Fluffernutter Cookies (Vegan Peanut Butter Marshmallow Cookies)
Soft, chewy vegan peanut butter cookies loaded with gooey mini marshmallows. These crowd-pleasing Fluffernutter Cookies come together in under 30 minutes and are loved by kids and adults alike.
Ingredients
- ½ cup vegan butter, softened to room temperature (Miyoko's recommended)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup creamy peanut butter (not natural/oil-separation style)
- 3 tablespoons JUST Egg - or 1 flax egg (1 tablespoon ground flax + 2.5 tablespoons water, rested 5 minutes)
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour (or 1:1 gluten-free flour blend)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups mini vegan marshmallows (Dandies or Trader Joe's brand)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- In a large bowl using a handheld or stand mixer with the paddle attachment, beat together the softened vegan butter, granulated sugar, brown sugar, and peanut butter for 1–2 minutes until creamy and slightly fluffy.
- Add the JUST Egg (or flax egg) and vanilla extract. Mix until just combined, scraping down the sides of the bowl as needed.
- Add the flour, then sprinkle the baking soda and salt on top of the flour. Turn the mixer to low speed and mix until just combined - do not overmix. Scrape the bottom of the bowl.
- Fold in the mini marshmallows using a spatula or your hands until evenly distributed throughout the dough.
- Scoop 2 tablespoons of dough and quickly shape into balls. Place on the prepared baking sheets a few inches apart.
- Bake one tray at a time on the center rack for 11–12 minutes, until the edges are just starting to turn golden brown. The centers will look underdone - this is correct.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.
Notes
- Do not use natural peanut butter - it affects texture and consistency.
- For gluten-free cookies, use a 1:1 GF all-purpose flour blend.
- Optional mix-ins: mini chocolate chips, vegan peanut butter chips, chopped pretzels, or a sprinkle of flaky sea salt after baking.
- Cookies will firm up as they cool. Do not overbake.
Storage
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Up to 7–8 days. Warm briefly before serving.
- Freezer (baked): Cool completely, then freeze in an airtight container for up to 3 months. Thaw at room temperature.
- Freezer (unbaked dough balls): Freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 5–10 extra minutes.