Today’s Recipe: Fluffer Nutter Cookies
I won’t sugar coat it; you have no money, it makes sense. That’s why these cookies are great. The best, really. If you enjoy peanut butter or marshmallow crème, or hopefully both, then this three-ingredient recipe will really take your socks off and lay them on the couch (knocking off socks is considered highly aggressive in the world of amateur baking).
Seriously all you need is…
- One large egg
- 1 cup peanut butter (Creamy)
- 1 cup marshmallow crème
Step 1:
Set your oven machine to 350 and while it preheats begin mixing your awesome sweet feat.
It is important, and don’t forget it, that as Spongebob once said, “your mixture of all three is as seamless a blend as possible.” Consistency, perfection, eating, completion. That is your basic mantra here. Use a kitchen-aid if you’re Rupert Murdoch level wealthy. Otherwise pump up the jams with a spoon. Get it to look something like this:
Step 2:
See that caramel-looking majesty? I created that. Was it delicious? Yes. Was it incredibly easy? Also yes.
From here you will want to pam, grease or put bacon fat on a cookie sheet. Probably pam or oil is best. Then lay down in spoon size blobs your cookies (or bigger, it’s your life, man, do whatever you want).
Let them bake for 10-15 minutes or until they’re baked all the way through.
Once they’re done incubating in the furnace they’ll look something like this:
Step 3:
Some say to let them cool for about five minutes before eating, but I’m sort of a culinary anarchist. I tend to eat them immediately upon exit.
Now your Oliver “Twist-esque” dining habits can continue, but any day that has got your happy songbird caged high in a mountain castle, don’t hesitate to whip out this beautiful creation. You won’t regret it.
