Peanut Butter Cookies with Marshmallows are the perfect blend of soft and chewy peanut butter cookies, filled with gooey marshmallows and rolled in a crunchy sugar coating. These delightful treats capture the essence of the classic fluffernutter sandwich in irresistible cookie form.
These Peanut Butter Cookies with Marshmallows offer a delightful combination of creamy peanut butter goodness with fluffy marshmallow in every single bite. Easy to make and bursting with nostalgic flavor, these cookies deliver the perfect fusion of childhood memories and sweet indulgence.
For an extra dose of marshmallow goodness, try my Chocolate Chip Marshmallow Cookies, Chocolate Peanut Butter Rice Krispies, and Chewy Chocolate Rice Krispie Squares.
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What Is Fluffernutter?
A fluffernutter is a classic sandwich made with peanut butter and marshmallow fluff or marshmallow cream, usually served on white bread. It originated in the United States, particularly in the New England region. It gained popularity in the early 20th century, and it has become a beloved American treat.
Why You'll Love These Fluffernutter Cookies
- Best Texture- The tops and edges of the cookie offer a satisfying crunch, while the centers remain irresistibly gooey and perfectly baked.
- Nostalgic Flavors- These cookies evoke memories of childhood with the classic fluffernutter sandwich, but in cookie form.
- Easy to make- Whip up a batch of these cookies effortlessly for a satisfying sweet treat anytime.
- Best flavor- The perfect fusion of creamy peanut butter and melty marshmallow in every bite.
- Guaranteed satisfaction- Whether enjoyed alone or with a glass of milk, these cookies are sure to satisfy your sweet cravings.
Ingredient Notes
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Peanut butter- Creamy peanut butter works best. I regularly use JIF Naturals. Be cautious when using other natural peanut butters, due to their tendency to separate and contribute excess oil to the dough.
- Marshmallows- I use regular Jet Puffed marshmallows to fill each cookie.
- Butter- Use unsalted butter. Ensure it's at room temperature for easy mixing.
- Sugar- I use both white granulated sugar and dark brown sugar.
- Eggs- I use large eggs. Make sure they are at room temperature. This helps them blend more easily and evenly with the other ingredients.
- Dry ingredients- All-purpose flour, baking soda, baking powder and salt.
- Vanilla extract- Choose pure vanilla extract for the best taste.
Ingredient Note Substitutions
- Peanut butter- While creamy peanut butter is my preference, you can also opt for crunchy peanut butter.
- Marshmallows- If you do not have the normal size marshmallows, you can use 4-5 mini marshmallows in the center.
- Add-ins- Want to spruce up your cookies? You can sprinkle peanut butter chips or chocolate chips on top of the cookies once they finish baking.
Step By Step Instructions
Below are the instructions for creating incredibly soft and chewy peanut butter cookies.
STEP 1: Cream butter. Place butter, peanut butter, sugar and brown sugar in a large bowl. Beat on high speed for 2-3 minutes until light and fluffy.
STEP 2: Add liquids. Next, incorporate the eggs and vanilla and beat for an additional 2 minutes. Then, scrape down the sides of the bowl.
STEP 3: Combine. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
STEP 4: Add dry ingredients. With the mixer on low speed, gradually add the dry ingredients. Mix just until incorporated.
STEP 5: Scoop. Use a large ice cream scoop to scoop the cookie dough. Place your thumb in the center of cookie dough to create an indentation.
STEP 6: Fill. Then, place a marshmallow inside the hole. Remove the cookie from the scoop and use your hands to enclose the marshmallow with the cookie dough. Keep part of the marshmallow showing on top. Refrigerate for 1 hour.
STEP 7: Bake. Preheat oven to 350℉. Line baking pans with parchment paper. Roll the cookies in sugar. Then, place 6 cookie dough balls onto each baking sheet. Bake for 11-12 minutes until the edges are set and the marshmallow is melty.
Remove the cookies from the oven and immediately take a large cookie cutter to scoot the cookies to a perfect circles.
STEP 8: Cool. Let the cookies cool slightly before transferring them onto a cooling rack. You might find it helpful to use a spatula to lift off the cookies.
Expert Baking Tips
Measure flour properly. "Spoon and Level" is a simple technique: just use a spoon to scoop the flour into a measuring cup, then level it off with a straight edge, like a knife. This ensures you're not packing in too much flour, leading to better baking results.
Room temperature ingredients. Bring eggs and butter to room temperature before baking. This ensures even mixing and better incorporation of ingredients.
Filling cookies. If the dough cracks while you're working with the marshmallows, use your fingertips and the heat of your hands to gently press them back together as best as you can.
Do not over-bake your cookies. Aim for golden edges with a center that's a bit underdone. Also, if you bake the cookies too long, the marshmallow will begin to dissolve and you will have a sticky mess.
Perfectly round cookies. As soon as the cookies are taken out of the oven while they're still hot, place a slightly larger cookie cutter over each one and gently scoot the cookie into a perfectly round shape.
FAQ
No, I do not recommend this. Marshmallow fluff has a different consistency and may not holds its shape well during baking, potentially causing the cookies to spread too much and lose their structure. It's best to use whole marshmallows.
I suggest using normal-sized marshmallows which create larger pockets of gooey marshmallow in the cookies. Alternatively, use 4-5 mini marshmallows in each cookie if that's what you have on hand.
Unfortunately, making smaller cookies isn't recommended because they won't be large enough to hold the marshmallow. For the best results, make them larger in size.
Yes, you can. Peanut butter chips, chocolate chips, chopped peanuts or a drizzle of melted peanut butter will add great flavor and texture.
I've had great results with JIF Naturals. Other "natural" peanut butters tend to have a more liquid consistency and may result in cookies that spread during baking. For the most consistent results, use creamy style peanut butter.
Storage and Freezing
Store these Peanut Butter Cookies with Marshmallows in an airtight container at room temperature for up to 5 days. Be sure to let them cool completely before storing to prevent moisture buildup, which can lead to soggy cookies.
Freezing
Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or resealable plastic bag. Frozen peanut butter cookies can be store for up to 2-3 months.
Thawing
To thaw frozen peanut butter cookies, simply remove them from the freezer and let them sit at room temperature for about 30 minutes. Bake as directed, adding a few extra minutes to the baking time if needed.
Helpful Tools and Equipment
- Hand mixer or stand mixer- Makes creaming butter and sugar easier and quicker.
- Scale- Investing in a kitchen scale ensures accurate measurements for baking.
- Silicone baking mats of parchment paper. Prevents the cookies from sticking to the baking sheet and aids in easy cleanup.
- Wire cooling rack- Allows the cookies to cool evenly and prevents them from becoming soggy on the bottom.
- Mixing bowls
- Measuring cups and spoons
- Cookie sheets
More Recommended Recipes
Try These Cookies Recipes Too!
- Coffee Cake Cookies
- Candy Bar Cookies
- Brown Butter Sugar Cookies
- Birthday Cake Cookies
- Mini M&M Cookies
After trying out this recipe, I'd love to hear your feedback. Please consider leaving a star review on the recipe card below. Don't forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
📖 Recipe
Peanut Butter Cookies with Marshmallows
Ingredients
- 1 cup Unsalted butter softened
- 7 oz White granulated sugar
- 8 oz Dark brown sugar
- 2 Large eggs room temperature
- 1 teaspoon Vanilla extract
- 12 oz All-purpose flour
- 1 teaspoon Baking powder
- 1 ½ teaspoon Baking soda
- 1 teaspoon Kosher salt
- 27 Jet-puffed Marshmallows regular size
- White granulated sugar for rolling cookies
Instructions
- Place butter, peanut butter, sugar and brown sugar in a large bowl. Beat on high speed for 2-3 minutes until light and fluffy.
- Next, incorporate the eggs and vanilla and beat for an additional 2 minutes. Then, scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- With the mixer on low speed, gradually add the dry ingredients. Mix just until incorporated.
- Use a large ice cream scoop to scoop the cookie dough. Place your thumb into the center of the cookie dough to create an indentation.
- Then, place a marshmallow inside the hole. Remove the cookie from the scoop and use your hands to enclose the marshmallow with the cookie dough. Keep part of the marshmallow showing on top. Refrigerate for 1 hour.
- Preheat oven to 350℉. Line baking pans with parchment paper. Roll the cookies in sugar. Then, place 6 cookie dough balls onto each baking sheet.
- Bake for 12-13 minutes until the edges are set and the marshmallow is melty. Remove the cookies from the oven and immediately take a large cookie cutter to scoot the cookies to a perfect circles.
- Let the cookies cool slightly before transferring them onto a cooling rack. You might find it helpful to use a spatula to lift off the cookies.
Notes
- Scoot your cookies. As soon as the cookies are taken out of the oven while they're still hot, place a slightly larger cookie cutter over each one and gently scoot the cookie into a perfectly round shape.
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