Fluffernutter Waffle Sandwich Recipe: Peanut Butter & Marshmallow Delight

I never had a fluffernutter sandwich as a child — hard to believe, I know — but I’ve more than made up for it now. These Fluffernutter Waffle Sandwiches are my remedy: liege-style waffles filled with marshmallow fluff and creamy peanut butter. They capture that nostalgic, school-lunch sweetness and transform it into an indulgent waffle sandwich everyone will love.

Fluffernutter Waffle Sandwiches

Prep Time
30 mins

Cook Time
20 mins

Total Time
50 mins

Servings:
12 Liege Waffles (or Six Waffle Sandwiches)

Ingredients

• For the liege waffles:
• 1/2 cup milk lukewarm
• 1/3 cup water lukewarm
• 3 teaspoons active dry yeast
• 2 tablespoons honey
• 3 tablespoons brown sugar
• 2 eggs room temperature
• 1 tablespoon vanilla extract
• 3/4 teaspoon salt
• 4 cups all-purpose flour
• 1 cup unsalted butter (2 sticks), room temperature
• 1 1/2 cups sugar cubes broken into pieces
• For the fluffernutter filling:
• 7 oz marshmallow fluff
• 7 oz creamy peanut butter

Instructions

1. Proof the yeast: combine active dry yeast with lukewarm milk, water, honey, and brown sugar in the bowl of a stand mixer. Let sit 5–10 minutes until slightly frothy.
2. Add eggs, vanilla, and salt to the frothy yeast and mix with the dough hook until combined. Add 3 cups of the flour and mix on low until incorporated.
3. Cut the room-temperature butter into small cubes. Add the cubes one at a time and slowly knead each into the dough on low speed until absorbed.
4. When the butter is incorporated, add the remaining cup of flour. Knead the dough on medium-high for about 5 minutes, until it pulls away from the bowl and forms a smooth ball.
5. Place the dough ball in a large lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 2 hours. Once doubled, gently deflate, cover again, and refrigerate overnight.
6. Break the sugar cubes into pea-sized pieces with your fingers or a sharp knife while the dough chills.
7. When ready to bake, preheat your waffle iron. Knead the sugar pieces into the dough so they are evenly distributed. Divide the dough into 12 equal portions and roll into balls.
8. Place one dough ball into each section of the waffle iron (or follow your waffle maker’s capacity) and cook on medium heat for about 5 minutes, checking as times vary by model.
9. Remove waffles when they’re golden and caramelized. Transfer to a cooling rack and clear any melted sugar from the waffle iron before cooking the next batch.
10. Assemble sandwiches: blend equal parts marshmallow fluff and creamy peanut butter, then spread between two liege waffles to make each sandwich. Or, if you prefer, slice one waffle in half for a lighter sandwich — but two waffles are extra satisfying.

Tried this recipe?
Share your version and tag the original creator if you’d like to give credit.

Photos by Jeff Mindell | Recipe by Rachel Kivlahan

Dessert for breakfast or breakfast for dessert — you decide. These waffle sandwiches are rich, nostalgic, and perfect for an indulgent weekend treat.