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It’s cookie time, y’all. Because, really. Isn’t it always?
The truth is that no. It’s not, sadly. I’m back on my low carb diet, which means no cookies for me. Luckily, I had the sense to make this recipe the day before I started my diet and I got to eat as many of these cookies as I wanted because I knew I was starting a diet the next day.
That’s how you guys do the day before a diet starts too, right? You eat all the foods you know you won’t be having for a bit? And maybe gain a pound or two in the course of 24 hours all in the name of freedom?
Huh. Maybe I’m dieting wrong?
Anyway, I don’t hate my low carb diet. I eat bacon and eggs for breakfast every day. I have hamburgers with extra homemade mac sauce and no buns for lunch. I eat steak for dinner a few times a week. Yeah, yeah, there are vegetables involved, but did you hear about the bacon and the steak and the mac sauce? Makes the veggies doable.
Anyway, let’s back up to the eggs, shall we? As you guys must know by now, I’ve been working with Davidson’s Safest Choice eggs for, um, 2 years now. A little more than that even. It’s been pretty rad, because I legit love their eggs for a lot of reasons, like the fact that they’re pasteurized so when I make myself eggs for breakfast, I’m not the least bit concerned about serving them sunny side up!
And when I make cookies I get to eat the dough before I bake it. Like my favorite recipe for peanut butter cookies. The dough is so soft and it doesn’t require any chilling, which is always a bonus. The dough holds it shape really well so the cookies come out thick and puffy and delicious. But, let’s be real…the raw dough is just amazing, like a peanut butter ball!
So, I wanted to experiment a little and I turned my favorite peanut butter cookies into fluffernutters by adding a half of a marshmallow to the tops of the cookies! It worked so well. The marshmallow melts over the cookie and stays soft even after it’s come back to room temperature. What an easy way to frost a cookie and add a little pizzazz!
Fluffernutter Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup peanut butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 15 marshmallows cut in half
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg. Stir in the vanilla.
- In a medium bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined.
- Use a medium cookie scoop to drop balls of dough on the cookie sheet, leaving at least 1 inch between each cookie. Use your hands to gently flatten the dough a bit.
- Bake for 4 minutes and remove from the oven. Carefully top each of the cookies with the halved marshmallows and return to the oven for 4 more minutes.
- Let the cookies set on the baking sheet for 5 minutes to set up before transferring to a wire cooling rack.
- Store covered for up to one week.
Kayle (The Cooking Actress) says
omgeeeeeeeeee these cookies are to die for! I love fluffernutter everythangggggg
Joanne says
There is no way I could low carb diet just knowing these were in the world! SO GOOD.
Joan Hayes says
Karly, these look AMAZING! They look so fluffy and chewy and melt-in-your-mouth, all at the same time! What a great idea, and I agree, it’s always cookie time. : )
Aida@TheCraftingFoodie says
OMG!!! Karly, these look amazing. Everything from that soft peanut butter cookie base to the melted marshmallow. So darn amazing! Plus, you need to quit your day job and go into professional photography and food styling. Your photos are always killer!
Kudos to you for starting your diet. I could never ditch the crabs, but I do stay away from sugar (which is no easy feat because there’s always something sweet and delicious in our house 🙁
Karly says
Aw, you’re so sweet! Thank you…this is my day job, though. Haha! 😉
bunny says
Can cashew butter or almond butter be swapped for the peanut butter? Also, if I have marshmallow fluff, could I use 1/2 Tab. instead of chopped marshmallows? Please advise. Thank you 🙂
Karly says
As long as you’re using processed nut butters (not the oily, natural kind) I think any nut butter will work. I’m not sure how fluff will work as I haven’t tried it myself.
Michelle @ My California Kitchen says
These look like a good reason to break my diet! Glad you got to enjoy them before yours started 🙂
Nora @ Savory Nothings says
It’s not a diet unless you eat everything you love the day before! 🙂
I would have probably finished off the entire batch of these cookies – just look at that melty marshmallow!
Shawn @ I Wash You Dry says
Dieting is my nemesis. I would way rather work out longer. It’s a shame that diet counts for so much of weight loss. But I don’t think I could resist fluffernutter cookies! These are darling. 🙂
Jocelyn @BruCrew Life says
Hahaha! That’s exactly what I do when I know I’m going to be eating healthier for a while, so I must be doing this whole diet thing wrong too! But I would totally fail if these cookies were around…holy cow! That melty marshmallow…
Annie @ Annie's Noms says
I must be dieting wrong as well then as I eat all the things the day before it starts then spend the rest of the time drooling over delicious things like these cookies and hating the fact I can’t have any! 🙁
Tom ~Raise Your Garden says
Ok, I try to go low carb too because my dr. says I need to loose 10 pounds, but I’m 6 feet 3 inches tall~ so there doc!! Anyhow, I’m a gym teacher and it’s almost cookie day at school and we reward the kids for playing great table tennis with cookies. I know, the irony here. Should ask my wife to help me make these fluffernutter cookies.