I’m not a copywriter, clearly. But I need to start naming my cookies instead of calling them by the long list of ingredients. Like these cookies — Peanut Butter, Marshmallow Fluff, Nutella, and Bittersweet Chocolate Chip. Fluffernuttellachip? Fluffahnuttahchip? I think Fluffernutellchip works. I’ll have to enlist one of my copywriters at work to be my professional cookie namer. These cookies were inspired by dessert Friday night. It was a rainy gross cold night in Boston, so there was no way we were venturing beyond our regularly Friday night spot Local149.
Our instagram pics are some variation of this every Friday night, with some new clever hashtag.
And we had to indulge in this dessert, which inspired these cookies. Fried Fluffernutter with Nutella for dipping. This picture does not do the taste of this justice.
So I was trying to figure out the best way to get all of these flavors into one cookie. Which meant some hardcore experimenting today. I used my regular peanut butter chocolate chunk base for the cookie, folded in some fluff and then cut in some Nutella. I don’t want to pat myself on my own back, but I think these came out tasting pretty good.
- 2 sticks butter, softened
- 1 cup peanut butter- crunchy or smooth, but not natural
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 bittersweet chocolate bar chopped ( I use Godiva)
- 1/2 cup Nutella
- 3/4 cup Fluff
Step 1: Preheat the oven to 350 degrees. Cream together the butter and peanut butter until smooth. Add in the sugars and beat well. Mix in the eggs and vanilla.
Step 2: In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture. Add in the chocolate chunks. You could use chocolate chips or chunks, whatever floats your boat. I had a Godiva bittersweet chocolate bar that I wanted to use.
Step 3: Take the fluff and fold it into the dough using a spatula or spoon. I used about half a jar of fluff. Chill the dough for about 30 minutes or pop it in the freezer if you are short on time. This will help make the Nutella easier to mix in and help the fluff set.
Step 4: Pour the Nutella right on top of the dough. Using a butter knife, slowly cut the Nutella into the dough so it’s swirled into the dough. Chill the dough again for about 20 minutes in the fridge so that its easier to handle.
Step 5: Scoop even-size balls of dough onto a parchment or sil-pat lined baking sheet. Roll the balls of dough and press them down lightly with your finger tips. Bake at 350 degrees for about 10 minutes. I had tried these originally at 375 degrees but its better to go low and slow at 350 degrees.
I think these came out pretty good. There are a lot of flavors in this cookie, so it’s definitely one that you need to eat slowly to savor. I am hoping my coworkers will be able to survive a cookie-less Monday tomorrow. It’s Marathon Monday in Boston, which in college meant no classes and day drinking. As a grown up, it means traveling to client-sites and not being able to get back into the city during the day. So I baked these today but am sure they will be eaten quickly Tuesday morning.
This weekend was a good one. I made it down to the Cape for the night last night, and enjoyed this beautiful sunset on Long Pond. I am full on ready for summer time to get here.
Last week was the one year anniversary of TheSaltedCookie.com! 79 recipes and many manicures later, I am very appreciative for the hard work all of you have put in as my loyal blog readers and taste testers. Looking forward to another year of cookie baking!