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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?
Table of Contents
More Marshmallow Recipes
Did you make this? Rate the recipe and tag me on social @julieblanner!
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 all-purpose 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.
Tips
Store in an airtight container up to 5 days.
Nutrition Information
Calories: 203kcal (10%), Carbohydrates: 25g (8%), Protein: 3g (6%), Fat: 10g (15%), Saturated Fat: 6g (30%), Cholesterol: 31mg (10%), Sodium: 74mg (3%), Potassium: 155mg (4%), Fiber: 2g (8%), Sugar: 16g (18%), Vitamin A: 155IU (3%), Calcium: 36mg (4%), Iron: 2mg (11%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Jan says
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! 🙂
Julie says
Try baking them on parchment paper and extending the bake time by 2 minutes as ovens can vary. Enjoy!
Gina says
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.
Julie says
It’s very shiny & gooey, part of what makes them so delish! Happy Holidays, Gina!