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Fluffernutter Cookies

Soft & Chewy Fluffernutter Cookies for Ultimate Comfort

Delightful Soft & Chewy Fluffernutter Cookies blend peanut butter and marshmallow for a nostalgic treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup Creamy Peanut Butter Avoid natural versions that can separate.
  • 1/2 cup Unsalted Butter Use softened for easy mixing.
  • 1/2 cup Brown Sugar Adds moisture and deep sweetness.
  • 1/2 cup Granulated Sugar Contributes to a delightful chewy texture.
  • 2 large Eggs Helps bind the ingredients.
  • 1 teaspoon Vanilla Extract Elevates flavor profile.
For the Dry Mixture
  • 2 cups All-Purpose Flour Provides structure and chewiness.
  • 1 teaspoon Baking Soda Acts as leavening agent.
  • 1 teaspoon Baking Powder Works for maximum lift.
  • 1/2 teaspoon Salt Balances sweetness.
For the Gooey Filling
  • 1 cup Mini Marshmallows Creates pockets of chewy sweetness.
  • 1 cup Peanut Butter Chips Adds more peanut butter goodness.

Equipment

  • Mixing Bowl
  • Hand Mixer
  • spatula
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together with a hand mixer on medium speed for 2-3 minutes until light and fluffy.
  2. Add creamy peanut butter, eggs, and vanilla extract to the mixture. Mix on low speed until well combined and smooth.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually combine with wet ingredients, stirring until just combined.
  4. Fold in mini marshmallows and peanut butter chips gently.
  5. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet and chill in the refrigerator for 30 minutes.
  6. Preheat the oven to 350°F (175°C). Bake the chilled dough for 10-12 minutes or until edges are golden.
  7. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 1mgIron: 3mg

Notes

For optimal results, use softened butter and avoid overmixing. Store in an airtight container for freshness.

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