Fluffernutter Cookie Cups are soft peanut butter cookie cups filled with a smooth peanut butter filling and gooey marshmallow creme, delivering an easy, nostalgic dessert that tastes just like the classic fluffernutter sandwich in cookie form!

Love fluffernutter flavors? You’ll have to make my Fluffernutter Ritz Cookies too!

Why you’ll love this recipe:

If you love the classic fluffernutter flavor combo of peanut butter and marshmallow, you are going to obsess over these Fluffernutter Cookie Cups. Made with store-bought Reese’s peanut butter cookie dough, these cookie cups are soft, gooey, and packed with nostalgic flavor—without the hassle of baking from scratch!

Fluffernutter Cookie Cups are a fun twist on the classic fluffernutter sandwich. Instead of bread, you get a soft peanut butter cookie base filled with a smooth, rich peanut butter filling and sweet, fluffy marshmallow creme!

These Fluffernutter Cookie Cups are one of those desserts that feel both nostalgic and genius at the same time. If you grew up loving fluffernutter sandwiches, this recipe takes that classic peanut butter and marshmallow combo and turns it into a soft, gooey cookie cup that’s almost impossible to stop eating.

The best part? They’re incredibly easy to make thanks to store-bought Reese’s peanut butter cookie dough. No mixers, no chilling, no complicated steps—just simple ingredients and big payoff.

Ingredients you’ll need:

Store-bought peanut butter cookie dough
Creamy peanut butter
Butter- softened
Powdered sugar
Heavy whipping cream
Vanilla extract
Marshmallow fluff
Peanuts – chopped

Fluffernutter Cookie Cups start with a peanut butter cookie base that bakes up soft in the middle with lightly, crisp edges. Once the cookie cups are cool, they are filled halfway with peanut butter filling and marshmallow creme gets piped right on top, melting slightly and creating that signature fluffy, sticky bite. The result tastes exactly like a childhood favorite, only better because… cookies!

Using Reese’s peanut butter cookie dough makes this recipe practically foolproof. The dough already has that rich peanut butter flavor, so you get bakery-style results without the extra work. All you have to do is press the dough into a muffin tin, bake, and gently press down the center to form a cup. From there, the gooey fillings do the rest of the work!

What makes these Fluffernutter Cookie Cups so special is how comforting they taste. There’s something about peanut butter and marshmallow that just feels cozy and familiar. One bite and it’s instant nostalgia, whether you grew up eating fluffernutter sandwiches or just love classic, no-fuss desserts.

How to make the best Fluffernutter Cookie Cups:

Preheat your oven to 350 degrees F and spray a 24-cup mini muffin tin with non-stick cooking spray.
Grab your peanut butter cookie dough and slice it into 24 equal squares (just follow the perforated lines), then drop one square of cookie dough into each mini muffin tin cavity.
Bake for 12-15 minutes, then immediately take the handle of a spoon or spatula and press down in the center of each cookie to create a well and set aside to cool.
In a medium mixing bowl, combine peanut butter, butter, powdered sugar, heavy whipping cream, and vanilla extract, then mix until smooth and creamy.
Transfer the peanut butter filling into a piping bag or Ziploc bag, cut off one end, and fill each cookie cup about halfway full.
Transfer the marshmallow fluff into a piping bag or Ziploc bag, cut off one end, and fill the remaining space of each cookie cup.
Top the cookie cups with chopped peanuts before enjoying!

These cookie cups are also perfect when you need a crowd-pleasing dessert but don’t want to spend hours in the kitchen. They’re great for parties, bake sales, holidays, or just a random weeknight when you want something sweet. They look impressive, but no one needs to know how easy they were to make.

If you’re craving a dessert that’s soft, gooey, and packed with peanut butter flavor, Fluffernutter Cookie Cups are a must. They’re simple, nostalgic, and dangerously good—exactly the kind of recipe people ask you to make again!

Once you try them, don’t be surprised if they become one of your go-to desserts. Peanut butter cookie cups filled with marshmallow fluff have a way of doing that. 😉

My top tips:

GREASE YOUR PAN: Grease your mini muffin tin liberally with non-stick cooking spray before adding the squares of cookie dough. It’s no fun to make a dessert just for it to get stuck in the pan!
COOKIE DOUGH: Using store-bought cookie dough is a huge time saver here! I recommend buying the package of Pillsbury x Reese’s peanut butter cookie dough that comes with 24 pre-portioned squares so that all you need to do is cut along the perforated lines, then place one piece of cookie dough into each mini muffin tin cavity.
CREATING THE WELLS: You’ll want to press down the centers of each cookie cup while the cookies are still warm from the oven. I just used the rounded end of a spatula handle I had, but if you own a tart tamper, that would be even more efficient!
PEANUT BUTTER FILLING: If you have an electric mixer, I recommend bringing it out to combine the peanut butter mixture. I find the peanut butter filling is smoother and comes together much easier this way.
COOLING: It’s important to let the cookie cups cool completely before filling them with the peanut butter filling and marshmallow fluff. If you fill warm cookies, the cookies will likely absorb the filling and become soggy.
PIPING BAG: Transferring the peanut butter filling and marshmallow fluff into piping bags helps control how much filling you’re piping into the cookie cups and in turn, keeps them nice and neat. You can also use Ziploc bags here like I did!
REMOVING FROM THE PAN: I don’t recommend removing these cookie cups from the muffin tin until they are fully cooled. If the edges of the cookies seem to be stuck to the pan, run a butter knife around the edges to loosen each cup.
STORING: Transfer any leftover cookie cups into an airtight container and store at room temperature for up to 5 days or in the fridge for up to one week.

Looking for more cookie cup recipes? Check these out!

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