Fluffernutter Cookies — Soft, supremely CHEWY cookies that are loaded with marshmallows, peanut butter chips, and crispy rice cereal!! If you love lots of TEXTURE in your cookies, these are the cookies for you!!
The Best PB Marshmallow Cookies
When I told my daughter I was making fluffernutter cookies, she thought I was making up the word fluffernutter.
I had to explain to her that flutternutter is used when there’s both fluff (marshmallows) and nutter (peanuts or peanut butter) in a recipe. I don’t know if she really believed me or not but she was a believer in the cookies.
The fluffernutter cookies not only have marshmallows and peanut butter chips, but they also have crispy rice cereal. The cereal adds incredible texture to the cookies which I love.
In that sense they remind me of Cowboy Cookies, which are the epitome of a kitchen sink cookie with tons of great texture.
The cookies are soft and incredibly chewy. As in, your jaw will get a workout kind of chewy. Thanks to a high proportion of butter to flour, the cookies bake up thin but super chewy.
The marshmallows add additional chewiness and there’s something about the flavor of the marshmallows that pairs incredibly well with the peanut butter chips. A match made in fluffernutter heaven.
And then the crispy rice cereal is such a great bonus. As the cookies bake, the cereal loses some of its crispiness but retains just the right amount. It almost reminds me of oatmeal but it’s different. So good, you just have to try it.
What’s in Fluffernutter Cookies?
To make these chewy peanut butter marshmallow cookies, you’ll need:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Crisp rice cereal
- Mini marshmallows
- Peanut butter chips
How to Make Fluffernutter Cookies
This recipe is much like any other cookie recipe. Cream together the wet ingredients, then mix in the dry. Fold in the marshmallows, pb chips, and cereal last.
Scoop the dough into 2-tablespoon size balls and chill for at least 2 hours prior to baking.
Once chilled, the cookie dough can be baked just until the edges and tops are set. Be careful not to overbake the cookies, as you want them to be soft and chewy.
Can I Substitute the Peanut Butter Chips?
If you can’t find peanut butter chips where you live, you may substitute butterscotch chips or regular chocolate chips. Of course, they won’t be fluffernutter cookies any longer, but they’ll still be delicious.
Tips for Making Fluffernutter Cookies
Chill the dough: The recipe is from Christina Tosi of both the restaurant and the cookbook, Milk Bar. That cookbook inspired me to make her Crack Pie, which went on to become one of the top few recipes on my blog for about 5 years.
Although she doesn’t call for it, I believe that it is absolutely essential that you chill the dough for at least 2 hours before baking or your cookies will spread to the point of baking into each other.
Because of the butter to flour ratio (high), as well as the fact that there’s a high proportion of granulated sugar in the dough (also causes spreading), if you don’t start with chilled dough you’re asking for trouble.
Do not crowd the cookies on your baking sheet: I made 8 cookies on a half sheet pan and that was plenty. Any more and they would have baked into each other.
Bake on a Silpat: Your cookies will spread less and the cleanup from those gooey marshmallows will be a breeze.
Marshmallows: As for the marshmallows themselves, try to not have them baking directly on the Silpat. Marshmallows are sugar and sugar burns easily. Trying to avoid contact with the baking surface is best.
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- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2/3 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups crisp rice cereal
- 1 1/4 cups miniature marshmallows, plus more for adding on top of each cookie
- 2/3 cup peanut butter chips, plus more for adding on top of each cookie
- To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and handheld electric mixer), and the butter, sugars, and beat on medium-high speed until well combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat until light and fluffy, about 5 minutes.
- Add the flour, salt, baking powder, baking soda, and beat on low speed until just combine, about 1 minute.
- Add the cereal, marshmallows, peanut butter chips, and beat very briefly to just incorporate, about 15 seconds.
- Using a 2-tablespoon cookie scoop, or your hands, form approximately 25 to 30 equal-sized mounds of dough, roll into balls, and flatten a little less than halfway.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (do not crowd them, they will spread; I use a half-sheet pan and bake 8 cookies per sheet), optionally add an additional marshmallow or two to the top of each cookie, and/or extra peanut butter chips.
- Bake for about 9 to 10 minutes (if your cookies are smaller/larger than mine, reduce/increase baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for before eating. I let them cool on the baking sheet and don’t use a rack.
Storage: Cookies are best warm and fresh but will keep airtight at room temp for up to 5 days.
Adapted from BHG May 2018.
Amount Per Serving: Calories: 235Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 224mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 3g
More Peanut Butter Cookie Recipe:
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