Fluffernutter Cookies

I decided to start my blog with a recipe for Fluffernutter Cookies!!!

In the realm of food, I definitely prefer baking, but I plan on posting recipes that focus on cooking real food too. (Real food = things that prevent me from suffering from vitamin deficiencies.)

As my preference lies with sweet treats, the blog is themed / named after that . (Thanks Liana for the idea!)

Anyways, my goals are to both document my cooking experiments and share recipes I like. Enough with all the backstory, here is the recipe for the delicious looking cookie you see above:

Fluffernutter Cookies

Source: Bakergirl

Makes about 2 dozen cookies.

Cookies

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

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

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 (approximately 1 ½ inch in diameter) on a lightly greased cooking sheet. Indent the dough with your thumb.

Bake for 7-9 minutes, until edges are very lightly browned. Remove from oven and place 4 or 5 mini marshmallows on top of each cookie, then return to oven for 3-6 minutes, until the marshmallows are melted and the cookies are slightly browned. 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. Decorate with sprinkles if desired. Glaze with set slightly upon cooling.