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
- Egg
- Vanilla extract
- All-purpose flour
- Salt
- 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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Fluffernutter Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- ⅔ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons kosher salt, or to taste
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 ½ cups crisp rice cereal
- 1 ¼ cups miniature marshmallows, plus more for adding on top of each cookie
- ⅔ cup peanut butter chips, plus more for adding on top of each cookie
Instructions
- 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.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 3 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Peanut Butter Cookie Recipe:
ALL OF MY PEANUT BUTTER COOKIE RECIPES!
Peanut Butter Smores Cookie Pie — A peanut butter and graham cracker cookie underneath gooey marshmallows and melted chocolate!! You don’t need a campfire for these easy and AMAZING smores! Grab a spoon and dig in!!
Peanut Butter Cowboy Cookies — Chewy oats, sweet coconut, crunchy pecans, peanut butter, and plenty of chocolate!! A true ‘kitchen sink’ cookie that stays soft and chewy! Everyone (not just cowboys) loves these cookies!!
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies – 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
Chocolate Peanut Butter Chip Cookies — Soft and chewy chocolate cookies packed with peanut butter and oozing with dark chocolate chips AND peanut butter chips!
Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!
Soft Peanut Butter Pudding Cookies — These chocolate-dipped peanut butter cookies are SOFT AND CHEWY on the inside thanks to the addition of pudding mix in the cookie dough!
Peanut Butter Reese’s Pieces Cookies— These Reese’s Pieces cookies are are LOADED with Reese’s Pieces and oozing, melted chocolate chips. Perfect any time of year!
I made these absolutely scrumptious cookies for Vacation Bible School. The volunteer workers said they were, “too good” to serve to the small children, so they stashed them for themselves! I bought the red, white, blue Rice Krispie cereal and the color was amazing. The cookies did spread on the Silpat but we ate the ones that weren’t as pretty as the rest, so that part was in our favor.
I highly recommend this recipe. A HUGE hit with any age.
Thanks for the 5 star review and glad these were too good for the kiddos and they got stashed for the adults :) I love these cookies too and yes they do spread but as you said, you can eat the less pretty ones for yourselves!
Thanks for the great praise on the recipe!
I made these absolutely scrumptious cookies for Vacation Bible School. The volunteer workers said they were, “too good” to serve to the small children, so they stashed them for themselves! I bought the red, white, blue Rice Krispie cereal and the color was amazing. The cookies did spread on the Silpat but we ate the ones that weren’t as pretty as the rest, so that part was in our favor.
I highly recommend this recipe. A HUGE hit with any age.
I really want to make these cookies, but I love in the Netherlands and I have no idea where I can buy those peanut butter chips. Can I just put peanut butter in the batter instead?
I would say no to that because it will change the consistency of the batter significantly. I would either just omit them, order them on Amazon or similar, or use butterscotch chips if you can get access to those.
Amazeballs! Wow!! I made these today. I did not use a silpat, I used parchment because I have read that cookies spread more on silpats. Next time I will try the Silpat for comparison although I did not chill my batter (didn’t have time) and they did not spread too terribly. The one problem I did have is that the cookies are not pretty, where the marshmallow melts into pure sugar melt is not pretty, but holy moly are they delicious, so who cares?? I will definitely make these again, and again, and I truly appreciate you bringing this recipe to our attention. I will say the batter is a little odd, I think because of all the rice krispies? Just keep rolling and trust and all will be fine. Next time I will use a silpat and chill (just like you recommended!) but there definitely will be a next time and a next time and a next time even if they turn out exactly the same. Great, fun, delicious cookie.
Thanks for the five star review and I’m glad that they turned out amazing even without chilling the dough! Glad to hear they didn’t spread too terribly. Parchment, I have read, could be compared to an ice skating rink; it’s slick and things are more prone to spreading versus a Silpat which is tacky and provides grip and traction so that things cannot go ice skating. I never use parchment for cookies so cannot comment but glad to hear it was ok for you.
As for the batter/dough, yes it is odd I will agree with that. Keep rolling and trust in the process is great advice for anyone else reading.
As for the cosmetic appearance, I know. The melted marshmallows can just look like a ‘hole’ of liquid i.e. pure sugar. In order to get the more gooey looking actually white marshmallows, I had to add those about 5 minutes into baking so that the cookie and the marshmallow would both cook for the same time period. A bit of work for the average person but so are all of Christina Tosi recipes lol.
Glad you will make these again and again!
Amazeballs! Wow!! I made these today. I did not use a silpat, I used parchment because I have read that cookies spread more on silpats. Next time I will try the Silpat for comparison although I did not chill my batter (didn’t have time) and they did not spread too terribly. The one problem I did have is that the cookies are not pretty, where the marshmallow melts into pure sugar melt is not pretty, but holy moly are they delicious, so who cares?? I will definitely make these again, and again, and I truly appreciate you bringing this recipe to our attention. I will say the batter is a little odd, I think because of all the rice krispies? Just keep rolling and trust and all will be fine. Next time I will use a silpat and chill (just like you recommended!) but there definitely will be a next time and a next time and a next time even if they turn out exactly the same. Great, fun, delicious cookie.
Made these today…when I was rolling it was extra sticky and took more effort than usual to roll into a ball. Is that because of the sugar and marshmallows OR did I not mix well enough and so my mixture was still grainy? I was able to get 26 cookies, they are chilling now so we’ll see how they turn out. Hopefully as delicious looking as yours!
Yes this dough is sticky, mine was sticky too. It’s a Christina Tosi recipe and I always think her doughs are a bit stickier than normal but livable. Hope your cookies taste amazing!
Ok….wow…these were such a hit! First off, I chilled them over night and they still spread. Had 8 cookies per sheet and they just collided right into each other. The marshmallows on top gives it such a great look! They were too sweet for some people but I didn’t have a single cookie remaining when I left work so that tells you they weren’t too bad for most. Also, I had a thin layer of crunchy heavenly goodness on some of the cookies…I guess from the sugar which gave it almost a butterscotch /peanut brittle like taste. Delicious!!!! 5 star recipe for sure!
First off, I chilled them over night and they still spread. Had 8 cookies per sheet and they just collided right into each other. = Yep, had the same thing happen with mine. I just ‘cut’ them apart from each other, good as new :)
I had a thin layer of crunchy heavenly goodness on some of the cookies = I had the same thing too and yes definitely resembles a butterscotch /peanut brittle like taste and so good!
I am glad that even though they were ‘too sweet’ they still all disappeared…lol. People are funny that way :)
Swoon! These cookies look absolutely amazing! I need to make them for the holidays!
They are unique and different from so many cookies out there which is why I loved them!
I love the thought of peanut butter chips with marshmallow–and I haven’t had cookies with rice krispies but I know I’d like the texture!
We loved these cookies so much! The texture and all the flavors were great.