Summer is officially starting to wind down a little and I have been planning all my fun fall stuff, and I am SO excited. As I was planning I realized something huge, I haven’t done the history of a very important ingredient, marshmallow! I’ve briefly mentioned the history a long time ago but it hasn’t gotten to be the star of the show yet!
Marshmallow has been used for thousands of years and can be dated back to ancient Egypt. It was considered a delicacy that only royalty could have. However, they used the mallow root and honey to create the original marshmallow. It was more then just a candy to them, they also believed that liquid mallow root was a cure for sore throats and indigestion. It was also believed to be a love potion by some.
It wasn’t until the 1800s that the French started using the mallow root as more of a candy then for medicinal purposes. They discovered that if you cook and whip mallow sap, egg whites and corn syrup that you would get what we now recognize as the marshmallow!
Marshmallow is a very versatile confection to work with because it comes in many forms and can be used in tons of different ways! I used whipped marshmallow creme to make these satisfyingly gooey fluffer nutters! Again, I don’t know how I haven’t shared this recipe yet!
Fluffer Nutter Cookies
- 3/4 Cups all-purpose flour
- 1 tsp. baking soda
- 1/8 tsp. of salt
- 9 tbsp. butter, room temp.
- 1 cup of creamy peanut butter
- 1 1/3 cups dark brown sugar
- 1 egg, room temp.
- 1 1/8 tsp. pure vanilla
- marshmallow "fluff", Kraft Jet-puffed
For the cookies
- Heat oven to 375 degrees.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Using a hand mixer, combine butter, peanut butter and brown sugar and beat on medium speed until well combined.
- Add egg and vanilla and beat to combine.
- Add dry mixture and beat again to combine until you have a thick dough.
- Cover the bowl with plastic wrap and place in the fridge for one hour, do not skip or shorten this time.
- Line a cookie sheet with non stick foil.
- Use a 1 inch scoop, make 36-scoops of dough. Make each scoop of dough into a "disk", placing them on the non-stick foil. Scoop 1/2 of marshmallow onto 18 disks. Cover the disks that have fluff on them with the other disks. Push the sides down to make sure that they are sealed.
- Bake the cookies for 8-9 mins