While I was mixing my mixer suddenly got stuck and stopped. I was concerned so I stuck my fingers between the beaters to try and get the dough dislodged. I dislodged it and the mixer started right back up, mixing my fingers. Oh my goodness did I scream! I haven’t screamed that hard since I sprained my elbow. I pulled the cord out of the wall and tried to dislodge my fingers. I couldn’t. I grabbed my phone with my free hand and called my fiancé screaming and crying and scaring the crap out of him. He rushed home, and together we dislodged my fingers. They weren’t broken but they hurt for days. I eventually baked the peanut butter cookies and they were so not worth it.
I hadn’t been daring enough to try and bake any again, until now!
A fluffernutter is originally a sandwich where marshmallow cream is smeared on one slice of wonder bread, and creamy peanut butter is smeared on the other. Lucky for you The Bee hates sandwiches so I’ll be making cookies. Well maybe luckily.
Ingredients, I was surprised there was no flour. Peanut butter cookies are not my strong point as will be evident soon. Preheat the oven to 350 degrees. Spray two baking sheets (or one if you're lazy like me and don't want to do dishes) with cooking spray and set aside.
In a medium bowl, mix the peanut butter and sugars together until creamy and smooth. I'm not sure if this is creamy and smooth, but my mixer was on high for a long time, and I got tired of mixing. Since the original recipe didn't have picture I just guessed. However I encourage you to beat longer if you want your mixture to really have the creamy smooth look.
Add in the egg and vanilla extract. Mix until well combined. Again, not sure what well combined is, so I guessed. It looks kind of different from the other one.
Add the salt and baking soda. Stir until mixed together.
Add marshmallow cream a stir till just combined (swirled.) This deviates from the original recipe, but I hate marshmallows and didn't want a marshmallow cream center. I think that the swirling was a huge mistake as my cookies came out not awesome. I was originally going to post a different recipe, but the ingredients were literally egg, peanut butter, and marshmallow cream which sounded kinda sketchy. Next time I'd leave out this step and just make peanut butter cookies
Spoon dough into balls, about 1 tablespoon of dough for each cookie. Place the cookie dough balls on the greased baking sheets, about two inches apart.
Bake for 6-8 minutes. Remove baking sheets from the oven. Move cookies to a wire rack and cool. I didn't get a good cooling picture, but these were cooked for six minutes and came out great. I like them gooey in the center, so they might be a little raw for some. I burnt my first batch, badly, as the original recipe has them baking for 10-12 minutes.
Although I had problems with the recipe that didn't stop my I-hate-peanut-butter-cookies fiancé from gobbling up about six of them
Fluffernutter Cookies
Adapted from here
Ingredients
1 cup Creamy Peanut Butter
½ cups Brown Sugar
½ cups Granulated Sugar
1 whole Egg
1 teaspoon Vanilla Extract
¼ teaspoons Salt
1 teaspoon Baking Soda
1 cup Marshmallow Cream
Preparation Instructions
1. Preheat the oven to 350 degrees. Spray two baking sheets with cooking spray and set aside.
2. In a medium bowl, mix the peanut butter and sugars together until creamy and smooth.
3. Add in the egg and vanilla extract. Mix until well combined.
4. Add the salt and baking soda. Stir until mixed together
5. Add marshmallow cream a stir till just combined (swirled)
6. Spoon dough into balls, about 1 tablespoon of dough for each cookie. Place the cookie dough balls on the greased baking sheets, about two inches apart.
7. Bake for 6-8 minutes. Remove baking sheets from the oven.
8. Move cookies to a wire rack and cool.
Stay sweet and savory!
The Bee
Well, it must have been terrible for you...but I must say I got a good laugh out of your story...and now I am pondering when to make these cookies.
ReplyDeleteBest,
Jonathan