No, the Fluffernutters were far more interesting to a 9-year old with the marshmallows :-) I printed a recipe for her and she was ON it!
A couple of comments on the recipe first:
Yes, moving the marshmallows from the edge keeps them from getting chewy and sticking to the wax paper but .... if it happens, don't panic. It's actually a nice texture and gives it a toasted marshmallow effect.
The 7 minute baking time....I think we make bigger cookies than most? 7 minutes wasn't nearly long enough in our oven. The centers were not cooked. We experimented and 12 minutes in the oven with a 5 minute resting time was what worked for what we wanted. Big spoonfuls, I guess?
This makes a LOT of cookies! Make sure you have time for baking or use two cookie sheets to bake at a time.
Don't skip the wax paper! Your cookie sheets will be a nasty mess if you do! :-)
Ingredients:
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| Yes, organic marshmallows exist!!!! |
- 1 cup organic butter
- 1/2 cup creamy peanut butter (we used Adams)
- 2 tablespoons coconut oil
- 1 1/2 cups brown sugar (packed)
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/4 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 1 1/2 cup mini-marshmallows
Directions:- Preheat oven to 350
- In a large mixing bowl, cream the butter, peanut butter, oil and sugar until light and creamy
- Add eggs, salt and vanilla and mix well
- Mix in baking soda and baking powder and gradually mix in flour until combined.
- Stir in chips and marshmallows.
- Drop spoonfuls of dough on parchment-lined cookie sheet about 2" apart (If any marshmallows are on the very edges of the cookies, move them into the middle or they will caramelize and get a bit crunchy)
- Bake for 7 minutes and let rest on cookie sheet 5 minutes before transferring to a wire cooling rack.
- Store tightly covered and room temperature
