Introduction

These soft and chewy Fluffernutter cookies combine the rich flavor of peanut butter with the sweet, gooey texture of marshmallow fluff. Perfectly balanced and delightfully addictive, they’re an irresistible treat for any peanut butter lover.

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 gooey centers, slightly underbake the cookies by a minute and let them finish setting on the baking sheet.
Try using chunky peanut butter for added texture.
Add a handful of chocolate chips or chopped nuts for a flavor twist.
If marshmallow fluff is unavailable, use mini marshmallows folded in gently after mixing the dough.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm briefly 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 natural peanut butter instead of creamy peanut butter?

Natural peanut butter can be used, but it tends to be oilier and less sweet, which might affect the texture and flavor of the cookies slightly. Stir well before measuring and consider reducing added fat in other recipes if substituting.

Why are my cookies spreading too much?

If your cookies spread excessively, your dough might be too warm or the oven temperature too low. Chill the dough for 15-20 minutes before baking and ensure your oven is fully preheated to 350°F (175°C).

Soft and Chewy Fluffernutter Cookies Recipe

Print Recipe

★★★★★

5 from 70 reviews

These Soft and Chewy Fluffernutter Cookies combine classic peanut butter flavor with a sweet marshmallow fluff twist, resulting in perfectly soft, chewy, and slightly gooey treats ideal for any occasion or sweet craving.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
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 prepare for baking the cookies evenly.
Mix Wet Ingredients: In a large bowl, combine the creamy peanut butter, granulated sugar, and brown sugar. Mix thoroughly until the mixture is smooth and uniform.
Add Eggs and Vanilla: Add the eggs and vanilla extract to the bowl with the peanut butter mixture. Mix well until all ingredients are fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure an even distribution of leavening and salt.
Blend Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients bowl. Mix gently until just combined to avoid overworking the dough.
Fold in Marshmallow Fluff: Carefully fold in the marshmallow fluff into the cookie dough, preserving its fluffiness without deflating it.
Shape Cookies: Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them evenly for baking.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn lightly golden, indicating the cookies are done.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and are easy to handle.

Notes

For chewier cookies, slightly underbake by removing them at 10 minutes.
You can substitute chunky peanut butter for a nutty texture.
Ensure marshmallow fluff is folded gently to maintain the cookies’ soft texture.
Store cookies in an airtight container at room temperature for up to 5 days.
These cookies freeze well; freeze baked cookies for up to 2 months.

Keywords: Fluffernutter cookies, peanut butter cookies, marshmallow fluff, soft cookies, chewy cookies, dessert