So I figured after last night’s S’more cookie fail, I needed to redeem myself. I really wanted to go back to the basics with a safe choice tonight like toffee chocolate chip or something I could make with my eyes closed, but I realized I was out of chocolate chips and this Boston weather has been gross so going outside tonight was not going to happen. Also, what’s a baking blog for if not to take some risks every now and then.
When stocking up on different ingredients for S’more cookies yesterday, I picked up a jar of marshmallow fluff. When I told my coworkers today that I’ve never had fluff before, most people looked at me like I was crazy and asked if I was even American. Let’s bring this back to my nut (allergic) brother. We weren’t big on peanut butter sandwiches growing up, hence a lack of fluff in my childhood. I’d like to think I still turned out normal enough.
I modified a few different recipes I saw for peanut butter and fluff cookies. The dough is really oily greasy, very similar to the peanut butter bacon cookies, but that’s pretty standard among peanut butter bases for cookies. A good thing about these cookies? Gluten Free! Which is perfect timing for mother’s day and my gluten free mom and number one blog fan (hi mom). Before we get into making these cookies, I think she deserves a little shout out for being a big influence on this blog. People often ask me how I got into baking and why I bake so often. My mom always taught us growing up not to show up to someone’s house empty handed. So the Shaw kids were known for always showing up with baked goods in hand. (Like Auntie Barbara says … never show up with your arms dangling). My basement was a popular hangout in high school and there were always tons of baked goods on hand (funfetti cookies anyone?). Even in Elementary School my mom was always a room mom or bringing baked goods to events. My brother and sister are known at their jobs for bringing in baked goods, so we were all brought up with the baking gene apparently. Which we got from my mom … not my dad … who cannot bake and only can cook hamburgers and spaghetti. So I think I speak for all my coworkers, past and present, when I say thanks Mom
- 3/4 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 egg
- 3-4 tbsp. Marshmallow Fluff
- 1/2 cup peanut butter chips (optional … I might recommend leaving this step out)
Step 1: Mix together peanut butter and granulated sugar. A tip for measuring peanut butter – spray the measuring cup with nonstick spray first. That will help it not stick.
Step 2: Mix in baking soda and vanilla. Add in one egg and mix until it’s incorporated.
Step 3 (optional): I added in a half cup of Reeses peanut butter chips. I don’t know how much value these added to the cookie. The dough is so oily that the chips don’t stick that well. But they are still delicious so it’s up to you.
Step 4: Scoop out cookies into teaspoon size balls onto a sil-pat lined (or parchment lined) cookie sheet.
Step 5: Press the cookie flat. Put a dab (maybe 1/4 teaspoon? I dont really know tiny measurements, so just use your better judgement.
Step 6: Roll the cookie into a ball so that the fluff is in the middle. I don’t know if that’s actually possible to be honest. For me, the fluff was all over the place, so I just went with it.
Also your hands will get wicked sticky.
Step 7: Bake at 350 degrees for 9-10 minutes. When they come out of the oven, you will need to let them sit on the tray for at least 5 minutes to harden. I’m struggling with nicely getting these cookies off of the tray in one piece. Probably because I am very impatient. They taste good at least. Very peanut buttery.
SO hopefully I have redeemed myself with these. And I had my first taste of fluff. Honestly not a huge fan of fluff on it’s own, but in peanut butter cookie form it’s not too bad. This batch only made about 30 cookies, so cross your fingers to make the secret cookie distro list tomorrow!