Peanut Butter Marshmallow Cookies also known as Fluffernutter Cookies, are the perfect blend of soft, chewy goodness. They have a crispy edge and a soft, gooey peanut butter marshmallow center.
Peanut Butter Marshmallow Cookies are one of those cookies you'll make again and again. With a melted texture similar to a combination of marshmallow creme and chewy peanut butter cookies, these are sure to be a new favorite!
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Love cookies? Be sure to check out my Lemon Blueberry Cookies and my Lemon Shortbread Cookies more more delicious cookie recipes! For another peanut butter treat, try these Peanut Butter Banana Blondies.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
You'll Love Peanut Butter Marshmallow Cookies!
Peanut Butter Marshmallow Cookies are the perfect balance between crispy edges and a gooey center, thanks to the mini marshmallows.
This recipe is made with simple ingredients and straightforward steps, so you don't need to be a baking pro to whip up a batch of these cookies.
Whether you're watching a movie, need a pick-me-up during the day, or just want something for your sweet tooth, these cookies are perfect! And, if you love peanut butter cookies, these are a great way to make them!
If you're a peanut butter fan, these cookies are for you. They taste just like a fluffernutter, but in cookie form.
So, if you're looking for delicious chewy cookies without the chocolate, try these irresistible Peanut Butter Marshmallow Cookies! These delicious cookies are sure to become your new favorite treat!
Ingredients
- All-purpose flour: Use regular all purpose flour for best results.
- Baking soda: A leavening agent helps the cookies rise.
- Salt: Enhances the overall flavor of the cookies. Kosher salt is best.
- Unsalted butter: Adds richness, flavor, and moisture. Be sure your butter is at room temperature before using.
- Granulated sugar: Lends sweetness and a bit of structure to your cookies. You can also use a half mixture of light brown sugar here.
- Peanut Butter: creamy peanut butter or crunchy peanut butter both work in this recipe. I like to use the natural peanut butter because it's smoother and easier to work with.
- Large egg: Acts as a binder, holding your dough together.
- Vanilla extract: A bit of vanilla extract adds great flavor.
- Mini marshmallows: These tiny marshmallows create pockets of gooey, marshmallowy goodness throughout the cookies. The trick to getting the marshmallows to keep their shape is to freeze them before using.
- Optional: make these extra special with some peanut butter chips or mini chocolate chips added to the batter!
How To Make Peanut Butter Marshmallow Cookies
Delicious Peanut Butter Marshmallow Cookies are a treat you're going to love. Start by placing your mini marshmallows in the freezer so they have time to firm up. This will keep them from getting too soft and melt in to the batter.
Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper; set aside.
Step 1. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Step 2. Mix wet ingredients: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer at medium speed until light and fluffy. You can also make this in the bowl of a stand mixer fitted with paddle attachment.
Then, add in the peanut butter, egg, and vanilla. Mix well and scrape the bowl with a rubber spatula to make sure all of the ingredients are well combined. Add in the dry ingredients and mix on low speed just until the dough is combined.
Step 3. Add marshmallows: Gently fold in the frozen mini marshmallows. It's important to freeze the marshmallows ahead of time so they hold their shape when they bake.
Step 4. Scoop and bake: Use a large cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Press on any remaining marshmallows.
Bake cookies for 10-12 minutes until the edges are lightly golden. Allow the baked cookies to cool on the baking sheet for a couple of minutes, then transfer them to a cooling rack to cool completely.
Recipe Tips
- Freezing the marshmallows ahead of time will help the marshmallows keep their shape when baking rather than melting too much into the dough.
- Make sure your butter is softened, but not melted. This helps create the ideal texture and consistency in the cookie dough.
- Use room temperature eggs. Cold eggs can cause the butter to solidify, making it difficult to achieve a smooth mixture.
- Gently fold the mini marshmallows into the dough. Overmixing can cause the marshmallows to break down and disappear into the dough.
- If your dough is too soft or sticky, chill it in the refrigerator for about 30 minutes. This makes it easier to handle and helps prevent excessive spreading during baking.
- Mix in crushed graham crackers and milk chocolate chips or chocolate chunks along with the mini marshmallows for s'mores cookies. You can also add a little bit of chocolate chips and graham cracker crumbs to the top of each cookie dough ball.
- Create a double layered cookie by placing a large marshmallow half (or regular marshmallows) between two scoops of cookie dough before baking. As it bakes, the gooey marshmallows will melt into the center taking these cookies to the next level. You can also drizzle on marshmallow fluff.
Frequently Asked Questions
Can I use a different extract flavor instead of vanilla?
Absolutely! You can experiment with almond extract, coconut extract, or even citrus extracts like orange or lemon for a unique flavor twist.
Can I store peanut butter marshmallow cookies at room temperature?
Yes, you can store them at room temperature in an airtight container for up to a week. Adding a slice of bread can help maintain their softness.
Can I freeze peanut butter marshmallow cookie dough?
Absolutely! Portion the cookie dough onto a baking sheet, freeze until firm, then transfer to a freezer-safe bag. It can be stored for about 1-2 months. Freeze for up to 1-2 months.
What is Fluffernutter?
Fluffernutter is a sandwich made with peanut butter and marshmallow fluff (a sweet, spreadable marshmallow mixture), typically served on white bread.
More Cookie Recipes You Might Enjoy
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Peanut Butter Marshmallow Cookies (Fluffernutter Cookies)
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows (frozen)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, use an electric mixer to mix together the butter and granulated sugar until light and fluffy. Add in the peanut butter, egg, and vanilla extract and beat until well combined.
- Mix in the dry ingredients until just combined. Then, fold in the frozen mini marshmallows.
- Using a cookie scoop to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Freezing the marshmallows ahead of time will help the marshmallows keep their shape when baking rather than melting too much into the dough. Freeze for about an hour if possible.
- Make sure your butter is softened, but not melted. This helps create the ideal texture and consistency in the cookie dough.
- Use room temperature eggs. Cold eggs can cause the butter to solidify, making it difficult to achieve a smooth mixture.
- Gently fold the mini marshmallows into the dough. Overmixing can cause the marshmallows to break down and disappear into the dough.
- If your dough is too soft or sticky, chill it in the refrigerator for about 30 minutes. This makes it easier to handle and helps prevent excessive spreading during baking.
- Storing: You can store the cookies at room temperature in an airtight container for up to a week. Adding a slice of bread can help maintain their softness.
- Freezing: Portion the cookie dough onto a baking sheet, freeze until firm, then transfer to a freezer-safe bag. It can be stored for about 1-2 months. Freeze for up to 1-2 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Jessica
Could this recipe be made in cookie bar form?
Yes! Just press into a pan and bake until just set. Enjoy!
Janet Bullock
How much brown sugar????
Sorry, none. That was a mistake on my part. The recipe is correct now 🙂
Charah
Easy to make, will definitely try this. Thank you for sharing your recipe.
Neha
Obsessed with how thick these cookies are! I love peanut butter and I love marshmallows what's not to like! I can't wait to try them.
TAYLER ROSS
These are my new favorite cookies! The marshmallow makes them perfectly sweet and soft!
Tiffany
These are delish! The tip about freezing the marshmallows before was amazing. Thank you!