- *I find that putting the peanut butter in a piping or ziploc bag, and squeezing the peanut butter into equal portions is way easier than trying to use a measuring spoon for each one. You can eyeball it so that they are all roughly the same size.
Fluffernutter Stuffed Chocolate Chip Cookies
Ingredients
- 3 ⅓ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cup light brown sugar, packed
- ¾ cup unsalted butter, softened
- 2 eggs + 1 egg yolk
- 1 tablespoon vanilla extract
- 1 cup semisweet chocolate chips
- ⅓ cup peanut butter
- 14 marshmallows
Instructions
- Line a small plate or small baking sheet with parchment or wax paper. Portion out the peanut butter into 14 1 - 1.25" dollops. Pop in the freezer and freeze for about an hour before starting the cookies.*
- Once your peanut butter is frozen, preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mat. Set aside.
- 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.
- 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.
- Begin scooping cookie dough using a large cookie scoop. Use your thumb to press a cavity into the center of the scooped dough. Take a frozen dollop of peanut butter and press it into the middle of the cookie dough-filled scoop. 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.
- 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.
- 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. Leftover cookies will last for 4-5 days.
Notes
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