Most fluffernutter cookies aren’t made with chocolate, but I couldn’t resist the peanut butter & chocolate combination. The chocolate adds a sweet and slightly bitter contrast to the savory peanut butter and there is just some type of universal appeal when chocolate chips are added. I mean, what’s not to love?! I clearly can’t get enough of the peanut butter and chocolate combination with these chewy chocolate dipped peanut butter cookies and my peanut butter cup cookies. And if you’re looking for something fun and different you can try these pecan pie cookies or my tiramisu cookies! In true Fluffernutter fashion, marshmallow fluff is an essential component to these cookies. A dollop of marshmallow fluff is placed in the middle of a cookie dough ball and when baked it creates pockets of gooey sweetness within the cookie.
What are fluffernutter cookies?
A fluffernutter cookie embodies the flavors of a fluffernutter sandwich, but in cookie form. And if you’re wondering what a fluffernutter sandwich is, it’s simply white sandwich bread with creamy peanut butter on one slice, and marshmallow fluff on the other. It’s creamy, savory, rich, nutty, gooey and nostalgic for many people!
Peanut Butter: The type of peanut butter used can greatly influence the flavor and texture of the cookies. I usually recommend a creamy peanut butter vs. a natural peanut butter because of the smooth texture. Natural peanut butters, which often have a more oily consistency, can alter the texture of the cookies, so it’s best to use something like Jif or Skippy. And a crunchy peanut butter can be used for added texture if that’s your thing! Marshmallow Fluff: This is used to mimic the marshmallow component of a Fluffernutter sandwich. I like to dollop some in the center of the cookie dough and pinch the cookie dough around it so it bakes into the cookie and creates a gorgeous cookie! Mini chocolate chips: I suppose these are optional, but not really in my opinion! ? I love the added flavor they add and how they compliment the peanut butter. All purpose flour: adds structure to the cookie. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. This helps prevent you from using too much flour than is necessary. Unsalted butter: bring the butter to room temperature so it can cream together with the sugars properly. Egg + egg yolk: adds moisture and helps with chewiness. Granulated Sugar: Provides sweetness and contributes to the crispness of the cookie edges. Brown Sugar: Adds moisture and a caramel-like flavor due to its molasses content, contributing to the chewiness.
