Soft and Chewy Fluffernutter Cookies Recipe
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.
- 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
