Soft and Chewy Fluffernutter Cookies Recipe

Introduction

These Soft and Chewy Fluffernutter Cookies combine creamy peanut butter with sweet marshmallow fluff for a nostalgic, delightful treat. Perfectly balanced flavors and a tender texture make them irresistible for any cookie lover.

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 to keep the batter light and fluffy.
7. Step 7: Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
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 peanut flavor, sprinkle a few chopped peanuts on top of each cookie before baking.
• Use crunchy peanut butter if you prefer a bit more texture in your cookies.
• Replace half of the brown sugar with coconut sugar for a subtle caramel note.
• Chilling the dough for 30 minutes before baking can help maintain cookie shape and improve texture.

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 2 weeks. Reheat slightly in the microwave for 10-15 seconds to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, natural peanut butter can be used, but make sure it is well stirred to evenly distribute the oils for best mixing and texture.

Is it possible to make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure it includes xanthan gum or add 1/4 teaspoon for structure.

Soft and Chewy Fluffernutter Cookies Recipe

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★★★★★

4.9 from 128 reviews

These Soft and Chewy Fluffernutter Cookies combine creamy peanut butter and sweet marshmallow fluff to create a delightful, melt-in-your-mouth treat. With a perfect balance of sweetness from the brown and granulated sugars, these cookies are easy to make and irresistibly delicious. Whether you’re looking for a comforting snack or a sweet dessert, these cookies are sure to satisfy your cravings.

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

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

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cookies evenly.
2. Mix Wet Ingredients: In a large bowl, combine the creamy peanut butter, granulated sugar, and packed brown sugar. Mix thoroughly until the mixture becomes smooth and creamy.
3. Add Eggs and Vanilla: Crack in the eggs and pour the vanilla extract into the peanut butter mixture. Stir well to incorporate all the ingredients evenly.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly distributed.
5. Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined, taking care not to overmix to keep the cookies tender.
6. Fold in Marshmallow Fluff: Gently fold in the marshmallow fluff, distributing it through the dough without deflating it, to add moisture and a unique chewy texture to the cookies.
7. Scoop Dough onto Baking Sheet: Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper. Space them evenly to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes until the cookie edges turn lightly golden but the centers remain soft.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for several minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

• For extra flavor, you can use chunky peanut butter if you prefer a little crunch.
• Make sure not to overbake; the cookies will continue to cook slightly on the baking sheet after removal from the oven.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies can be frozen for up to 2 months; thaw at room temperature before serving.

Keywords: fluffernutter cookies, peanut butter cookies, marshmallow cookies, soft cookies, chewy cookies, easy dessert, American cookies