Soft and Chewy Fluffernutter Cookies Recipe

Introduction

Soft and Chewy Fluffernutter Cookies combine the rich taste of peanut butter with a gooey marshmallow center for a nostalgic treat. These cookies are delightfully tender and packed with flavor, perfect for any sweet craving.

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

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, mix together the peanut butter, granulated sugar, and brown sugar until smooth.
3. Step 3: Add the eggs and vanilla extract, and mix until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Fold in the marshmallow fluff gently.
7. Step 7: Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Step 8: Bake for 10-12 minutes or until the edges are lightly golden.
9. 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 or two.
• Substitute crunchy peanut butter if you prefer added texture.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• Sprinkle a few chocolate chips on top before baking for a chocolate twist.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months and thaw at room temperature before serving. Reheat briefly in the microwave for a soft, melty texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, but natural peanut butter is usually less creamy and oilier, which may affect the texture of your cookies. You might need to adjust by adding a little extra flour if the dough feels too sticky.

Is marshmallow fluff the same as marshmallow creme?

Yes, marshmallow fluff and marshmallow creme are interchangeable in this recipe and both work to give the cookies their signature soft, gooey texture.

Soft and Chewy Fluffernutter Cookies Recipe

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★★★★★

4.5 from 323 reviews

• Author: Victor
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

These Soft and Chewy Fluffernutter Cookies combine the classic flavors of peanut butter and marshmallow fluff into a delightful cookie that’s both tender and chewy. Perfectly sweet with a hint of vanilla, these cookies make a nostalgic treat that’s easy to bake and irresistibly delicious.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
2. Mix Wet Ingredients: In a large bowl, combine the creamy peanut butter, granulated sugar, and brown sugar. Mix until the mixture is smooth and well combined, forming a creamy base.
3. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the peanut butter mixture, mixing thoroughly until everything is well blended.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
5. Merge Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
6. Fold in Marshmallow Fluff: Carefully fold in the marshmallow fluff, ensuring it is evenly distributed without deflating the fluff too much, which keeps the cookies soft and moist.
7. Form Cookies: Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them apart to allow even spreading during baking.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden, signaling they are perfectly cooked but still soft.
9. Cool: Let the cookies cool on the baking sheet for a few minutes to firm up slightly, then transfer them to a wire rack to cool completely for the best texture.

Notes

• Use creamy peanut butter for the best texture; natural peanut butter may alter consistency.
• Do not overmix the dough after adding flour to keep cookies tender.
• If you prefer a stronger marshmallow flavor, you can add a little extra fluff to the dough or as a topping after baking.
• Store cookies in an airtight container to maintain softness for up to one week.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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