Soft and Chewy Fluffernutter Cookies

Indulge in these soft and chewy fluffernutter cookies, packed with rich peanut butter and gooey marshmallow swirls. A quick, nostalgic dessert recipe!

Why This Recipe Works:

• Frozen Fluff Pockets: Freezing the marshmallow fluff prevents it from dissolving completely into the dough, leaving chewy, gooey pockets.
• High-Fat Peanut Butter Base: Using a high-quality creamy peanut butter provides the necessary fat structure to keep the cookies ultra-soft.
• Balanced Moisture: The ratio of brown sugar to white sugar ensures a caramelized edge with a soft, bendable center.

I still remember the sticky, sweet chaos of my first fluffernutter sandwich, handed to me by a cousin in a humid Massachusetts kitchen during the summer of '98. It was a revelation of textures that I immediately wanted to turn into a baked treat.

I ended up with white marshmallow goo cemented to my knuckles.

Trying to bake those exact flavors into a cookie usually results in absolute disaster because marshmallow fluff liquefies and burns at high temperatures. I tested this with six different dough bases, and every single one ended up looking like a charred, sugary crime scene on my baking sheet.

The high water content in commercial marshmallow creme destroys the delicate protein matrix of the cookie dough.

Think about this in terms of physics: as the oven heat rises, the sugar in the fluff melts faster than the flour structure can set. To prevent this, we freeze dollops of fluff before folding them into a dense, peanut-heavy dough.

Trust me, it works.

Soft and Chewy Fluffernutter Cookies: Quick Cookies Recipes & Peanut Butter Desserts

• Publisher Storied Skillet
• Cuisine American
• Category Dessert, Cookies
• Prep Time 20 mins
• Cook Time 10 mins
• Servings 18
• Calories 190 calories
• Rating 4.8 3199
• Tags fluffernutter cookies, peanut butter marshmallow cookies, quick cookie recipes, peanut butter desserts

Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (190g) creamy peanut butter (not natural)
• 1/2 cup (100g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/4 cups (150g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp Diamond Crystal kosher salt
• 1/2 cup marshmallow fluff (creme)

Directions

1. Line a small tray with parchment paper. Drop 18 teaspoon-sized dollops of marshmallow fluff onto the tray and place in the freezer for at least 30 minutes.
2. In a stand mixer fitted with the paddle attachment, cream the softened butter, creamy peanut butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
3. Add the egg and vanilla extract, beating until fully incorporated and smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
5. Gently fold the frozen marshmallow fluff dollops into the dough. Do not overmix; you want distinct pockets of fluff.
6. Using a cookie scoop, scoop the dough into balls and place on a baking sheet lined with parchment paper. Chill the dough balls in the fridge for 30 minutes.
7. Preheat your oven to 350°F (175°C). Bake the cookies for 9 to 11 minutes, until the edges are lightly golden but the centers still look soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• We highly recommend using Diamond Crystal kosher salt; if you are using fine table salt, cut the measurement in half (use 1/4 teaspoon instead of 1/2 teaspoon).
• Avoid natural peanut butters where the oil separates. The lack of emulsifiers in natural peanut butter will cause the cookie's protein matrix to collapse, leading to greasy, crumbly cookies.
• Keep a close eye on the oven during the last two minutes of baking. If any marshmallow fluff has leaked to the bottom of the cookie, it can burn quickly; use a round cookie cutter to gently swirl the hot cookies back into shape immediately after baking.
• After a day in an airtight container, the marshmallow pockets will soften slightly and integrate beautifully with the peanut butter crumb, making them even chewier than on day one.
• If you love soft-baked treats, you might also enjoy our Chewy Snickerdoodles or our decadent Chocolate Chip Cheesecake Cookies.

Serving Suggestions

These cookies are incredibly rich and sweet, making them the perfect centerpiece for a dessert platter or a cozy afternoon treat.

• Serve warm with a tall glass of ice-cold oat milk or whole milk.
• Sandwich a scoop of vanilla bean ice cream between two cookies for an epic summer treat.
• Drizzle with a bit of melted dark chocolate to balance the intense sweetness.
• Pair with a hot cup of black coffee to cut through the rich peanut butter.
• Serve alongside our delicious Chocolate Peanut Butter Rice Krispie Cups for the ultimate peanut butter dessert platter.

Storage and Reheating

Storing these cookies is incredibly simple.

Keep them in an airtight container at room temperature for up to four days. To keep them ultra-soft, toss a slice of plain white bread into the container; the cookies will absorb the moisture from the bread without getting soggy.

If you want to freeze them, wrap individual baked cookies in plastic wrap and store them in a freezer bag for up to three months.

When you are ready to eat, do not just eat them cold. Pop a cookie into the microwave for exactly eight seconds; this revives the frozen marshmallow pockets into gooey, stretchy perfection that mimics a fresh-out-of-the-oven experience. Just be careful not to overheat them, or the sugar will burn your tongue.

Ingredient Substitutes

If you find yourself missing an ingredient, here are the best tested swaps to keep your cookies perfect:

1. Marshmallow Fluff: You can use mini marshmallows cut in half, though they will be slightly more pocketed and less swirled.
2. Peanut Butter: Sunflower seed butter works beautifully as a nut-free alternative.
3. All-Purpose Flour: A 1:1 gluten-free baking flour can be substituted without losing the chew.
4. Brown Sugar: Dark brown sugar can be used for a deeper molasses flavor, though it will make the cookies slightly darker.

These cookies are the ultimate comfort bake when you need a quick sweet fix. Let me know how your marshmallow swirls turn out, and happy baking!