Quick Marshmallow Peanut Butter Cookies

1. 1

   Preheat oven to 350 F.

2. 2

   In a medium bowl, combine the peanut butter, sugar and egg. Stir together very well until incorporated.

3. 3

   Take one tablespoon of the Marshmallow Fluff and drop it into the batter, breaking it up as best you can with your fingers. Repeat for the remaining 2 tablespoons of Marshmallow Fluff. (You can also take the last tablespoon of the Marshmallow Fluff and use it for the top of the cookies before baking to create a crunchy burnt marshmallow crust). Gently stir together; you want to leave some streaks.

4. 4

   Drop heaping tablespoons of the dough onto a baking sheet lined with parchment or a silicone mat, leaving a couple inches in between. If you saved a tablespoon of the Marshmallow Fluff for topping, dab some on top of each cookie now.

5. 5

   Bake for 10-11 minutes. Then remove the pan from the oven and let cookies cool on sheet for 3 minutes. Move cookies to a wire cooling rack to cool completely.

* Per serving · 4 servings · Values may vary.