12 days of cookies continues with Chocolate Fluffernutter Cookies! They’re so easy & a nice break from the standards.
I wanted to try out some of my favorite combinations – chocolate, marshmallow and peanut butter, of course!
This recipe has a chewy chocolate base, toasted marshmallow cream & is topped with a chocolate peanut butter drizzle. What’s not to love?
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Table of Contents
More Marshmallow Recipes
Chocolate Fluffernutter Cookies
The best of both worlds, combined to make one amazing cookie!
Ingredients
- 1/2 cup butter
- 12 ounces 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
- dipping chocolate like Bakers
- 1 tablespoon peanut butter
Instructions
- In a saucepan on medium, melt butter and chocolate, stirring until smooth. Remove from heat.
- Mix brown sugar, eggs and vanilla. Add slightly cooled chocolate GRADUALLY so you do not fry the egg.
- In a separate bowl, combine flour, cocoa, baking powder and salt.
- Gradually add to chocolate mixture.
- Refrigerate dough 1 hour.
- Preheat oven to 325.
- Scoop dough onto cookie sheet and make a well in each cookie. Add a teaspoon of fluff.
- Bake 10 minutes.
- Meanwhile, heat your dipping chocolate according to instructions on the package. Add 1 heaping tablespoon peanut butter and microwave an additional 30 seconds. Stir until smooth.
- Drizzle chocolate peanut butter topping on your cookies and allow to set.
Notes
Store in an airtight container up to 5 days.
Nutrition
Calories:203kcalCarbohydrates:25gProtein:3gFat:10gSaturated Fat:6gCholesterol:31mgSodium:74mgPotassium:155mgFiber:2gSugar:16gVitamin A:155IUCalcium:36mgIron:2mg
Did you Make This Recipe?Mention @JulieBlanner
Hi Julie! I tried these tonight. They look beautiful. But they don’t seem to be setting up. They’ve been out of the oven for about 2 hours and when I try to take a spatula to scrape one off the cookie sheet, it is still very gooey and just mooshes all up. Is it 10 minutes at 325* for sure? The only thing I did different from the recipe was used milk chocolate chips instead of semi-sweet. Any thoughts! They’re delicious even as a mooshed clump (haha) but I wanted to make for a cookie exchange next week, so I need them to stay pretty. Thanks! 🙂
Try baking them on parchment paper and extending the bake time by 2 minutes as ovens can vary. Enjoy!
HI Julie, thanks for the delectable recipe. I’m making them with my daughter as we speak. Question: the chocolate dough, before we put it into the refrigerator, was quite shiny and gooey, almost like chocolate icing. Is that how it’s supposed to be? Thanks.
It’s very shiny & gooey, part of what makes them so delish! Happy Holidays, Gina!