Home » Recipes » Chewy Fluffernutter Cookies (Peanut Butter and Marshmallow Fluff Cookies!)

Chewy Fluffernutter Cookies (Peanut Butter and Marshmallow Fluff Cookies!)

This post may contain affiliate links, please visit our privacy policy for details.

A little bit nostalgic, but extra delicious! These Chewy Fluffernutter Cookies are all the flavors we loved in the classic sandwich, but now made into a cookie. Each cookie is soft, chewy, extra peanutty, and swirled with the sweetest marshmallow fluff. The best part? These cookies are made in one bowl, with no electric mixers needed, and no refrigeration required! Every bite has a chewy crisp edge with a soft marshmallow-y center. There’s absolutely nothing not to love about these salty, sweet peanut butter cookies. Simply delicious!

overhead image of peanut butter marshmallow cookies on parchment paper with peanuts, mini marshmallows, and white flowers around.

About The Recipe

Surprise, surprise. My mom and I are sharing another nostalgia inspired recipe! This time, it’s something that’s a classic combo that everyone loves…peanut butter and marshmallow! Salty, sweet…what could be better?!

Though, to be honest, while this might be a nostalgic recipe for quite a few people, I had never heard of a fluffernutter sandwich until a few years ago.

As soon as I learned about it, I immediately fell in love with the idea!

If you didn’t know, I absolutely love marshmallows. They are seriously a guilty pleasure for me. Anything with marshmallows has my heart. But, these cookies…they are really something else.

They are really the perfect combination of flavors AND textures!

We made these cookies super chewy to be reminiscent of marshmallows. Though, the edges are perfectly crisp to really make each bite melt-in-your-mouth delicious.

Nutty, mashmallow-y, salty, sweet. It’s the one cookie you’ll want to bake all year long!

close up overhead image of fluffernutter cookies.

The absolute best part (other than the flavor, of course!)? These cookies are seriously SO easy to make and take literally minutes to prepare.

Because, let’s be honest, who wants to wait for cookies to refrigerate before baking?!

Seriously, so simple.

What Are Fluffernutter Cookies?

Flutternutter cookies take all the extra delicious flavors from the classic sandwich (bread, peanut butter, marshmallow fluff) and swirl them into an extra decadent brown sugar cookie!

Reasons You Will Love These Fluffernutter Cookies

  • A chewy brown sugar and peanut butter cookie SWIRLED with marshmallow fluff!!!
  • Made in only one bowl. Which means…barely any dishes!
  • Can be made ahead of time and baked later.
  • Super simple to make and takes only minutes to prepare.
  • Full of nostalgic flavor.
  • A cookie that is loved by kids and adults alike!
overhead image of fluffernutter cookies on lined sheet pan with small bowl of peanut butter with mini marshmallows, peanuts, and white flowers around.

Equipment Needed


Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

  • Unsalted Butter – For this recipe, we opted to use unsalted butter to control the amount of salt in the recipe, as peanut butter is naturally a little salty and we didn’t want too much.
  • Brown Sugar – By using all brown sugar, it creates an extra delicious chewy cookie.
  • Large Eggs – Eggs act as a binder, as well as contributing to the structure, flavor, texture, and even the color!
  • Vanilla Extract – Adding a subtle undertone, vanilla extract is the perfect choice to enhance the flavor.
  • Creamy Peanut Butter – This is what adds the peanutty flavor to every bite.
  • All-Purpose Flour – Regular unbleached all-purpose flour gives these cookies the perfect structure and texture.
  • Salt – Just a dash of salt to enhance the flavor of these cookies.
  • Baking Soda – Not only does baking soda provide just the right amount of rise to these cookies, but it also promotes spread and chewiness!
  • Marshmallow Fluff – Aka a jar of happiness. You will need to swirl the fluff into the cookie dough after mixing to give these cookies an aesthetically pleasing swirl that makes them almost too pretty to eat.
eggs, flour, brown sugar, marshmallow fluff, vanilla, peanut butter, melted butter, baking soda, and salt on marble surface.

How To Make Fluffernutter Cookies (Step-by-Step!)

Step 1: Prepare cookie dough

In a large bowl, combine butter, sugar, eggs, vanilla, and peanut butter. Mix well.

Add flour, baking soda, and salt. Mix until incorporated.

Add marshmallow fluff. Fold in until it swirls through the dough.

Step 2: Bake

Use a 3 Tablespoon scoop to portion dough (4 cookies per pan) onto prepared pans. Bake for 12-13 minutes, or until edges are golden brown.

FAQ’s and Troubleshooting

Can I use crunchy peanut butter?

Absolutely! If you would like to add a little more crunch to these cookies, using crunchy peanut butter would be a delicious addition.

Of course! Once the cookie dough is mixed and swirled, place each cookie dough ball on a lined sheet pan. From there, freeze until hardened. Once the cookie dough balls are frozen solid, you can place in a freezer safe zip-top bag and freeze for 1-2 months.

Why are my cookies dry?

This could be caused by two things! Either the cookies were over-baked or the flour was over-measured. Both of these can cause your cookies can cause your cookies to be dry.

Why did my cookies not spread?

If the cookies didn’t spread while baking, this is due to too much flour being added to the cookie dough. Be sure to not add too much flour!

Why did my cookies spread so much?

These cookies are, what I like to call, super spreaders. They are made with brown sugar and baking soda, which all leads to a chewier, softer cookie…but that also means they spread A LOT! Though, no worries! Below, I’ve listed how to make these cookies go from drab to fab with just a few simple steps.

The first step is to always use a cookie scoop! It helps get each cookie the exact same size, but also, there is a little trick that we almost always use when it comes cookies.

Using a biscuit cutter that’s larger than the cookie, we bump the cookies while they’re still very hot to fit inside the cutter and circle around them to create the perfect round shape!

cropped image of peanut butter marshmallow cookies on lined sheet pan with bowl of peanut butter, mini marshmallows, and white flowers.

What To Make With Leftover Cookies

If you have any leftover cookies, there are a few delicious ways to use them up in a few and fun dessert!

  • Make ice cream sandwiches!
  • Chop them and fold them into a brownie batter.
  • Crumble them and put them in a milkshake.
  • Decorate a cake with them!

How To Store

IMO, I cannot resist these cookies as soon as they come out of the oven! Though, if you have any leftover, these cookies can be stored in an airtight container or zip-top bag and kept in the fridge for 5 – 7 days. If desired, you can also freeze them in a freezer safe bag for up to 3 months!

You can also make these cookies all the way to step 8, then freeze the cookie dough on a lined sheet pan! Once the cookie dough is completely frozen, place them in a zip top bag and keep in the freezer for up to 3 months.

Looking for more recipes like this? Here are a few you may like:

peanut butter marshmallow cookies piled on parchment paper with bowl of peanut butter beside and mini marshmallows, peanuts, and white flowers around.

When you make these Chewy Fluffernutter Cookies (Peanut Butter and Marshmallow Fluff Cookies!), leave a comment down below and/or give this recipe a rating! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

overhead image of peanut butter marshmallow cookies on parchment paper with peanuts, mini marshmallows, and white flowers around.
5 from 1 vote

Chewy Fluffernutter Cookies (Peanut Butter and Marshmallow Fluff Cookies!)

A fun twist on everyone's childhood favorite sandwich…Fluffernutter Cookies! An easy to make brown sugar cookie, swirled with peanut butter and marshmallow fluff, and baked to soft chewy perfection. Every bite is truly SO. GOOD.
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Servings: 20


  • ¾ cup unsalted butter, melted
  • cups brown sugar, firmly packed
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • cup creamy peanut butter
  • 2 cups all purpose flour*
  • ½ teaspoon baking soda
  • teaspoon salt
  • 1 jar Marshmallow fluff, (7 ounces)


  • Heat oven to 350℉.
  • Line 2 sheet pans with parchment paper. Set aside.
  • In a large bowl, combine butter, sugar, eggs, vanilla, and peanut butter.
  • Mix well.
  • Add flour, baking soda, and salt.
  • Mix until incorporated.
  • Add marshmallow fluff.
  • Fold in until it swirls through the dough.
  • Use a 3 Tablespoon scoop to portion dough (4 cookies per pan) onto prepared pans.
  • Bake for 12-13 minutes, or until edges are golden brown.

Notes + Tips!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
  • Crunchy peanut butter can be used instead of creamy, if desired.
  • Almost any nut butter you like can be used instead of peanut butter.
  • This recipe can be made gluten-free if you use your favorite 1:1 gluten-free all purpose flour.
  • These cookies can also be made vegan if plant-based butter, your favorite vegan egg, and your favorite vegan marshmallows are used. While you won’t get the swirl, You could stuff the vegan marshmallow into the middle of each cookie dough ball!
  • You can also make this recipe dairy-free by using a plant-based/dairy-free butter.
Expert Tips:
  • Be careful to not over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
  • Speaking of over-mixing, once you add the marshmallow fluff, just fold/swirl it into the dough a few times (3 or 4 folds should do the trick!). You don’t want it completely mixed in!
  • It’s best to use light colored sheet pans for these cookies.
  • Don’t forget to line your baking sheet.
  • It’s best to use a cookie scoop to ensure all cookies are the same size and they don’t get over-mixed.
  • The cookie dough can be frozen and baked at a later date.
  • Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges.
  • These cookies spread A LOT! It’s best to place 4 cookies per pan and then use a large biscuit cutter to reshape your cookies.


Serving: 1cookie | Calories: 264kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 127mg | Potassium: 104mg | Fiber: 1g | Sugar: 21g | Vitamin A: 240IU | Calcium: 24mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

Here are a few recipes may like!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.