Fluffernutter Cookie Cups
The classic peanut butter and marshmallow sandwich gets a major makeover into these Fluffernutter Cookie Cups!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350°F. Spray a regular sized muffin tins with cooking spray. Whisk together flour, baking soda, and salt, set aside. Beat butter and peanut butter until smooth. Add sugars and beat on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined. Add flour mixture and mix until just combined. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly. Bake for approx. 12 mins or until lightly browned and mostly set. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins. Twist to release and place on wire rack to cool completely.
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Continue Reading at Livforcake →Chef's Notes
*If there is even a speck of grease (or egg yolk) the meringue will not whip. I wipe everything down with lemon juice before adding the egg whites. **The sweet spot for this is getting the stream right between the whisk and the sides of the bowl, so the syrup doesn’t get splashed by the whisk.
You may have some marshmallow fluff left over which you can store in an airtight container in the freezer and use it at a later date for S’mores Macarons, S’mores Baked Alaska, or good old Rice Krispie Treats.
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Reviews from the Original Source
I used a jar of MMF and it ran all around my cups I’d recommend doing homemade for sure
I used a jar of MMF and it ran all around the side of my cups, would recommend making it homemade for sure
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