Fluffernutter Cookies – A Sweet & Salty Dream
If you grew up loving fluffernutter sandwiches, get ready—because I’ve turned that nostalgic flavor combo into a cookie that’s chewy, gooey, and downright irresistible. These Fluffernutter Cookies are everything you want in a bakery-style cookie: crisp edges, a soft and chewy center, and swirls of sweet marshmallow fluff peeking through every bite.
What Makes These Cookies Special
This isn’t your average peanut butter cookie. The peanut butter flavor is present but mild, so it never overpowers. Instead, it creates a buttery, nutty base that perfectly complements the gooey pockets of marshmallow fluff. Each cookie bakes up with that signature thick, soft texture you’d find at Crumbl, but with a little more chew to balance the sweetness.
A sprinkle of flaky sea salt at the end adds just the right contrast, cutting through the richness for that chef’s kiss sweet-and-salty finish.
Make-Ahead Friendly
One of my favorite things about this recipe? The dough can be scooped ahead of time and chilled in the fridge until you’re ready to bake. That means you can prep them the night before, then pop them in the oven the next day for fresh, warm cookies without any extra fuss.
The Ingredients You’ll Need
- Butter
- Peanut butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda & baking powder
- Salt
- Marshmallow fluff
The Texture & Flavor
- Edges: Crisp, golden brown
- Center: Soft, chewy, and slightly dense—like the perfect bakery cookie
- Flavor: Buttery peanut butter with pops of gooey, toasted marshmallow
- Finish: Balanced sweetness with a touch of flaky salt
Why You’ll Love Them
- Easy to make but impressive enough for any cookie platter
- A nostalgic twist on a classic childhood combo
- Bake just 17 cookies per batch—perfect for sharing (or not)
- Can be prepped in advance and baked on demand
Final Touch
Right before serving, don’t skip the sprinkle of flaky salt. It’s the detail that elevates these cookies from delicious to unforgettable.
Fluffernutter Cookies
Ingredients
- 1/2 c salted butter (1 stick) softened
- 1/2 c smooth peanut butter
- 1 c light brown sugar packed
- 1/2 c sugar
- 2 large eggs
- 2 tsp vanilla
- 3 c flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 c marshmallow fluff
Instructions
- To a bowl mix together your flour, baking soda, baking powder and salt.
- To a stand mixer or separate mixing bowl using a hand mixer cream together the butter, peanut butter, brown sugar and sugar until fluffy. About 2 minutes.
- Add the eggs and vanilla. Scrape the bowl and continue mixing until everything is incorporated.
- With the mixer on low slowly add the the dry ingredients to the wet.
- Add the fluff to the batter and slowly and carefully fold the fluff, by hand, into the dough a few times. You want large swirls of fluff.
- Use an ice cream scoop to create 17 cookie dough balls. If you like a smoother cookie, you can roll the cookie dough balls in your palms to smooth out the surface. Place in a parchment lied container, cover and store in the refrigerator for at least 3 hours or overnight.
- Line sheet pans with parchment paper. Bake in rounds of 5 per sheet pan in a 350 degree oven for 13-15 minutes in the middle rack. Only bake one sheet pan at a time. If the cookies hardened in the fridge overnight, you'll need 15 minutes in the oven.
- Allow the cookies to continue cooking on the hot pan once they come out of the oven. Sprinkle immediately with flaky sea salt. Enjoy warm or even the next day they're just as good.