Fluffernutter Chocolate Chip Cookie Bars

Let's Bake

Fluffernutter Chocolate Chip Cookie Bars

Yield Makes one 8 inch square pan 1x
Prep: 60 minutesCook: 26 minutesTotal: 1 hour 26 minutes

Fluffernutter Chocolate Chip Cookie Bars with a baked chocolate chip cookie base topped with homemade marshmallow fluff and chocolate.


Chocolate chip cookie

  • 115 grams (1/2 cup or 1 stick) unsalted butter, softened
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 175 grams (1 and 1/4 cups) plain flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornflour
  • 110 grams (3/4 cup) milk or dark chocolate chips
  • 60 grams (1/4 cup) smooth peanut butter

Marshmallow fluff

  • 4 egg whites, room temperature
  • 200 grams (1 cup) caster sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Chocolate topping 

  • 150 grams (1 cup) good quality milk or dark chocolate


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin. In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Add the vanilla extract and egg and continue to beat until soft and creamy. Sift in the flour, baking soda and cornflour. Gently fold until dough starts to come together.
  2. Throw in the chocolate chips and fold through. Place all the dough into your prepared tin and press down and spread out as even as possible. Place in the oven for 18 – 20 minutes or until golden brown. Leave to cool completely.
  3. To make the marshmallow fluff, fill a medium saucepan with a few inches of water and pop on a medium heat. In a small heatproof bowl, add your eggs whites, caster sugar and cream of tartar. Whisk together. Then pop the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. As the egg whites heat, whisk gently by hand the entire time.
  4. You’ll want to heat the egg whites to 50 C / 120 F which you can test by sticking a candy thermometer into the mixture or go by feel (the mixture should be hot to the touch) – should be around 5-6 minutes or so.
  5. Then remove the bowl from the saucepan and place the mixture in the base of a stand mixer (or simply use a hand beater) and beat on medium speed for approximately 5 minutes or until the mixture is fluffy, white and voluminous. Add the vanilla and beat for 30 seconds or so.
  6. Then spread your smooth peanut butter over your chocolate chip cookie. Then pour over your marshmallow fluff and gently smooth the top with a spatula. Melt your chocolate in the microwave, stirring in-between 20 seconds bursts and then pour over the top. Refrigerate for at least 30 minutes or until the chocolate is set. Cut and serve.
Author: Jessica HolmesCategory: DessertCuisine: American
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