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Let’s make Chocolate Fluffernutter Cookies! They’re so easy to make and such a great flavor combination – filled with the flavors of marshmallow creme, peanut butter and chocolate.
A spin on the traditional New England sandwich that combines peanut butter and Marshmallow Fluff, these cookies are a delight!
I wanted to try out one of my favorite combinations – chocolate, marshmallow and peanut butter, of course!
This recipe has a chewy chocolate base, toasted marshmallow creme, and is topped with a chocolate peanut butter drizzle. What’s not to love?
If you’re a fan of sweet, sticky marshmallow and salty peanut butter, you’re going to love these cookies. Let’s make them together!
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Table of Contents
What is Fluffernutter?
First, you might be wondering what fluffernutter actually is!
A fluffernutter sandwich is an iconic New England classic, made with peanut butter and marshmallow creme. It’s traditionally served on white bread.
There are variations, of course. You can substitute with wheat bread, add bananas, and so much more. The sandwich has a long history in the region and the flavors are perfectly captured in this cookie!
What is Marshmallow Creme?
Marshmallow creme is similar in flavor to a traditional solid marshmallow. However, it’s more of a spread, and sold in a jar!
Why You’ll Love these Fluffernutter Cookies
- Soft and Fluffy
- Easy to Make
- Perfect for Cookie Exchanges and Platters
- Simple Ingredients
Chocolate Fluffernutter Ingredients
- Butter – salted or unsalted, it’s up to you. We like our cookies salty to balance the sweet, but traditionally unsalted butter is used in baking.
- Semi-sweet chocolate chips
- Brown sugar
- Eggs
- Vanilla Extract – Learn how to make homemade vanilla extract here.
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Marshmallow fluff – Or marshmallow creme, whatever you can find.
- Dipping chocolate – I tend to choose a brand like Bakers.
- Peanut butter – Creamy!
How to Make these Fluffernutter Cookies
- In a saucepan on medium, melt butter and chocolate, stirring until smooth. Remove from heat and 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 and then gradually add to chocolate mixture.
- Refrigerate dough.
- Preheat oven.
- Scoop dough onto cookie sheet and make a well in each cookie. Add a teaspoon of fluff and bake.
- 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
- Refrigerate the cookie dough for at least an hour before baking.
- Use parchment or a silicone baking mat to prevent sticking.
- Don’t overbake cookies. Watch bake time closely to keep cookies soft. 10 minutes is just perfect. Any longer and they may become hard and dry.
- The cookies are ready when firm to the touch and slightly brown around the edges.
- Let the cookies fully cool before topping them.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
Do you refrigerate marshmallow fluff?
Marshmallow creme (fluff) can stored at room temperature. However, refrigeration can extend the shelf life, especially after opening the jar.
Is marshmallow creme healthy?
It does contain sugar, and of course carbohydrates. However, it has no fat, no protein, cholesterol or fiber, so it has zero nutritional value. It has a touch less sugar per serving than most jellies or jams on the market.
Dietary Considerations for Fluffernutter Cookies
- Nut Free
- Vegetarian
To Store
- Room Temperature – Store these cookies on your counter for up to three days in an airtight container.
- Refrigerator – Once these cookies have been cooled, they’ll keep in the fridge in an airtight container for about 3-4 days.
- Freezer – These cookies can be flash frozen on a baking sheet and then placed in zip lock bags and they will be good for up to three months. Bake a couple of batches, freeze half and enjoy later in the season!
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More Marshmallow Recipes
Did you make this? Rate the recipe and tag me on social @julieblanner!
Chocolate Fluffernutter Cookies
Let’s make Chocolate Fluffernutter Cookies! They’re so easy to make and such a great flavor combination – filled with the flavors of marshmallow creme, peanut butter and chocolate.
Yield
Ingredients
- ½ cup butter
- 12 ounces semi-sweet chocolate chips
- 1 ¼ cups brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup marshmallow fluff
- ½ cup 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
- Refrigerate the cookie dough for at least an hour before baking.
- Use parchment or a silicone baking mat to prevent sticking.
- Don’t overbake cookies. Watch bake time closely to keep cookies soft. 10 minutes is just perfect. Any longer and they may become hard and dry.
- The cookies are ready when firm to the touch and slightly brown around the edges.
- Let the cookies fully cool before topping them.
Nutrition Information
Calories: 211kcal (11%), Carbohydrates: 28g (9%), Protein: 3g (6%), Fat: 10g (15%), Saturated Fat: 6g (30%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 31mg (10%), Sodium: 71mg (3%), Potassium: 156mg (4%), Fiber: 2g (8%), Sugar: 18g (20%), 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!