12 days of cookies continues with Chocolate Fluffernutter Cookies! They’re so easy & a nice break from the standards. I was inspired by Inspired by Charm’s Buckeye Brownie Cookies & thought of some of my other favorite combinations – chocolate, marshmallow & peanut butter, of course! If you read Style Me Pretty Living, you already had a sneak peek at my recipe, but I didn’t want to hold out on you, I wanted to share it with the world!
This recipe has a chewy chocolate base, toasted marshmallow cream & is topped with a chocolate peanut butter drizzle. What’s not to love?
Ingredients
- 1/2 cup butter
- 12 oz. semi-sweet chocolate chips
- 1 1/4 cups brown sugar
- 3 eggs
- 2 tsp vanilla
- 1 1/2 c flour
- 1/4 c unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- marshmallow fluff
- dipping chocolate {like Baker's}
- 1 Tbsp peanut butter
Instructions
- In a saucepan on medium, melt butter & chocolate, stirring until smooth. Remove from heat.
- Mix brown sugar, eggs & vanilla. Add slightly cooled chocolate GRADUALLY {we don't want to fry the eggs, do we?}
- In a separate bowl, combine flour, cocoa, baking powder & salt. Gradually add to chocolate mixture & refrigerate 1 hour.
- Preheat oven to 325.
- Scoop dough onto cookie sheet & 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 & microwave an additional 30 seconds. Stir until smooth.
- Drizzle chocolate peanut butter topping on your cookies & allow to set.
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If you make one of my recipes, I’d love to see! Just tag me on Instagram. What’s your favorite Christmas cookie?
Julie
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!