PH
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Soul Surfer
Ingredients
For the cookies
For the cookies
- 1 stick (1/2 c.) unsalted butter, softened
- 3/4 c. firmly packed light brown sugar
- 1/4 c. granulated sugar
- 1 tbsp. vanilla extract
- 1/2 c. creamy peanut butter
- 1 large egg
- 3/4 c. quick oats
- 1 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/2 tsp. salt
- 7 oz. jar Marshmallow Fluff
- 1/2 c. (1 stick) unsalted butter, softened
- 1/3 c. powdered sugar
- 1 tbsp. vanilla extract
- 1/8 tsp. salt
- In large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Beat in vanilla extract and peanut butter. Beat in egg until well blended.
- Combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add into peanut butter mixture and beat until just combined.
- Chill cookie dough, covered, at least 2 hours and up to 1 week.
- Preheat oven to 350 degrees F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on baking sheets lined with parchment paper.
- Bake cookies in batches in middle of oven for 10 to 11 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
- While cookies are cooling, prepare marshmallow buttercream filling.
- For the filling: Combine all ingredients in large bowl and mix on high speed with an electric mixer for 1 to 2 minutes or until light and fluffy.
- Match cookies in pairs based on size. Spread 1 tablespoon of buttercream onto one cookie and sandwich with other cookie in the pair. Repeat until all cookies are sandwiched.
Ma try nga 