Fluffernutter Cookies
These Fluffernutter Cookies combine the classic flavors of peanut butter and marshmallow in a soft, chewy cookie. The cake mix base makes them incredibly easy to prepare while keeping the texture light and tender.
Easy Fluffernutter Cookies
I love these cookies because they bring back childhood memories of fluffernutter sandwiches—gooey marshmallow fluff and peanut butter on soft white bread. That combination was always a treat, and this handheld dessert captures that nostalgic flavor in fun, cookie form.
These cookies use my favorite Classic Peanut Butter Cookie base, which makes them incredibly easy to whip up. They’re similar to my Peanut Butter and Jelly Cookies, but instead of a fruity filling, the marshmallow creme adds a sweet, melty center that makes them even more decadent.
If you don’t have marshmallow creme, you can use regular marshmallows, but the texture will be slightly different, and the cookies won’t spread or split quite the same way. No matter how you make them, these cookies are soft, sweet, and completely addictive—you won’t be able to stop at just one!
Ingredients
- Creamy no-stir peanut butter – Adds rich peanut butter flavor and chewiness.
- Canola or vegetable oil – Keeps the cookies moist and tender.
- Large eggs – Bind the dough and add structure.
- Yellow cake mix – The base for the chewy peanut butter cookies.
- Marshmallow creme – Creates gooey, sweet pockets for the perfect fluffernutter touch.
Making the Peanut Butter Marshmallow Cookies
- Prep – Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the wet ingredients – In a large bowl, stir the peanut butter, eggs, and oil until smooth.
- Make the dough – Add the cake mix and mix until a thick dough forms.
- Scoop and flatten – Scoop 2-tablespoon portions of dough, roll into balls, and flatten each portion into a disk.
- Fill with marshmallow creme – Add about 2 teaspoons of marshmallow creme to the center of each dough round. Bring the edges up around the marshmallow to seal it completely and gently shape it into a ball.
- Bake – Arrange the dough balls on the prepared baking sheets, leaving at least 2 inches between each. Bake for 10–12 minutes or until the edges are set and the marshmallow has cracked through.
- Cool and serve – Let the cookies cool completely on the cookie sheet before serving.
Variations and Substitutions
- Marshmallow swap – If you don’t have marshmallow cream, you can place a regular marshmallow in the center of each cookie. The texture will differ slightly, and the cookies won’t spread as much.
- Chocolate twist – Add a cup of chocolate chips to the dough or drizzle melted chocolate over the baked cookies for a peanut butter cup-inspired version.
- Crunchy peanut butter – Swap creamy peanut butter for crunchy if you want some extra texture in the cookies.
- Different cake mix flavors – Try using a chocolate cake mix instead of yellow for a fun flavor variation.
Tips for Success
- Use no-stir peanut butter – Natural peanut butter with oil separation can change the texture of the dough, so stick with a no-stir variety like Jif or Skippy.
- Easily scoop the marshmallow creme – Use a metal spoon to scoop the marshmallow creme, then push it off with a slightly damp finger. Keeping a small bowl of cold water nearby makes this process easier and less sticky.
- Don’t overfill with marshmallow creme – Too much filling can cause the cookies to leak or not seal properly. Stick to about 2 teaspoons per cookie.
- Seal the dough well – Make sure the edges of the dough fully enclose the marshmallow creme to prevent it from oozing out too much while baking.
- Bake just until set – The cookies should look slightly underbaked in the center when you take them out; they’ll firm up as they cool.
- Fix misshapen cookies – The cookies may spread unevenly as the marshmallow melts. If this happens, use a round cookie cutter to swirl around the edges or press them back into place with the back of a spoon while they’re still hot.
- Let them cool completely – The marshmallow filling stays hot for a while, so let the cookies sit on the baking sheet until fully cooled to avoid a mess.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.
Freeze baked cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving. Unbaked cookies can also be frozen for up to three months. Shape and fill the cookies as directed, then freeze them on a baking sheet until firm. Transfer to a freezer bag and bake straight from frozen, adding an extra 1–2 minutes to the bake time.
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Fluffernutter Cookies
Ingredients
- 1 cup creamy no-stir peanut butter like Jif or Skippy
- ½ cup canola or vegetable oil
- 2 large eggs
- 1 (15.5-ounce) box yellow cake mix
- 1 (7-ounce) jar marshmallow creme
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, stir together the peanut butter, eggs, and oil until smooth.
- Add the cake mix and mix until a thick dough forms.
- Scoop 2-tablespoon portions of dough, roll into balls, and flatten each into a disk.
- Add about 2 teaspoons of marshmallow creme to the center of each dough round. Bring the edges up around the marshmallow to seal completely and gently shape into a ball.
- Place the cookies on the prepared baking sheet, spacing them apart.
- Arrange the cookie dough balls on the prepared baking sheets leaving at least 2-inches between each. Bake for 10–12 minutes, or until the edges are set and the marshmallow has cracked through.
- Let the cookies cool completely on the baking sheet before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.