Soft and Chewy Fluffernutter Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time the dough is ready.
- Mix Wet Ingredients: In a large bowl, mix together the peanut butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the peanut butter-sugar mix and combine thoroughly to create a uniform dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt ensuring they’re well incorporated.
- 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.
- Fold in Marshmallow Fluff: Gently fold the marshmallow fluff into the dough, maintaining its fluffy texture and distributing it evenly without deflating.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Shape Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- 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.
- 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
