Peanut Butter Marshmallow Puffs

LAST UPDATED: Apr 28, 2020 | PUBLISHED: Sep 24, 2016 | By: Julie Blanner
Peanut Butter Marshmallow Puffs | Fluffernutter Cookies

I made 12 Peanut Butter Marshmallow Puffs. 6 disappeared. We’re not sure where they went, no one will confess, but Chris and the kids have been sneaking around and in our house, it’s guilty until proven innocent.

I see the sly smiles and noticed that a remaining peanut butter marshmallow puff lost it’s top, but around here, that’s the sign of a successful recipe, so I just wink and move on – unless I haven’t photographed yet!

Peanut butter and marshmallow cookies recipe

It’s day 6 of Fall Cookie Week with Inspired by Charm, which means you have a dozen new recipes to try. It’s time to schedule a fall baking day with your family and friends! You can start at the beginning here.

fall cookie week
The best cookie recipe for peanut butter lovers | Peanut Butter Marshmallow Puffs

To make peanut butter marshmallow puffs, I pressed my peanut butter cookie dough into a greased tartlet pan, but you can use mini muffin tins as well. It makes the peanut butter cookie thick, moist and chewy.

Of course I had to top it with homemade marshmallow cream. Don’t be intimidated, it’s so easy and I promise that I won’t make you use a candy thermometer. I appreciate precise recipes, but dessert is not the time to overthink things.

Peanut Butter Marshmallow Puffs | Fluffernutter Cookies

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Peanut Butter Marshmallow Puffs | Fluffernutter Cookies

Peanut Butter Marshmallow Puffs

Julie Blanner
Thick, chewy peanut butter cookies topped with luscious marshmallow made in muffin tins!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 12
Calories 302 kcal


  • ½ cup butter softened
  • ½ cup creamy peanut butter {do not use natural}
  • ½ cup sugar
  • ½ cup brown sugar packed
  • 1 teaspoon vanilla
  • 1 egg
  • cup flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt


  • 1/3 cup water
  • ¾ cup sugar
  • ¾ cup corn syrup
  • 3 egg whites room temperature
  • ½ teaspoon cream of tartar
  • 2 teaspoons clear vanilla extract


  • Preheat oven to 350 degrees.
  • In a mixing bowl, cream butter, peanut butter, sugars and vanilla.
  • Add egg until just incorporated.
  • In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually incorporate into wet mixture.
  • Bake 10-12 minutes, pressed in a greased tin. Set aside.
  • Meanwhile, combine water, sugar and corn syrup over medium high heat. Stir until dissolved.
  • In a clean, grease free stand mixer, beat egg whites and cream of tarter until fluffy and soft peaks form, about 5 minutes.
  • While beating, remove syrup from heat and pour into egg white mixture in a slow, thin, steady stream.
  • Beat on medium/high for 8 minutes and add vanilla.


Calories:302kcalCarbohydrates:56gProtein:3gFat:8gSaturated Fat:5gCholesterol:34mgSodium:229mgPotassium:85mgFiber:1gSugar:46gVitamin A:255IUCalcium:26mgIron:0.8mg
Keywords cookies in a muffin tin, peanut butter marshmallow puffs
Did you Make This Recipe?Mention @JulieBlanner

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