I had my first Fluffernutter sandwich on the ski slopes of West Virginia. The snow, slope length, and riding in general may not have the best I've ever had since I grew up skiing and snowboarding in Colorado and Utah, but the company and lunch delicacies was near the top.
My friends Amanda and Carla, who grew up in a family that instilled quality food dishes, introduced me to the Fluffernutter. For those that may not know, a Fluffernutter is a sandwich with peanut butter and marshmallow fluff.
My awesome friends grew up in Maine, so I am not sure if it is a Northeast delicacy, or if I was just unlucky throughout my childhood to not have enjoyed the sugary goodness of a Fluffernutter.
If you were as unlucky as I was you may not know of the Fluffernutter Sandwich goodness. However, you can now enjoy the naturally gluten free deliciousness of the Chocolate Chip Peanut Butter Fluffernutter Cookie no matter where you are in life.
Chocolate Chip Peanut Butter Fluffernutter Cookies
Recipe: Alohamora adapted from Cookingclassy.com
Active Time: 35 minutes
Inactive Time: 10 minutes
Servings: Approximately 2 dozen
1 c. peanut butter, creamy
1/2 c. sugar
1/3 c. brown sugar, packed
1 egg, extra large (large works, but XL is best for texture and appearance)
1/2 tsp baking soda
1 c. milk chocolate chips
1/2 c. marshmallow fluff/cream (about 1/2 tsp each cookie)
- Preheat oven to 325 degrees and line your cookie sheets with a baking mat or parchment paper.
- In a medium bowl hand stir the first five ingredients together. Do not add too much peanut butter (it will affect the texture of the cookies), and if you only have a large egg that is fine. The little bit extra in the extra large egg really provides the best texture and cookie appearance, but maybe only crazy people like me notice that.
- Add the chocolate chips and stir to combine everything.
- Using a small cookie scoop, or two spoons, scoop about 2 teaspoons of cookie dough into a ball onto your cookie sheet.
- Push down the center of the cookie dough ball to make a hole/cavern in the middle of the cookie. Using a spoon add about 1/2 to 1 teaspoon of marshmallow fluff to the hole of the cookie.
- Finally, grab a small about of cookie dough and flatten it between your hands. This will be the "lid" or "top" for your cookie. Place the flatten cookie dough on top of one of the cookies with marshmallow fluff in the middle, and seal the edges as best as you can.
- Complete this for all of your cookies on your pan.
- Bake your cookies at 325 degrees for 8-10 minutes.
- Store leftovers in a sealed container on the counter.
- Enjoy! I prefer to eat these cookies with milk, but we all have our own preferences.
Happy Fluffernutter Cookie eating!