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Saturday, February 19, 2011

Fluffernutter Cookies

What's a girl to do when she needs to make a dessert but is out of flour? Go to the store, right? Well, what if I told you that it's "feels like" 6 degrees outside with winds gusting at 28 miles per hour...does that change things?

It does for me!

I'm known to trudge to the grocery store for one needed item (it's how I ended up with these Snickers Cups...and walked away with more than one item at the store!), but I have my limits, especially when it comes to facing extreme weather conditions!

The lack of flour led me to this recipe for Fluffernutter Cookies, from Picky Palate, because it contained only three ingredients: peanut butter, an egg, and marshmallow fluff. I happened to have all three on hand, so I set about to make these cookies with the smallest ingredient list ever.

I admit, these look a little bit like I dropped them in a snow drift, but anyone brave enough to try the oddly-swirled cookies was not disappointed! How could you be, with such an ingenious combination? Quick, simple, and fun, these cookies are your go-to recipe the next time you're too wimpy to brave the cold to pick up some flour!

One Year Ago: Chipotle Stuffed Chicken

Fluffernutter Cookies
from Picky Palate
*makes approximately 1 1/2 dozen cookies

-1 cup creamy peanut butter
-1 egg
-1 cup marshmallow fluff

1. Preheat oven to 350F.
2. In a large bowl, mix the peanut butter and egg with a spoon until combined. Add the marshmallow fluff, mixing just until combined (you don't want it fully mixed in so that you can't see it anymore!) and swirled together.
3. On a parchment lined cookie sheet, use a cookie scoop to drop rounds of dough a few inches apart. Bake for 12-15 minutes, until baked through (cookies will still be very soft when you remove from the oven!). Allow to cool for 5 minutes before moving cookies to a wire rack to cool completely.