Soft and Chewy Fluffernutter Cookies Recipe

Introduction

Fluffernutter cookies are soft, chewy, and packed with the nostalgic flavors of peanut butter and marshmallow fluff. These sweet treats are easy to make and perfect for cookie lovers craving a unique twist on a classic flavor combination.

Ingredients

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup marshmallow fluff

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, mix together the peanut butter, granulated sugar, and brown sugar until smooth.
3. Step 3: Add the eggs and vanilla extract to the mixture and stir until well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Step 5: Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined.
6. Step 6: Gently fold in the marshmallow fluff, taking care not to overmix.
7. Step 7: Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes, or until the edges are lightly golden.
9. Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra gooey centers, add an additional tablespoon of marshmallow fluff into the center of each cookie dough ball before baking.
• Swap creamy peanut butter for natural peanut butter for a more intense peanut flavor, but reduce added salt if using salted peanut butter.
• Try mixing in chocolate chips or chopped peanuts for added texture and flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm gently in the microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will work and add a bit of texture to the cookies, but the dough may be slightly more crumbly.

What if I don’t have marshmallow fluff?

You can substitute with an equal amount of mini marshmallows, folding them into the dough just before baking, though the texture will differ slightly.

Soft and Chewy Fluffernutter Cookies Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

These Soft and Chewy Fluffernutter Cookies combine creamy peanut butter and sweet marshmallow fluff to create a delightful, chewy treat. Perfectly balanced with a hint of vanilla and light brown sugar, these cookies are easy to make and deliver a nostalgic taste reminiscent of the classic fluffernutter sandwich. Baked until lightly golden at the edges, they remain soft in the center for a satisfying bite every time.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup marshmallow fluff

Dry Ingredients

• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the cookies evenly.
2. Mix Peanut Butter and Sugars: In a large bowl, combine the creamy peanut butter, granulated sugar, and packed brown sugar. Stir until the mixture is smooth and creamy.
3. Add Eggs and Vanilla: Crack in the eggs and pour in the vanilla extract. Mix thoroughly until all ingredients are well incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
5. Mix Dry with Wet: Gradually add the dry flour mixture into the wet peanut butter mixture. Stir gently until just combined to avoid overmixing which can make the cookies tough.
6. Fold in Marshmallow Fluff: Gently fold the marshmallow fluff into the cookie dough, ensuring it is evenly distributed without deflating the fluff too much.
7. Portion Dough: Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them sufficiently to allow for spreading.
8. Bake: Bake the cookies for 10-12 minutes, or until the edges start to turn a light golden color, indicating they are fully baked but still soft inside.
9. Cool: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, ensuring they maintain their chewy texture.

Notes

• Do not overbake the cookies; remove them as soon as edges turn golden to preserve softness.
• Using parchment paper prevents sticking and makes cleanup easier.
• For a nuttier flavor, use natural peanut butter, but note the texture may vary.
• These cookies can be stored in an airtight container for up to 5 days to maintain freshness.
• If you prefer a more pronounced marshmallow flavor, lightly swirl extra marshmallow fluff on top before baking.

Keywords: Fluffernutter cookies, peanut butter cookies, soft cookies, chewy cookies, marshmallow fluff dessert, easy cookie recipe, American dessert