Fluffernutter Cookies (GF & DF Option)

Chewy, buttery, and loaded with gooey marshmallows and roasted peanuts — these fluffernutter cookies are the ultimate peanut butter lover’s dream. Each bite is sweet, salty, and nostalgic, just like the classic sandwich, but in cookie form. They’re easy to make, freeze beautifully, and can be made gluten-free or dairy-free, too.

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The Best Fluffernutter Cookies

There’s something so cozy about a peanut butter cookie, but these are next-level thanks to the marshmallow swirl and salty peanut crunch.

• Sweet & Salty Magic: Buttery peanut butter meets toasted marshmallow and crunchy peanuts.
• Soft & Chewy: Golden edges with a melt-in-your-mouth gooey center.
• Nostalgic Flavor: All the fun of a childhood fluffernutter sandwich turned into a bakery-style cookie.
• Easily Customizable: Make them gluten-free or dairy-free with simple swaps.

Ingredients & Substitutions For Fluffernutter Cookies

Each ingredient plays an important role in getting that chewy, gooey texture and perfect peanut buttery taste.

• Butter: Adds richness and flavor. Use dairy-free butter if needed.
• Brown Sugar: Keeps the cookies soft, chewy, and caramel-y sweet. You can use coconut sugar, organic cane sugar, or monkfruit.
• Egg: Binds the dough and gives it structure. A flax egg can be used for a vegan swap.
• Vanilla Extract: Enhances the flavor and balances the sweetness.
• Creamy Peanut Butter: The heart of these cookies — smooth, rich, and nutty. Go for the no-stir creamy kind like Kraft, Jif, or Skippy.
• All-Purpose Flour: Provides structure. Use a gluten-free 1:1 baking blend if needed. I bake with XO Baking gourmet gluten-free baking blend.
• Coarse Sea Salt: Balances the sweetness and enhances flavor.
• Baking Soda: Gives the cookies lift and helps them spread.
• Mini Marshmallows: Create gooey pockets of sweetness. Freezing helps them hold their shape. Feel free to use plant-based marshmallows like Dandies.
• Salted Peanuts: Add crunch and a salty contrast to the marshmallows.

Fluffernutter Cookies Step-by-Step Instructions

Follow these easy steps for perfectly chewy, gooey fluffernutter cookies every time.

1. Prep: Preheat oven to 350°F and line two cookie sheets with parchment paper.
2. Freeze Marshmallows: Place mini marshmallows in the freezer while making the dough.
3. Cream Butter & Sugar: In a large bowl or stand mixer, beat butter and brown sugar until light and fluffy (about 2 minutes).
4. Add Wet Ingredients: Mix in the egg and vanilla extract until smooth.
5. Add Dry Ingredients: Stir in flour, sea salt, and baking soda until a soft dough forms.
6. Fold In Mix-Ins: Gently fold in the frozen marshmallows and chopped peanuts.
7. Scoop & Bake: Using a 3-tablespoon scoop, portion dough onto cookie sheets, spacing about 3 inches apart, and bake 9-11 minutes, until the edges are golden and centers look slightly underbaked.
8. Shape While Warm: If any marshmallows melt out, use a butter knife or a large round cookie cutter to nudge them back into shape.
9. Cool & Enjoy: Let cookies cool fully on the pan before transferring to a container.

Peanut Butter Marshmallow CookieHelpful Hints

A few small details make a big difference in getting that perfect fluffernutter cookie texture and gooey center.

• Freeze the Marshmallows: Keeps them from melting too quickly in the oven.
• Underbake Slightly: They’ll continue to set as they cool, keeping that chewy texture.
• Use a Cookie Scoop: Ensures even baking and bakery-style size.
• Round Them Out: A large cookie cutter can help reshape any melted marshmallow edges.

Fun Flavor Twists

If you love the peanut butter and marshmallow combo, there are so many ways to play it up! Here are a few of my favorite ways:

• Chocolate Drizzle: Add a drizzle of melted chocolate over the cooled cookies for a s’mores-style upgrade.
• Crunchy PB: Swap creamy peanut butter for crunchy for an extra nutty bite.
• Add Chocolate Chips: For a sweeter, candy-bar-like version. Use whatever kind you like.
• Salted Pretzel Bits: Add pretzel pieces for a fun salty crunch.

Frequently Asked Questions

Can I make these gluten-free?

Yes! Just swap the all-purpose flour for a gluten-free 1:1 baking blend — the results are just as chewy and delicious.

Can I make them dairy-free?

Absolutely. Use a dairy-free butter substitute and check that your marshmallows are plant-based if needed.

How should I store them?

Keep them in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months.

The Easiest Fluffernutter Cookies

These cookies are soft, chewy, and packed with gooey marshmallows and crunchy peanuts for that perfect sweet-salty bite. Every batch bakes up golden around the edges and irresistibly soft in the center — a nostalgic treat that’s just as cozy as the sandwich it’s inspired by.

If you make this recipe, please leave a 5-star rating and review below! And don’t forget to tag me on Instagram @cakedbykatie so I can see your batch of peanut buttery goodness.

Other Fun Cookie Recipes

Cookies should be as fun as they are yummy. Here are a few of my favorite fun cookie recipes:

• Gluten-Free Blueberry Lemon Cookies (Vegan)
• Gluten-Free Monster Cookies (Vegan)
• Sparkle Cookies

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