Saturday, June 16, 2018

Fluffernutter Cookies

Sometimes you just see a recipe and you know it is a keeper.  I saw this recipe originally in a Better Homes and Garden while waiting at the doctor's office for my Mom. For once, I didn't mess around with the recipe, I just followed it.

My advice? Resist the urge to increase the amount of peanut butter chips. I really had to stop myself from throwing in the whole bag, because really, who wants half a bag of chips hanging around?
Well... since I now have an open bag of mini marshmallows, an open box of rice crispies AND those peanut butter chips, it seems like I should make some peanut butter rice crispie treats too. Right?

Makes about 60 2" cookies

1 cup unsalted butter, softened
1¼ cups granulated sugar
⅔ cup packed light brown sugar
1 egg
½ teaspoon vanilla
1¾ cup all-purpose flour
1½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
2½ cups crisp rice cereal
1¼ tiny marshmallows
⅔ cup peanut butter chips (about 1/2 bag)
Optional: melted milk chocolate and sprinkles

Preheat oven to 350 degrees
Mix butter and sugars on medium-high for 2 minutes
Beat in egg and vanilla until light and fluffy, 5 minutes
Beat in flour, salt, baking powder and baking soda on low until just combined, about 1 minute. Stir in cereal, marshmallows, and chips.

Drop dough by rounded tablespoons 2 inches apart on lined cookie sheets and bake for 10 minutes. Drizzle with chocolate and sprinkles if desired
NOTE- I used a small cookie scoop and I'm glad I did, the bigger one would have been too large.

Be sure to really beat your butter and sugars, it should be light colored and very fluffy.