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Posted By :
October 16, 2012
Difficulty Level: Easy
Preparation Time: 15
Cooking Time: 10
Servings: 60-65 cookies
So...the Chagim are over , we’ve reached the finish line of the nonstop cooking marathon, and we’re facing a long cold winter. I can’t think of a better excuse to whip up some comfort food. And you know that cookies definitely bring me comfort!
I have a confession to make. I am not great about preparing fancy fare for Shalosh Seudot. After cooking up a storm for the first two Shabbat meals, I talk myself into believing that we’ll be able to wing it with leftovers and some pantry staples. Inevitably, there is usually NOTHING to eat come Shabbat afternoon. And so, the classic fluffernutter (seriously??? You don’t know what that is?? It’s a marshmallow fluff and peanut butter sandwich. Health food around here) has become a Shabbat tradition.
I tried to recreate the flavors in a cookie version – ‘cuz you know anything can be made into a cookie!
This one won rave reviews, I hope you enjoy!
1 1/2 sticks margarine
1 cup white sugar
1 cup packed brown sugar
1 tsp. Vanilla extract
2 cups flour
2/3 cup cocoa powder
1/2 tsp. Baking soda
Pinch of salt
1/4 cup marshmallow fluff (heaping!)
1 1/2 cups peanut butter chips
1. Preheat oven to 350. Cream margarine and sugars until light and fluffy. Add eggs and beat well. Add vanilla. Add lour, cocoa powder, baking soda, and salt.
2. Stir in marshmallow fluff and peanut butter chips – don’t completely incorporate marshmallow fluff – it is nice with splotches of white.
3. Drop batter by spoonfuls (I love my mini ice cream scoop for even cookies) on lined baking sheet. Bake for 10 minutes. Let cool before moving.