Easy Fluffernutter Cookies Recipe
If you’ve never tried a fluffernutter cookie, you’re in for a sweet treat that may just become your new favorite. This easy fluffernutter cookies recipe combines the classic flavors of marshmallow and peanut butter into a deliciously chewy and soft cookie that everyone in the family will love.
I first stumbled upon the fluffernutter concept during a family holiday when an aunt made fluffernutter sandwiches. The gooey, sweet, and salty combination instantly became a nostalgic taste I wanted to recreate in cookie form. With a few tweaks, I was able to make these cookies a family tradition, and sharing them here feels like sharing a piece of my family with you.
Why You’ll Love This Recipe
These fluffernutter cookies are a delightful blend of marshmallow and peanut butter goodness. They are incredibly easy to make, requiring just simple ingredients that are likely already in your pantry. The texture is perfectly soft with a slight chew, making them irresistible to kids and adults alike. Plus, they are versatile enough for any occasion, from casual afternoon teas to festive holiday gatherings.
Ingredients Notes
The star ingredients in these cookies are marshmallows and peanut butter, the true essence of a fluffernutter. Opt for creamy peanut butter to ensure the best texture. If you’re feeling adventurous, crunchy peanut butter adds a wonderful surprise of texture. Using fresh marshmallows is key, as they provide the perfect gooey center.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and ensures even baking.
Step 2
In a large mixing bowl, cream together 1 cup of peanut butter, 1/2 cup of softened butter, and 3/4 cup of granulated sugar until light and fluffy.
Step 3
Add in 1 egg and 1 teaspoon of vanilla extract, mixing well. This helps to bind the ingredients and adds a delicious aroma.
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Step 4
Fold in 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. Mix until just combined, being careful not to over-mix.
Step 5
Gently fold in 1 cup of mini marshmallows. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Let cool on a wire rack.
Storage Options
Once cooled, store these cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a zip-lock bag for up to three months. To enjoy them warm, simply reheat in the oven at 300°F for 5 minutes.
Variations & Substitutions
If you’re looking to try something different, consider adding a handful of chocolate chips for a rich twist, or swap out the peanut butter for almond or cashew butter to accommodate dietary preferences. For a more indulgent option, drizzle melted chocolate over the cooled cookies.
Serving Suggestions
These cookies are perfect for any occasion. Serve them warm with a cold glass of milk for a cozy afternoon treat or present them on a festive platter for a party. They also make a great lunchbox surprise for kids.
Frequently Asked Questions
Can I use natural peanut butter for these cookies? Yes, but it’s important to stir the natural peanut butter well before using it to ensure any separated oils are mixed in, which will help maintain the right consistency for the dough.
What’s the best way to keep the cookies soft? To maintain their softness, store the cookies with a small piece of bread in the container. The bread will absorb any excess moisture, keeping the cookies nice and chewy.
Can I make the dough ahead of time? Absolutely! Prepare the dough as directed, form it into balls, and freeze them on a baking sheet. Once frozen, store the cookie dough balls in a freezer bag. When ready to bake, add an additional minute or two to the baking time.
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Easy Fluffernutter Cookies Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 1 cup peanut butter creamy
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Mix in peanut butter and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in mini marshmallows.
- Scoop tablespoons of dough onto prepared baking sheet. Bake for 10-12 minutes until edges are golden. Cool on a wire rack.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
