Chewy, buttery, and studded with gooey marshmallows and roasted peanuts, these fluffernutter cookies are a peanut butter lover’s dream. Each bite balances sweet and salty flavors and captures the nostalgic appeal of the classic sandwich—only in cookie form. They’re simple to prepare, freeze well, and can easily be adapted to be gluten-free or dairy-free.
The Best Fluffernutter Cookies
These are familiar yet elevated: a tender peanut butter cookie with pockets of melted marshmallow and crunchy peanuts for contrast.
- Sweet & Salty: Rich peanut butter paired with toasted marshmallow and salted peanuts.
- Soft & Chewy: Crisp, golden edges and a gooey center.
- Nostalgic: All the flavors of a fluffernutter sandwich reimagined as a bakery-style cookie.
- Customizable: Easy to make gluten-free or dairy-free with straightforward swaps.
Ingredients & Substitutions For Fluffernutter Cookies
Each ingredient helps create the chewy texture and unmistakable peanut-butter flavor of these cookies. Swap ingredients as needed for dietary preferences.
- Butter: Adds richness. Use dairy-free butter for a dairy-free version.
- Brown Sugar: Keeps cookies soft and adds caramel notes; coconut sugar, organic cane sugar, or monk fruit can be substituted.
- Egg: Binds the dough; use a flax egg for a vegan option.
- Vanilla Extract: Brightens and balances sweetness.
- Creamy Peanut Butter: The star flavor—use smooth, no-stir peanut butter.
- All-Purpose Flour: Gives structure; swap for a 1:1 gluten-free baking blend if needed.
- Coarse Sea Salt: Enhances flavor and balances sweetness.
- Baking Soda: Helps cookies spread and rise slightly.
- Mini Marshmallows: Create gooey pockets; chilling them briefly helps them hold shape while baking. Plant-based marshmallows work for vegan/dairy-free versions.
- Salted Peanuts: Add crunch and a salty contrast to the marshmallows.
Fluffernutter Cookies Step-by-Step Instructions
Follow these straightforward steps for consistently chewy, gooey cookies.
- Preheat & Prep: Heat the oven to 350°F and line two cookie sheets with parchment paper.
- Chill Marshmallows: Place mini marshmallows in the freezer while you make the dough so they don’t melt too quickly.
- Cream Butter & Sugar: Beat butter and brown sugar until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Mix in the egg and vanilla until smooth.
- Combine Dry Ingredients: Stir in flour, sea salt, and baking soda until a soft dough forms.
- Fold in Mix-Ins: Gently fold the chilled mini marshmallows and chopped peanuts into the dough.
- Scoop & Bake: Portion dough with a 3-tablespoon scoop onto prepared sheets, spacing cookies about 3 inches apart. Bake 9–11 minutes, until edges are golden and centers look slightly underbaked.
- Shape While Warm: If any marshmallows ooze out, nudge them back into place with a butter knife or round cutter while cookies are warm.
- Cool & Store: Let cookies cool completely on the baking sheet before transferring to an airtight container.
Helpful Hints
A few small tips yield the best texture and appearance.
- Freeze the marshmallows: This helps them hold shape in the oven and prevents complete melting.
- Underbake slightly: Remove when centers still appear a touch soft—they’ll firm up as they cool and stay chewy.
- Use a cookie scoop: For uniform, bakery-style cookies and even baking.
- Reshape if needed: A round cutter or knife helps tidy melted marshmallow edges while cookies are warm.
Fun Flavor Twists
Try these easy variations to change up the flavor profile.
- Chocolate Drizzle: Drizzle melted chocolate over cooled cookies for a s’mores-inspired treat.
- Crunchy Peanut Butter: Swap in crunchy peanut butter for extra texture.
- Add chocolate chips for a candy-bar style cookie.
- Pretzel Bits: Stir in small pretzel pieces for another salty crunch.
Frequently Asked Questions
Can I make these gluten-free?
Yes. Swap the all-purpose flour for a 1:1 gluten-free baking blend—the texture remains tender and chewy.
Can I make them dairy-free?
Absolutely. Use a dairy-free butter and plant-based marshmallows to keep them dairy-free.
How should I store them?
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months.
The Easiest Fluffernutter Cookies
These cookies bake up with golden edges and soft, gooey centers—sweet, salty, and nostalgic in every bite. They’re straightforward to make, adaptable for dietary needs, and freeze well for easy treats anytime.
Other Fun Cookie Recipes
If you enjoy these cookies, try other playful cookie recipes with bright flavors and textures.
- Gluten-Free Blueberry Lemon Cookies (Vegan)
- Gluten-Free Monster Cookies (Vegan)
- Sparkle Cookies