Soft and Chewy Fluffernutter Cookies

These Soft and Chewy Fluffernutter Cookies are utterly irresistible! Ultra soft peanut butter cookies loaded with marshmallows and chocolate chips. Divine!

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Soft and Chewy Fluffernutter Cookies - One of our favorite cookies of all time! #cookies #fluffernutter #peanutbutter

Today I am taking the classic fluffernutter and bringing it to a whole new level! These Fluffernutter cookies are gooey, melty, soft and chewy, and they are a favorite in our family!

Fluffernutter Cookies - Soft, chewy, and gooey delicious! #cookies #dessert #peanutbutterandchocolate

These cookies are like the perfect marriage between soft baked chocolate chip cookies and a fluffernutter sandwich! Peanut butter, chocolate, and marshmallow come together in a soft, gooey cookie you won’t be able to resist! Seriously. Good luck not eating the whole batch at once. These are dangerous.

Soft Baked Fluffernutter Cookies - an all time favorite! #dessert #cookies #peanutbutter

These are super simple to make, but there is one thing to keep in mind. After you mix up the dough and scoop it onto a cookie sheet, press a few marshmallows into each cookie. Be careful to not get marshmallows on the edges because they will melt and caramelize on the cookie sheet. We don’t want that. We want super soft cookies here!

Now what are you waiting for? Go make some cookies :)

Soft and Chewy Fluffernutter Cookies - These are the BEST!! #cookies #dessert #chocolate

Soft and Chewy Fluffernutter Cookies

These Soft and Chewy Fluffernutter Cookies are utterly irresistible! Ultra soft peanut butter cookies loaded with marshmallows and chocolate chips. Divine!


  • 1 cup unsalted butter (softened)
  • 1/2 cup creamy peanut butter
  • 2 tablespoons coconut oil (or canola oil)
  • 1 1/2 cup brown sugar (packed)
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 1/4 cups all purpose flour
  • 2 cups semi sweet chocolate chips
  • 1 1/2 cup mini marshmallows


Step 1
Preheat oven to 350
In a large mixing bowl cream the butter and peanut butter, oil, and sugar until light and creamy. Add eggs, salt, and vanilla and mix well. Mix in baking soda and baking powder, and gradually mix in flour until combined. Stir in chips and marshmallows.
Step 2
Drop spoonfuls of dough on a silpat or parchment paper lined cookie sheet about 2" apart. (If any marshmallows are on the very edges of the cookies, move them into the middle or they will caramelize and get a bit crunchy.) Bake for 7 minutes and let rest on cookie sheet 5 minutes before transferring to wire cooling rack.
Store tightly covered and room temperature.


More recipes you might enjoy:

Fluffernutter Blondies


Fluffernutter CHocolate Chip Cookie Bars


Soft and Chewy Peanut Butter Toffee Cookies


puffy peanut butter cookies with chocolate chips and toffee


Deep Dish Gooey Cookie Pie

Chocolate Chip Cookie Pie Recipe

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  1. Germaine says

    Just wondering if hard margarine can be used instead of unsalted butter due to a 3 pound box of margarine is the same price as 1pound of butter. Thanks.

    • says

      Hi Germaine,
      Honestly, I would not recommend using margarine. You will not get the same flavor or texture that butter will give. I know butter is more costly (trust me, I buy tons of it!) but it really works better for this recipe. Hope you enjoy the cookies!

  2. says

    I specifically avoided reading this post for nearly two days because I knew what these would do to me! But now I’m glad. Hungry, but glad. They look amazing!

  3. says

    Oh my! My mom used to make us Fluffernutters, did not know anyone else did. SO excited to see them in cookie form! Sent her and my brother the link. :)

    Thanks so much!

  4. Melissa C says

    Are these more of a batter cookie or a dough cookie? I’m looking for cookies that I can make the dough and freeze till I need to bake them. Thanks a bunch!

  5. Britt S. says

    Thank you. I actually added the peanut butter half way through adding the flour (because I was elbow deep in making the dough and realized that it was flour time and I still had my 1/2 cup of peanut butter sitting on the counter, un-added). So I just tried to mix as gently as possible and then added the rest of the flour. They turned out delicious! Thanks for the recipe!

    Melissa C,
    I make tons of cookies every year and so far *fingers crossed*, I haven’t had any problems freezing any of the dough, even the more “batter like” dough (which I wouldn’t consider this dough, although it is a tad on the soft side). I just refrigerate it first overnight (protecting it as much as possible with plastic wrap and freezer zip-locks) and then throw it in the freezer the next day. As a matter of fact, I baked these cookies after refrigerating the dough overnight (because that’s how I always do it) and they were unharmed. The only thing I would say is to let them come to room temp when you use the dough because of the marshmallows. They are so fragile after being immersed in the dough and they will tear apart pretty badly when scooping the dough if it isn’t completely soft. Hope that helps!

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