Sometimes we all get so caught up in our to-do lists that we lose track of what’s really important. I’ve always struggled with separating the things that I need to do from the things that I want to do. FOr years this has been a constant source of self-inflicted angst. For instance, in high school I would always shoot for the highest A I could get instead of simply being satisfied with a 90%, I used to feel a need to check in with each of the blogs that I read on a daily basis to make sure that I didn’t miss out on anything, and I always tried to publish the greatest possible number of posts here on ModernAlice per week.
While these may be characteristic qualities of perfectionism, a few weeks ago I decided that I wasn’t going to let my goals derail me from simply making the most of every moment and living a bit more spontaneously. Some people may call it slacking off, but I simply call it reevaluating my priorities. Spending time fully focused on my friends, family, and boyfriend is my greatest priority, and I am making sure that my habits and time distribution reflect that.
What this means for my blog is that I may be blogging less frequently and with fewer step-by-step pictures of my baking projects. It also means that when I go out to dinner with my family, I will focus more on the conversation than on snapping blog-worthy photos in hopes of turning a meal into a blog post.
Now back to the cookies….
Goose and my incredible younger sisters helped me whip up these cookies and this recipe was one of my first baby steps toward more spontaneous, relaxed baking. The recipe is pretty simple and adaptable, so this is a great place to start relinquishing my kitchen control.
I baked these cookies twice last year and got rave reviews both times, so instead of spending precious time searching the internet for recipe inspiration, I wanted to share this delicious stand by with you. It combines a slightly healthier peanut butter cookie base with ooey gooey marshmallows and a decadent chocolate glaze. What’s not to love? These are a snap to whip up and a great way to show the people in your life that you care.
This ooey gooey cookie is the antitheses of light and delicate Parisian macarons. It’s a purely American mishmash of beloved flavors: salty peanut butter, sugary marshmallow, and rich chocolate. The cookies are perfect in their imperfection. What matters most about cookies are how delicious they taste, not how beautiful they look. Allow the marshmallows to deform as desires and the chocolate to spread or drizzle however it wants, and simply embrace the puddles of deliciousness.
Fluffernutter Chocolate Puddles
Adapted from Bakegirl
- ½ cup white sugar
- ¼ cup brown sugar
- 1 egg 1 cup natural peanut butter
- 1 tsp vanilla bean paste (or extract)
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup whole wheat flour
- 1 bag of large marshmallows (or you can use minis if you prefer)
- 2 cups semisweet chocolate (chips, bars, or chunks)
- 3 tablespoons of butter
- 1-2 tablespoons of milk (or heavy whipping cream if you want a thicker glaze)
- cooking spray
- Preheat the oven to 350. Line two baking sheets with parchment paper, then set aside.
- In a small bowl, mix together the baking soda, salt, and flour. Set the dry mixture aside.
- Combine the egg and both sugars in a medium bowl and whisk until the until the mixture becomes pale yellow. Stir in the vanilla.
- Spray the measuring cup with cooking spray before measuring out the peanut butter, then use a spatula to combine.
- Add the flour mixture from step two to the wet ingredients and mix until fully combined.
- Roll the cookie dough into balls, then slightly flatten them and place the disks on the parchment paper-lined cookie sheet. Bake the cookies for 5-7 minutes.
- In the meantime prepare the chocolate glaze by placing the butter and chocolate in the bowl of double boiler. Occasionally stir the mixture, then once it’s almost entirely lump-free, whisk in the milk. Set aside.
- Remove the cookies from the oven and lightly press a large marshmallow (or 3-4 small ones) into the top of each cookie and bake for another 2-3 minutes so that the marshmallow softens.
- Remove the cookies from the oven and allow them to cool for 2-3 minutes. Use a fork to lightly drizzle or a spoon to drop the chocolate onto the cookies.
- Allow the cookies to cool on baking racks for as long as you can wait, then enjoy!