World’s Best PB Marshmallow Stuffed Chocolate Cookies

The title is a mouthful, let alone something your state of being will become once you try these amazing cookies.  No joke, hands down, best cookie recipe I’ve ever made.  Ever.  I just finished my second and I’m so stuffed I could burst, and I’m still thinking about having another.  Or maybe just half.  Or maybe…

Of course I hear my children in the kitchen now sniffing around the cooling rack so there may not be time!

This is a recipe adapted from Brown-Eyed Baker’s Buckeye Peanut Butter Cup Cookies.  The original recipe is delightful, one of the best.  The assembly, depending on how athletic you like to get in the kitchen, can be a little bit of a pain.  I’m more of a stir, scoop, bake, and walk away kind of girl.  However these cookies are worth it (and of course there’s always the option of buying them from my etsy store *wink wink nudge nudge*)

Anyhow, the only real adjustments I made to this recipe are the way the batter is put together, and the filling.  I had to make a double order of my Chocolate Topped PB Fudge today, so I was kind of over the whole confectioner’s sugar thing.  I realized I had a huge tub of marshmallow fluff in the pantry, so I decided to go with the filling I used for my whoopie pies and ooooh boy I was not disappointed.

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Without further ado, one of the best cookie recipes you’ll ever eat.

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Ingredients for the Cookies:

1/2- cup butter (room temperature)

1/2- cup granulated sugar

1/2 cup dark brown sugar (you can use light, too, but I prefer the more caramelly taste of the dark brown)

1- egg

1- tsp vanilla

1/4- cup peanut butter

1 1/2- cups cake flour

1/2- tsp baking soda

1/2 cup dutch processed unsweetened cocoa powder

 

For the Filling:

1- container marshmallow fluff

1/2- cup creamy (or crunchy) peanut butter

1- tsp vanilla

 

Start by preheating your oven to 375F.

In your mixer, set your paddle attachment or egg beaters.  Combine the sugars and butter and whip until fully combined and fluffy.  With mixer set to medium, add in the egg and vanilla, and beat until very light and airy, about 2-3 minutes.  Add in peanut butter and continue to beat for another minute or so, or until peanut butter is fully combined.

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In a separate bowl, combine the flour, cocoa, and baking soda and whisk until fully incorporated.

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With a rubber spatula, gently fold the flour mixture into the wet mixture until the dough forms.  The dough will be slightly crumbly and tacky, but you should be able to form them into dough balls without it sticking to your hands.

With a cookie scoop or tea spoon, scoop out dough and flatten with your hand.  With the spoon or the back of your cookie scoop, depress down into the middle for the filling.

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In a separate bowl, combine the marshmallow fluff, peanut butter, and vanilla.  Stir until incorporated.  This will take a few minutes and the filling will be extremely sticky.

With a teaspoon, carefully spoon a small amount into the center of the cookies.  Use a few drops of water on your fingertips to keep the marshmallow from sticking if you’re having trouble.

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With your scoop or spoon, take a small amount, flatten, and press over the tops of the marshmallow, careful not to press down too hard.  Seal with your fingers around the edges.  Place into the oven and bake for 9 minutes.

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Remove immediately and set onto your cooling rack.  Finish off by a small sprinkle of confectioner’s sugar and serve.  They’re tasty when room temp, but do not deny yourself a hot, gooey, delicious cookie fresh from the oven.  So worth it!

Remember, if you’d like me to do the baking for you, visit my etsy shop and place your order!

 

Oatmeal Butterscotch Chocolate Chip Cookies

So the other day one of my favorite cousins pointed out that oatmeal cookies are only sold in stores with raisins.  Raisins!  Raisin oatmeal cookies are the devil, okay?  The devil.  Because you think they’re chocolate chips and they never are and then you need therapy for two years!

Or you know, you become a baker so kitchen travesties like that never happen again and you soon begin to trust people (though you’re never the same, are you?).  Plus oatmeal cookie dough is one of my favorite things ever and any excuse to shove it in my face and I’ll take it!  Another thing I love almost as much as the dough are butterscotch chips.  I’m not a huge butterscotch fan in general but there’s something about it in chip form which makes me all tingly inside.  I also don’t like cinnamon in my cookies.  It’s my favorite spice of all time but in my cookies just… just no.  Step away from the cookies Mr. Ceylon.  You’re not wanted here.

Anyway so that prompted me to make up this blog, and also encouraged me to get baking again since it’s been a while and I need to get my behind in gear to get this etsy shop started.  Honestly having whoopie pies and fudge on there isn’t exactly screaming, BUY ALL MY ITEMS, yanno?

So without further ado, here are the cookies.

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First step we need our ingredients and our handy dandy…

Goddamn it Steve, no.  No notebook.  We’ve talked about this.  *sob*  I miss you Steve.  I miss you

We need our handy dandy… MIXER.  And the rest of this stuff too.

IMAG3237Ingredients:

3- sticks butter (1 1/2 cups) room temperature

1- cup granulated sugar

1 1/3- cup dark brown sugar

2- eggs room temperature

1- tbsp vanilla

3- cups flour (I use cake or bread flour for my cookies, but you can also use all purpose)

1 1/2- cup oats

1- tsp baking soda

1- tsp baking powder

1/2- tsp salt

1/2- cup butterscotch chips

1- cup semi-sweet chocolate chips

Start by preheating your oven to 350F.  In your stand mixer, add in the butter (which yeah okay I know it’s a lot but it’s necessary.  You can substitute coconut oil if you like, or even go half and half.  If you do this, keep all your ingredients AND your mixing bowl cold).  Cream together butter, sugar, and brown sugar.  Beat for about 2 minutes or until very fluffy.  Like a fluffy little cloud.  (remember to scrape the sides)

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Next add in the vanilla and combine for a few seconds.  Then add in eggs one at a time, beating thoroughly until fully mixed.  Turn off your mixer and in a separate bowl, combine half the flour with the baking soda, baking powder, and salt and give a good whisk.  With your rubber spatula, gently mix in the flour mixture and stir until combined.  Add in the remaining flour, folding over and stirring gently until combined.

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Add in the oats, folding gently until the oats are fully incorporated into the dough.  This requires a lot of muscle, which is why I recommend doing this by hand.  Especially if your mixer is made of failure and sorrow like mine.

Once this is done, add in the chips and give a good couple stirs until you have some sort of chips in every bite.  Or you know, a little bit of dough with your chips.

IMAG3242Line a baking pan with non-stick foil or parchment paper.  Now, at this point you can refrigerate your dough (which I recommend especially if you’re using coconut oil) for about thirty minutes.  It helps if you want taller, more rotund cookies.  If you’re like me and you don’t care, then quickly take your obligatory eating cookie dough selfie, and then start spooning.

10639720_10203535192352772_8749078550222618875_nUsing a tea spoon, (or tablespoon, who are we kidding here, who wants tiny baby cookies, amirite?) spoon out about one dozen per pan and place into the oven for about 9-10 minutes, or until golden brown on the bottom.

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Once finished, let sit on a cooling rack for as long as you can stand it (so in my case about 5 seconds before I have molten-lava-hot cookie and melted chips running down my gullet) and then serve.  Cookies keep well wrapped tightly in plastic, in an airtight container, or you can even freeze them if you have the willpower to save them.

This batch makes about three dozen medium sized cookies, more or less if you’re going larger or smaller.  Remember to reduce your baking time by about a minute if you’re going smaller than this.  Otherwise… enjoy!

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Buy these HERE on etsy!