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FLUFFERNUTTER COOKIE CUPS

THE CLASSIC PEANUT BUTTER AND MARSHMALLOW FLUFF SANDWICH GETS A MAJOR MAKEOVER INTO THESE DELICIOUS FLUFFERNUTTER COOKIE CUPS!
You know what I love? -- besides marshmallow and peanut butter -- I enjoy using up leftovers. There's nothing quite as satisfying without throwing out anything as clearing room in your freezer. That is exactly what happened with these Fluffernutter Cookie Cups.
I try to send things off to work with Ryan every now and then, so that we do not have everything in the house. Hence the idea for these really came from my husband's friend Robin (Hi Robin!) , who has sampled a couple baked goods. He made some of my recipes, which is amazing and awesome. Robin, thank you, if you are reading this and I hope you enjoy these!
Now, this is truly the first time I had a fluffernutter anything. I had heard about this combo but never tried it. When I was told by Ryan Robin had proposed it, I figured it was the perfect time to try out this combination.
Recipe adapted from HERE
FLUFFERNUTTER #COOKIE CUPS
INGREDIENTS
Peanut Butter Cookie Cups:
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup smooth peanut butter not natural
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 tsp vanilla
Peanut Butter Filling:
  • 1/2 cup smooth peanut butter not natural
  • 3 Tbsp unsalted butter room temperature
  • 1 cup powdered sugar sifted
  • 2 Tbsp heavy whipping cream
  • 1/2 tsp vanilla
Marshmallow Fluff:
  • 4 Tbsp water
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla
Assembly:
  • chopped peanuts optional
INSTRUCTIONS
Peanut Butter Cookie Cups:
  1. Preheat oven to 350°F. A regular sized muffin tins.
  2. Whisk together flour, baking soda, and salt, set aside.
  3. Beat butter and peanut butter until smooth. Add sugars and beat on med-high until light and fluffy (approx. 2-3mins).
  4. Reduce speed and add vanilla and egg. Beat until combined.
  5. Add flour mixture and blend until just combined.
  6. Utilizing a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
  7. Bake for approx. 12 mins or until lightly browned and largely set.
  8. Remove from oven and immediately use a small jar or container to press down firmly in the centre to create a nicely.
  9. Cool in pans for 10 mins. Twist to set and release on wire rack to cool.
Peanut Butter Filling:
  1. Beat butter until creamy. Add peanut butter and beat until well combined (2-3 mins).
  2. Add sifted powdered sugar in one 1/2 cup at a time and beat until combined. Add vanilla.
  3. Add cream one Tbsp at a time until desired consistency. Beat on high for 3 minutes until fluffy.
Marshmallow Fluff:
  1. Put sugar, water, and corn syrup in a medium saucepan. Stir to combine.
  2. Insert a candy thermometer to the pot and heat over medium-high. Don't stir from this point on as crystals will form.
  3. Ensure mixer bowl and whisk are completely grease free. *
  4. Place egg whites and cream of tartar in the bowl of a stand mixer.
  5. Once the sugar syrup reaches 225°F, begin whipping the egg whites to soft peaks. Approx 3-4mins.
  6. Once the whites are prepared, the sugar should be at 240°F. Remove from the heat, turn mixer and carefully and very slowly pour the sugar syrup into the whites in a thin stream. **
  7. Once all the syrup is in, place mixer to medium/high and keep whipping. The whites will deflate initially, but they'll thicken and fluff up.
  8. Proceed to whip for 7-8 minutes, or until the mixture is thick and glossy. Add in vanilla and whip until the loaf has chilled.
Assembly:
  1. Pipe peanut butter filling into each cup (about 2/3 of the way up).
  2. Pipe a dollop of marshmallow fluff on top and sprinkle with chopped peanuts if desired.
  3. Serve at room temperature and eat within 2-3 days. Or freeze for up to 4 weeks.

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