Chocolate Dipped Fluffernutter Sandwich Cookies

As you already know, New England Patriots and the Philadelphia Eagles are heading to the Super Bowl on February 4th. It's time for me to start planning what will be served during the big game. I get a thrill out of planning themed menus, especially when the universe makes it so easy for me. This post will focus on New England, but don't fret Eagles fans the very next post will be for you. Click here for the Dueling Cheesesteak Pizzas.

The obvious menu choice for New England is the infamous New England Clam Chowdah (or Chowder depends on where you live in the country). I didn't want to go down this road because I already had a savory dish in mind to represent the Eagles, so I hit up the Google Machine to do some research.

Did you know Fluffernutters are a New England delicacy? A Fluffernutter is a white bread sandwich filled with peanut butter and marshmallow fluff. When I was a little thang, my girlfriend's mom packed these sandwiches for lunch when we went to the pool. That may've been the last time I ate a Fluffernutter sandwich.

To bring more of a dessert feel to an otherwise New England lunch box staple, I introduce you to the........



2 sticks of unsalted butter, room temperature

1 cup of granulated sugar

1 cup of packed brown sugar

2 eggs

1 teaspoon of vanilla extract

1 3/4 cup of natural peanut butter

2 2/3 cup of unbleached all-purpose flour

1 teaspoon of baking soda

1 teaspoon of kosher salt

1 jar of marshmallow fluff

12 ounces of dark chocolate

Let's start with the peanut butter cookies. This recipe was adapted from one of my favorite chefs, Joanne Chang. Her cookbooks are like textbooks, but fun!


In a stand mixer or using a hand mixer, cream the butter, granulated sugar and brown sugar for 3-4 minutes.

Scrape the sides of the bowl. Add the eggs and vanilla to the butter mixture and continue to beat for another 2-3 minutes.


Add the peanut butter and beat for another 2 minutes. Remember to scrape the sides of your bowl occasionally.


In a large bowl, whisk together the flour, baking soda and salt. Dump the flour in with the butter mixture. Turn the speed to low and mix just until the flour is incorporated.

Transfer the dough to a tightly sealed container and refrigerate for at least 4 hours or overnight.

PREPARATION TIP:Cookie dough is best when it has a chance to rest. The flour absorbs all the flavor of the butter and other ingredients. This dough will rest nicely in your refrigerator for up to 7 days! When you are ready to bake, preheat your oven to 350 degrees. If I were to make just the peanut butter cookies I would measure out 2 ounces of cookie dough and bake for 15 -18 minutes. Don't forget the signature peanut butter cookie cross hatches. You're looking for browning around the edges and light brown in the middle. These cookies should be soft and chewy.


When you are ready to bake your sandwich cookies, preheat your oven to 350 degrees and line a baking sheet with parchment paper. Make 1 ounce peanut butter dough balls and place them on parchment paper. Use a fork to make the cross hatches on the cookies.


Bake for 12-14 minutes or until the edges start to brown and the centers are light brown. Let the cookies cool for 2-3 minutes on the baking sheet and transfer to a wire rack to cool completely.


Once cool, place a dollop on marshmallow fluff on the bottom side of some of the cookies. Place the cookies in the refrigerator for at least 30 minutes.



In a double boiler or a saucepan and a heat proof bowl, melt the chocolate. If you are using a bowl and a saucepan, make sure the water does not touch the bottom of the bowl. Stir continuously until the chocolate is smooth.


Pull the cookies out of the refrigerator and work quickly to top each cookie with a plain peanut butter cookie.

Dip the edges of the sandwich cookies into the chocolate. The chocolate will keep the marshmallow from leaking out of the sandwich cookie.


Place the coated cookies on a plate or sheet pan covered with parchment paper and  let the chocolate harden. The cookies can remain covered at room temperature for up to 2 days.


PREPARATION TIP: This recipe yields about 48-1 ounce peanut butter cookies or 24 sandwich cookies. If you choose not to make all 24 sandwich cookies, freeze leftover peanut butter cookies for later use. Thaw frozen cookies at room temperature.