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Irresistible Strawberry Fluffernutter Cookies: The Ultimate Peanut Butter & Marshmallow Fluff Treat

Prepare to fall even deeper in love with the delightful combination of creamy peanut butter and sweet, airy fluff, now with a vibrant strawberry twist! These incredible Strawberry Cookies are a luscious variation of my beloved Fluffernutter Cookies, the very recipe I had the pleasure of creating for Joanna Gaines. If you followed my journey on the Silos Baking Competition, you’ll recognize the comforting familiarity of these cookies, enhanced with a fresh and exciting berry flavor that doesn’t stray too far from the original magic.

Freshly baked Strawberry Fluffernutter Cookies, warm from the oven, adorned with extra chopped freeze-dried strawberries and a sprinkle of flakey sea salt.

This recipe takes the classic peanut butter cookie base and elevates it with the addition of strawberry marshmallow fluff. Made by the same iconic company that produces the original marshmallow fluff, the strawberry version perfectly complements the peanut butter, creating a harmonious blend of flavors reminiscent of a classic PB&J sandwich, but in cookie form. This innovative spin honors the strawberry’s sweet and slightly tart essence, making for a truly memorable dessert experience that’s both nostalgic and new.

Diving into one of these Strawberry Fluffernutter Cookies is like biting into a cloud of peanut butter goodness, with a surprise burst of strawberry marshmallow cream hidden within. The texture is perfectly chewy, the flavor profile is rich yet balanced, and the vibrant hue makes them as appealing to the eye as they are to the palate. They are an absolute showstopper for any gathering or a delightful treat for your everyday indulgence.

Essential Ingredients for Strawberry Fluffernutter Cookies

At its heart, this delightful creation remains a peanut butter cookie, but we’re giving it a gourmet upgrade. Think of these as a refined “Strawberry Fluffernutter Cookie.” The strawberry flavor is amplified through several key additions, ensuring every bite is infused with that bright, fruity essence. We rely on the dual power of freeze-dried strawberries for both texture and concentrated flavor, along with a touch of strawberry extract to impart a beautifully fragrant aroma throughout the entire cookie.

A collection of ingredients laid out for making Strawberry Fluffernutter Cookies, including peanut butter, butter, sugars, eggs, extracts, flour, baking soda, milk, freeze-dried strawberries, peanut butter chips, and strawberry marshmallow fluff.

Beyond these strawberry-centric enhancements, the foundational components remain classic cookie staples: all-purpose flour for structure, unsalted butter for richness and tenderness, a combination of crunchy peanut butter and both light brown and granulated sugars for depth of flavor and perfect sweetness. My personal favorite is crunchy peanut butter because it adds a wonderful textural contrast, but smooth can be used if preferred. A secret weapon in this recipe is the inclusion of peanut butter chips; they intensify the peanut butter flavor and, combined with the strawberry fluff, truly make the finished cookie taste like an elevated peanut butter and jelly sandwich – a sophisticated version of a childhood classic!

For precise ingredient measurements and detailed instructions, navigate to the full recipe card located at the bottom of this post, or simply click the JUMP TO RECIPE button at the top.

Crafting Your Delicious Strawberry Fluffernutter Cookies

Creating these strawberry fluffernutter cookies is an enjoyable process, and the steps are straightforward for even novice bakers. We begin by thoroughly creaming together the unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar in the bowl of a stand mixer. This initial creaming step is crucial; you want the mixture to become light, fluffy, and pale in color, indicating that sufficient air has been incorporated. This aeration is what gives our cookies their wonderfully soft and chewy texture.

Butter, peanut butter, and sugars in a stand mixer bowl, ready to be creamed together.

Butter, peanut butter, and sugars perfectly creamed together in a stand mixer, showing a light and fluffy consistency. — Butter, peanut butter, and sugars in a stand mixer bowl, ready to be creamed together.

Once your butter and sugars are beautifully creamed, incorporate the egg, vanilla extract, strawberry extract, and a touch of whole milk. Beat these until just combined. Next, gently mix in your dry ingredients – all-purpose flour, baking soda, and kosher salt – just until a cohesive dough begins to form. Overmixing at this stage can lead to tough cookies, so be mindful not to overwork the dough. Then, it’s time for the delightful add-ins: fold in the peanut butter chips and the roughly chopped freeze-dried strawberries. Mix these until they are just evenly distributed throughout the dough.

The unique “fluffernutter” element comes next. Portion out your cookie dough using a scoop for consistency. Lightly flatten each dough portion, then pipe a generous dollop of strawberry marshmallow fluff into the center. Carefully wrap the cookie dough around the fluff, ensuring it’s completely encased. Gently flatten the filled cookies slightly before arranging them on your prepared baking sheets. For a more detailed visual guide on shaping and wrapping the marshmallow cream, I highly recommend referring back to my original Fluffernutter Cookie recipe, which provides excellent shaping instructions that apply perfectly here.

The cookie dough in the mixer bowl after dry ingredients are mixed, with freeze-dried strawberries and peanut butter chips being folded in.

Portioned mounds of cookie dough, ready to be filled, arranged neatly on a parchment-lined sheet pan. — The cookie dough in the mixer bowl after dry ingredients are mixed, with freeze-dried strawberries and peanut butter chips being folded in.

Bake your cookies until their edges are golden brown and set, yet the centers remain wonderfully soft and slightly gooey. This perfect balance ensures a delightful chewiness. Immediately upon removing the hot cookies from the oven, give the baking pan a gentle tap on the counter – this helps the cookies settle and creates those desirable crinkly edges. While still warm, sprinkle generously with more chopped freeze-dried strawberries. If there are larger pieces, gently press them into any exposed marshmallow fluff; they will adhere beautifully as the fluff cools and sets.

Warm Strawberry Fluffernutter Cookies fresh from the oven, garnished with additional freeze-dried strawberries and a touch of flakey sea salt.

Close-up of baked Strawberry Fluffernutter Cookies, showcasing the golden edges, soft centers, and decorative toppings of freeze-dried strawberries and sea salt. — Warm Strawberry Fluffernutter Cookies fresh from the oven, garnished with additional freeze-dried strawberries and a touch of flakey sea salt.

To finish, a light dusting of flakey sea salt is essential. This not only adds a touch of gourmet elegance but, more importantly, provides a crucial counterpoint to the sweetness of the cookie and marshmallow fluff, creating an absolutely beautiful, well-balanced, and utterly irresistible treat! This is such a fun, light twist on the original Fluffernutter, now with a delightful berry tartness that brightens every single bite.

A stunning stack of Strawberry Fluffernutter Cookies, adorned with freeze-dried strawberries and flakey sea salt, ready to be enjoyed.

Expert Notes & Baking Tips for Success

Achieving the perfect Strawberry Fluffernutter Cookie is all about a few key details. For that truly authentic, nostalgic flavor, I wholeheartedly recommend using store-bought marshmallow fluff. While I often advocate for homemade ingredients, in this specific recipe, the classic store-bought fluff provides an unmatched texture and taste that’s simply superior. Don’t be tempted to swap it for homemade marshmallow or melted mini marshmallows; the creamy, spreadable consistency of true fluff is what makes these cookies so special.

One of the most critical steps is properly creaming your butter and sugars. Allow them to beat together in your stand mixer for a good 3-4 minutes. You’ll observe a distinct transformation: the mixture will become significantly lighter in color and incredibly fluffy. This indicates that enough air has been incorporated, which is vital for a tender, soft cookie. If you’re using a flex edge paddle attachment, you might achieve this in just 2 minutes, as it scrapes down the bowl more efficiently.

After your cookie dough is prepared, it’s time for the signature fluff filling. Portion out the dough into 12 equal parts. Using your three center fingers, gently flatten each portion into a disk. Next, place your strawberry marshmallow cream into a piping bag, snip off the tip, and pipe approximately 2 tablespoons of fluff into the center of each flattened cookie dough disk. Carefully, but firmly, wrap the cookie dough around the marshmallow cream, completely encasing it. Once sealed, lightly flatten the filled cookie balls again before placing them on your baking sheet. This shaping method ensures a consistently sized cookie that isn’t too flat or too tall, and it allows for that delightful slight ooze of marshmallow fluff during baking, which adds to their charm and visual appeal!

The finishing touches are just as important as the baking. As soon as the cookies emerge from the oven, immediately sprinkle them with a little flakey sea salt. This isn’t just for aesthetics; the salt helps to beautifully cut through the sweetness of both the cookie and the marshmallow cream, making each bite even more enjoyable and balanced. Don’t forget to also dust them with some extra chopped freeze-dried strawberries. For larger pieces, gently press them into any visible fluff while the cookies are still warm – they’ll adhere perfectly as the fluff sets.

These baked Strawberry Fluffernutter Cookies maintain their delightful freshness in an airtight container at room temperature for up to 5 days. If you manage to have any leftover (a rare feat!), they freeze exceptionally well. To freeze, arrange them in a single layer on a baking tray until solid, then transfer them to a zip-top freezer bag for up to 3 months. This way, you can enjoy these wonderful treats whenever a craving strikes!

Smart Ingredient Swaps & Variations

While this recipe is crafted for optimal flavor, sometimes you need to make adjustments. My go-to is always crunchy peanut butter for its delightful texture, but if you only have smooth peanut butter on hand, it will work in a pinch. Remember, whole peanuts are often present in crunchy varieties, adding to the overall experience. Even with smooth, the cookies will still be absolutely delicious!

Regarding butter, the recipe calls for unsalted, which gives you precise control over the salt content. If you find yourself with only salted butter, simply omit the addition of kosher salt specified later in the recipe to maintain balance.

Light brown sugar is preferred for its subtle caramel notes and moisture, contributing to the cookie’s chewiness. However, dark brown sugar can be used as a substitute if needed. This will result in cookies with a slightly deeper color and a richer molasses flavor, which isn’t a bad thing – just a slightly different, more intense profile.

For those with dietary considerations, these cookies are wonderfully adaptable. They bake up beautifully and can easily be made gluten-free by using THIS cup-for-cup gluten-free baking flour swap. Ensure your chosen blend is specifically designed for a 1:1 replacement in baked goods for the best results.

The freeze-dried strawberries are key for their intense flavor and light crunch. I give them a light chop before mixing them into the batter. If you don’t have freeze-dried, you *could* use the same amount of finely diced fresh strawberries, but be aware that fresh strawberries introduce more moisture, which might slightly alter the cookie’s texture. Freeze-dried berries offer a more concentrated flavor without adding excess liquid.

Do not skimp on the peanut butter chips! There’s truly no substitute for these in enhancing the rich peanut butter flavor of the cookie. They are essential for that “peanut butter and jelly” sandwich essence and seriously amp up the overall taste. I highly recommend making sure you have them.

Marshmallow fluff goes by many names – marshmallow paste, spread, or cream. While many brands make traditional marshmallow fluff, I’ve found that only the original “FLUFF” company produces the delightful strawberry version that is ideal for this recipe. Seek out the real deal for the best flavor and texture inside your cookies.

While the thought of using mini marshmallows instead of marshmallow fluff might cross your mind, and technically it *can* work, the texture and end result will not be the same. Mini marshmallows tend to melt and become a bit too gooey or even disappear. The thick, creamy consistency of marshmallow fluff is crucial for the internal pocket of sweet, airy goodness. I strongly advise against swapping the fluff for mini marshmallows to preserve the integrity of this unique cookie.

A close-up shot of a single Strawberry Fluffernutter Cookie, showing its soft interior and gooey strawberry marshmallow center.

Explore More Strawberry Goodness

If you’re as enamored with strawberry flavors as I am, you’ll love these other delightful recipes perfect for any occasion:

Strawberry Rhubarb Crisp

Strawberry Scones

Strawberry Angel Food Cake

Strawberry Crunch Cake

Strawberry Rhubarb Jam

Strawberry Ice Cream

Strawberry Lemonade

Strawberry Coconut Cake

Have you tried this incredible Strawberry Fluffernutter Cookie recipe? I’d love to hear your thoughts! Please leave a review or comment below. And for more delicious recipes and baking inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 12, 2-ounce cookies

Strawberry Cookies

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

These delicious Strawberry Cookies further my love for FLUFF and are a variation of the Fluffernutter Cookies I made for Joanna Gaines.

Ingredients

¾ cup Crunchy Peanut Butter, Jiff
½ cup Unsalted Butter, very soft room temp
½ cup Light Brown Sugar
½ cup Granulated Sugar
1 large Egg, room temp
1 ½ teaspoons Vanilla Extract
1 ½ teaspoons Strawberry Extract
½ teaspoon Kosher Salt, Mortons
1 ½ cups All-Purpose Flour
1 teaspoon Baking Soda
1 tablespoon Whole Milk
½ cup Freeze-Dried Strawberries, rough chopped
¾ cup Peanut Butter Chips
½-1 cup Strawberry Marshmallow Fluff
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. 4 minutes

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

Add salt, flour, baking soda, and milk, and mix at low speed until flour is completely worked in. Whack the mixer up to full speed and then off, quickly, for a final mix. 2 seconds.

Fold in the strawberries and peanut butter chips.

Use a 2-ounce scoop to scoop cookies onto a parchment-lined cookie sheet. I use a small ice cream scoop for equal-sized cookies. You should get 12 extra large (2-ounce) cookies.

Flatten the cookies with your hands, add about 2 tablespoons of strawberry fluff, then fold the cookie up around the fluff, encasing it in the cookie dough.

Flatten them just a little, again, once filled, and place them 3-4 inches apart on your parchment-lined trays. Only 4 cookies per ½ sheet tray, they get BIG! 6 fit on a ¾ sheet tray.

Bake in the preheated oven for 16-18 minutes, just until the top and edges begin to turn golden brown and they have split and the marshmallow begins to show.

Remove from the oven and tap gently on the stove or counter. Sprinkle them with the flakey salt.

Let the cookies cool on the pan for about 5 minutes so the fluff can set. Then transfer them to a cooling rack until completely cool.

Notes

Notes & Tips

For the real nostalgic flavor, I suggest using the store-bought fluff. I am not always one to suggest a store-bought item, but here it really is best.

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. If you use a flex edge paddle you will only have to beat it for 2 minutes.

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. It also lets the fluff ooze out a little, which is welcome!

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! Also dust them with some chopped freeze-dried strawberries too, pressing some larger pieces into the fluff while it is still warm and they will stick to the cookie.

Baked Strawberry 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.

I love these Freeze-Dried Strawberries, I just give some of them a light chop before mixing them into the batter. You could also use the same amount of fresh strawberries if you have to.

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

You may also encounter marshmallow fluff called marshmallow paste, spread, or cream. Though I think only the original FLUFF company makes the strawberry version.

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?

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