Fluffernutter Stuffed Chocolate Chip Cookies

PLEASE believe me when I tell you this... these are going to be one of the best cookies you will ever eat in your life. There, I said it. These flutternutter stuffed chocolate chip cookies have an incredibly thick and chewy texture, with melty, ooey gooey peanut butter and marshmallow stuffed in the center.

INGREDIENTS FOR FLUFFERNUTTER STUFFED CHOCOLATE CHIP COOKIES

No crazy or fancy ingredients needed for making a batch of these cookies. You're going to need your basic ingredients for a chocolate chip cookie, plus stuff for the fluffernutter filling. Here's everything you'll need:

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter

• Light brown sugar

• Eggs + egg yolk

• Vanilla extract

• Chocolate chips

• Peanut butter

• Marshmallows 

MAKING THESE COOKIES

These cookies are way easier to make than you might think. Here's what you'll do:

Step 1: Prep the PB. Line a small plate or small baking sheet with parchment or wax paper. Add the peanut butter to a piping or zip top storage bag. Cut one of the bottom corners off of the bag to pipe out the peanut butter. Squeeze the peanut butter into 14 1 - 1.25" dollops. Pop in the freezer and freeze for about an hour before starting the cookies.

Step 2: Make the dough. Using a stand or hand mixer, cream together the butter and light brown sugar. Once light a fluffy (1-2 minutes), add in the eggs, egg yolk, and vanilla extract, and mix again until everything is combined. Next, add in the flour, baking soda, and salt. Mix until everything until everything is incorporated and the cookie dough is formed. Fold in the chocolate chips.

Step 3: Assemble the cookies. Begin scooping cookie dough using a large cookie scoop. Using your thumb, press a small cavity into the scooped dough. Take a frozen dollop of peanut butter and press it into the whole in the dough. Then, take a marshmallow, and gently press it on top of the peanut butter, just until the marshmallow set in the dough. Drop the filled cookie dough onto a piece of parchment paper. Repeat until all 14 cookies are scooped and stuffed.

Step 4: Gently roll each cookie dough ball, just until they are round and the cookie dough partially covers the marshmallow. Place on prepared baking sheets, spacing cookies a few inches apart. Using your hand, lightly press down on the tops of the cookies to flatten then ever so slightly.

Step 5: Bake the cookies. Bake for 11-14 minutes, until the cookies and marshmallows are just starting to change color on top. Once baked, allow to rest on the cookie sheet for about 5 minutes. Transfer to cooling rack to let the cookies continue cooling. Enjoy warm or completely cooled.

WHAT'S GREAT ABOUT THESE COOKIES

Aside from the fact that these cookies are absolutely delicious, here they are some other great things about them if you still need more convincing to make them.

You only need ten ingredients. Yes, only ten! And that includes the ooey-gooey peanut butter and marshmallow filling. And all of the cookie ingredients are all basic, standard baking ingredients, so you probably have most of them on hand already.

You do not need to chill the dough! This might be the best thing about this recipe. For me, chilling cookie dough before baking is torturous most of the time. So if I can find a recipe that doesn't need it, that is fine by me! I tested these cookies with and without chilling the dough, and I am happy to report that chilling the dough didn't make much difference, so you can bake them straight out of the bowl!

They bake up in no time. On top of having no chill time, these bad boys only take about 11-14 minutes to bake. This means that you will have fresh cookies before you know it!

TIPS FOR THE BEST FLUFFERNUTTER STUFFED CHOCOLATE CHIP COOKIES

• Freeze the peanut butter! Filling these cookies can be a bit messy. I've found that if you measure out the dollops of peanut butter and freeze them for at least an hour before making the cookies, it makes it so much easier to stuff them.

• Use a large cookie scoop. There's a lot of deliciousness being stuffed into the center of these cookies. For using half slices of marshmallows and the peanut butter in the center, a large cookie scoop will yield a large enough cookie to fit the filling perfectly.

• Use a large cookie scoop. If you're running short on marshmallows or just don't want to use a whole one per cookie, you can definitely cut them in half! Just use half the amount of marshmallows called for in the recipe and use half of one in each cookie.

• Scoop all the cookies first, then roll them all. Assembling and rolling these cookies can get a bit messy. So, I've found that scooping and filling all of the cookies first is the best option. Grab a piece of parchment or wax paper, and plop the filled cookies from the scoop onto it. Once they're all scooped, filled, and transferred to the paper, roll them all and place them onto your baking sheets.

• Microwave leftover cookies. Once these cookies cool completely, the peanut butter marshmallow center will firm up. I love popping leftover cookies in the microwave for about 10-15 seconds, because it melts the chocolate chips and the centers get nice and warm. Who doesn't love warm, gooey marshmallow?!

If you give this recipe a try and love it, be sure to leave a comment and star rating! Be sure to tag @thehungrykitchenblog on Instagram so I can see all of your delicious bakes! Happy baking! ♥