On Sunday, I stumbled upon the recipe for these yummy-lookin’ cookies which go by the delightful name of “Fluffernutter”, and they had me at “three ingredients”.
I hadn’t consciously heard of the famous Fluffernutter Sandwich that seems to be relatively popular in the US until I went to buy the ingredients for these cookies and read about the sandwich on the jar of marshmallow fluff. Now that I’ve tasted the cookies, I’m beginning to understand the sandwich’s popularity and I shall embark on a journey to bring this sticky delight to the breakfast, lunch, and dinner tables of Germany.
Now, about the cookies: They don’t exactly look like the ones in the original recipe. They look more like actual cookies, the way I personally understand cookies. Flat. Unlike actual cookies, they’re gooey, not crunchy. But very much like actual cookies, they’re positively delightful! A little crispy on top, you can see and taste the marshmallow streaks, they are peanutbuttery, but not too peanutbuttery, and the batter was a real darl to work with!
There has been a bit of a debate going on over at the picky palate. Several of her readers have tried the recipe, and some have “failed”, much the way I have. Everyone’s been trying to find out what’s to blame for that, but so far there’s no verdict that I know of.
Anyway, here’s what you’ll wanna do (and yes, you’ll want to!):
Go on a three-day shopping trip to assemble a variety of many exotic and hard to find ingredients:
Preheat the oven (180°C/350°F).
Mix 1 cup peanutbutter and one egg well. I used a spoon but will ask Picky Palate if she used a whisk or electric mixer. Maybe that’s what’s to “blame” for my cookies looking like actual cookies – not enough air in the batter to hold it up. Update: she also used a spoon, so that’s not it. The mystery remains unsolved.
Next, mix in 1 cup of marshmallow fluff (or creme) with a spoon, until barely combined. If you do this in an orange bowl, your batter will look like this:
The marshmallow streaks in my batter are much thinner than the ones in the original recipe, so maybe I over-mixed and that’s all there is to the flat cookies?!
Using a teaspoon (or cookie scoop), heap the batter on a cookie sheet, lined with some sort of baking mat, parchment paper or the likes. I used a blue baking mat on a black cookie sheet. Dark cookie sheets seem to be at least partly to blame for the cookies becoming flat, so maybe you might want to try a lighter cookie sheet. Or not, if you like your cookies flat, like me. This amount of batter got me 15 little cookie batter heaps.
Next, you’ll want to put the tray in the oven and 12-15 (or, in my case, 14) minutes later, your cookies will look like this:
And if you’re anything like me, you won’t have believed in all the talk about flattening cookies in the comment section over at picky palate, and your cookies will be all over each other on the sheet because you just never gave them enough space, dangit! I won’t show you the picture, though. It’s not pretty.
And they will taste like
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