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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!