Dark Chocolate + Peanut Butter + Marshmallow Fluff Cookies

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Dark Chocolate + Peanut Butter + Marshmallow Fluff Cookies

These deep, dark black cocoa are laced with notes of brown butter and have the most incredible chew to them. Swirls of honey roasted peanut butter, nutty peanut butter chips and puddles of sweet thick marshmallow fluff make this a chocolate and peanut butter lover’s paradise.

You can use any peanut butter here but better quality peanut butter like fresh honey roasted peanut butter provides a huge flavor pay off!

Dark Chocolate + Peanut Butter + Marshmallow Fluff Cookies

Serving: ~12 cookies

Ingredients:

  • 3/4 cup unsalted butter (1.5 sticks or 170 grams)

  • 1 cup dark brown sugar (200 grams)

  • 1/4 cup white sugar (50 grams)

  • 1 large egg

  • 1 large yolk

  • 1 tablespoon vanilla extract

  • 1 cups all-purpose flour (120 grams)

  • 1/2 cup bread flour (60 grams)

  • 2 tablespoons of black cacao powder (13 grams)

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1 teaspoon salt

  • 1/4 cup of honey roasted peanut butter (65 grams)

  • ~1/2 cup of marshmallow fluff (50 grams)

  • 1/2 cup peanut butter chips (85 grams)

Method:

  1. First make the brown butter: Place the butter in a light-colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

    • 3/4 cup of unsalted butter (170 grams - 1.5 sticks)

  2. Add the white sugar and dark brown sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

    • 1 cup dark brown sugar (200 grams)

    • 1/4 cup white sugar (50 grams)

  3. Add the egg, the egg yolk and vanilla extract into the butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is combined.

    • 1 large egg

    • 1 large yolk

    • 1 tablespoon vanilla extract

  4. In a separate bowl combine bread flour, all purpose flour, baking soda, baking powder and salt. Whisk everything evenly and set aside.

    • 1 cups all-purpose flour (120 grams)

    • 1/2 cup bread flour (60 grams)

    • 2 tablespoons of black cacao powder (13 grams)

    • 3/4 teaspoon baking soda

    • 1/4 teaspoon baking powder

    • 1 teaspoon salt

  5. Add the dry ingredient mixture into the wet ingredients just until just combined.

  6. Give the peanut butter chips a rough chop. Pour in the chopped peanut butter chips and fold it until fully combined.

    • 1/2 cup peanut butter chips(85 grams)

  7. Add the honey roasted peanut butter into the cookie dough. using a butter knife or spatula, swirl in the peanut butter until slightly swirled in.

    • 1/4 cup of honey roasted peanut butter (65 grams)

  8. Add the marshmallow fluff and using a rubber spatula, fold the fluff into the dough gently just until its is incorporated and you still see streaks of fluff.

    • ~1/2 cup of marshmallow fluff (50 grams)

  9. Scoop the cookie dough into 4 tablespoon dough balls. Place the cookie dough in the fridge to chill overnight.

    • Don’t skip this step, this is what lets your cookie dough develop flavor and firm up so it’s easy to scoop and give you nice thick chewy cookies. If you are impatient a 6 hour rest will work too.

  10. When ready to bake, take out the chilled dough and let it come to room temperature for about 15-20 minutes.

  11. Once the dough has thawed a bit, preheat the oven to 350 degrees.

  12. Line a baking pan with parchment paper. Place 5 cookie dough balls on the tray, leaving 2 inches of space between each ball.

  13. Bake the cookies for about 10 minutes or just until the edges are golden brown and set. Pull the cookies out and smack the pan on your counter to help create wrinkles and ridges in your cookies. Place the cookie tray back in the oven for another 1 minutes. (For a total baking time of 11 minutes) The edges should look set and slighlty crisp around the edges.

  14. The cookies will spread a bit, scoot the cookies into position using a round ring to make the cookies thicker and circular.

  15. If desired, press in a few peanut butter chips into the cookies to make them look pretty.

  16. Optional but also recommended…drizzle the cookies with peanut butter and sprinkle with flaky salt. Let the cookies cool for about 20 minutes until room temperature. Enjoy!

  17. Cookies will last in an airtight container for about 3 days at room temperature.