Fluffernutter Cookies
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Fluffernutter Cookies – The Ultimate Peanut Butter Marshmallow Cookies
Growing up in Morocco, my mother would make a peanut butter and marshmallow sandwich for my siblings and me as an after-school treat. It was simple—smooth peanut butter spread on fresh bread, topped with a generous handful of marshmallows. The combination of salty, creamy peanut butter with the sweet, pillowy marshmallows was pure magic. Years later, after training at Le Cordon Bleu in Paris and settling in New York City, I found myself craving that childhood combination during a chilly fall afternoon. That’s when the idea for these Fluffernutter Cookies was born—peanut butter marshmallow cookies that capture the essence of that beloved sandwich in a soft, chewy cookie form. These are the best soft and chewy peanut butter cookies, with gooey marshmallows throughout.
When you bite into one of these Fluffernutter Cookies, the first thing you notice is the ethereally soft, almost melt-in-your-mouth texture. The peanut butter flavor is rich and nutty, but not overwhelming, perfectly balanced by the sweetness of the marshmallows. As the cookie bakes, the marshmallows turn into little pockets of gooey sweetness, creating a fabulous contrast in texture. The edges are just warm and slightly golden, while the center stays perfectly soft. It’s the kind of cookie that reminds you why some flavors are timeless—salty, sweet, creamy, and chewy all at once, with a hint of vanilla that ties everything together.
What makes my version truly special is a small technique I learned in Paris: freezing the marshmallows before incorporating them into the dough. This prevents the marshmallows from melting completely into the batter during baking, leaving you with distinct, gooey pockets of marshmallow in every bite. I also use a mix of granulated and brown sugar, just like I do for my classic chocolate chip cookies, to get that perfect chewy texture. A common mistake is overbaking—these cookies are best taken out when they’re just set and the edges are barely browning. Trust me, that extra minute in the oven can turn these into crispy cookies instead of the soft, chewy ones you’re dreaming of.
Why This Fluffernutter Cookies Recipe Is the Best
The Flavor Secret: The magic here is the contrast between the salted, creamy peanut butter and the sweet, airy marshmallows. I use a high-quality creamy peanut butter—like the kind from the Union Square Greenmarket that’s freshly ground—which adds a deep, roasted flavor. A pinch of salt in the dough amplifies the peanut butter’s savory notes, making the marshmallow sweetness truly pop. This isn’t just a cookie; it’s a flavor experience that takes you back to childhood but refined with a chef’s touch.
Perfected Texture: Achieving a soft and chewy cookie that also holds pockets of gooey marshmallow is a balancing act. The key is using room-temperature butter, which creams properly with the sugars to create a tender structure. The brown sugar adds moisture and chewiness, while the egg provides structure. Freezing the marshmallows is a non-negotiable step—it’s a technique I learned in pastry school that ensures the marshmallows don’t dissolve into the dough but instead form those delightful, stretchy pockets. This cookies are the epitome of a perfect peanut butter marshmallow cookie.
Foolproof & Fast: This recipe is designed for home bakers of any skill level. With simple ingredients and a straightforward method, you’ll have a batch of these cookies ready in about thirty minutes. The freezing step is the only extra bit of planning, but it’s totally worth it. I’ve tested this recipe dozens of times in my NYC kitchen, and it works every single time. It’s the kind of recipe you can whip up on a busy weeknight or for a last-minute bake sale, and it will steal the show.
Fluffernutter Cookies Ingredients
I pick up these ingredients from my local market in Chelsea—the all-purpose flour is a staple, but I love using a brand that’s unbleached for a more natural flavor. The peanut butter I get from the farmers market in Union Square, where it’s ground daily. And the marshmallows? I always grab the mini ones from the local grocery store and pop them in the freezer the night before. It reminds me of the simple ingredients my mother used back in Morocco, but now they have a New York twist.
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: This is the star of the Fluffernutter Cookies. Use a creamy, not chunky, peanut butter for the smoothest texture. In the US, look for brands that are just peanuts and salt—avoid any with added sugar or oils, as they can change the cookie’s texture. I love using freshly ground peanut butter from the market, but Skippy or Jif work perfectly too. The peanut butter provides the rich, savory base that makes these cookies so addictive.
Mini Marshmallows: These provide the sweet, gooey pockets that define marshmallow cookies. Regular-sized marshmallows can be used, but they’re harder to distribute evenly and can create overly large pockets. Always use mini marshmallows and freeze them before adding to the dough. This step is crucial for maintaining their structure during baking. If you can’t find mini marshmallows, you can cut regular ones into small pieces, but it’s a bit more work.
Brown Sugar: Light brown sugar adds moisture and a subtle caramel-like sweetness that enhances the peanut butter. It’s essential for the soft and chewy texture of these cookies. The molasses in brown sugar reacts with the baking soda to create a tender crumb. If you’re out of brown sugar, you can mix ¼ cup of granulated sugar with 1 tablespoon of molasses for a substitute, but the flavor won’t be quite as deep.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Creamy Peanut Butter | Natural peanut butter (stir well before use) | May be slightly drier; cookies may spread more. Flavor is more rustic. |
| Mini Marshmallows | Regular marshmallows, cut into 6 pieces each | Pockets are larger; freezing still required. Texture is similar but less even. |
| Light Brown Sugar | ½ cup granulated sugar + 1 Tbsp molasses | Slightly less chewy; flavor has less depth. |
How to Make Fluffernutter Cookies — Step-by-Step
Making these peanut butter marshmallow cookies is a breeze, especially once you have your marshmallows frozen. I’ll walk you through each step so you can bake them with confidence.
Step 1: Freeze the Marshmallows
Place 1 cup of mini marshmallows in a small freezer-safe bag and freeze for at least 1–2 hours, or even overnight. This keeps them from melting completely during baking, so you get those glorious gooey pockets. Keep them in the freezer until you’re ready to fold them into the dough.
💡 Stella’s Pro Tip: Freeze the marshmallows on a small plate in a single layer first, then transfer to a bag. This prevents them from clumping together, making it easier to fold them into the dough.
Step 2: Prep Your Baking Station
Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with silicone baking mats or parchment paper. This ensures even baking and prevents sticking. Set them aside while you prepare the dough.
⚠️ Common Mistake to Avoid: Don’t use greased baking sheets, as they can cause the cookies to spread too much. Parchment paper or a silicone mat is best for that perfect cookie shape.
Step 3: Mix the Dry Ingredients
In a medium bowl, stir together the all-purpose flour, baking soda, and salt. Whisk them with a fork to ensure everything is evenly distributed. This prevents any bitter baking soda spots in your cookies.
💡 Stella’s Pro Tip: Always stir, spoon, and level your flour. Scoop directly from the bag can compact the flour and lead to dry cookies. Spoon it into the measuring cup, then level it off with a knife for accuracy.
Step 4: Cream the Butter and Sugars
In a large bowl, using an electric mixer, cream together the room-temperature butter and both sugars until the mixture is light and creamy, about 2–3 minutes. The butter should be pale and fluffy. This step creates the structure for your soft cookies.
⚠️ Common Mistake to Avoid: Using cold butter won’t cream properly, leading to dense cookies. Make sure your butter is truly at room temperature—it should give slightly when pressed but not be melted.
Step 5: Fold in the Marshmallows
Add the peanut butter, egg, and vanilla to the butter mixture. Mix well and scrape the sides of the bowl. Then add the dry ingredients and mix until almost incorporated—stop when you still see a few streaks of flour. Now, quickly remove the marshmallows from the freezer and fold them into the dough with a spatula. Work fast to keep them cold.
💡 Stella’s Pro Tip: Use a rubber spatula for this step. Folding gently prevents the dough from overmixing, which can make the cookies tough. The marshmallows should be scattered evenly throughout the dough.
Step 6: Scoop and Bake
Using a #30 cookie scoop (about 2 tablespoons), quickly shape the dough into balls and place them 2 inches apart on the prepared baking sheets. Place any remaining dough in the fridge to keep the marshmallows cold. Bake for 11–12 minutes, or until the edges are just starting to brown and the centers are set but still soft.
⚠️ Common Mistake to Avoid: Overbaking is the biggest risk! These cookies should be taken out when they look slightly underdone in the center. They will continue to set as they cool on the tray. If you wait until they’re fully browned, they’ll be crispy, not chewy.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Freeze marshmallows | 1-2 hours | Marshmallows are firm and not sticky |
| 2 | Preheat oven & line sheets | 5 minutes | Oven at 350°F |
| 3 | Mix dry ingredients | 2 minutes | Evenly combined, no lumps |
| 4 | Cream butter and sugars | 2-3 minutes | Pale and fluffy |
| 5 | Fold in marshmallows | 1 minute | Marshmallows evenly distributed |
| 6 | Scoop & bake | 11-12 minutes | Edges golden, centers set |
Serving & Presentation
These Fluffernutter Cookies are best served slightly warm, when the marshmallows are still soft and gooey. I love to arrange them on a rustic wooden board, dusted with a pinch of flaky sea salt—it really makes the peanut butter pop. They’re perfect with a tall glass of cold milk, just like the one my mother used to pour for me after school in Morocco. For a more grown-up pairing, try them with a hot coffee or a creamy latte. If you’re serving these at a party, a tiny dollop of whipped cream on top is a beautiful touch that adds richness.
When I host friends in my Brooklyn apartment, I often present these cookies on a tiered tray alongside some dark chocolate squares and fresh berries. The contrast between the sweet cookie and the tart fruit is fabulous. The texture is so soft and chewy that they practically melt in your mouth. For an extra-special presentation, drizzle some melted peanut butter over the top and add a few mini marshmallows as a garnish. It’s a showstopper that reminds me of the vibrant desserts I made in Paris.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Fresh berries, apple slices | The tartness cuts through the sweetness. |
| Sauce / Dip | Melted chocolate, caramel sauce | Adds richness and a second layer of flavor. |
| Beverage | Cold milk, hot coffee, chai latte | The creamy beverage balances the cookie. |
Garnish Fluffernutter CookiesFluffernutter Cookies are the ultimate peanut butter marshmallow cookies. The best soft and chewy peanut butter cookies, with gooey marshmallows throughout. Ingredients
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