Fluffernutter Cookies

Merry Christmas all! Behind all the shopping, traffic, and painful wallets Christmas still has it's luster. Some people more than others may find it difficult to catch it, but trust me it's there. My favorite part of Christmas isn't the presents or decorations. I live for Christmas baking. Each year I like to experiment with new recipes and test them on unsuspecting victims only to find that 9 times out of 10 it's a winner. This year I tried my hand at Gingerbread men and fluffernutter cookies.







Think of these little guys as a peanut butter and fluff sandwich packed into a oatmeal cookie. If you'd like to try your hand at making them, here's how:


Ingredients

36 tsp Marshmallow fluff, frozen
1/2 tsp baking soda
1 cup oatmeal
1 cup flour
1 cup peanut butter chips
1 egg
2 cups of Reeses peanut butter cereal, finely ground
1 stick of butter
1 cup brown sugar
1/4 cup peanut butter
1 tbsp vanilla
2 tbsp milk

Directions

1. Using a sheet tray large enough to fit in the freezer, lightly grease and scoop out the fluff into individual dollops and freeze until the final step. This helps prevent stickyness and allows you to be able to work with it.

2. Preheat oven to 350

3. In a large bowl, cream together the butter, brown sugar, and peanut butter

4. Add to that the egg, vanilla, and milk

5. In another bowl, mix the dry ingredients together and fold into wet mixture

6. shape into little balls (about 2 tbsp each)

7. Remove the frozen fluff filling and *stuff* the cookies

8. Place on foil lined baking sheet and bake for 10-12 minutes or until golden. Let stand for two minutes before serving. Makes 36 cookies.

**Note: To stuff the cookies, I make two individual disks and place one on the top and bottom of the fluff and form the ball by pinching together the dough. But if you have experience stuffing cookies, by all means use what way you're comfortable with.


And that's it! Enjoy these bad boys with a glass of milk or leave them out for Santa! Merry Christmas everyone!!!!!