Woowie Kazowie, Batman! These cookies are delish!
I stumbled upon a basic ratio for cookies today with the help of Chocolate Tootsie Roll Pops. Because I only have a basic knowledge of cooking and have never created my own recipe, I thought I’d give it a try tonight. Besides, I need to start working on the cookies that will win the cookie competition at work. I did not intend to make cookies that look very similar to the ones featured in the article but I was just using the materials I had in my kitchen.
White Chocolate Fluffernutter Cookies
1/2 cup butter softened
1 cup sugar
1.5 cup flour
1/3 cup peanut butter
1/3 cup marshmallow creme
1 cup white chocolate chips
Preheat oven to 350 degrees. Mix the butter, sugar and flour. Once well mixed add the peanut butter, marshmallow creme and white chocolate chips. Note: You should use only 3/4 or 1/2 cup white chocolate chips because the dough cannot incorporate 1 cup of white chocolate chips. Hence my bowl looked like this:
See all the white chocolate chips and no dough? I will definitely decrease the amount of white chocolate chips next time.
Once well mixed, scoop dough onto cookie sheets. I did not put baking spray on the cookie sheets and some of the cookies stuck because of the white chocolate chips. Next time I will probably spray it.
Then pop them into the oven for 10 minutes. Let them cool on cookie sheet for 2 minutes or so and then transfer to cooling rack. I smushed them down once I transferred to the cooling rack because they did not spread at all. You could probably do that before you pop them into the oven.
In other news, I think that there is something wrong with my oven. Every time I put the second batch of cookies in, they burn. This is what they looked like today:
I guess at some point I’ll need to have that checked out. 😦
Anyway, I think these are a good contender for the competition. I’m thinking about making a few adjustments and I’ll let you know about the final result.
Let me know if you try these and what you think!
