If you have never been to Sing For Your Supper, you should stop by some time. Amy, from Sing For Your Supper, has some great recipes on her blog, including this cookie which she made up on her own. As many of you know, the chocolate and peanut butter combo is a favorite of mine. Add a bit of marshmallow in there and you’ve got yourself a Fluffernutter Cookie. Unless you have some great self control, you won’t be able to just eat one of them. They are wonderful cookies. The base is a Soft and Crumbly Peanut Butter Cookie from allrecipes.com. She added the marshmallow and chocolate glaze to make it her own. be sure to use wax paper when laying these on top of each other to store, my glaze didn’t set totally solid. Knowing there are some of these cookies currently sitting in my freezer, it’s a huge temptation not digging them out, I wonder how they are frozen…
Fluffernutter Chocolate Gobs
Peanut Butter Cookie
1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
Combine the flour, baking soda and salt in a bowl, set aside.
In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter and sugars for 2 minutes, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Chill dough 15 minutes in the refrigerator. (Dough will be very crumbly)
Place by rounded spoonfuls on a cookie sheet lined with parchment paper and bake in a preheated 350 degree oven for 7-9 minutes, until edges are very lightly browned (cookies will not spread much at all). Do not overbake.
*Makes approximately 2 dozen cookies
Marshmallows – use store bought
Chocolate Glaze (I needed about 1 1/2 this recipe to cover them all)
3 tablespoons butter
2 tablespoons cocoa powder
1/2 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1-2 tablespoons milk, depending on how thick you want it
In a small sauce pan, melt the butter over medium heat. Stir in the cocoa powder and mix until smooth. Remove from heat and add in the vanilla.
Slowly stir in the powdered sugar, gradually adding the milk as needed to get it to the desired consistency (you want it thin enough to drizzle, but thick enough that it won’t run all over- a little thicker than molasses).
To assemble the cookies:
As soon as the peanut butter cookies come out of the oven, place 3-4 mini marshmallows on the top of each cookie (you may need to flatten the cookies slightly with a spatula first). Place them back in the oven for 2-3 minutes, until the marshmallows are melted. Let cool completely.
When completely cooled, spoon a small amount of chocolate glaze over the top of each cookie. Glaze will set slightly upon cooling.
Recipe from Sing For Your Supper