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–+ servings

Fluffernutter Chocolate Chip Cookies

5 from 2 votes
Soft and chewy peanut butter cookies, loaded with melty chocolate and marbled with marshmallow fluff.
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Prep Time30 minutes
Cook Time15 minutes
Chilling Time 30 minutes
Total Time1 hour 15 minutes
Servings8 cookies
Calories420 kcal

Ingredients 

  • 100 g unsalted butter (7 tbsp.)
  • 60 g creamy 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.)
  • 70 g marshmallow fluff (¾ c.)

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!

Notes

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*I used a combination of Guitarrd's super cookie chips and a chopped chocolate baking bar.
**If you are letting the dough chill for over 1 hour, you will want to bring it out to room temp for ~20-30 minutes, until it's scoopable, before adding in the marshmallow.

Nutrition

Serving: 1cookieCalories: 420kcalCarbohydrates: 56gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 48mgSodium: 283mgPotassium: 177mgFiber: 2gSugar: 34gVitamin A: 350IUCalcium: 51mgIron: 2mg