Soft and Chewy Fluffernutter Cookies

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Golden on the edges and irresistibly gooey in the center, these Soft and Chewy Fluffernutter Cookies are the ultimate nostalgic treat. Combining creamy peanut butter, mini marshmallows, and butterscotch chips, every bite delivers a delightful balance of salty, sweet, and chewy textures. They’re just the kind of cookie that feels like a warm hug from childhood—perfect for lunchbox treats, afternoon snacks, or a cozy dessert.

While the name might sound whimsical, Fluffernutter Cookies are a serious contender for your new favorite. They bake into soft, slightly crispy rounds with gooey marshmallow bits peeking out, and the peanut butter gives them that deep, nutty richness that classic cookies often lack. If you’re a fan of peanut butter and marshmallows, prepare to meet your new obsession.

Why You’ll Love This Soft and Chewy Fluffernutter Cookies Recipe

• A nostalgic twist on a classic combo of peanut butter and marshmallow
• Irresistibly soft and chewy texture with melty centers
• Perfect for bake sales, parties, or a comforting homemade treat
• Super easy to make in one bowl—no chilling required
• Kid-approved and freezer-friendly

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Preparation Phase & Tools to Use

To whip up a flawless batch of Soft and Chewy Fluffernutter Cookies, you’ll want to gather some essential kitchen tools:

• Mixing bowls: A large bowl for mixing your wet and dry ingredients together efficiently.
• Hand mixer or stand mixer: This ensures your butter and sugars are properly creamed for a soft texture.
• Rubber spatula: Ideal for folding in marshmallows and butterscotch chips without crushing them.
• Baking sheet: A heavy-duty sheet allows even baking and prevents overbrowning.
• Parchment paper or silicone mat: Helps the cookies lift cleanly without sticking, especially with gooey marshmallows involved.
• Cookie scoop (optional): For uniform sizing and even baking.

Each tool contributes to both ease and consistency, helping the dough come together smoothly and bake to perfection.

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Preparation Tips

Start with room temperature butter for smoother creaming with the sugars, which creates the perfect soft base. Mix the wet ingredients thoroughly before adding the dry for a well-combined dough. When folding in mini marshmallows, avoid overmixing or they might melt prematurely. Be careful not to overcrowd your baking sheet—these cookies spread as they bake. Let them cool on the tray for a few minutes before transferring, so they firm up without falling apart. For bakery-style results, press a few extra butterscotch chips on top right after baking.

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Ingredients for Soft and Chewy Fluffernutter Cookies

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup creamy peanut butter (not natural-style)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup mini marshmallows (cut if needed)
• 3/4 cup butterscotch chips
• Optional: Extra butterscotch chips for topping

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Step 1: Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, peanut butter, granulated sugar, and brown sugar together. Beat on medium-high speed for about 2–3 minutes until the mixture becomes light and fluffy. This step is crucial for creating a soft, airy texture.

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Step 2: Add the Egg and Vanilla

Crack in the egg and add the vanilla extract. Continue mixing until everything is fully incorporated. Scrape down the sides of the bowl with a spatula to make sure no butter clumps are left behind.

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Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients while mixing on low speed. Mix just until combined—avoid overmixing to keep the cookies tender.

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Step 4: Fold in Marshmallows and Butterscotch Chips

Using a rubber spatula, gently fold in the mini marshmallows and butterscotch chips. Make sure they’re evenly distributed throughout the dough. Avoid overmixing to prevent the marshmallows from melting too early.

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Step 5: Scoop and Shape the Dough

Line a baking sheet with parchment paper or a silicone mat. Use a cookie scoop or tablespoon to portion out dough balls, placing them about 2 inches apart. If desired, press a few extra butterscotch chips on top of each dough ball for a bakery-style finish.

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Step 6: Bake the Cookies

Preheat your oven to 350°F (175°C). Bake the cookies for 9 to 11 minutes, or until the edges are golden and the centers still look slightly underbaked. This will ensure a soft and chewy texture once cooled.

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Step 7: Cool and Set

Let the cookies cool on the baking sheet for 5 to 10 minutes. The marshmallows will be gooey and the cookies fragile right out of the oven, so allow time for them to firm up before transferring to a wire rack to cool completely.

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Notes

These cookies are best enjoyed slightly warm when the marshmallows are still gooey and the butterscotch is melty. You can easily double the recipe for a crowd or freeze extra dough balls for quick baking later. Avoid using natural peanut butter, as it tends to separate and can result in a greasy or crumbly cookie texture.

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Watch Out for These Mistakes While Cooking

• Overbaking: The cookies might appear underdone at first, but they will continue to set as they cool. Overbaking makes them dry and hard.
• Using natural peanut butter: It can alter the dough consistency and cause spread issues. Stick to traditional creamy peanut butter for best results.
• Overmixing the dough: Especially after adding the dry ingredients, overmixing can lead to tough cookies.
• Not spacing cookies enough: These cookies spread a lot, so give them room or they’ll bake into one big sheet.

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Storage Instructions

Once cooled completely, store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Reheat in the microwave for 10–15 seconds to bring back that gooey texture. You can also freeze pre-scooped dough and bake directly from frozen—just add an extra minute or two to the bake time.

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Estimated Nutrition (Per Cookie – Approximate)

• Calories: 210
• Fat: 10g
• Saturated Fat: 4.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 120mg
• Carbohydrates: 27g
• Fiber: 1g
• Sugar: 16g
• Protein: 3g

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Frequently Asked Questions

Can I use chunky peanut butter instead of creamy?

Yes, but keep in mind that chunky peanut butter will add more texture and may slightly alter the dough consistency.

What can I use instead of butterscotch chips?

You can substitute with white chocolate chips, peanut butter chips, or even chocolate chips for a different twist.

Can I make these gluten-free?

Yes, just replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure all other ingredients (like chips and marshmallows) are certified gluten-free.

Why did my cookies spread too much?

This could be due to overly soft butter or using natural peanut butter. Also, make sure not to place the dough on a hot baking sheet.

How do I get perfectly round cookies?

Right after baking, use a round cookie cutter or the edge of a spoon to gently nudge the edges into shape while they’re still warm.

Can I chill the dough before baking?

You can! Chilling helps control spread and enhances flavor. Chill for 30 minutes to 1 hour for best results.

Is it okay to use marshmallow fluff instead of mini marshmallows?

No, marshmallow fluff tends to melt too much and won’t hold up in the dough. Mini marshmallows are best for texture.

How can I make these cookies extra chewy?

Adding an extra tablespoon of brown sugar or slightly underbaking the cookies can help increase chewiness.

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Conclusion

Soft and Chewy Fluffernutter Cookies bring together nostalgic flavors and modern baking ease in one irresistible treat. Whether you’re making a batch for a special occasion or just because, their balance of gooey marshmallow, sweet butterscotch, and rich peanut butter flavor is bound to impress. They’re the kind of cookie that disappears fast—so don’t be surprised if you find yourself baking them again and again!

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