fluffernutter cookies

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Fluffernutter. Every time I say “fluffernutter” aloud, I giggle; it is such a silly word! I had never even heard the word fluffernutter until last Friday (Have you ever heard of this funny word?). I was babysitting, and one of the kiddos came across a recipe online for Fluffernutter and Chocolate Cookies while searching for a recipe to bake (that included peanut butter and chocolate). We were both amused and intrigued by this s’more-esque cookie and decided to whip up a batch.

But, before I dive into the recipe, what is fluffernutter? Apparently, fluffernutter is a sandwich. A traditional fluffernutter is made by spreading one slice of white bread with marshmallow fluff and a second slice of white bread with peanut butter. The two slices are then smashed together to create the sandwich. Fluffer from marshmallow fluff and nutter from peanut butter to create fluffernutter. Fluffernutter sandwiches are popular in the Northeastern United States, and the state of Massachusetts even considered them to be the state’s national sandwich. Source. 

Fluffernutter Cookies recipe slightly adapted from the blog The Novice Chef 

S’more Cookies would be a more appropriate name for these cookies, as they have more components than a traditional fluffernutter, but I could not resist titling them with that giggle-inducing word. These cookies have a peanut butter cookie base. I added cinnamon to the peanut butter cookie base for more of a s’more flavor, as the cookie base represents the graham cracker in a s’more. The peanut butter and cinnamon cookies are baked, and when pulled out of the oven, topped with a marshmallow. The marshmallow-topped cookies then return to the oven to allow the marshmallow to become a bit melty. When cooled, the cookie is finished with drizzle of melted milk chocolate. I think it would be fun to experiment with the marshmallow component of these cookies. I would like to try placing the marshmallow-topped cookies under the broiler for a few minutes, instead of 350 degrees Fahrenheit, with the hopes of the marshmallows becoming toasty…just like a s’more!

For the peanut butter and cinnamon cookie base + marshmallows:

  • 1 stick butter, softened
  • 3/4 cup creamy peanut butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt (Or 1/2 teaspoon regular table salt.)
  • 1 teaspoon ground cinnamon
  • 12 standard-sized marshmallows, halved (The exact amount of marshmallows needed will depend on how many cookies are made; my batch made about 2 dozen.)
  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. In a medium-sized bowl, whisk dry ingredients together until the baking soda, salt, and cinnamon are evenly distributed throughout the flour.
  3. In a larger bowl, beat butter, peanut butter, and sugars together until light and fluffy.
  4. Add in egg and vanilla extract to the butter/peanut butter/sugars mixture, mixing until thoroughly incorporated.
  5. Add dry ingredients to wet ingredients, and stir until a dough forms.
  6. Scoop dough (I used a 1 1/2 Tablespoon scoop.) onto cookie sheets. Bake for 7-9 minutes or until the cookies are lightly browned at the edges.
  7. After the cookies have been removed from the oven, immediately place one marshmallow half in the center of each cookie, pushing down so the cookie flattens. Bake marshmallow-topped cookies for an additional 2-3 minutes to allow the marshmallow to become a bit melty.
  8. Allow the cookies to cool on cookie sheets for 2-3 minutes before transferring to a cooling rack to cool completely.
  9. While the cookies are cooling, prepare the milk chocolate drizzle.
For the milk chocolate drizzle:
I have not been having very good luck with melting only chocolate chips; the chocolate chips tend to harden. I would have preferred to only use melted milk chocolate chips for the drizzle, but I had to add the original recipe’s butter and vanilla to rescue my hardened chocolate. The original recipe also used corn syrup; I have never baked with corn syrup and do not plan to. I figured corn syrup is sweet, so I increased the amount of vanilla extract from 1/4 teaspoon to 1/2 teaspoon to make up for any lack of sweetness. 
  • 3/4 cup milk chocolate chips
  • 3 Tablespoons butter
  • 1/2 teaspoon vanilla extract
  1. Using the double-boiler method, melt milk chocolate chips and butter, stirring to incorporate.
  2. Stir in vanilla extract after milk chocolate chips and butter have completely melted.
  3. Allow the drizzle to remain over low heat to aid in drizzling.
  4. Once the cookies have cooled completely, drizzle each cookie with the milk chocolate drizzle.
Have a merry Monday!
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3 responses »

  1. Those look awesome! My grandmother hada recipe for “chocolate mountain cookies’–chocolate cookie base that you baked, then put marshmallow on top, melted the mallow, then iced with choclate icing–I think these look yummier and I love the silly word, too:-)

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