Description
Soft and Chewy Fluffernutter Cookies are the ultimate sweet treat for peanut butter lovers. These bakery-style cookies are packed with creamy peanut butter flavor, gooey marshmallow swirls, and soft chewy centers that melt in your mouth. Perfect for a quick dessert, easy snack, holiday baking, party desserts, and fun food ideas, these cookies combine nostalgic fluffernutter flavors into one irresistible homemade cookie recipe.
Whether you need easy dessert ideas, homemade cookie recipes, or crowd-pleasing sweet snacks, these cookies deliver rich flavor and incredible texture in every bite. They are simple enough for beginner bakers while still tasting like gourmet bakery cookies fresh from the oven.
Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon cornstarch
¾ cup unsalted butter, softened
¾ cup creamy peanut butter
¾ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup peanut butter chips
1 cup mini marshmallows or marshmallow fluff
Extra peanut butter chips for topping
Flaky sea salt for garnish (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch.
3. In a large mixing bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in the peanut butter chips and gently swirl in the marshmallow fluff or mini marshmallows.
7. Cover and chill the dough for at least 30 minutes for thicker cookies.
8. Scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
9. Add extra peanut butter chips on top for bakery-style presentation.
10. Bake for 10 to 13 minutes until the edges are lightly golden and the centers remain soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. Serve warm or store in an airtight container once completely cooled.
Notes
Chilling the dough helps keep the cookies thick, soft, and chewy during baking.
For extra gooey texture, use marshmallow fluff instead of mini marshmallows.
Do not overbake the cookies because they continue to set while cooling on the baking sheet.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 28mg