If you love marshmallows and peanut butter, these Easy Fluffernutter Cookies are for you! They’re soft, chewy, and loaded with yummy flavors that make each bite a treat.
Making these cookies is a breeze! Just mix, scoop, and bake—easy peasy. I often enjoy them warm with a glass of milk. They really bring out the kid in me! 🥛🍪
Key Ingredients & Substitutions
Creamy Peanut Butter: This is a must-have ingredient for that signature flavor. If you prefer crunchy peanut butter, feel free to switch it up for some extra texture. Almond butter also makes a great alternative for a nut-free twist.
Granulated Sugar: Regular granulated sugar gives the cookies sweetness and helps with the chewy texture. You can substitute with brown sugar for added moisture and a deeper flavor, or use coconut sugar for a lower glycemic option.
Marshmallows: Large marshmallows are perfect for that sweet topping. If you can’t find them, mini marshmallows work too—just sprinkle more of them on each cookie after baking. For a healthier option, try using homemade marshmallow fluff.
How Do I Ensure My Cookies Are Soft and Chewy?
To achieve that perfect soft and chewy texture, keep an eye on the baking time. It’s important not to overbake these cookies as they will continue to firm up while cooling. Here are a few tips:
- Remove cookies from the oven when they are just set around the edges and slightly soft in the center.
- Let them sit on the baking sheet for a few minutes before transferring to a wire rack. This helps them hold their shape.
- If you like a gooey center, you could slightly underbake them. Just a minute can make a big difference!
These simple tips will help your Fluffernutter cookies turn out soft and delicious every time! Enjoy your baking!
Easy Fluffernutter Cookies
Ingredients You’ll Need:
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 10 large marshmallows
- 1/4 cup peanut butter (for drizzling, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 10-12 minutes for baking. Overall, you’ll be enjoying these delicious cookies in less than half an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Ingredients:
In a large mixing bowl, add the creamy peanut butter, granulated sugar, egg, baking soda, and vanilla extract. Use a spatula or a whisk to mix everything together until it is well combined and smooth.
3. Shape the Cookies:
Using a cookie scoop or tablespoon, scoop out the dough and shape it into balls—about 1.5 tablespoons each. Arrange the dough balls on the prepared baking sheet, giving them about 2 inches of space to spread while baking.
4. Bake the Cookies:
Pop the baking sheet into the oven and bake the cookies for 8-10 minutes. Keep an eye on them; they should look set but may be slightly soft in the center.
5. Add the Marshmallows:
As soon as the cookies come out of the oven, carefully place half a marshmallow (cut side down) on top of each cookie. Don’t be shy; these marshmallows are going to get nice and gooey!
6. Toast the Marshmallows:
Return the cookies to the oven for an additional 1-2 minutes. This will help the marshmallows puff up and get a nice golden toast on top.
7. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
8. Drizzle Extra Peanut Butter:
If you want to take your cookies to the next level, melt the 1/4 cup of peanut butter in the microwave until it’s runny. Drizzle this yummy topping over the marshmallows on the cookies for an extra treat.
9. Serve and Enjoy!
Let the cookies cool a bit more before serving. Enjoy your soft, chewy Fluffernutter cookies with that classic peanut butter and toasted marshmallow goodness!
Can I Use Natural Peanut Butter Instead of Creamy Peanut Butter?
Absolutely! Natural peanut butter will work, but make sure it’s well-stirred before measuring. It may make the cookies a bit more oily, so you might want to reduce the sugar slightly to balance the sweetness.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, you can refrigerate them for up to 1 week. Just make sure they’re separated by layers of parchment paper to prevent sticking!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop the dough into balls and freeze them on a baking sheet first. Once solid, transfer them to a freezer bag. They can be kept in the freezer for up to 3 months. Just bake them directly from frozen, adding an extra minute or two to the baking time.
What If I Don’t Have Marshmallows?
If you’re out of marshmallows, you can substitute with marshmallow fluff, an additional drizzle of peanut butter, or even a chocolate chip topping for a different twist. Just be creative!
