I call these ’emergency cookies.’ I make these quick cookies anytime an emergency strikes. My most common emergency is last-minute dinner guests. Last-minute dinner guests are quite common around here, because I love a good challenge. Other times, I put a lot of effort into making a meal, and then 20 minutes before my guests arrive I slap my forehead because I can’t believe I’ve forgotten dessert (again!). Monday is also an emergency. You know, every Monday. We all need cookies after the first day back to work from the weekend.
My most recent emergency with these cookies was that I couldn’t stop eating marshmallow fluff out of the jar with a spoon. I had to get a hold of myself. Last week, someone from our Church dropped by the house unannounced. Did I have my Southern belle card on me? Was there a fresh pitcher of sweet tea in the fridge? Was the house spotless? Was I wearing acceptable clothes and a cute apron? No. I was sitting on the couch in yoga pants reading the latest issue of Martha Stewart Living, and in my clenched little fist was a spoon dipped in marshmallow fluff. It was not my finest moment. My Southern belle card has been temporarily revoked.
I stared down at my sticky little fist and knew I had to put the marshmallow fluff to good use before it got the best of me. I turned to my easy, 4-ingredient peanut butter cookie recipe.
These cookies do not contain flour, so they are perfect for baking up a quick batch for my gluten-free neighbor. They don’t contain butter, so I don’t have to let a stick of butter soften on the counter. They’re the perfect cookie all-around: easy, quick and gluten-free!
- 1/2 cup creamy peanut butter*
- 5 tablespoons granulated sugar
- 1 large egg
- 3 heaping tablespoons marshmallow fluff
- Preheat oven to 350.
- In a medium bowl, combine the peanut butter, sugar and egg. Stir together very well until incorporated.
- Take one tablespoon of the marshmallow fluff and drop it into the batter, breaking it up as best you can with your fingers. Repeat for the remaining 2 tablespoons of marshmallow fluff. Gently stir together; you want to leave some streaks. Drop heaping tablespoons of the dough onto a baking sheet lined with parchment or a silicone mat. (You can also take the last tablespoon of the marshmallow fluff and use it for the top of the cookies before baking to create a crunchy burnt marshmallow crust).
- Bake for 10-11 minutes. Let cookies cool on sheet for 3 minutes. Move to a wire cooling rack to cool completely.
*Try to use regular peanut butter here, not a natural one with oil separation.