My sweets weakness is peanut butter – my dessert is usually a spoonful of peanut butter. These cookies combine delicious peanut butter cookies, melted marshmallow, and a chocolate drizzle. These Fluffernutter Cookies may be my all-time favorite cookies. They are decadent and dense, not the normal soft, chewy cookie I like, but also not the crispy cookies I avoid.
Be sure not to over bake the cookies as they will dry out. These are the kind of cookies that may seem under baked but just need to cool, if that makes sense.
Fluffernutter Cookies – from The Novice Chef
- 1 package of Jet Puffed Stacker Mallows – basically a bag of flat mallows perfect for this recipe. You can also buy regular large marshmallows and slice in half, lengthwise
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
Chocolate Glaze Ingredients:
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 1/4 teaspoon vanilla extract
1. Make peanut butter cookies and add marshmallow
Combine the flour, baking soda and salt in a bowl, set aside. In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter and sugars for 2 minutes, until light and fluffy. Add in the egg and vanilla. Gradually add in the flour mixture on low speed. Chill dough 15 minutes in the refrigerator.
Place by rounded spoonfuls on a cookie sheet lined with parchment paper and bake in a preheated 350 degree oven for 7-9 minutes, until edges are very lightly browned (cookies will not spread much at all). Do not overbake.
As soon as the peanut butter cookies come out of the oven, place 1 marshmallow stacker on the top of each cookie. You may need to flatten the cookies slightly with a spatula first. Place them back in the oven for 2-3 minutes, until the marshmallow is melted. Let cool completely.
2. Make chocolate glaze
In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. If you don’t have a double boiler, rig one up with a glass bowl over a pot of hot water.
Stir until chips are melted and mixture is smooth, then add vanilla.
Now, add the glaze to the top of your cookies. You can use a spoon to drizzle the glaze. To make the glaze look a little more professional (disclosure: I do not make pretty desserts), I use the ziplock frosting trick. Pour the glaze into a ziplock bag and cut one corner off the bottom of the bag. Start by cutting a tiny slit on the corner. If the stream of frosting is too thin, you can always cut more of the corner. Use this to drizzle the frosting on top. Let glaze cool.
Now this is my kind of dessert!!