Yield: 8 fluffernutter chocolate chip cookies // Total Time: 1 hr. 15 min. // Disclaimer: This post includes affiliate links.
Soft and chewy brown butter peanut butter cookies, loaded with melty pools of chocolate and marshmallow fluff.
Fluffernutter chocolate chip cookies
Today we’re taking peanut butter chocolate chip cookies to the next level, by making them with brown butter and marbling them with marshmallow fluff. If you’ve never heard the term “fluffernutter”, it refers to a sandwich that’s made with peanut butter and marshmallow fluff. And while I probably wouldn’t have that sandwich, the combination seemed too good to not try it in a cookie! So here’s the rundown: the cookies are soft and chewy with crisp edges, loaded with brown butter and peanut butter flavor, have puddles of semi-sweet chocolate throughout, and are generously marbled on top with marshmallow fluff.
Just one thing – you WILL have to chill the dough, but just for 30 minutes! I promise it’s worth it. Letting the dough rest for 30 minutes is going to allow the ingredients to firm up so that they won’t spread as much in the oven, and is going to allow time for all those flavors to mend together, leaving you with a more flavorful cookie. So with that being said, let’s get into the recipe!
What is brown butter?
Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.
Because the butter gets cooked for a while, you do lose most of the moisture present in butter – just another reason I highly recommend weighing your ingredients! You should have 80g of butter left from the 100g at the start. Any less and you’ll want to add some water to the butter to bring it to 80g, or you’ll end up with some dry and crumbly cookies.
Recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can give you some undesirable results. This kitchen scale is super cheap and worked well for me when I was starting out! If you don’t have access to a scale, here is the best way to measure flour: fluff up the flour with a fork, then use a spoon to scoop it into your measuring cup. Use a knife to level off the top of the cup, then use as directed.
Mix the cookie dough carefully
When you’re mixing in your flour, you’ll want to make sure you only mix just until that last streak of flour disappears in the dough. Otherwise, you run the risk of overmixing the dough which will make the cookies more tough and chewy.
Under bake for perfect cookies
Cookies will continue to bake on the hot cookie sheet after being taken out of the oven. When the edges are golden brown and the middles of the cookies are just a little underdone, they are ready to be taken out of the oven! Let the cookies sit on the hot baking sheet for at least 5 minutes after baking before transferring them to a wire rack to cool.
Cookie scooting
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
How to marble in the marshmallow fluff
Marshmallow fluff is definitely not an easy ingredient to work with. I recommend dumping out some of the marshmallow fluff into a bowl before starting to make things easier. Then, grab two small spoons and use one to grab a dollop of the marshmallow fluff, and the other to scrape it off into the cookie dough. Repeat until you have a decent amount of the top layer of dough covered, then scoop out your cookies. Once you’ve used most of the marshmallow fluff, repeat the marbling so that every cookie has some on top.
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Baking soda & baking powder: helps the cookies rise and the edges crisp up.
Salt: to help balance and bring out the sweetness of the cookies
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
Granulated sugar & light brown sugar: a combination of both gives us cookies with crispy edges and soft and chewy centers.
Peanut butter: it wouldn’t be peanut butter chocolate chip cookies without some peanut butter! I use and recommend regular creamy peanut butter, as the natural ones have a different texture that might not work well in the dough.
Egg: for binding and for moisture.
Chocolate: I used Valrhona feves which I love, but they are definitely on the pricier side and more of a treat-yourself item. If you’re not using feves, I recommend using a baking bar. You can also of course use chocolate chips here, just note that the cookies will end up a little thicker.
Marshmallow fluff: for marbling on top of the cookies.
Peanut butter marshmallow chocolate chip cookies q&a
Do I need to use peanut butter?
If you’re not a fan of, or are allergic to peanut butter, you can replace it with another creamy nut butter, such as almond butter. You unfortunately can’t leave it out of the recipe as it will probably leave you with some undesirable cookies.
Can I double this recipe?
Definitely! You can double or triple the recipe as needed.
Can I make these cookies ahead of time?
You can make the cookie dough the night before, tightly cover it and place it in the fridge overnight, or for up to 2 days. When you want to bake the cookies, let the bowl sit out at room temperature for 30 minutes or until the dough is soft enough to scoop before adding in the marshmallow fluff.
How to store these cookies
Store these cookies in an airtight container at room temperature. They will keep well for 3 days, but will taste the best on the day that they are baked.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make these fluffernutter chocolate chip cookies?
If you made these peanut butter marshmallow chococolate chip cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Fluffernutter chocolate chip cookies
Ingredients
- 100 g unsalted butter (7 tbsp.)
- 60 g peanut butter (¼ c.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 160 g all purpose flour (1 ⅓ c.)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 120 g semi-sweet chocolate* chopped (⅔ c.)
- ~½ c. marshmallow fluff
Instructions
- Brown the butter: In a small saucepan set over medium heat, melt the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Pour the brown butter into a medium sized mixing bowl. You should be left with at least 80g of brown butter (but not more than 85g.) If you have a little less than 80g, you can add in a few grams of water until you reach 80g.
- Mix the peanut butter into the hot brown butter until the mixture is smooth, then set the mixture in the freezer for 5 minutes.
- In the meantime, chop up your chocolate bar (if using) or break your chocolate feves in half.
- Once the brown butter has chilled a little bit, whisk in the granulated and light brown sugar.
- Whisk in the egg and vanilla.
- Add in the flour, baking soda, baking powder and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the chocolate and fold just until no flour streaks remain.
- Now the annoying but necessary part, chill your dough! Cover the bowl tightly with a lid or with plastic wrap, and set the dough to chill in the fridge for at least 30 minutes, and up to 2 days.**
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- Marble dollops of marshmallow fluff on top of the cookie dough.
- Scoop out heaping 3 tbsp. scoops of dough. Once you have used all of the marshmallow fluff on top, add on some more. Place the cookies spread apart to allow room for spreading.
- Top each cookie with additional chocolate if desired, and bake for 12-14 minutes, or until the edges of the cookies are golden brown.
- Immediately after taking the cookies out of the oven, you can take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular. Serve and enjoy!
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