Fluffernutter Cookies for Christmas combine creamy peanut butter and sweet marshmallow fluff for a soft and chewy treat that’s pure nostalgia. The dough comes together in just one bowl, making them a fun and easy holiday baking activity for the whole family. Festive and full of flavor, they’re bound to disappear fast from your Christmas cookie tray.
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You’ll Adore These Festive Cookies
- Easy to Make – Whip up these soft festive cookies with marshmallow filling using just one bowl.
- Family-Friendly Fun – Perfect activity for making holiday baked goods with peanut butter together.
- Nostalgic Flavor – That classic fluffernutter taste brings back the coziest memories.
- Quick Bake Time – In under 30 minutes, you’ll have warm cookies ready to share.
Gather Your Ingredients for Fluffernutter Cookies for Christmas
For the cookies
- Unsalted butter – Make sure it’s softened to room temperature for easy mixing.
- Creamy peanut butter – The star of the show, so use a brand you really love.
- Granulated sugar – Just the right amount of sweetness to balance the richness.
- Light brown sugar – Packed tightly for that perfect chewiness and depth of flavor.
- Eggs – Room temperature eggs mix better into the dough.
- Vanilla extract – Pure vanilla is worth it for that warm, cozy flavor.
- All-purpose flour – The base of the cookie that holds everything together.
- Baking soda – Helps the cookies rise and get that perfect texture.
- Baking powder – A little extra lift for soft, fluffy cookies.
- Salt – Just a pinch to enhance all the flavors.
For the mix-ins
- Mini marshmallows – These melt into gooey pockets of joy in every bite.
- Semi-sweet chocolate chips – A classic pairing with peanut butter that makes these fluffernutter cookies for christmas irresistible.
The Time You’ll Need for Baking
I know how precious time is during the holidays, so I designed this recipe to be quick and joyful. You’ll spend about 15 minutes getting your ingredients measured and mixed—just enough time to preheat the oven and line your baking sheets.
Then, the cookies bake for around 12 minutes, filling your kitchen with the most wonderful aroma. In under 30 minutes total, you’ll have a batch of warm, gooey marshmallow peanut butter Christmas cookies ready to enjoy. It’s the perfect pace for a busy December afternoon when you crave something homemade but need it to be easy. If you love simple bakes like this, you might enjoy my other easy cookie recipes oatmeal collection too.
Fluffernutter Cookies for Christmas
Ingredients
- 1 cup unsalted butter, softened at room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Equipment
- electric mixer
- oven
- baking sheet
- spatula
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl to ensure everything is fully incorporated.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined—the dough will be thick and slightly crumbly.
- Gently fold in the mini marshmallows and chocolate chips with a spatula until evenly distributed throughout the dough.
- Drop rounded tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly soft.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Thoughtful Tips for Special Diets
If you or someone you love is sugar conscious or looking for diabetic-friendly options, I have a few gentle tweaks to share from my own kitchen experiments. For instance, you can swap the granulated sugar with a natural sweetener like stevia—just be sure to check the conversion ratios since some blends are sweeter than sugar. Also, using a no-sugar-added peanut butter and sugar-free chocolate chips can make these holiday peanut butter cookies more glucose-friendly without losing that comforting flavor we all adore.
My Favorite Baking Secrets for You
Over the years, I’ve picked up a few tricks that make these cookies even more special. I’m happy to pass them along so your baking feels just as joyful as mine does.
- For extra flavor, try using toasted peanut butter or a dash of cinnamon to deepen that warm, nostalgic taste.
- If you need a diet tweak, gluten-free flour works wonderfully here—just be sure to add a tablespoon more fat for moisture.
- To avoid flat cookies, chill your dough for 20 minutes before scooping—this helps them hold their shape beautifully.
- Keep them fresh by storing in an airtight container with a slice of bread; it keeps the cookies soft for days. For more tips, check out my guide on storing cookies.
A Peek at Nutrition & Goodness
While these are certainly a treat, it’s nice to know that peanut butter brings a bit of protein and healthy fats to the table. Each cookie offers a small energy boost, perfect for a holiday pick-me-up. Of course, moderation is key, but enjoying one or two of these chewy Christmas cookies with chocolate chips is a wonderful way to savor the season. For those curious about balanced indulgence, the New England Fluffernutter tradition highlights how this combo has been loved for generations. Also, if you enjoy baking with oats, my oatmeal chocolate chip cookies offer another wholesome option.
Lighter Version Ideas
If you’re looking to lighten things up a bit, I often use applesauce instead of half the butter—it keeps them moist without overwhelming the peanut butter taste. You can also reduce the sugar by a quarter cup if you prefer a less sweet cookie; the marshmallows still bring plenty of sweetness. For more inspiration on simple swaps, take a peek at my peanut butter cookies page where I share more healthy twists. And if you’re baking for a smaller group, my small batch oatmeal chocolate chip cookies might be just right.
How We Love to Serve These
In our home, we always pile these cookies high on my grandmother’s ceramic platter right out of the oven. The warmth seems to bring everyone into the kitchen, and there’s nothing quite like that first bite when the marshmallow is still softly melting. I love serving them with a cold glass of milk for the kids or a hot coffee for us adults—it’s such a simple pleasure that feels like a hug.
They also make a lovely addition to any cookie swap or holiday gathering. For more Christmas baking ideas, you might enjoy my christmas cookies collection or these almond shortbread cookies for Christmas.
Mistakes to Avoid for Perfect Cookies
Even the simplest recipes can have little pitfalls, so here’s what I’ve learned to watch for. First, if your butter is too soft or melted, your cookies might spread too thin—room temperature is key for the perfect texture. Also, overmixing the dough after adding the flour can make them tough; mix just until combined for tender results.
And don’t skip the parchment paper—it prevents sticking and makes cleanup a breeze. If you’d like more cookie-baking guidance, my chocolate chip cookies post has additional tips. For another perspective on technique, some bakers use a Fluffernutter cookie sandwich technique which is fun to try too. Most of all, remember that every batch is a chance to create something made with love.
Storing Your Holiday Treats
I always make a double batch of these because they freeze beautifully for up to three months. Just layer them between parchment paper in an airtight container, and you can have a taste of Christmas anytime. At room temperature, they’ll stay soft and delicious for about five days—if they last that long!
For more make-ahead inspiration, my Amish sugar cookies are another great keeper. And if you enjoy bar cookies, these snickerdoodle blondies store just as well.
Try These and Share the Joy
Baking these fluffernutter cookies for christmas always takes me back to my own childhood, standing on a chair next to my mom as she let me drop spoonfuls of dough onto the tray. Now, I get to do the same with my little ones, and that circle of love is what holiday baking is all about.
I hope this recipe becomes a new tradition in your home too. If you’re looking for more festive ideas, you might love these buttery pecan snowball cookies, these Andes mint cookies for Christmas, or these brown butter chocolate chip cookies for Christmas. For something a little different, these cake mix peanut butter cookies are wonderfully easy. Happy baking, friends!
More Cozy Christmas Cookies to Try
If you loved these, here are a few more of my family’s festive favorites that bring so much warmth to our holiday table.
Amish Sugar Cookies – Soft, buttery cookies that melt in your mouth with every sweet bite.
Buttery Pecan Snowball Cookies – Delicate shortbread-like cookies rolled in powdered sugar for a snowy effect.
Andes Mint Cookies for Christmas – Rich chocolate cookies with a cool mint swirl that feels like a holiday party.
Almond Shortbread Cookies for Christmas – Crumbly, nutty shortbread that’s perfect with a cup of tea on a cold evening.
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a lovely texture to your cookies. Just keep in mind that the peanut pieces might make the dough a bit more crumbly, so you may need to press the dough balls together firmly before baking.
How do I prevent the marshmallows from burning?
The key is not to overbake—pull them out when the edges are just golden but the centers still look soft. Also, using mini marshmallows helps them melt evenly without scorching. If you notice browning too quickly, you can tent with foil halfway through baking.
Can I make these cookies ahead of time?
Yes, the dough freezes wonderfully for up to three months. Scoop it into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding a minute or two to the baking time. For more make-ahead tips, see my cookies guide.
Why did my cookies turn out flat?
This usually happens if the butter was too soft or melted. Always use softened-but-cool butter for the best results. Chilling the dough for 20 minutes before baking can also help them hold their shape better.
