Description
Soft, chewy cookies with peanut butter, marshmallow fluff, and chocolate chips that capture the beloved fluffernutter sandwich in cookie form.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 1 cup marshmallow fluff
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or use a nonstick baking mat. Set aside and measure ingredients so everything is ready to go.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
- Stir in the creamy peanut butter until well blended. Gently fold in the marshmallow fluff and chocolate chips; small streaks of fluff are fine and give the cookies their gooey pockets.
- Drop dough by rounded tablespoons onto ungreased or lined baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges turn light golden brown and the centers look set but still soft.
- Allow the cookies to cool on the baking sheets for 3–5 minutes so they firm up slightly. Then transfer them to a wire rack to cool completely.
Notes
Serve warm for a melty marshmallow and chocolate experience. Store in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3.4g
- Cholesterol: 30mg