Recipe: Double Stuff Chocolate Chip Marshmallow Filled Cookies

The other day I was sitting at my parents kitchen table, pondering the jar of marshmallow fluff in the larder. I’d originally bought it as it as an ingredient in the filling for Whoopie Pies in The Hummingbird Bakery cake book. However, to also make Whoopie Pies you also need Natural Yogurt for the batter, and as I did not have any of that in the house I was trying to figure out what else I could make with the fluff that I had all the ingredients for, and thus the Double Stuff Chocolate Chip Marshmallow Filled Cookie was born. 


‘Double Stuff’ comes from ‘Double Stuff’ Oreos (I love the fact they have extra filling). I decided to make mini versions of my all time double chocolate chip cookie recipe, then ‘Double Stuff’ fill them with Fluff. The cookies, which usually are double the size, (the recipe makes 9, here we are going to   make 18 cookies to make 9 sandwich cookies) are an amazing Lorraine Pascal recipe which are wonderful an chewy on the inside. 

  • 100g (4oz) Unsalted Butter, Softerned
  • 200g (7oz) Soft Light Brown Sugar
  • 1 Egg
  • Vanilla Extract
  • 165g (5 1/2oz) Plain Flour
  • Salt
  • 1/2tsp Baking Powder
  • 1/2tsp Bicarbonate of Soda
  • 30g (1 1/4oz) Cocoa Powder
  • 100g Bag (3 1/2oz) Plain Chocolate Chips
  • 100g Bag (3 1/2oz) Milk Chocolate Chips

Preheat the oven to 190C (375F), Gas Mark 5. Line 2 large baking trays with baking parchment. Put the butter and sugar in a large bowl and cream together until combined. I use an electric mixer for this, but I’m sure you can do it by hand too! Add the egg and a dash of vanilla extract. Mix well. Add the flour, a pinch of salt. baking powder, bicarbonate of soda and cocoa powder. Mix it in until it forms an even dough. Add the chocolate chips and mash together with a spoon. Make 18 small balls, 9 evenly spaced on each tray. Bake for about 10 mins, or until the tops are cracked but they are still very soft to the touch. This is what makes them delicious and fudgy. Leave them to cool for about 10 mins on the tray before transferring them to a wire cooling wrack to ensure the bottoms are nice and crisp. 


Now, I don’t think you need step by step instructions on how to fill these cookies with fluff, but a few little hints and tips I don’t think will go amiss! Less is more when you’re adding the fluff, too much and it will pour out of the sides, making things get rather sticky! Also, if you are not planning on eating them straight away, store them in the fridge so the fluff hardens a little and does not go everywhere! 

What is your favourite thing to do with marshmallow fluff? If you try this, let me know how it turns out!