fluffernutter chocolate cookies

It’s Wednesday, which means it’s my Friday at work, so I’m celebrating today with some delicious cookies! I have had such a rough week this week, so I definitely think I deserve an awesome peanut buttery cookie. The reality of Geoff going to nursing school in just a few short weeks is sinking in piece by piece, and as thrilled as I am for him to be starting school, I feel like my worries are taking over my brain lately. I’ve finally worked out childcare for the kids (fingers crossed!), signed up for new health insurance, and figured out a budget that will work for us (I hope). I keep having weird anxiety dreams, though, and I wake up worried about all the things on my to-do list. I think all I can do at this point is power through, so fingers crossed that we get everything figured out!

These cookies, though… I made them a while ago and I forgot how delicious they are! The peanut butter cookies themselves are so rich and buttery, but adding the marshmallow and chocolate drizzle makes them extra fantastic! I love the contrast of flavors and textures in every bite. These are so so good!

Fluffernutter Chocolate Cookies

Peanut Butter Cookies:
1/2 cup 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

Regular marshmallows, sliced in half lengthwise

Chocolate Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Preheat the oven to 350 and line two baking sheets with parchment paper or spray with cooking spray. To make the cookies, cream together the butter, peanut butter, sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla until combined. Add the baking soda, salt, and flour, and mix until just combined. Scoop tablespoon-sized balls of dough onto prepared baking sheets and bake 7-9 minutes, or until edges are very lightly browned. Remove from the oven and top each cookie with a marshmallow half. Return to the oven and bake 2-3 more minutes, or until marshmallows are melted. Let cool completely.
To make the glaze, in a double boiler over low heat combine the chocolate chips, butter, and corn syrup. Heat, stirring frequently, until chips are melted and smooth. Remove from heat and add vanilla. Drizzle over cooled cookies and let set. 

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