The Ultimate Fluffernutter Cookies: My Viral Peanut Butter and Marshmallow Recipe

As a self-proclaimed peanut butter enthusiast, my love for this creamy, nutty spread runs incredibly deep. So, when it came to creating a cookie that truly captured my heart, these Fluffernutter Cookies were born – a delightful blend of pure nostalgia and an irresistible peanut butter craving. If you’re searching for the exact recipe that stole the show during my appearance on the Silos Baking Competition, the one I had the honor of baking for Joanna Gaines herself on Magnolia Network’s Season 1, then you’ve found it! Competing in the Silos Baking Competition was an absolute dream come true, especially after having dedicated time to cooking through Joanna’s entire first cookbook. The entire experience of meeting her and sharing my passion for baking was truly unforgettable.

Freshly baked Fluffernutter Cookies adorned with delicate flakey sea salt, glistening and ready to be devoured.

Imagine a perfectly pillowy cloud of marshmallow cream, lovingly encased within a rich, decadent peanut butter cookie dough. Each bite transports you back to those sun-drenched summer days, reminiscing about the simple joy of a classic fluffernutter sandwich. I can still vividly recall the taste: generous layers of creamy peanut butter, a delightful dollop of fluffy marshmallow, all complemented by the salty crunch of potato chips from that iconic yellow bag. It was, without a doubt, my quintessential summer indulgence, and these cookies encapsulate that very magic in every tender, chewy morsel.

A close-up of warm Fluffernutter Cookies, fresh from the oven, showing the soft, golden edges and a sprinkle of flakey salt.

What Exactly is a Fluffernutter? A Sweet History

For those who might not share my deep-seated affection for peanut butter, or who are simply unfamiliar with this delightful treat, you might be asking: “What is a fluffernutter?” At its heart, a fluffernutter is a beloved sandwich composed of peanut butter and marshmallow fluff (or marshmallow cream). Its origins trace back to World War I, when a woman named Emma Curtis, seeking an economical and satisfying meal, first published a recipe for a peanut butter and marshmallow creme sandwich, affectionately calling it the ‘Liberty Sandwich.’ A few years following the war, her family developed and marketed their own marshmallow fluff product, even including the sandwich recipe on its label. However, it wasn’t until 1960 that this iconic sandwich officially received its catchy, memorable name, “Fluffernutter,” largely for marketing purposes. This name has stuck ever since, cementing its place as a nostalgic American classic.

[feast_advanced_jump_to]

Essential Ingredients for Perfect Fluffernutter Cookies

Crafting the perfect Fluffernutter Cookie begins with selecting the right ingredients. While many components are standard for a great peanut butter cookie, there’s one ingredient I absolutely insist on for truly exceptional results: Virginia Peanuts. These aren’t your average peanuts; they possess an extra crunch and a unique texture, almost akin to a fried peanut if you’ve ever had the pleasure. Their robust bite stands out even after baking, providing a fantastic textural contrast within the soft cookie. This recipe is actually an adaptation of my grandmother’s original peanut butter cookie recipe, a detail I was thrilled to share with Joanna Gaines during the show!

A curated display of all the essential ingredients laid out for baking homemade Fluffernutter Cookies.

While some adventurous bakers might consider making their own marshmallow fluff from scratch, I personally find that the distinct flavor and unique texture of store-bought marshmallow fluff truly make these cookies shine. It’s the taste I know and love, and it evokes that classic fluffernutter essence perfectly. Finding authentic “Fluff” can sometimes be a challenge, so I typically order mine online to ensure I always have it on hand. Another crucial detail: I’m a firm believer in the power of texture, which is why this recipe specifically calls for crunchy peanut butter, not its smooth or creamy counterpart. The added texture from the peanut pieces within the butter contributes wonderfully to the overall experience of the cookie.

For precise ingredient measurements and step-by-step instructions, use the JUMP TO RECIPE button at the top of the post or scroll directly to the bottom to view the full recipe card.

Crafting Your Fluffernutter Masterpiece: Step-by-Step Method

Let’s dive into the baking process! To begin, combine your softened unsalted butter, crunchy peanut butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Using the paddle attachment, cream these ingredients together until the mixture is light, fluffy, and significantly paler in color. This crucial step usually takes about 3-4 minutes, and I highly recommend setting a timer. Adequately creaming the butter and sugars incorporates essential air, which is vital for achieving a tender, perfectly textured cookie.

Softened butter, crunchy peanut butter, and both brown and granulated sugars ready to be creamed in a stand mixer bowl.

The butter, peanut butter, and sugars beautifully creamed together until light and fluffy in the stand mixer.

Next, crack in the room temperature egg and add the vanilla extract to the creamed mixture. Beat these in until they are just fully combined, scraping down the sides of the bowl as needed to ensure everything is incorporated. Be careful not to overmix at this stage. Following this, gently add your dry ingredients (flour, baking soda, and kosher salt) along with the whole milk. Mix on low speed just until most of the flour has been incorporated but you can still see a few streaks of flour. This prevents overdeveloping the gluten. At this point, carefully fold in the rough-chopped Virginia peanuts and the peanut butter chips. Give the mixer just 2-3 quick turns on low speed to evenly distribute these wonderful additions throughout the dough.

Adding a room temperature egg and pure vanilla extract to the creamed butter and sugar mixture.

Dry ingredients and milk added to the stand mixer bowl, poised for mixing into the wet ingredients.

Once your dough is ready, portion it out into 12 even, 2-ounce cookie dough balls. I find that a 2-ounce cookie scoop is invaluable for achieving perfectly consistent sizes! Take each portioned dough ball and gently flatten it into a disk using your fingers. This creates a perfect little nest for the marshmallow cream. For the filling, I highly recommend placing your marshmallow fluff into a piping bag and snipping off the tip. This makes it incredibly easy to pipe about 2 tablespoons of fluff directly into the center of each flattened cookie dough disk.

Uniformly portioned cookie dough balls resting on a parchment-lined baking sheet, ready for the next step.

Flattened cookie dough disks on a baking sheet, creating a cavity perfectly ready for the marshmallow cream filling.

Once filled, carefully gather the edges of the peanut butter cookie dough up and around the marshmallow fluff, gently sealing it to mostly encase the sweet filling. Return these now-filled dough balls to your prepared baking sheet and slightly flatten them again. This secondary flattening ensures they bake into a consistent shape and allows the fluff to beautifully expand without completely bursting. Your Fluffernutter Cookies are now perfectly prepped and ready for the oven!

The process of gently folding the cookie dough edges over the marshmallow cream to encase the filling.

The cookie dough fully closed around the marshmallow cream, forming a complete ball ready for baking.

Bake these incredible Fluffernutter Cookies until their edges are beautifully golden brown and set, and you begin to see subtle cracks on top where the marshmallow might peek through. As soon as they emerge from the oven, give the baking sheet a gentle tap on your stove or countertop. This technique helps to create those desirable crisp edges while ensuring the centers remain wonderfully tender and gooey. The contrast in texture is simply divine.

Fluffernutter Cookies, golden and warm, fresh from the oven, adorned with flakey salt and calling to be enjoyed.

Notes & Expert Tips for Fluffernutter Perfection

While the idea of homemade marshmallow fluff is certainly appealing, and I even demonstrated it on the show, for the absolute best flavor and texture in these cookies, I genuinely recommend using store-bought fluff at home. The consistency and nostalgic taste of commercial marshmallow fluff are truly unique and hard to replicate precisely, plus it significantly simplifies the process. Sometimes, convenience wins, especially when the results are this good!

The creaming step for the butters and sugars is paramount. Don’t rush it! Blend them together for a full 3-4 minutes. You’ll notice the mixture transforming into a much lighter, almost pale color, indicating that sufficient air has been incorporated. This aeration is key for tender, light cookies.

Achieving perfectly uniform cookies is all in the technique. After portioning your cookie dough into 12 equal balls, use your three center fingers to gently flatten each one into a disk. Transfer the marshmallow cream to a piping bag (simply snip off the tip) and pipe about 2 tablespoons into the center of each flattened disk. Then, carefully bring the edges of the dough up around the fluff, fully encasing it. Finally, give the filled dough balls a slight re-flatten before baking. This method guarantees a consistently shaped cookie that’s neither too flat nor too tall, with the marshmallow perfectly contained.

For an extra touch of culinary brilliance, immediately after removing the cookies from the oven, generously sprinkle them with a touch of flakey sea salt. This simple addition is a game-changer! The salt not only beautifully cuts through the sweetness of the cookie and marshmallow cream but also enhances all the other flavors, making each bite even more satisfying and addictive.

These delicious Fluffernutter Cookies can be stored in an airtight container at room temperature for up to 5 days. Though, if you’re anything like me, they likely won’t last that long! For longer storage, they freeze beautifully for up to 3 months. To freeze, arrange them in a single layer on a baking tray until solid, then transfer them to a zip-top freezer bag for convenience.

Smart Substitutions to Adapt Your Recipe

My personal preference for these cookies is crunchy peanut butter, as it adds fantastic texture. However, if smooth peanut butter is all you have on hand, it will work in a pinch. Remember, you’ll still be adding whole peanuts later, so you won’t completely lose that textural element.

If you only have salted butter available, simply omit the additional kosher salt called for later in the recipe to maintain the right balance of flavors.

While light brown sugar is preferred for its milder molasses flavor, dark brown sugar can be used as a substitute. Be aware that this will result in cookies with a slightly deeper color and a richer, more pronounced molasses taste, which some might even prefer for an added layer of complexity.

For those with gluten sensitivities, these cookies can be effortlessly made gluten-free by using a reliable cup-for-cup gluten-free baking flour blend. The structure and flavor hold up wonderfully.

Virginia Peanuts are truly special for their crunch and flavor, making them a must-have for me. If you can’t find them, raw peanuts can be used as a substitute, but I highly recommend toasting them lightly before incorporating them into the dough to enhance their nutty flavor and crispness.

The peanut butter chips in this recipe are non-negotiable! They intensify the peanut butter flavor and add another dimension to the cookie that simply can’t be replicated. There’s no suitable swap for these if you want the full Fluffernutter experience.

When it comes to the marshmallow component, while I always prefer the original Marshmallow Fluff, you might encounter other brands labeled as marshmallow cream, paste, or spread. These are essentially interchangeable for this recipe, offering a similar texture and taste profile.

You might be tempted to use mini marshmallows instead of marshmallow cream for the filling. While technically possible, I strongly advise against it. Mini marshmallows melt differently and result in a chewier, less consistent texture in the final cookie. For that signature gooey, soft marshmallow center, the cream is truly superior.

Beautifully golden Fluffernutter Cookies, fresh from the oven and ready for a bite, garnished with flakey sea salt.

More Peanut Butter Love from My Kitchen!

If you’ve fallen head over heels for these Fluffernutter Cookies, you’re likely a fellow peanut butter lover! I have plenty more recipes that celebrate this incredible ingredient. Explore some of my other favorites:

Crunchy Peanut Butter Cookies

Peanut Butter and Jelly Cookies

Peanut Butter Mousse

No-Bake Peanut Butter Pie

Peanut Butter Brownies

Crunchy Peanut Butter Granola

Chocolate Peanut Butter Oreo Dirt Pudding

Joanna Gaines Peanut Butter Balls

Coconut Pecan Chocolate Chip Cookies

Beyond the classic Fluffernutter, if you’re open to new flavor adventures, you must try my Strawberry Cookie. It’s a delicious variation made with strawberry fluff, and you could even call it a Strawberry Fluffernutter Cookie! It’s directly inspired by this recipe and offers an equally delightful, fruity twist.

And for those who can’t resist the timeless pairing of chocolate and peanut butter (which is practically everyone, right?), make sure to check out my Chocolate Marshmallow Cookies. They evoke the cozy feeling of a campfire treat, almost like a s’mores-inspired fluffernutter!

Strawberry Cookies, fresh from the oven, adorned with extra freeze-dried strawberries and a delicate sprinkle of flakey sea salt.

Have you tried making these delightful Fluffernutter Cookies? I would absolutely love to hear about your experience! Please consider leaving a review or a comment below. Don’t forget to sign up for my newsletter to get more delicious recipes straight to your inbox, and follow my culinary journey on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 12 extra large cookies

Fluffernutter Cookies

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

These Fluffernutter Cookies are a delicious homage to the classic sandwich, combining rich peanut butter cookie dough with a luscious marshmallow cream filling. A truly nostalgic and satisfying treat!

Ingredients

¾ cup Crunchy Peanut Butter, not natural
½ cup Unsalted Butter, soft
½ cup Brown Sugar
½ cup Granulated Sugar
1 Egg, room temp
1 tablespoon Vanilla Extract
½ teaspoon Kosher Salt
1 ½ cups All-Purpose Flour
1 teaspoon Baking Soda
1 tablespoon Whole Milk
½ cup Virginia Peanuts, rough chopped
¾ cup Peanut Butter Chips
½-1 cup Marshmallow Fluff/Cream
Flakey Sea Salt, like Maldon or Nordur

Instructions

Preheat oven to 350˚F and prepare 3 half baking sheets by lining them with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine butter, peanut butter, and both sugars. Cream together, scraping down at least twice, until everything is evenly combined and light and fluffy. 4 minutes.

Add the egg and vanilla extract, and beat just until well combined. 45-60 seconds longer.

Add salt, all-purpose flour, baking soda, and whole milk. Mix at low speed until the flour is almost entirely worked in, leaving a few streaks. Give the mixer one quick burst to full speed and immediately turn it off for a final mix. (About 2 seconds).

Gently fold in the rough-chopped Virginia peanuts and the peanut butter chips.

Use a 2-ounce scoop (a small ice cream scoop works perfectly) to portion the cookie dough onto a parchment-lined baking sheet. You should yield 12 extra-large (2-ounce) cookies.

Flatten each cookie dough portion with your hands to create a disk. Pipe about 2 tablespoons of marshmallow fluff or cream into the center of each. Carefully fold the cookie dough up and around the fluff, encasing it fully. Once filled, gently flatten them just a little again. Place them 3-4 inches apart on your parchment-lined trays; only 4 cookies per standard half-sheet pan as they spread quite a bit. (6 fit on a 3/4 sheet pan).

Bake in the preheated oven for 16-18 minutes, or until the tops and edges are golden brown and the cookies have slightly split, allowing the marshmallow to show.

Remove from the oven and gently tap the baking sheet on your stove or counter to encourage crisp edges. Immediately sprinkle with flakey sea salt.

Allow the cookies to cool on the baking pan for about 5 minutes to allow the marshmallow fluff to set slightly. Then, carefully transfer them to a wire cooling rack to cool completely.

Notes

Notes & Tips

If you would like to seek out making your own fluff, go for it! But for me, the flavor is just different, and the storebought just has a different texture. While you will see me make my own on the show, at home I suggest storebought, plus it’s easier! I know I often preach homemade, but I forgo it for nostalgia in this one.

Be sure to cream the butters and sugars together for 3-4 minutes, you will see the mixture change to a lighter color. When it gets pale you have beat in enough air.

After you have made your cookie dough, portion it out and flatten each of the 12 portions using your 3 center fingers. Place the marshmallow cream in a piping bag, then cut off the tip and pipe about 2 tablespoons into the center of each cookie. Wrap the cream in the dough, then flatten again before baking. This gives a very consistent and not too flat, not too tall cookie.

When the cookies come out of the oven. Immediately sprinkle them with a little flakey sea salt, it helps cut the sweetness of the cookie and the marshmallow cream and makes them even more enjoyable!

Baked Fluffernutter Cookies will keep in an air-tight container for up to 5 days at room temperature. And while mine would never make it there, they can be frozen for up to 3 months. Freeze them flat on a tray, then transfer them to a zip-top freezer bag.

Substitutions

My favorite peanut butter is crunchy! But you can use smooth in a pinch if you need to. There are whole peanuts going in later anyway.

If you have to use salted butter because that is all you have on hand, remove the addition of salt later in the recipe.

Light brown sugar is preferred for this recipe, however, you can use dark in a pinch. The cookies will just have a little deeper color and molasses flavor to them. Which isn’t bad, just a little richer.

These cookies bake up beautifully and can be made gluten-free when you use THIS cup-for-cup baking flour swap.

Virginia Peanuts are a must for me, if you can’t get your hands on some, use raw peanuts and toast them up before using.

There is nothing like the peanut butter chips, I would absolutely be sure to get some. They amp up the peanut butter flavor…no swap for those!

While I prefer the original marshmallow fluff, you may also find other brands out there calling it marshmallow cream, they are essentially the same and you can use either for this cookie. You may also encounter it called marshmallow paste or spread.

While you might be tempted to use mini marshmallows in place of the “fluff” and it does work, the texture and end result just isn’t the same. You CAN do it, but I’d heavily suggest using the cream.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Gooey Fluffernutter Delights