Soft and Chewy Fluffernutter Cookies Recipe

Introduction

These soft and chewy Fluffernutter cookies combine the classic flavors of peanut butter and marshmallow fluff in a delightful treat. Perfectly balanced with sweetness and a tender texture, they’re easy to make and sure to satisfy any sweet tooth.

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, and mix until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Fold in the marshmallow fluff gently.
7. Step 7: Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Step 8: Bake for 10-12 minutes or until the edges are lightly golden.
9. Step 9: Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra gooey cookies, add a small dollop of marshmallow fluff on top of each cookie before baking.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Chill the dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week. Reheat gently in the microwave for 10-15 seconds to bring back their soft, chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chunky peanut butter instead of creamy?

Yes, chunky peanut butter can be used, but it will add a bit of texture to the cookies. The cookies may be slightly less smooth but will still taste delicious.

What if I don’t have marshmallow fluff?

If marshmallow fluff is unavailable, you can substitute with an equal amount of mini marshmallows, folded into the dough, but the texture will be a bit different.

Soft and Chewy Fluffernutter Cookies Recipe

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4.5 from 116 reviews

Soft and Chewy Fluffernutter Cookies combine the rich, nutty flavor of creamy peanut butter with the sweet, airy texture of marshmallow fluff. These cookies boast a perfect balance of sweetness and chewiness, making them an irresistible treat for peanut butter lovers and anyone craving a nostalgic, fluffy dessert.

• 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
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup marshmallow fluff

Dry Ingredients

• 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 right temperature by the time the dough is ready.
2. Mix Wet Ingredients: In a large bowl, mix together the peanut butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the peanut butter-sugar mix and combine thoroughly to create a uniform dough.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt ensuring they’re well incorporated.
5. Incorporate Dry into Wet: Gradually add the dry mixture into the wet ingredients, stirring until just combined to avoid overmixing which could toughen the cookies.
6. Fold in Marshmallow Fluff: Gently fold the marshmallow fluff into the dough, maintaining its fluffy texture and distributing it evenly without deflating.
7. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
8. Shape Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
9. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden, indicating they are cooked but still soft inside.
10. Cool: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, ensuring optimal texture.

Notes

• For chewier cookies, you can chill the dough for 30 minutes before baking.
• If you prefer a less sweet cookie, reduce granulated sugar to 3/4 cup.
• Use creamy peanut butter for the best texture; chunky will change the cookie consistency.
• Ensure marshmallow fluff is gently folded in to keep the cookies soft and airy.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Fluffernutter cookies, peanut butter cookies, marshmallow cookies, soft cookies, chewy cookies, sweet treats, American dessert