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!
You may need:
kitchen torch
Fluffernutter S'mores
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
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