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Soft and Chewy Fluffernutter Cookies

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Soft and Chewy Fluffernutter Cookies

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Soft and Chewy Fluffernutter Cookies
These Soft and Chewy Fluffernutter Cookies are utterly irresistible! Ultra soft peanut butter cookies loaded with marshmallows and chocolate chips. Divine!

Ingredients

  • 1 cup unsalted butter (softened)
  • 1/2 cups creamy peanut butter
  • 2 tablespoons coconut oil (or canola oil)
  • 1 1/2 cups brown sugar (packed)
  • 2 eggs
  • 1/2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons baking powder
  • 2 1/4 cups all purpose flour
  • 2 cups semi sweet chocolate chips
  • 1 1/2 cups mini marshmallows

Directions

Step 1
Preheat oven to 350
In a large mixing bowl cream the butter and peanut 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.
Step 2
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.

Soft and Chewy Fluffernutter Cookies

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Comments

  1. Chrissy says

    Ok I’ve made this cookie recipe twice and though tasty they do not look like the picture. I have to bake longer than seven minutes, more 10-12 minutes. They are also a lot flatter. Again tasty and they never last long! Just curious is anyone else had this issue.

    Reply

  3. Juanita carter says

    I would like to have the fluffernutter cookies recipe.to try it it sound really good my grandchilren would like it

    Reply

  5. Britt S. says

    Thank you. I actually added the peanut butter half way through adding the flour (because I was elbow deep in making the dough and realized that it was flour time and I still had my 1/2 cup of peanut butter sitting on the counter, un-added). So I just tried to mix as gently as possible and then added the rest of the flour. They turned out delicious! Thanks for the recipe!

    Melissa C,
    I make tons of cookies every year and so far *fingers crossed*, I haven’t had any problems freezing any of the dough, even the more “batter like” dough (which I wouldn’t consider this dough, although it is a tad on the soft side). I just refrigerate it first overnight (protecting it as much as possible with plastic wrap and freezer zip-locks) and then throw it in the freezer the next day. As a matter of fact, I baked these cookies after refrigerating the dough overnight (because that’s how I always do it) and they were unharmed. The only thing I would say is to let them come to room temp when you use the dough because of the marshmallows. They are so fragile after being immersed in the dough and they will tear apart pretty badly when scooping the dough if it isn’t completely soft. Hope that helps!

    Reply

  6. Melissa C says

    Are these more of a batter cookie or a dough cookie? I’m looking for cookies that I can make the dough and freeze till I need to bake them. Thanks a bunch!

    Reply

  9. Samantha says

    Oh my! My mom used to make us Fluffernutters, did not know anyone else did. SO excited to see them in cookie form! Sent her and my brother the link. 🙂

    Thanks so much!

    Reply

  18. Mir says

    I specifically avoided reading this post for nearly two days because I knew what these would do to me! But now I’m glad. Hungry, but glad. They look amazing!

    Reply

  28. Germaine says

    Just wondering if hard margarine can be used instead of unsalted butter due to a 3 pound box of margarine is the same price as 1pound of butter. Thanks.

    Reply

    • Stephanie Brubaker says

      Hi Germaine,
      Honestly, I would not recommend using margarine. You will not get the same flavor or texture that butter will give. I know butter is more costly (trust me, I buy tons of it!) but it really works better for this recipe. Hope you enjoy the cookies!

      Reply

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