Fluffernutter Cookie Cups
Soft homemade peanut butter cookie cups filled with fluffy marshmallow creme, drizzled with peanut butter, and topped with tiny dehydrated marshmallows. These bite-sized treats capture all the nostalgic flavors of a classic fluffernutter sandwich in an adorable, bakery-worthy dessert.
If you love Fluffernutter sandwiches...
...you're going to fall head-over-heels for these cookie cups.
I've made Fluffernutter cookies before, but I have to tell you—I actually prefer this version. The cookie cups are easier to make, easier to serve, and every bite has the perfect balance of soft peanut butter cookie and fluffy marshmallow filling.
The homemade marshmallow creme absolutely makes these special. It's light, glossy, and tastes so much fresher than anything from a jar. Add a simple drizzle of peanut butter and a handful of tiny dehydrated marshmallows, and you've got a dessert that's every bit as fun as it is delicious.
In fact, these were almost dangerous to keep around the house! After eating three in a row, I boxed them up, wrapped the bakery box twice with Press & Seal, and sent them home with a friend. Sometimes giving away the cookies is the only way to keep from eating the whole batch yourself!
Whether you're making them for a bake sale, birthday party, baby shower, or holiday dessert tray, these Fluffernutter Cookie Cups are guaranteed to disappear fast.
Ingredients
You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you're going to need to make these delicious cookie cups! These are simple ingredients you might already have on hand in your pantry or fridge.
For the Peanut Butter Cookie Cups
Use my Homemade Peanut Butter Cookie recipe (below), or substitute refrigerated peanut butter cookie dough if you're short on time.
- ½ cup butter
- ½ cup shortening
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 cups peanut butter (creamy)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 ½ - 3 cups all-purpose flour
For the Filling
- Marshmallow Fluff
Note: You can use store bought, of course, but I've linked you to my homemade version which is, in my humble opinion, far superior.
For the Topping
- Creamy peanut butter
- Tiny dehydrated marshmallows
How to Make Fluffernutter Cookie Cups
Step One: Prepare the Cookie Dough
Prepare your favorite homemade peanut butter cookie dough.
- Cream butter and shortening until light and fluffy.
- Add sugars and continue to beat until light in color.
- Mix in the eggs, peanut butter, and vanilla and beat until light and airy.
- In a separate bowl, sift together the baking soda, salt, and flour.
- Slowly work the dry ingredients into the wet until you have the perfect consistency. Start with 2 ½ cups of flour and only add more if the dough isn't firm enough.
- Scoop into balls and place in freezer for 10-15 minutes.
Once dough balls are chilled, place them into mini muffin cups that have been sprayed with baking spray.
Step Two: Bake
Bake at 350 degrees.
- Frozen dough balls: about 12 minutes
- Freshly chilled dough: approximately 10–11 minutes
The cookies should be lightly golden around the edges while remaining soft in the center.
Step Three: Form the Cups
Immediately after removing the pan from the oven, use a tart shaper or the rounded end of a wooden spoon to press a well into the center of each cookie.
Step Four: Fill
Place marshmallow fluff in a piping bag.
Transfer cooled cookie cups out of pan and directly onto a cooling rack or tray. I use a small paring knife to help me lift mine out so they don't break.
Pipe or spoon homemade marshmallow fluff into the center of each cookie cup. Don't be afraid to make a generous swirl!
Step Five: Decorate
Place a few tablespoons of peanut butter into a piping bag and warm in the microwave for about 10 seconds. Pipe/drizzle over the marshmallow filling.
Immediately sprinkle with tiny dehydrated marshmallows.
Allow the drizzle to set before serving.
What to Expect
These cookie cups are soft, rich, and wonderfully nostalgic.
The peanut butter cookie stays tender, while the marshmallow filling is fluffy and creamy without being overly sweet. The peanut butter drizzle reinforces that classic fluffernutter flavor, while the tiny marshmallows add just enough crunch to make every bite interesting.
They're sturdy enough for cookie trays, gift boxes, bake sales, and parties, but soft enough to melt in your mouth.
Storage
Store in an airtight container at room temperature for 2–3 days.
Because the filling is marshmallow creme rather than buttercream, these are best enjoyed within the first couple of days.
Variations
- Use crunchy peanut butter for the drizzle.
- Skip the dehydrated marshmallows for a cleaner bakery look.
- Add chopped roasted peanuts for extra crunch.
- Drizzle with melted chocolate for a chocolate fluffernutter variation.
Frequently Asked Questions
Yes! Homemade cookie dough gives the best flavor and texture, but refrigerated dough works well in a pinch.
Absolutely. Homemade marshmallow fluff is lighter and fresher, but jarred marshmallow creme can be substituted.
The cookies are still soft immediately after baking, making it easy to create the perfect well for the filling.
The baked cookie cups freeze well before filling. For the freshest texture, add the marshmallow filling and toppings after thawing.
No, but they really complete the look and reinforce the fluffernutter flavor. They're a simple finishing touch that makes these cookie cups feel extra special.
Other Cookie Cups from Out of the Box Baking
If you loved these Fluffernutter Cookie Cups, be sure to try:
- Homemade Peanut Butter Cookie Cups
- Chocolate Marshmallow Cookie Cups
- Mint Chocolate Cookie Cups
- Lemon Shortbread Cookie Cups
- Oatmeal Cream Pie Cookie Cups
- Snickerdoodle Cookie Cups
- Homemade Marshmallow Fluff
Thanks for Stopping by!
If you make these delicious Fluffernutter cookies and enjoy them, please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
Fluffernutter Cookie Cups
These Fluffernutter Cookie Cups feature soft homemade peanut butter cookie cups filled with fluffy marshmallow fluff, then finished with a peanut butter drizzle and tiny dehydrated marshmallows. They're an easy, nostalgic dessert that's perfect for parties, bake sales, or anytime you're craving the classic peanut butter and marshmallow combination.
Ingredients
- For the Peanut Butter Cookie Cups
- ½ cup butter, softened
- ½ cup shortening
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 cups creamy peanut butter
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2½–3 cups all-purpose flour
- For the Filling
- Homemade Marshmallow Fluff (or 1 jar store-bought marshmallow creme)
- For the Topping
- Creamy peanut butter, warmed for drizzling
- Tiny dehydrated marshmallows
Instructions
- Preheat oven to 350°F. Spray a mini muffin pan with baking spray.
- In a large mixing bowl, cream together the butter, shortening, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, peanut butter, vanilla, salt, and baking soda until fully combined.
- Gradually mix in the flour until a soft dough forms.
- Scoop the dough into the prepared mini muffin cups. (Frozen dough balls work beautifully and bake in about 12 minutes. Fresh dough will take approximately 10–11 minutes.)
- Bake until the edges are lightly golden and the centers are set.
- Immediately press a well into the center of each cookie using a tart shaper or the rounded end of a wooden spoon.
- Allow the cookie cups to cool completely before removing them from the pan.
- Pipe or spoon homemade marshmallow fluff into each cookie cup.
- Warm a small amount of creamy peanut butter until smooth enough to drizzle. Drizzle over the marshmallow fluff.
- Finish with a sprinkle of tiny dehydrated marshmallows.
- Serve immediately or store in an airtight container.
Notes
Homemade peanut butter cookie dough gives these cookie cups their soft, bakery-style texture, but refrigerated peanut butter cookie dough may be substituted if you're short on time.
Homemade marshmallow fluff creates the lightest, freshest flavor, though store-bought marshmallow creme works well, too.
Frozen cookie dough balls can be baked straight from the freezer with no thawing required.
Store covered at room temperature for 2–3 days for the best texture.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 10gSaturated Fat: 3gUnsaturated Fat: 7gCholesterol: 15mgSodium: 126mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
