These soft & super chewy fluffernutter cookies are out of this world delicious. With a flavorful peanut butter dough and chewy marshmallow fluff, these are the perfect cookie for peanut butter lovers. Good luck just eating one!
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Why I Love These Fluffernutter Cookies
- Incredible Flavor: These peanut butter marshmallow cookies are the perfect combination of sweet and salty flavors. The creamy peanut butter and gooey marshmallow fluff create a heavenly combination.
- Soft & Chewy Texture: The secret to the perfect soft & chewy texture is to slightly underbake them. The centers will continue to firm up as they cool.
- One Bowl Recipe: For how beautiful these look, you'd probably guess they took hours! But they only take one bowl & under an hour to whip up. The trickiest part is adding the marshmallow fluff but I added some tips for that below!
Ingredient Notes & Substitutions
- Unsalted Butter: You need to use real butter for these; margarine will be too soupy and will be impossible to add the marshmallow fluff. You can use unsalted or salted (just omit the added salt if using salted butter).
- Creamy Peanut Butter: Opt for creamy peanut butter rather than natural, as it provides the right consistency.
- Marshmallow Fluff: A 7-ounce jar is enough for this recipe. Marshmallow fluff, as opposed to real marshmallows, melts down to create the perfect appearance. If you use mini marshmallows, the appearance and texture won't be the same (they'll melt down too much and dissolve).
How to Make Fluffernutter Cookies:
Step 1: Make Dough
- Preheat oven to 350℉.
- In a large microwave-safe bowl, melt the unsalted butter (½ cup, i.e. 1 stick) for 45-60 seconds until melted. I recommend covering your bowl with a paper towel to prevent splattering.
- Add light brown sugar (½ cup) and granulated sugar (½ cup) and mix until combined.
- Mix in eggs (1 whole egg + 1 extra yolk) and vanilla extract (2 teaspoons). Stir in creamy peanut butter (½ cup).
- Mix in baking soda (½ teaspoon), baking powder (½ teaspoon), and salt (½ teaspoon).
- Add all-purpose flour (1 ¼ cups) and mix until all the flour disappears into the dough.
- Let dough sit for 5 minutes to firm up a little. If dough still seems too sticky to form, place in the refrigerator for 5-10 minutes.
Step 2: Roll & Add Marshmallow Fluff
- Line a baking sheet with parchment paper. Scoop dough into 4-tablespoon-sized scoops.
- Roll dough into balls and then create a larger crater in the middle. Scoop or pipe 1 tablespoon of marshmallow fluff and cover with the dough. Roll into a smooth ball.
Step 3: Bake
- Bake at 350℉ for 10-11 minutes, or until edges are lightly golden brown. For soft & chewy cookies, it's best to take them out before the edges are brown. They will continue to firm up as they cool.
- Remove from oven and place entire pan on a cooling rack. Top with flaky sea salt, if desired.
Tips & Variations
- Let them cool on the hot pan: In order to get a soft & chewy cookie, it's important not to overbake them. The ideal time to take them out of the oven is when the edges are slightly brown and the centers still look a little doughy. Let them cool on the hot pan for 30 minutes to allow them to finish baking & for the centers to set. If you eat them too quickly (guilty!) the centers will be doughy.
- Add mix-ins: This is the perfect dough base to mix in chocolate chips or chopped peanuts for extra texture and flavor.
- Ice cream sandwiches: These cookies, without the marshmallow fluff, are perfect for making ice cream sandwiches.
Storage & Freezing
- Storage: Cookies with melted butter tend to dry out a little quicker so I think these chewy peanut butter cookies are best within 2-3 days (although they will keep for 3-4 days). Store in an airtight container or gallon-sized ziplock bag.
- Freezing: I don't like freezing these, as the marshmallow fluff will be sticky after thawing.
Frequently Asked Questions:
Can I use crunchy peanut butter instead of creamy?
Creamy peanut butter is recommended for a smoother cookie texture, but you can use crunchy if you prefer a bit of crunch in your cookies. Note that the appearance will vary.
Can I make the dough ahead of time and bake it later?
Yes, you can refrigerate the cookie dough for up to 24 hours before baking. Just be sure to let it come to room temperature for easier handling before shaping and baking. Note that the cookies won't flatten out as much after being refrigerated.
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Ingredients
- ½ cup unsalted butter (i.e. 1 stick)
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup creamy peanut butter not natural, as it's too oily
- 1 large egg + 1 extra yolk
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour (not packed, just scooped and leveled with a knife)
- 1 cup marshmallow fluff
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350℉.
- In a large microwave-safe bowl, melt the unsalted butter (½ cup, i.e. 1 stick) for 45-60 seconds until melted. I recommend covering your bowl with a paper towel to prevent splattering.
- Add light brown sugar (½ cup) and granulated sugar (½ cup) and mix until combined.
- Mix in eggs (1 whole egg + 1 extra yolk) and vanilla extract (2 teaspoons). Stir in creamy peanut butter (½ cup).
- Mix in baking soda (½ teaspoon), baking powder (½ teaspoon), and salt (½ teaspoon).
- Add all-purpose flour (1 ¼ cups) and mix until all the flour disappears into the dough.
- Let dough sit for 5 minutes to firm up a little. If dough still seems too sticky to form, place in the refrigerator for 5-10 minutes.
- Line a baking sheet with parchment paper. Scoop dough into 4-tablespoon-sized scoops.
- Roll dough into balls and then create a larger crater in the middle. Scoop or pipe 1 tablespoon of marshmallow fluff and cover with the dough. Roll into a smooth ball.
- Bake at 350℉ for 10-11 minutes, or until edges are lightly golden brown. For soft & chewy cookies, it's best to take them out before the edges are brown. They will continue to firm up as they cool.
- Remove from oven and place entire pan on a cooling rack. Top with flaky sea salt, if desired.
- Allow the cookies to cool on the hot pan for 15-20 minutes before removing them. This will allow them to finish baking on the hot pan. For the best texture, wait 1-2 hours to eat.Once cooled, use a spatula to transfer them to a wire cooling rack.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Nutrition
Calories: 337kcal | Carbohydrates: 47g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 231mg | Potassium: 128mg | Fiber: 1g | Sugar: 30g | Vitamin A: 284IU | Calcium: 29mg | Iron: 1mg
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