Peanut butter lovers, meet your new favorite cookie. These Soft and Chewy Fluffernutter Cookies are everything you could ever want in a nostalgic treat. Picture this: rich, nutty peanut butter cookie dough swirled with gooey marshmallow and dotted with melty butterscotch chips. They’re soft in the center, golden at the edges, and so indulgently chewy they practically melt in your mouth.

Perfect for bake sales, lunchbox treats, or simply satisfying a late-night craving, these cookies bring together the best of childhood flavors in one irresistible bite. Whether you’re a marshmallow fan or a peanut butter addict, this cookie strikes the perfect balance of sweet, salty, soft, and sticky.

What Kind of Peanut Butter Should I Use?

For the best texture, use a creamy, no-stir peanut butter (like Jif or Skippy). Natural peanut butters tend to separate and can result in a crumbly dough. You want a smooth consistency that blends well and holds its shape as it bakes. If you love a bit of texture, you can swap half the creamy for crunchy.

Ingredients for the Soft and Chewy Fluffernutter Cookies

Peanut Butter – The star ingredient. It adds rich, nutty flavor and that signature chewy texture.

Brown Sugar – For deeper sweetness and softness. It helps create the chewy bite.

Granulated Sugar – Balances the brown sugar and adds a slight crisp to the edges.

Egg – Binds the dough and gives the cookies structure.

Vanilla Extract – Adds warm background flavor.

Flour – Provides the structure to hold all the goodness together.

Baking Soda – Helps the cookies rise and stay soft.

Salt – Enhances the peanut butter and balances the sweetness.

Mini Marshmallows – They puff, melt, and caramelize slightly for that gooey fluffernutter center.

Butterscotch Chips – Bring a sweet, buttery contrast that complements the peanut butter and marshmallow perfectly.

How To Make the Soft and Chewy Fluffernutter Cookies

Step 1: Cream the Sugars and Peanut Butter

In a large mixing bowl, combine the peanut butter, brown sugar, and granulated sugar. Beat with a hand mixer or stand mixer until creamy and fully combined.

Step 2: Add Wet Ingredients

Add the egg and vanilla extract to the bowl. Mix until smooth and glossy.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients and mix until just combined.

Step 4: Fold in the Mix-Ins

Gently fold in the mini marshmallows and butterscotch chips. Be careful not to overmix—just enough to evenly distribute.

Step 5: Chill the Dough

Place the dough in the refrigerator to chill for 30 minutes. This helps the cookies hold their shape and enhances the chewy texture.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough balls (about 1.5 tablespoons each) and place them 2 inches apart. Bake for 9–11 minutes, until edges are golden and centers look just set.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy them slightly warm for maximum gooey delight!

How to Serve and Store These Cookies

Serve these cookies slightly warm for the ultimate gooey, melt-in-your-mouth texture. They’re delightful with a glass of cold milk, or even crumbled over vanilla ice cream for a next-level dessert.

To store, keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies (separated by parchment) in a sealed container or bag for up to 2 months. You can also freeze the dough and bake fresh whenever a craving strikes!