Fluffer what?! Fluffernutter! Peanut butter cookie bars, full of mini marshmallows, mallow bits, chopped peanut butter cups and semi sweet chocolate chips. Soft, gooey cookie bars…and did I mention these are made with peanut butter, marshmallows and chocolate?! People flip out over these every time I make them, but I realized I didn’t have the recipe on the blog yet. So I fixed that 🙂
This recipe makes a lot, is easy to make and they stay soft for days! Perfect for bake sales, parties, late night snacking…or just because! And like I said before….people LOVE these. So much in fact, instead of a wedding cake, one of my friends asked me to make these Fluffernutter bars as the dessert for their wedding.
Fluffernutter BarsPrint Recipe
- 1 cup unsalted butter, room temperature
- 3/4 cup creamy peanut butter
- 1 cup light brown sugar
- 1/2 cup white granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- pinch of salt
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1-1/2 cups mini marshmallows
- 1/2 cup mallow bits (can use mini marshmallows instead)
- 1/2 cup semi-sweet chocolate chips
- 2 cups chopped peanut butter cup pieces
- 1 tablespoon raw sugar
Preheat oven to 350-degrees. Line a 9x13-inch pan with foil and spray the bottom and sides of the pan with baking spray. Set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until pale and glossy. Add the peanut butter to the butter and mix until combined. Scrape down the sides of the bowl as needed. Add the brown sugar and white sugar to the butter mixture and mix on medium-high speed until light and fluffy. Add the eggs to the mixture, one at a time, mixing the first egg into the mixture fully, before adding the second egg. Mix in the vanilla extract.
Change the mixer speed to low and slowly add the salt, flour and baking soda to the bowl. Mix until just combined. With the mixer on the lowest setting, add the marshmallows, mallow bits, chopped peanut butter cup pieces and chocolate chips. Mix until just combined.
Remove the bowl from the mixer and pour the cookie dough batter into the prepared pan. Press dough so it is evenly distributed in the pan. Sprinkle the raw sugar evenly over the top of the dough.
Bake bars in 350-degree oven for 20-minutes. Bars may look underdone, but they will continue baking in the pan once removed from the oven.
Let bars cool in the pan completely, before removing bars from the pan and cutting into desired sized squares.
Store in an airtight container at room temperature. Bars will stay fresh for 7-10 days.
Isn’t this container the cutest?! My sister bought it for me for Christmas last year 🙂 I made a batch of these bars to take into work…so of course I had to put them in my super cute container!
This recipe would be perfect for cookie exchanges or holiday parties. It can be made a few days in advance too, because these Fluffernutter Bars stay soft for days! Definitely pin this recipe and share on Facebook…and then run to the kitchen to make these. You won’t be sorry!