Introduction

Soft and Chewy Fluffernutter Cookies combine the classic flavors of peanut butter and marshmallow fluff into a delightful treat. These cookies are irresistibly tender with a sweet, gooey center, perfect for satisfying any sweet tooth.

Soft and Chewy Fluffernutter Cookies Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, mix together the peanut butter, granulated sugar, and brown sugar until smooth.
Step 3: Add the eggs and vanilla extract, and mix until well combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Fold in the marshmallow fluff gently.
Step 7: Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Step 8: Bake for 10-12 minutes or until the edges are lightly golden.
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 gooeyness, add a small dollop of marshmallow fluff on top of each cookie halfway through baking.
Use chunky peanut butter if you prefer a bit of crunch in your cookies.
Try substituting half of the all-purpose flour with whole wheat flour for a nuttier flavor.

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 a few seconds to regain softness and gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for these cookies?

Yes, natural peanut butter works well, but it may affect the texture slightly due to its higher oil content. Stir it well before measuring.

What if I don’t have marshmallow fluff?

You can substitute with mini marshmallows folded into the dough, though the texture will be slightly different as marshmallow fluff provides a creamier consistency.

Soft and Chewy Fluffernutter Cookies Recipe

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4.8 from 85 reviews

Soft and Chewy Fluffernutter Cookies combine the rich flavors of creamy peanut butter and sweet marshmallow fluff into a delightful treat with a perfectly chewy texture. These easy-to-make cookies are packed with a nostalgic combination of ingredients that yield a melt-in-your-mouth experience ideal for any occasion.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

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 perfect baking temperature.
Mix Wet Ingredients: In a large bowl, combine the creamy peanut butter, granulated sugar, and packed brown sugar. Stir these together until the mixture is smooth and well blended.
Add Eggs and Vanilla: Add the two large eggs and 1 teaspoon vanilla extract to the peanut butter mixture. Mix thoroughly until the ingredients are fully incorporated.
Prepare Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt to distribute all the leavening agents evenly.
Combine Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Fold in Marshmallow Fluff: Gently fold in 1 cup of marshmallow fluff to the dough, ensuring it is evenly incorporated for a soft, chewy texture.
Shape Dough: Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, spacing them evenly to allow for spreading during baking.
Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden while the centers remain soft.
Cool: Let the cookies cool on the baking sheet for a few minutes to set before transferring them onto a wire rack to cool completely, preserving their chewy texture.

Notes

For extra gooey cookies, slightly underbake by removing them from the oven as soon as the edges are set.
Ensure eggs are at room temperature for better mixing and texture.
You can substitute natural peanut butter but expect a slightly different texture and flavor.
Store cookies in an airtight container at room temperature for up to 5 days.
For a nut-free option, peanut butter can be replaced with sunflower seed butter, but this will alter the classic flavor.

Keywords: Fluffernutter cookies, peanut butter cookies, marshmallow cookies, soft chewy cookies, easy cookie recipes