Soft and Chewy Fluffernutter Cookies Recipe
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.
- 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
