Peanut Butter And Marshmallow Sandwich


I sure love peanut butter and  marshmallow sandwiches quite a bit but the thing about them is, no one else does. The resistance to this sandwich has always been pretty unanimous. I get it. The thought of these two things together is a little odd, at least in my opinion so why do I continue to like them so much?


Delicious marshmallow cream and chocolate sandwiched between two chewy peanut butter cookies.

Delicious marshmallow cream and chocolate sandwiched between two chewy peanut butter cookies.

Peanutbutter chocolate marshmallow sandwiches stacked up on a white plate by a glass of milk.

Who needs store bought cookies? These cookies are soft, gooey piles of mouth watering tastiness. They are to die for, which means this recipe needs to come with a few warnings:
Warning #1: Don’t just eat the peanut butter cookies as they come out of the oven. Save some for the sandwiching! 
Warning #2: Possibly addicting. Judging by my cravings for them, they might be in the same category as crack and heroin. 
Warning #3: You should probably share. I understand the temptation to hoard them all for yourself, but really, you’ll feel better about yourself if you share at least a couple!

When baking cookies, especially with a new recipe or a different oven, it is always a good idea to make a test cookie. This way you can check just how long it’ll take to bake the cookies without overcooking them. Overcooked cookies are hard, and boy do I hate hard cookies! Giving just one cookie a test run can save a whole batch.

  • STORAGE INSTRUCTIONS:These cookies should be stored in the fridge or another cool place. A warm room will cause the marshmallow cream and chocolate to soften and the cookies could melt apart.
Peanut Butter Chocolate and Marshmallow Sandwich Cookies



  • 2/3 cup flour
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 1 cup peanut butter smooth
  • 1 1/3 cup brown sugar
  • 1 egg
  • 3/4 teaspoon vanilla


  • 1 cup milk chocolate chips
  • 4 tablespoons butter
  • 1 (7 oz.) jar marshmallow cream


  • Using a stand or hand mixer, mix cookie ingredients together in a large mixing bowl until well combined.
  • Use a spoon to scoop out small amounts of dough to roll into 1/2 inch spheres. Place the dough balls onto a lightly greased cookie sheet. Press down on the dough balls to slightly flatten.
  • Bake the cookies at 375 degrees for about 8 minutes. The amount of baking time will depend entirely upon the size of the cookies. Watch closely! Take them out as soon as they get a hint of brown.
  • Let the cookies stand on the cookie sheet for 2-3 minutes after baking. Remove from cookie sheet and let cool on a wire rack for another 10 minutes.
  • Refrigerate baked cookies for about 20 minutes.
  • Meanwhile, melt the chocolate chips and butter together in the microwave. Melt for 10-15 seconds at a time, remove, stir, and continue until the chocolate is completely melted. Let stand 30 minutes until chocolate thickens to a spreadable consistency.
  • When cookies and chocolate are ready, heat the marshmallow cream in the microwave for about 10 seconds. This will make it easier to spread.
  • Spread marshmallow cream on one cookie, chocolate on the other and sandwich together. Repeat until all cookies are used.


These cookies should be stored in the fridge or another cool place. A warm room will cause the marshmallow cream and chocolate to soften and the cookies could melt apart.




Recipe Summary


5 mins


5 mins


1 sandwich

A fluffernutter is a sandwich made with soft, fluffy white bread that sandwiches layers of creamy peanut butter and sweet marshmallow crème. The flavor is sweet and salty, similar to the qualities of a peanut butter and jelly sandwich. The peanut butter flavor stands out most of all, but the light texture of the bread and sweet taste of the marshmallow crème blend this sandwich together beautifully.

Wait, I Thought Fluffernutter Was a New England Thing?

It is. Massachusetts and New England more broadly claim the fluffernutter as their original creation, and we aren’t going to argue that. (We’re just happy the sandwich made its way South at some point.)

The sandwich first cropped up in the early 20th century, soon after the invention of marshmallow creme. The moniker “fluffernutter” was not attached to the PB-and-creme creation until the 1960s, when the culinary portmanteau—Marshmallow Fluff (fluffer) with peanut butter (nutter)—was born.

Ingredients for Fluffernutter

You’ll only need three ingredients to make a fluffernutter, making this the ideal sandwich to make when your cupboard is nearly empty.

ingredients for fluffernutter on a dark cutting board

White Bread
You could certainly upgrade with any bread of your choosing, but there’s something poetic, melodic even about white bread with these ingredients. The soft, faintly sweet bread blends beautifully with the next two ingredients.

Peanut Butter
Traditional fluffernutters call for creamy peanut butter. You could certainly upgrade to crunchy for some textural contrast, but we recommend creamy if you have a choice. The sublime texture of the creamy PB and marshmallow fluff sends this sandwich, as humble as it is, into the stratosphere of satisfaction.

Marshmallow Creme
It’s not just every day you get to add a scoop of this fluffy, bouncy topping to your food, so take advantage of the chance with this sandwich. You’ll find the marshmallow creme or Marshmallow Fluff, if you want to be original, in the candy aisle of most grocery stores. (Check the baking aisle next.) While you won’t need a lot for this sandwich, you may find plenty of reasons to start spreading a little marshmallow creme on everything from vanilla wafers to ice cream. Keep a tub handy; you won’t regret it.

How to Make a Fluffernutter

It won’t surprise you to know that if you’re able to make a peanut butter and jelly sandwich, you can knock out a fluffernutter, too. While this recipe calls for a quarter-cup of both peanut butter and marshmallow creme, you don’t have to measure them precisely. Just aim for equal parts of the two spreads.

bread covered with marshmallow creme and peanut butter


What to Serve With Fluffernutter

This simple sandwich doesn’t need any fancy sides to accompany it. Pop a few potato chips or pretzels beside this, and call it a complete meal. Of course, if you’re wrapping this up for a kid’s lunch, don’t forget the fruit and bottle of water.


Ingredient Checklist

  • 2 slices of white bread
  • ¼ cup of creamy peanut butter
  • ¼ cup of marshmallow crème (such as Marshmallow Fluff)


Instructions Checklist

  • Step 1Spread peanut butter on one slice of bread. Spread marshmallow crème on the second slice of bread. Close the sandwich together so that the peanut butter and marshmallow crème are together in the middle of the sandwich. Cut the sandwich into halves, or enjoy it whole.

Banana Fluffernutter Sandwich

A grilled melty peanut butter marshmallow sandwich with bananas! Now imagine taking a bite!

Grilled Banana fluffernutter sandwich

This sandwich is just irresistible! The bread is golden and crunchy, the peanut butter and the fluff are melty, and the bananas only make this sandwich perfect! Plus, this sandwich reminds me of my childhood, in case you don’t know what a fluffernutter is, it’s a peanut butter and marshmallow fluff (or creme) sandwich made in toast! I even make Fluffernutter cakes at home because the combination is just divine!!

This week (8-14 May) is British sandwich week, which means that we get to celebrate with different kinds of yummy sandwiches everyday for a whole week! So I decided to share with you my favourite sweet sandwich recipe, because it’s seriously awesome and I don’t mind eating this for breakfast, and sometimes even for dessert!

SKIPPY peanut butter on toast

Now let’s talk about peanut butter, because who doesn’t love peanut butter? It pairs very well with jelly, chocolate, marshmallow fluff, fresh fruits, and is great on its own. I remember SKIPPY® peanut butter ever since I was a little kid. We always had peanut butter in our cupboard, and my Mum often made sandwiches with this wonderful nutty spread and fruits for us for a midday snack.

Peanut butter is nutritious, filling, and a great healthy eating option. It has protein as well as potassium which lowers the risk of high blood pressure, strokes, and heart diseases. It also contains a lot of antioxidants, Vitamin E, fibre, and healthy fats.

Grilled Banana fluffernutter sandwich

How are you celebrating Sandwich week this year? I’m going to make a peanut butter and Jelly sandwich tomorrow for breakfast!

Banana Fluffernutter Sandwich

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins


  • ▢2 slices of toast wholewheat or white
  • ▢1 tbsp butter
  • ▢2 tbsp peanut butter
  • ▢2 tbsp marshmallow fluff or creme
  • ▢½ banana sliced


  • Spread butter over toast (butter must be at room temperature), then spread a layer of peanut butter on the non-buttered side, followed by a layer of marshmallow fluff or creme.
  • And finally add banana slices, and close the sandwich with another slice of bread.
  • On medium heat, grill the sandwich in a grill pan for a couple of minutes or until bread is golden and crunchy.
  • Serve immediately and enjoy the warm melty mess!



prep time 25 MINUTES

cook time 16 MINUTES

total time 41 MINUTES

Traditional peanut butter cookies meet sweet marshmallow frosting in these irresistible Peanut Butter Marshmallow Sandwich Cookies!

Traditional peanut butter cookies meet sweet marshmallow frosting in these irresistible Peanut Butter Marshmallow Sandwich Cookies! - Bake or BreakPRINT



  •  1 & 1/2 cups (180g) all-purpose flour
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1/2 cup (113g) unsalted butter, softened
  •  1/2 cup (127g) creamy peanut butter
  •  1/2 cup (100g) firmly packed light brown sugar
  •  1 large egg
  •  1 tsp vanilla extract


  •  1/2 cup (113g) unsalted butter, softened
  •  1/2 cup (55g) confectioners’ sugar, sifted
  •  1/2 teaspoon vanilla extract
  •  1/2 cup (42g) marshmallow creme (such as Marshmallow Fluff)



  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, peanut butter, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Drop dough by tablespoonfuls onto prepared baking sheets, leaving about 2 inches between cookies. Use a fork to make a crosshatch design on top of each cookie.
  6. Bake, one pan at a time, 12 to 16 minutes, or until lightly browned. Cool on pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.


  1. Using an electric mixture on medium speed, beat the butter and sugar until thoroughly combined. Add the vanilla and marshmallow creme, and beat until smooth.
  2. Spread the frosting on the bottom of half of the cookies. (I use about 2 to 3 teaspoons of frosting.) Top each frosted cookie with an unfrosted cookie so that the bottoms face each other.

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