmallows. Perfectly baked to a soft and chewy texture, these cookies are sure to become a favorite for any occasion. Indulge in the delightful combination of flavors that will satisfy your sweet tooth and peanut butter cravings.

If you love chewy peanut butter cookies, try some of my other recipes, such as The Best Bakery Style Peanut Butter Cookies, Simple Peanut Butter Cookies, and Peanut Butter Brookie. After you have tried them all, tell me your favorite peanut butter cookie recipe.

freshly baked fluffernutter cookies

The Chemistry of fluffernutter cookies

The secret to these decadent fluffernutter cookies lies in the perfect balance of ingredients. The combination of unsalted butter and peanut butter provides a rich, creamy base, while the granulated and brown sugars add sweetness and moisture. Baking soda acts as a leavening agent, helping the cookies rise and maintain their soft texture. The addition of peanut butter chips and mini marshmallows creates pockets of melty, gooey goodness throughout each cookie, making every bite a delightful experience.

What is in fluffernutter cookies?

Unsalted Butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.

Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.

Peanut Butter

Adds another fat into your dough or batter that melts easily, allowing your treat to spread a little more. It will also add a creamy texture & rich flavor to your treat.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Brown Sugar

Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.


Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Baking Soda

Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.

Peanut butter Chips

Small, flavored morsels that look similar to chocolate chips but are made with a mix of peanut butter, oil, and milk.

Mini Marshmallows

Provide gooey, melty pockets of sweetness. For this recipe, I would not use large marshmallows.

freshly baked fluffernutter cookies

How do you make fluffernutter cookies?

  1. Preheat oven to 375 degrees. Convection setting is great for cookies!
  2. Use a digital scale for the most accurate measurement and best results.
  3. Start with the wet ingredients. Add butter, creamy peanut butter, and sugars to the bowl of a stand mixer with the paddle attachment. Mix until combined, and then whip for 2-3 minutes until lighter in color and& texture. If you do not want a standing mixer, use a large mixing bowl and an electric hand mixer.
  4. Add vanilla and eggs, and stir until combined.
  5. In a separate bowl mix together flour, soda & salt
  6. Turn the standing mixer on low speed and slowly pour in the dry ingredients
  7. Mix dough just until it comes together
  8. Fold in peanut butter chips and marshmallows. At this point, you could cover the dough with plastic wrap and refrigerate for up to 3 hours. This helps the flavors meld and the gluten break down. Because the recipe only calls for baking soda, do not refrigerate for longer than 3 hours.
  9. When ready, scoop cookies out with a large cookie scoop onto a prepared baking sheet (a light metal cookie sheet lined with parchment paper).
  10. Bake for 9 minutes; they should be slightly golden brown when done.
  11. Let cool on pan for 10 minutes before removing

Storage Tips

To keep your fluffernutter cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. Thaw at room temperature before serving.

These cookies are best enjoyed within the first few days of baking, when they maintain their soft and chewy texture. At room temperature, they will stay fresh for about 5 days. Refrigeration can extend their shelf life to about a week, and freezing can preserve them for up to 3 months.

Freezing Options

To freeze the cookies, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. This prevents them from sticking together and makes grabbing just one or two at a time easy. Thaw them at room temperature before serving.

freshly baked fluffernutter cookies

Making Ahead

These cookies are perfect for making ahead of time. You can prepare the dough and freeze it in scooped portions. When you’re ready to bake, place the frozen dough balls on a cookie sheet and bake as directed, adding an extra minute or two to the baking time if necessary.

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Why make fluffernutter cookies?

These fluffernutter cookies are a delightful treat that combines the rich flavor of peanut butter with the gooey sweetness of marshmallows. Perfect for any occasion, they will surely become a favorite in your cookie repertoire.

Peanut butter is a staple in my house, and I love experimenting with different ways to enjoy it. These are the cookie form of the classic fluffernutter sandwiches, made with peanut butter and marshmallow creme. The addition of gooey marshmallows takes these cookies to a whole new level of deliciousness. I hope you enjoy baking and devouring these delightful treats as much as I do!

freshly baked fluffernutter cookies


If you prefer a crunchy texture in your cookies, you can use crunchy peanut butter. It will add a delightful crunch that complements the gooey marshmallows and soft cookie base.

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.

Absolutely! Adding chocolate chips will make these cookies even more decadent. Fold them into the dough along with the peanut butter chips and marshmallows.

To prevent the marshmallows from melting too much, ensure they are evenly distributed in the dough and avoid placing them too close to the edges of the cookies. This will help them stay gooey without melting into a sticky mess.

Recipes You May Love

Fluffernutter Cookies

Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 9 minutes
Servings: 24
Peanut Butter Lovers assemble! These extreme peanut butter cookies are a double peanut butter and gooey marshmallows.


  • 1/2 cup unsalted butter
  • 3/4 cup peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 bag peanut butter chips
  • 1 cup mini marshmallows


  • Preheat oven to 375 degrees. Convection setting is great for cookies!
  • Add butter, peanut butter & sugars to a standing mixer. Mix until combined and then whip for 2-3 minutes until lighter in color & texture
  • Add vanilla and eggs, stir until combined
  • In a separate bowl mix together flour, soda & salt
  • Turn standing mixer on low and slowly pour in the dry ingredients
  • Mix dough just until it comes together
  • Fold in peanut butter chips & marshmallows
  • Scoop cookies out onto a light metal cookie sheet that is lined with parchment paper
  • Bake for 9 minutes
  • Let cool on pan for 10 minutes before removing


Calories: 182kcal Carbohydrates: 24g Protein: 3g Fat: 8g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.2g Cholesterol: 24mg Sodium: 187mg Potassium: 72mg Fiber: 1g Sugar: 15g Vitamin A: 138IU Calcium: 15mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

freshly baked fluffernutter cookies