Whole Wheat Fluffernutter Cookies

My sweet and salty, ooey-gooey Fluffernutter Cookies are packed to the brim with childhood nostalgia. Imagine classically soft peanut butter cookies with marshmallow fluff pockets for a delightfully sticky, stretchy contrast. It’s impossible not to smile when you take a bite!

I’ve been on a baking streak lately, and these fluffernutter cookies are helping me add a little saltiness to what has generally been a very sweet era. Don’t get me wrong—I still love my fudgy brownie crinkle cookies, fruity apple cider cookies, and sweetly spiced molasses cookies. But sometimes, I want to satisfy both my sweet tooth and my salt cravings in one go. 

My fluffernutter cookie recipe does just that! These peanut butter and marshmallow fluff cookies taste just like the sandwiches millennials would make when mom wasn’t looking, but in a much cuter package. They’re creamy-chewy-salty-sweet perfection! If you’re looking for a fun new addition to your holiday cookie platters, these beauties should make your short list.

And, while they’re not to be mistaken as a “health food,” I did manage to sneak in some whole grain goodness. (I am an RDN, after all. 🤷🏻‍♀️) Each cookie has an impressive 5 grams of protein and 2 grams of fiber, so they’re not completely devoid of nutritional value. Best of all, they’re made in just one bowl, using only 7 simple ingredients and 15 minutes of active prep. Ta-da!

Jump to:

• What do they taste like?
• Why You’ll Love This Easy Cookie Recipe
• Ingredients Needed
• Substitutions
• How To Make Fluffernutter Cookies
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Recipe Success Tips
• Storage Directions
• Peanut Butter Marshmallow Fluff Cookie Nutrition
• Pricing Info
• FAQs
• Other Cookie Recipes
• Recipe

What do they taste like?

Some of you might be wondering “what is a fluffernutter?” Any kid from the 90s can tell you: a fluffernutter is a nostalgic sandwich made with peanut butter and marshmallow fluff. They’re sweet, salty, creamy, and gooey all at once! These fluffernutter cookies capture all that childhood magic in cookie form. 

Each bite is soft and chewy, loaded with rich, nutty peanut butter flavor and melty pockets of marshmallow that stretch when you break them apart. The edges are just a little crisp, while the centers stay tender and slightly sticky from the swirls of fluff. They taste like the best parts of a peanut butter cookie and a toasted marshmallow mashed together! 

Why You’ll Love This Easy Cookie Recipe

• Quick & Simple – Considering you only need 7 ingredients, 1 bowl, and 15 minutes of active time in the kitchen, I’d say these fluffernutter cookies are easy enough to whip up on a random weeknight. The assembled dough balls also freeze like a dream, so you can have a warm-from-the-oven cookie on demand whenever the craving hits!
• Budget-Friendly – At just 28 cents a cookie, these peanut butter-marshmallow goodies are the perfect little luxury to add to your day.
• Nostalgic – Transforming my favorite after-school snack into a cookie might just be one of my favorite mash-ups to date. Every bite tastes like simpler times!

Ingredients Needed

• Brown Sugar – You’re welcome to use either light or dark brown sugar, depending on how much caramelly molasses undertone you prefer.
• Creamy Peanut Butter – I recommend using a shelf-stable no-stir peanut butter for the best results. Natural peanut butter made from just peanuts tends to yield a crumblier, oilier result.
• Unsalted Butter & Salt – Starting with unsalted butter and adding your own salt is the best way to ensure consistent results.
• Large Egg – Since peanut butter is pretty sticky, we only need one egg as a binder. If possible, opt for pasture-raised eggs for the best nutritional profile.
• Vanilla Extract – For a hint of aromatic warmth and sweet depth.
• Whole Wheat Pastry Flour – Making the easy swap from all-purpose flour to whole wheat pastry flour gives these fluffernutter cookies a decent hit of fiber and whole grain goodness.
• Marshmallow Fluff – The “fluffer” part of fluffernutter! Feel free to use store-bought or homemade.

Substitutions

• Brown Sugar – You’re welcome to use muscovado sugar or coconut sugar for a less refined alternative. Otherwise, mix up your own using white sugar and molasses in a 1 cup to 1-2 tablespoon ratio.
• Unsalted Butter & Salt – Salted butter works too!
• Large Egg – I haven’t tried it, but I think this would be an ideal spot to use a flax egg or vegan egg replacement.
• Vanilla Extract – Feel free to use an equal amount of vanilla paste or vanilla powder.
• Whole Wheat Pastry Flour – Using a 50/50 blend of regular whole wheat flour and AP flour gives you some of the whole grain benefits with the less-stodgy consistency of plain flour. You can also use all AP flour if you prefer.

How To Make Fluffernutter Cookies

Step 1: Cream Butter & Sugar. In a large mixing bowl, cream together the butter, peanut butter, and brown sugar until light and fluffy.

Step 2: Mix Wet Ingredients. Add the egg and vanilla extract and mix until fully incorporated.

Step 3: Add Dry Ingredients to the bowl and beat on low speed just until the dough comes together. Don’t overmix it.

Step 4: Divide the dough into 12 even balls, then flatten each one into a ½-inch disc on a parchment-lined baking sheet.

Step 5: Spoon about 1 tablespoon of marshmallow fluff into the center of each disc.

Step 6: Shape. Carefully wrap the dough around the fluff, pinching to seal, and place each cookie seam-side down on the baking sheet.

Step 7: Bake for 10-12 minutes, until the edges are set and lightly golden.

Step 8: Swirl & Cool. As soon as they come out of the oven, use a large glass or biscuit cutter to gently swirl around each cookie and shape it into a perfect circle. Let cool slightly before serving.p rest of step info.

Optional Variations & Dietary Adjustments

• Gluten-Free – Swap the flour for a 1:1 gluten-free baking blend, preferably including xanthan gum. Allow the dough to rest for at least 30 minutes to give the flour time to rehydrate, preventing a gritty texture. Double-check that your marshmallow creme is gluten-free.
• Dairy-Free – Use vegan butter and double-check that your marshmallow fluff is dairy-free (most are!).
• Reduced Sugar – Replace part or all of the brown sugar with your favorite cup-for-cup zero-calorie brown sugar replacement. If you can find it, feel free to swap in sugar-free marshmallow fluff, too!
• Mix-Ins – Add chocolate chips, chopped peanuts, pretzels, or crushed graham crackers to the dough for extra flavor and texture.

Serving Suggestions

Fluffernutter cookies are perfect for when you want something warm, cozy, and comforting. I think they are best enjoyed still warm from the oven, when the marshmallow centers are still gooey and the peanut butter dough is soft and chewy. Pair them with an ice-cold glass of milk for a real throwback treat, or make a strawberry milk tea for a PB&J vibe.

They also make a fun addition to holiday cookie trays or school bake sales where they’re sure to stand out from the crowd. For a little extra flair, drizzle melted chocolate over the top before serving for a bakery-worthy presentation. You can also take things up a notch by pressing a scoop of vanilla or peanut butter ice cream between two cookies for an excellent ice cream sandwich.

Recipe Success Tips

• Use room temperature ingredients. Soft butter and room-temp eggs mix more evenly, preventing you from overmixing and making them tough.
• Don’t overfill with fluff. A tablespoon is just the right amount—too much marshmallow fluff can leak out during baking.
• Seal the dough well. Make sure the marshmallow is fully enclosed before baking to keep the centers gooey and the edges neat. And don’t forget to face the seal side down!
• Chill if needed. If the dough feels too soft or sticky, pop it in the fridge for 15-20 minutes to make shaping easier.
• Don’t overbake. The cookies should look slightly underdone when you pull them out. They’ll firm up as they cool, keeping the centers soft and chewy.
• Shape while warm. Use a round cookie cutter or glass to swirl the cookies into perfect circles right after baking for a neater look.
• Let them cool on the pan. Give the cookies a few minutes to set before transferring to a rack to prevent breakage.

Storage Directions

• Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. Keep a small piece of bread or a tortilla in the container to help maintain softness.
• Refrigeration: If you prefer a firmer texture, store the cookies in the fridge for up to 5 days. Let them come to room temperature before serving for the best chew.
• Freezing: Once cooled, freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months. Thaw at room temperature before enjoying.
• Cookies on Demand: Assemble the dough balls with marshmallow fluff inside, then freeze them on a parchment-lined tray until solid. Transfer to a freezer-safe bag or container, label, and store for up to 3 months. When ready to bake, let them thaw for about 15 minutes while the oven preheats, then bake as directed.

Peanut Butter Marshmallow Fluff Cookie Nutrition

Each fluffernutter cookie comes in at around 232 calories, making it a sweet treat that hits the spot without going overboard. With 5 grams of protein from the peanut butter and egg and 11 grams of fat (mostly heart-healthy unsaturated fats from the peanut butter), it’s a bit more satisfying than your average cookie.

The 30 grams of carbohydrates provide quick energy, while 2 grams of fiber help soften the impact on blood sugar. And, at just 63 milligrams of sodium per cookie, they’re easier on your body than most bakery cookies.

Overall, these cookies strike a nice balance. They’re indulgent and nostalgic, but with a bit of nutritional value thanks to the peanut butter’s protein and healthy fats. I’d say they’re a fun, feel-good treat that’s both comforting and satisfying. Enjoy every dunkable bite!

Total nutritional content per serving is:

• Calories: 232 calories
• Carbohydrates: 30 grams
• Protein: 5 grams
• Total Fat: 11 grams
• Sodium: 63 mg
• Fiber: 2 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• ¾ cup brown sugar: $0.60
• ½ cup creamy peanut butter: $0.55
• 5 tbsp unsalted butter: $0.62
• 1 large egg: $0.49
• 1 tsp vanilla extract: $0.04
• 1 ¼ cup whole wheat pastry flour: $0.33
• ¼ tsp salt: $0.01
• 12 tbsp marshmallow fluff: $0.77

The total comes out to be around $3.41 or roughly $0.28 per cookie!

FAQs

Other Cookie Recipes

Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!

Recipe

If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!

xoxo Megan