These Chocolate Fluffernutter cookies are goooooood. Chocolate, marshmallow, and peanut butter – what could be bad?
Unfortunately, I do have one disclaimer: the cookies did not come out as peanut buttery as I would have liked them to. Fear not; I have a solid plan to make these cookies more peanut buttery than ever.
First things first: begin by melting butter and chocolate together in a medium saucepan. Next, mix together brown sugar, eggs, and vanilla.
Once the chocolate has cooled slightly, add it to the sugar and eggs mixture and mix until smooth. Doesn’t it look appetizing?
In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Gradually add it to the chocolate mixture and then refrigerate for one hour. Before the cookie dough goes in the refrigerator, the consistency resembles more of batter than a dough. Don’t worry, once refrigerated you won’t have a problem rolling it into balls.
After refrigerating for an hour, scoop about a tablespoon of cookie dough and roll it into a ball. Press it down onto a parchment lined baking sheet so that it’s a little bit flattened, and then use your finger to make an impression in the center. Drop about a teaspoon of fluff into the well (although to be honest, I never measure).
If you’re nervous, you can bake them one batch at a time so that you can adjust the amounts of cookie dough and fluff accordingly. Bake for 10 minutes at 325.
Here’s the part where I would veer from the original recipe next time I make these. In Julie Blanner’s recipe, she says to mix dipping chocolate with 1 tablespoon of peanut butter and drizzle across the tops of the cooled cookies. Since she didn’t specify how much chocolate to use, I was nervous about the chocolate-peanut butter ratio. I didn’t want to use too much peanut butter in case it prevented the drizzled chocolate from drying completely, so I was conservative with my guess (I can’t tell you the amount of chocolate I used since I didn’t measure, sorry). It did dry completely like I wanted it to, but as I mentioned above, the peanut butter flavor was not as strong as I would have liked. Next time, rather than experimenting with melting chocolate and peanut butter, I’m going to just use peanut butter chips. They sell them at the grocery store in the baking aisle along with the chocolate chips and other baking supplies.
The cookies are chocolately enough on their own and this way they will be extra peanut buttery too!
Chocolate Fluffernutter Cookies
- 1/2 cup unsalted butter
- 12oz semi-sweet chocolate chips
- 1 1/4 cups brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- marshmallow fluff
- peanut butter chips
- In a saucepan over medium heat, melt butter and chocolate. Stir until smooth and remove from heat.
- Mix brown sugar, eggs, and vanilla until well combined. Gradually add slightly cooled chocolate and mix until well combined.
- In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Gradually add to chocolate mixture and mix until smooth. Refrigerate for one hour.
- Preheat oven to 325 and line two cookie sheets with parchment paper. Scoop about a tablespoon of cookie dough and roll into a ball, and then slightly flatten on the cookie sheet. Use your finger to impress a small well in the center of the cookie, and drop about a teaspoon of marshmallow fluff into the well. Bake for 10 minutes.
- While cookies are baking, melt peanut butter chips in a microwave safe bowl in 30 second increments, stirring in between, until smooth. When cookies are slightly cooled, drizzle melted peanut butter chips onto cookies and allow to set.
(recipe adapted from Julie Blanner)