These Soft and Chewy Fluffernutter Cookies are utterly irresistible! Ultra soft peanut butter cookies loaded with marshmallows and chocolate chips. Divine!
Today I am taking the classic fluffernutter and bringing it to a whole new level! These Fluffernutter cookies are gooey, melty, soft and chewy, and they are a favorite in our family!
These cookies are like the perfect marriage between soft baked chocolate chip cookies and a fluffernutter sandwich! Peanut butter, chocolate, and marshmallow come together in a soft, gooey cookie you won’t be able to resist! Seriously. Good luck not eating the whole batch at once. These are dangerous.
These are super simple to make, but there is one thing to keep in mind. After you mix up the dough and scoop it onto a cookie sheet, press a few marshmallows into each cookie. Be careful to not get marshmallows on the edges because they will melt and caramelize on the cookie sheet. We don’t want that. We want super soft cookies here!
Now what are you waiting for? Go make some cookies
Soft and Chewy Fluffernutter Cookies
- 1 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 2 tablespoons coconut oil (or canola oil)
- 1 1/2 cup brown sugar (packed)
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/4 cups all purpose flour
- 2 cups semi sweet chocolate chips
- 1 1/2 cup mini marshmallows
|Preheat oven to 350 |
In a large mixing bowl cream the butter, oil, and sugar until light and creamy. Add eggs, salt, and vanilla and mix well. Mix in baking soda and baking powder, and gradually mix in flour until combined. Stir in chips and marshmallows.
|Drop spoonfuls of dough on a silpat or parchment paper lined cookie sheet about 2" apart. (If any marshmallows are on the very edges of the cookies, move them into the middle or they will caramelize and get a bit crunchy.) Bake for 7 minutes and let rest on cookie sheet 5 minutes before transferring to wire cooling rack. |
Store tightly covered and room temperature.
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