I have a new favorite cookie.
Fluffernutter chocolate gobs.
I know. I giggled too. But peanut butter is my weakness. So peanut butter with toasted marshmallows and melted chocolate? Um… yes. I had to make these.
And I did. And then I swooned. And ate entire handfuls of them for dinner. They’re perfectly soft, crumbly, fudgey peanut butter cookies with a salty, almost melt-in-your-mouth cookie dough center, topped with puffy marshmallows and a rich, thick chocolate glaze.
I have nothing else to say except make them.
Then eat at least four of them.
These are addicting, I’m warning you.
Oh and I might have a sprinkles problem. Because I may have done this.
And then this.
So I can convince you to make them at Christmastime too.
But they’re that good.
I love you!
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 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
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 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. (I ended up running out of glaze for the last half-dozen cookies or so and melted chocolate chips with a little bit of shortening to make a quick glaze… it was just as delicious.) Glaze with set slightly upon cooling.
Makes about 2 dozen cookies.
Source: Sing for Your Supper.