I totally Jack Sparrowed it on you guys with this one……..
And by that I mean, I was just making it up as I went. Like, I literally hadn’t decided if these were going to be cookies, brownies, doughnuts, or something entirely different when I first started on them. Then I somehow ended up with these lovlies, and that’s not bragging. It’s a commonly known fact that every cookie is gorgeous, but you knew that already, right? Ha, what am I saying, of course you did!
If you aren’t familiar with the name fluffernutter then let me clue you in. Fluffernutters are a famous sandwich made with the magical combination of marshmallow and peanut butter. It’s basically a perfect food item and I think it should be more popular than it is. When I was younger, my big sis and I went through this phase where we used to eat them together as late night snacks every night for at least a few months. True story. Oh yeah, and you can’t forget the chocolate chips, YES! The pinnacle of a balanced meal right?
But like I said, I wasn’t planning for these to be fluffernutter cookies. Until I realized how amazing one of my freshly made marshmallows would be melted on top of my in-development cookies, I hadn’t even considered it. I actually started out making caramel cookies because I had all of this extra caramel and I’ve always wondered what caramel would be like inside cookie dough. I’ll admit that in order to keep the texture balanced you can’t use very much, which means the taste is pretty mild.
That’s why, on take 2 of these I browned the butter first (you know how obsessed I am with brown butter), and it gives it that full caramel flavor without making the cookies rock hard. Something else I discovered when making my second batch of these, crunchy peanut butter is where it’s at peeps. do it!
I used my favoritestest yummy homemade mallows for these and they were so good, but I understand if you want to cheat and skip that. Homemade ones tend to be less heat stable than store-bought ones, but that’s because they don’t have all the weird ingredients that allow them to last forever and not look any different. This is especially the case with my favorite marshmallow recipe because I don’t even add light corn syrup so they are amazing once they are done but I still haven’t found a way to make them more stable. I’ll keep you posted for when I do. Honey helps the situation but it gives them a strong flavor and that’s usually not what I want.
go to the darkside use store-bought ones, you’ll want to stick them under the broiler for just a moment or two so they get really melted and toast the tops. Another perk of using homemade though, is that you can cut them to the perfect size squares, but if you’re going to buy them, you can either use a few minis per cookie or cut the big ones into thirds or halves. P.S. I heard the mallow-police took the day off so there’s no one stopping you from going XXL with homemade or store-bought! Cause really, can you have too much marshmallow on a caramel peanut butter chocolate chip cookie???
- 2/3 cup butter (about 11 tablespoons)
- 1 cup brown sugar, packed
- 2 tablespoons prepared caramel sauce (I used the butterscotch caramel in my butterbeer recipe)
- 1 egg
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup creamy peanut butter (or 1/3 crunchy)
- 3 cups all purpose flour
- 1 cup (175g) semi-sweet chocolate chips or chopped chocolate
- 2-ish cups of homemade or store-bought marshmallows cut into about 1 inch pieces. (Here's my favorite recipe
- Pre-heat oven to 350 degrees F (180 C) and melt butter in a medium saucepan over medium heat. Stir constantly as butter boils until it turns a deep golden brown, it should take about 10 minutes. Pour into bowl of stand mixer or large mixing bowl and allow to cool for at least 30 minutes until completely cooled.
- Add sugar and mix on low until creamed in, then stop and scrape sides of bowl. Add caramel and egg while stirring and mix until combined, then add vanilla, soda, and salt. Mix in peanut butter until mixed then add flour one cup at a time and beat after each addition until you have a thick dough, then mix in chocolate chips.
- Line a cookie sheet with parchment paper or sil pads. Roll dough into 1 inch balls and use your thumb to make deep indentions on top of each. Place them about 2 inches apart on baking sheet and bake for 7 to 9 minutes until edges start to turn golden brown. Remove from oven and top each with a marshmallow then allow to cool for about 5 minutes before moving cookies to cooling rack to finish (if they make it that far past your mouth!).