Tuesday, November 27, 2012

Peanut Butter Marshmallow Cream Cookies

3 Cups Unsalted Butter – Room Temperature
3 Cups Brown Sugar – ½ light, ½ dark
2 ¼ Cups Sugar
3 Cups Peanut Butter
6 Eggs –Room Temperature - Beaten
4 ½ Cups Flour
3 Cups Quick Cooking Oats
6 tsp Baking Soda
3 tsp Salt
3 tsp Unsweetened Coco Powder
4 7oz. containers of Marshmallow Fluff

In a large bowl mix together butter, brown sugar, sugar, peanut butter.  Add in eggs in 3rds.  In a medium sized bowl combine flour, baking soda, salt, coco powder.  Mix the dry ingredients into the wet in 3rds.  Using a large spoon or spatula, stir in the oats to combine.

Preheat oven to 350 degrees.  Using a small cookie / ice cream scoop (or a teaspoon) drop cookie dough onto cookie sheets lined with parchment paper.  Bake about 10-15 minutes depending on your oven.  You’re looking for a nice golden brown.

Let cookies cool completely then match up cookies in like sizes.  Scoop about 1 tbsp marshmallow fluff (or more if you like) onto the bottom of a cookie.  Then take the 2nd cookie and, rotating back and forth to spread out the marshmallow fluff, top the 1st cookie.  Lay cookies on a flat surface to set up.  They may slide a bit if on an angle.

* This makes a large batch of cookies so it’s perfect for a group party but feel free to cut the recipe in ½ for smaller batches.

No comments:

Post a Comment