Peanut Butter Fluff
Peanut butter fluff is a no-bake dessert dip with cream cheese, peanut butter, chocolate pudding mix, Cool Whip, chopped Reese’s cups, and mini marshmallows. It tastes like Reese’s peanut butter cups meets peanut butter mousse! Perfect for potlucks, game day, BBQs, or when you’re craving that classic chocolate peanut butter combo. Chill for 30 minutes, serves 8-10 people using simple ingredients.
Calling all peanut butter lovers! This peanut butter fluff is about to become your new obsession.
Imagine Reese’s peanut butter cups mixed into peanut butter mousse with chocolate pudding and marshmallows. Yeah, it’s dangerous. I could eat it by the spoonful… and I do!
Cream cheese and powdered sugar mixed with Cool Whip, chocolate pudding mix, and creamy peanut butter. But when you add in some chopped Reese’s cups and mini marshmallows, it levels up like crazy.
It takes about 5 minutes to put together, and after a 30 minute chill session, you’re ready to dive it spoon (or face) first!
More Easy Fluff Desserts
- Cranberry Fluff – Tart cranberries with pecans
- Strawberry Shortcake Fluff – Pink and pretty with pie filling
- Orange Fluff – Creamy orange with mandarin oranges
- Banana Pudding Fluff – Vanilla pudding and Nilla wafers
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cream cheese – Use a block of cream cheese, not the whipped stuff. Soften to room temperature so it blends smoothly. Low-fat or fat-free works too.
- Peanut butter – Must be regular, store-bought peanut butter. Do not use the natural stuff as it separates and can make the salad oily.
- Pudding – Just the dry, instant pudding mix powder. Do not prepare it first! Regular or sugar-free both work. Vanilla pudding works too if you prefer but chocolate is the best.
- Reese’s peanut butter cups – Use the miniature size, not full-size. They chop easier and don’t break apart as much. Freeze them before chopping to make it easier.
- Marshmallows – Use the mini marshmallows for best texture. Don’t use the marshmallow fluff, it’s not the same. If you only have large ones, cut them into quarters.
- Whipped topping – Cool Whip is the best. Use the extra creamy version for an even creamier texture. Don’t use homemade unless you add stabilizers. It will deflate as it sits.
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How To Make Peanut Butter Fluff
- Beat room temperature cream cheese and powdered sugar with an electric mixer for about 60 seconds until smooth and fluffy. It should look like frosting.
- Add Cool Whip and chocolate pudding mix. Fold it in until mixed in. Add peanut butter and mix one more time until smooth and thick.
- Fold in mini marshmallows and chopped Reese’s cups with a rubber spatula. Stir gently until everything is evenly mixed.
- Transfer to a serving bowl. Chill for at least 30 minutes before serving. Garnish with extra marshmallows and Reese’s cup pieces.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Refrigerator: Store in an airtight container for up to 3-4 days. It tastes best the same day but holds up well.
Make-Ahead: Make up to 1 day ahead. Chill for at least 30 minutes, but 1-2 hours is even better. Stir before serving if you make it ahead. I also like to leave the pb cups out until right before serving.
No Freezing: Don’t freeze this. The texture gets weird when thawed.
Best Served Cold: Serve straight from the fridge. The flavors are best when it’s chilled.
Variations
- Marshmallow Cream: Substitute 8 ounces marshmallow cream for the mini marshmallows if you want just creamy dip.
- Vanilla: Use vanilla pudding mix instead of chocolate for lighter flavor.
- Extra Chocolate: Add chocolate chips along with or instead of Reese’s cups.
- Peanut Butter Chips: Use a combination of chocolate chips and peanut butter chips.
- No-Bake Cheesecake: Use this as filling for a no-bake cheesecake with graham cracker crust!
- Stabilized Whipped Cream: Make your own by adding 1 teaspoon cornstarch or ¼ teaspoon cream of tartar to 1 tablespoon powdered sugar, then whip with 1 cup heavy cream and 1 teaspoon vanilla.
Frequently Asked Questions
No! Natural peanut butter separates and doesn’t work in this recipe. Use regular creamy peanut butter like Jif or Skippy. You can use chunky but it will have some crunch.
You can substitute 8 ounces marshmallow cream for the mini marshmallows if you want smooth dip without texture. But the marshmallows add fun pockets of sweetness!
Let it sit at room temperature for 30-60 minutes. You can also place sealed cream cheese in a bowl of warm water for 15 minutes, turning every 5 minutes.
Yes! Make up to 1 day ahead. It needs at least 30 minutes to chill, but 1-2 hours is even better. Stir before serving.
They chop easier and don’t break apart as much as full-size cups when mixing.
Yes! This prevents them from melting when you stir them in.
Absolutely! This would make an amazing no-bake peanut butter cheesecake filling with a graham cracker crust.
Recipe Tips & Tricks
- Bring cream cheese to room temperature before mixing. Cold cream cheese stays lumpy.
- Beat cream cheese and powdered sugar for a full 60 seconds until fluffy like frosting.
- Don’t use natural peanut butter. It separates and ruins the texture.
- Use miniature Reese’s cups, not full-size. They chop easier and distribute better.
- Freeze Reese’s cups before chopping to prevent melting when stirring into the dip.
- Chill for at least 30 minutes, but 1-2 hours is better. The flavors blend beautifully.
- Save extra Reese’s cups and marshmallows for garnish on top.
- Stir before serving if you made it ahead. Everything settles as it sits.
This peanut butter fluff recipe is the ultimate dessert for peanut butter lovers! Make it for your next gathering and watch it disappear.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Peanut Butter Fluff Recipe
Ingredients
- 8 ounces cream cheese softened
- ½ cup powdered sugar sifted
- 8 ounces whipped topping (frozen) thawed
- 3.9 ounces instant chocolate pudding mix
- ½ cup creamy peanut butter
- 2 cups miniature Reese’s Peanut Butter cups chopped
- 10 ounces miniature marshmallows
Instructions
- In a large mixing bowl, combine the block of cream cheese and powdered sugar. Using an electric hand mixer, mix until fully incorporated.
- Add in whipped topping and chocolate pudding powder. Mix until smooth.
- Add peanut butter and blend using the hand mixer.
- Mix until thick and smooth.
- Fold in the marshmallows and peanut butter cups.
- With a flexible spatula, mix until all ingredients are evenly distributed.
- Chill for 30 minutes before serving.
- Garnish with additional mini marshmallows and Reese cup pieces.
Notes
- Bring cream cheese to room temperature before mixing. Cold cream cheese stays lumpy.
- Beat cream cheese and powdered sugar for a full 60 seconds until fluffy like frosting.
- Don’t use natural peanut butter. It separates and ruins the texture.
- Use miniature Reese’s cups, not full-size. They chop easier and distribute better.
- Freeze Reese’s cups before chopping to prevent melting when stirring into the dip.
- Chill for at least 30 minutes, but 1-2 hours is better. The flavors blend beautifully.
- Save extra Reese’s cups and marshmallows for garnish on top.
- Stir before serving if you made it ahead. Everything settles as it sits.
Nutrition
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