Fluffernutter S’mores

Once in a while a cookie comes along that stops you in your track! THIS is it! The fluffernutter s’mores is just fabulous!

Before you go, browse my Ultimate Peanut Butter Dessert Recipe Collection featuring 50+ irresistible recipes for every craving. From classic peanut butter cookies to rich cheesecakes, bars, pies, cakes, candies, and no-bake treats, you’ll find plenty of delicious inspiration!

You may need:

kitchen torch

Fluffernutter S'mores

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Ingredients

  

Homemade Fluff

• ⅓ cup water
• ¾ cup granulated sugar
• ¾ cup corn syrup or honey
• 3 large egg whites room temperature
• ½ tsp cream of tartar
• 1 tsp vanilla extract

Peanut Butter Cookies

• ¾ cup butter soft
• 1 cup sugar
• 1 cup brown sugar
• 1 cup Skippy peanut butter
• 2 large eggs
• 2 tsp vanilla
• 1 tsp baking soda
• ½ tsp salt
• 2 ½ cups flour plus 2 T.
• Reese's peanut butter chips to stud and garnish cookies

Instructions

 

Homemade Fluff

• Place water, sugar, and corn syrup in a medium pot. Stir to combine.
• Place a candy thermometer in the pot and heat over medium-high.

  Do not stir anymore!
• Place egg whites and cream of tartar in the bowl of a stand mixer. Beat to soft peaks (3-4 mins.) while sugar is heating. Then shut mixer.
• As soon as the sugar reaches 240°F, remove it from the heat.

  Turn mixer on low and VERY slowly/carefully pour the sugar syrup into the whites in a thin stream. (Try to keep it close to the side of the bowl so it doesn't hit the whisk and splatter. Stand back a bit while doing this!
• Once the sugar is all in, turn to medium/high and whip 6 mins. until thick and fluffy like fluff!
• Add in vanilla and whip 2 more mins.
• Use right away or store for up to 2 weeks at room temperature covered well.

Peanut Butter Cookies

• Beat butter and sugars.
• Beat in peanut butter until creamy..
• Add eggs, one a time and vanilla.
• Add flour, soda, and salt.
• Weight out mounds of 3 ounces and chill an hour or a few hours.
• Pipe the fluff in a nice blob right on top of the cookie.
• Stud the cookie with Reese's chips.
• Bake at 375 on parchment lined sheets for about 12-14 mins.
• Remove from oven, use a cookie cutter to help scoot them into round shapes and add a few more chips onto the tops.
• Let cool on sheets to firm up and set.
• Use a kitchen torch to toast the tops-carefully!

Fluff adapted from LivFor Cake