Fluffernutter Cookies

1. 1

   First, go on a three-day shopping trip to assemble the many exotic and hard to find ingredients listed above.

2. 2

   Preheat the oven (180u00b0C/350u00b0F).

3. 3

   Mix the peanut butter and egg well. I used a spoon.

4. 4

   Next, mix in the marshmallow fluff with a spoon, until barely combined. The more marshmallow streaks you still see, the better.

5. 5

   Using a teaspoon (or cookie scoop), heap the batter on a cookie sheet, lined with a baking mat or parchment paper and put in the oven for 12-15 minutes.

6. 6

   The cookies will be very soft when they come fresh out of the oven, so leave them on the tray for a bit before transferring them to a cooling rack. They will harden a little, but they're more on the chewey side.

7. 7

   DISCLAIMER: This recipe was created by Jenny over at picky-palate.com, and all the credit to be taken for this recipe is hers, but I just had to share these amazingly easy and equally yummy cookies with the Tasty Kitchen world! The only things I changed were using unsweetened PB and Marshmallow Fluff instead of Marshmallow Creme.

* Per serving · 4 servings · Values may vary.

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