These Easy Fluffernutter Cookies are a tasty mix of peanut butter and marshmallow fluff, baked to a soft and chewy perfection. Perfect for peanut butter lovers!
What makes these cookies special? They’re like a warm hug in cookie form. I love to share them with friends, and I can never just eat one — they’re that good! 😄
Key Ingredients & Substitutions
Creamy Peanut Butter: This is the star of the cookie. I love using natural peanut butter for its rich flavor. If you need a nut-free option, sunbutter (sunflower seed butter) works well too!
Sugars: Granulated and brown sugars create a sweet balance. If you’re looking for substitutions, coconut sugar can be a great alternative, giving a nice caramel flavor.
Egg: The egg binds the cookies. For a vegan option, use 1/4 cup applesauce or a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
Marshmallows: Mini marshmallows are easier to press into the cookies, but halved large marshmallows give a fun twist! If you’re vegan, there are vegan marshmallow options available.
How Can You Ensure Perfectly Chewy Cookies?
To get that chewy texture, mixing is key. Make sure not to over-mix once you add the flour. This keeps the cookies tender! Also, baking them just until they’re cracked on the edges helps maintain softness.
- Keep an eye on the baking time; it’s better to under-bake slightly than to over-bake.
- Press the marshmallows in firmly right as they come out of the oven to let them meld into the cookie.
Easy Fluffernutter Cookies
Ingredients You’ll Need:
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup mini marshmallows (or large marshmallows cut in half)
- Additional peanut butter for drizzling (optional)
Time Needed:
This delightful cookie recipe takes about 15 minutes for prep and 10-12 minutes for baking, plus cooling time. Overall, you should have these divine cookies ready to enjoy in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, grab a baking sheet and line it with parchment paper or a silicone mat to keep your cookies from sticking.
2. Mix the Cookie Dough:
In a large bowl, mix the creamy peanut butter, granulated sugar, and brown sugar together. Stir until the mixture is smooth and creamy. Then, beat in the egg and vanilla extract until everything is well blended.
3. Combine Dry Ingredients:
In another bowl, whisk together the baking soda, salt, and all-purpose flour. Gradually add this dry mix to the peanut butter mixture, stirring just until combined. Be careful not to over-mix!
4. Scoop the Dough:
Using a rounded tablespoon, scoop the dough onto your prepared baking sheet, making sure to space the dough balls about 2 inches apart from one another.
5. Bake the Cookies:
Put the baking sheet in the oven and bake for 8-10 minutes. You want them to be set and just starting to crack on the edges for that perfect chewy texture.
6. Add Marshmallows:
Once the cookies are done baking, pull them out and immediately press a mini marshmallow (or half of a large marshmallow) into the center of each cookie. The heat will make them slightly melt, which is delicious!
7. Toast the Marshmallows:
Pop the cookies back into the oven for another 1-2 minutes so the marshmallows can get a little toasted and gooey. Keep an eye on them to prevent burning.
8. Cool and Drizzle:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. If you’re feeling fancy, drizzle a little warm peanut butter over the top for an extra treat!
Enjoy these soft, chewy Fluffernutter Cookies filled with peanut butter goodness and topped with gooey marshmallows, perfect alongside a glass of cold milk! 😊
Can I Use Natural Peanut Butter Instead of Creamy?
Absolutely! Natural peanut butter adds great flavor, but be aware that it may yield a slightly different texture due to less stabilizing ingredients. Stir well before using to mix in the oils.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, or freeze them for up to 2 months. Just thaw them at room temperature when you’re ready to enjoy!
What If I Don’t Have Baking Soda?
If you’re out of baking soda, you can substitute it with baking powder. Use about 3 teaspoons of baking powder for every 1 teaspoon of baking soda. Just keep in mind that the texture might be slightly different, so it’s best to only use this as a last resort.
Can I Make These Cookies Gluten-Free?
Yes! To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Check that all other ingredients, particularly the baking soda, are gluten-free as well.
