Fluffernutter isn't just another made-up, silly word (that's also totally fun to say)...
If you have never heard the term 'Fluffernutter' before, it is used to describe something made with the delicious combo of peanut butter and marshmallow. For example, a Fluffernutter sandwich. Yes, this is real thing. An old boss of mine was from Boston, MA and according to her, Fluffernutter sandwiches are popular on the East Coast. Yum? Gross? I still don't know as I have yet to try a Fluffernutter sandwich... something about sticky marshmallow fluff and sticky peanut butter in between two pieces of dry bread seems kinda dangerous. How in the world do people swallow that!? However, the combo of peanut butter and marshmallow in cookie form totally makes sense to me!
I have had a bag of large marshmallows (from my Minion Sugar Cookie project) taking up room in my baking cupboard for awhile now. I thought about making fudge with them, but that just seemed too obvious... and I'm pretty sure I still have fudge laying around from the holidays! The "Fluffernutter"/peanut butter and marshmallow idea came to me and I just ran with it. I already had the peanut butter cookie dough recipe that we use for our Peanut Butter Chocolate Kisses cookies, so all I had to do was add a marshmallow topping. Well a marshmallow topping turned into a marshmallow with chocolate drizzle topping, which then turned into a marshmallow with chocolate and caramel drizzle topping. YUM.
These peanut butter and marshmallow cookies are soft and chewy, sweet and salty, and totally indulgent... you will definitely be a Fluffernutter fan once you try one! Grab a big glass of milk, these are a "stick to your ribs" kind of cookie.
based on a recipe from Cookies by Natalie Hartanov Haughton
adapted from Peanut Butter Chocolate Kisses recipe
makes about 3 dozen cookies
1/2 cup butter, room temperature
1/2 cup creamy peanut butter
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
18 large marshmallows, cut in half
1/2 cup semi-sweet chocolate chips (for drizzle)
1/2 cup caramel baking bits (for drizzle)
Preheat oven to 375 degrees.
In a medium bowl, beat together butter, peanut butter, brown sugar, 1/4 cup granulated sugar, egg, vanilla, and salt until light and fluffy. Add flour and baking soda, beating thoroughly until blended.
Roll 1 tablespoons of dough into a ball. Place onto ungreased cookie sheet or silicone baking mat. Bake for exactly 6 minutes. Remove from oven and place marshmallow on top, gently pressing it down into the warm cookie. Place back into the oven for 3 more minutes so the marshmallow can melt and the cookie can finish baking.
Remove cookie sheet from oven and allow to cool for about 5 minutes. As the cookies cool, melt the chocolate chips in the microwave. To do this, place chocolate chips in a microwave-safe bowl and microwave on high in 10-20 second intervals, stirring chocolate after each interval. Once melted, drizzle chocolate over the top of each marshmallow. Place caramel bits in a microwave-safe bowl and repeat same melting process; drizzle over top of cookie as well.
Cookies remain fresh at room temperature for up to 7 days in an airtight container.
Not gonna lie, I ate 5 of these little indulgent pieces of heaven tonight... they are crazy good!
FLUFFERNUTTER, I love you. I'm sold. Well... maybe not sold enough to make a Fluffernutter sandwich, but I'd definitely make these cookies again.