Fluffernutter Cookies

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Fluffernutter Cookies start with tender and flourless peanut buttery cookies with sweet, gooey marshmallows for the ultimate treat! They’re a cookie version of a fluffernutter sandwich – made gluten-free!

Fuffernutter cookies topped with mini marshmallows and a glass of milk.
  • Cuisine Inspiration: American
  • Primary Cooking Method: Oven
  • Dietary Info: Gluten-free, Dairy-free
  • Skill Level: Easy

Why You’ll Love These Fluffernutter Cookies

This fluffernutter cookie recipe makes fluffy, super peanut-buttery thumbprint cookies that are a riff on my Jam Thumbprint Breakfast Cookies but even better because they’re filled with melted marshmallows rather than jam. Yes, just like the classic fluffernutter sandwich, these peanut butter and marshmallow cookies magically turn into fluffernutter cookies after a little spin in the oven. Add them to your holiday cookie plate with your favorite Gluten Free Christmas Cookies, or serve them alongside a plate of Peanut Butter Buckeyes.

  • Sweet and salty. I love a good flavor contrast (Chocolate Cupcakes with Peanut Butter Frosting anyone?) and fluffernutter cookies do not disappoint! A hint of salt in the peanut butter balances the sweetness of the marshmallows beautifully.
  • Naturally gluten free. Not only are these cookies gluten free, but they didn’t need any flour to begin with! I love a naturally flour-free dessert (my Flourless Almond Chocolate Cookies recipe is another fantastic example).
  • Family favorite. I’m a former engineer but even if you’re not a scientist you’ll know that the easy formula of marshmallows plus peanut butter equals a kid favorite! And it’s no secret that adults love these, too.

What Is Fluffernutter?

Fluffernutter is a sandwich that’s made with peanut butter and marshmallow creme. It’s typically served on white bread and is similar to a peanut butter and jelly sandwich but made with marshmallow creme rather than jelly. If you’re now craving a classic fluffernutter, easily make a gluten free version with slices of my Gluten Free Sandwich Bread.

A glass of milk next to marshmallow-topped fluffernutter cookies.

Recipe Ingredients

Just six ingredients are needed to make this irresistible fluffernutter cookie recipe! I’ve outlined them below, and you can find the full ingredient amounts in the recipe card at the end of this post.

  • Sugar: A blend of granulated sugar and dark brown sugar sweetens the cookies perfectly. You can use light brown sugar if that’s what you have, I just like the extra carmelized molasses flavor from the dark brown sugar.
  • Baking Soda: Check to make sure your baking soda is fresh before adding it to the cookie dough.
  • Peanut Butter: I prefer to use creamy peanut butter. Conventional or natural peanut butter works.
  • Egg: Bring a large egg to room temperature so that it blends easily into the dough.
  • Vanilla: Pure vanilla extract or vanilla paste adds depth of flavor.
  • Mini Marshmallows: Most marshmallows are gluten free. You can check my post on Are Marshmallows Gluten Free? for tips.
Ingredients for fluffernutter cookies are portioned and text-labeled.

How to Make Fluffernutter Cookies

Be careful adding the marshmallows to the cookies – they will be hot! Here’s a look at how you’ll make fluffernutter cookies. You can check the recipe card lower down for the full ingredient amounts.

  • Make the dry mix. Blend together the sugar, brown sugar, and baking soda.
  • Add peanut butter. Beat in the peanut butter.
  • Add egg. Now mix in the egg and vanilla extract.
  • Form balls. Using about 1 tablespoon of dough, make the cookie dough balls.
  • Flatten the dough. Add the cookie balls to a lined cookie sheet and lightly flatten them.
  • Add a thumbprint. Bake the cookies at 350°F for 8 minutes, then remove the cookies and use your thumb to make an indentation in each one.
  • Add marshmallows. Place three mini marshmallows on each cookie, then bake them for a few minutes more.
  • Cool. After the cookies are set, let them cool on the baking sheet before transferring them to a rack to cool completely.

Tips for Success

  • Your choice of peanut butter. You can use regular or natural peanut butter in these fluffernutter cookies. Note that if you use natural peanut butter the cookies will be slightly more crumbly, but with a stronger peanut butter flavor.
  • Use a cookie scoop. Using a cookie scoop to scoop out the dough helps ensure your cookies are all the same size. Then roll each scoop of dough tightly into a ball and press it down slightly with the pads of your fingers. Lightly flattening the dough balls helps them to spread just the right amount during baking.
  • Line your baking sheets. A sheet of parchment paper or a silicone may on your cookie sheets will keep the the cookies from sticking. This is especially helpful if you use natural peanut butter.
  • Work quickly! Take the cookies out of the oven about 2-3 minutes before they are fully baked and while they are still soft. Then you’ll quickly make a thumbprint in each cookie and drop three mini marshmallows in the indentation. Pop the cookies back in the oven for another couple of minutes to slightly melt the marshmallows so that they stick to the cookies.
  • Double the recipe. This is a fantastic holiday recipe to give away or to make to feed a crowd because the recipe doubles well! You can also split the batch to use half the dough to make Reese’s Cookies.
Two fluffernutter cookies on a green napkin next to a red ornament.

How to Store

  • Counter – Place cooled fluffernutter cookies in an airtight container and store them on the counter for up to 5 days.
  • Fridge – To help extend the life of the cookies, transfer the container to the fridge and store it for up to 1 week.
  • Freezer – Place each cooled fluffernutter cookie in a freezer-safe bag or container with a piece of parchment between any layers, and store them in the freezer for up to 3 months. Thaw the cookies thoroughly in the fridge before serving.
Fuffernutter cookies topped with mini marshmallows and a glass of milk.
A glass of milk next to marshmallow-topped fluffernutter cookies.
5 from 5 votes

Fluffernutter Cookies

Fluffernutter Cookies top tender, peanut buttery cookies with sweet, gooey marshmallows for the ultimate treat!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 30 cookies

Ingredients

  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 1 teaspoon baking soda
  • 1 cup creamy peanut butter (natural works too)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 90 mini marshmallows (three per cookie)

Instructions

  • Preheat your oven to 350°F. Line cookie sheets with parchment paper.
  • Using a fork, mix together the sugar, brown sugar, and baking soda in a bowl.
  • With a hand mixer or stand mixer, beat in the peanut butter until creamy.
  • Add the egg and vanilla and mix thoroughly.
  • Form balls using about 1 tablespoon of dough, place on the cookie sheet and flatten slightly with your hand.
  • Bake for 8 minutes, remove from oven, and make an indentation in each cookie with your thumb.
  • Place three marshmallows in the indentation on each cookie and return to the oven for 2-3 minutes, or until lightly browned and set.
  • Cool on the baking sheet for several minutes before transferring to a rack to cool completely.

Notes

Recipe can easily be doubled.
Nutrition Facts
Fluffernutter Cookies
Amount Per Serving (1 cookie)
Calories 85 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 5mg2%
Sodium 80mg3%
Potassium 62mg2%
Carbohydrates 9g3%
Sugar 8g9%
Protein 2g4%
Vitamin A 10IU0%
Calcium 8mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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52 Comments
    1. Brianne Cupcakes & Kale Chips

      Hi Misiri,
      I’m not sure that I understand your comment. This recipe is for Fluffernutter cookies. There isn’t a crust involved with this recipe. 🙂

  1. I have never had a fluffernutter and as close as I’ve gotten is PB RTK’s, but these, yeah these I think these need to break that streak. I love everything about it all!

  2. Terri/LoveandConfections

    Anything PB & Marshmallow is amazing. I remember when I had my first fluffernutter sandwich many years ago. My great-aunt made one for me when we visited her in New Hampshire on vacation. Anytime I think about them it brings a smile to my face. Thanks for the memory!

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