Mouthwatering Monday: Fluffernutter Cookies

Monday, September 24, 2012

Oh. My. Gosh
These cookies will change the way you look at cookies forever. 
I am in love. 
I made them yesterday and found them to be quite a big hit. 
The perfect peanut butter cookie, with a hint of salt.
The perfect amount of ooeey gooey marshmallow
The perfect amount of rich chocolaty glaze
Its as if you died and went to Heaven.
Calories? What?
I'm just putting on my winter coat ya know...
I have to share this recipe. But beware, they are seriously addicting.

Fluffernutter Chocolate Gobs

1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
Mini marshmallows (I used the big marshmallows cut in half)

Chocolate Glaze 
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
(Also I felt this wouldn't be enough glaze so I added a little extra butter and the milk, plus more powdered sugar which I am very thankful for)

Preheat oven to 350°F. Combine the flour, baking soda, and salt in a bowl and set aside.

In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter, granulated sugar, and brown sugar for 2 minutes until light and fluffy. Add in the egg and vanilla.

Gradually add in flour mixture on low speed. Chill dough for 15 minutes in the refrigerator.

Place by rounded spoonfuls on a lightly greased cooking sheet and bake for 7-9 minutes, until edges are very lightly browned. Remove from oven and place 3 or 4 mini marshmallows on top of each cookie (you may need to flatten the cookies slightly with a spatula first), then return to oven for 2-3 minutes, until the marshmallows are melted. Let cool completely.

When cooled completely, make the glaze by melting the butter in a small saucepan over medium heat. Stir in the cocoa powder and mix until smooth. Remove from heat and stir in vanilla.

Slowly stir in the powdered sugar, gradually adding the milk as needed to get it 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). Spoon a small amount over the top of each cookie. Glaze with set slightly upon cooling.

Makes about 2 dozen cookies.

Well there you have it! 
And I am sorry.
Because now you are trapped.
I have nothing else to sat except that you MUST make these.
And then eat at least three...

Have a wonderful Monday!
All my love,
Aleigh Joy

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