Fluffernutter Chocolate Gobs

With my other 2 pregnancies I never really got to the point where I could no longer stand pregnancy and just wanted to be done. I mean, as much as I haaate being pregnant, i've been lucky to have felt great for the most part, almost like I wasn't pregnant at all. This time around...is a different story. I'm very ready to be done, and I still have 7 weeks left. That doesn't seem very long in terms of having another person living with us, but knowing that i'll continue to grow and be uncomfortable for that long seems like an eternity! As busy as I am with day to day stuff, i've also got some fun stuff planned for this fall to look forward to, and hopefully distract me from how many weeks I have left until my body is mine again. Part of that list includes some fall baking, which i'm so excited to start doing. I have a list of things I want to make, now I just need to find the right occasions to get it done! One of the last treats of summer i've made were these cookies that I took for a girls night. They were calling my name as soon as I saw them. PB cookie, topped with marshmallow and chocolate...yum. The glaze recipe really should be doubled. I ended up melting chocolate chips and spreading on top, but by the next morning the melted chocolate looked a little funky (still tasted fine though!) So just double up on that glaze and you should be good. Oh..and these are way better warmed up!

Fluffernutter Chocolate Gobs

Baker girl

Cookies:

1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
Mini marshmallows

Chocolate Glaze:
3 tablespoons butter
2 tablespoons cocoa powder
1/2 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1-2 tablespoons milk, depending on how thick you want it

Directions:
Preheat oven to 350°F. Combine the flour, baking soda, and salt in a bowl and set aside.

In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter, granulated sugar, and brown sugar for 2 minutes until light and fluffy. Add in the egg and vanilla.

Gradually add in flour mixture on low speed. Chill dough for 15 minutes in the refrigerator.

Place by rounded spoonfuls on a lightly greased cooking sheet and bake for 7-9 minutes, until edges are very lightly browned. Remove from oven and flatten slightly, then place 3 or 4 mini marshmallows on top of each cookie then return to oven for 2-3 minutes, until the marshmallows are melted. Let cool completely.

When cooled completely, make the glaze by melting the butter in a small saucepan over medium heat. Stir in the cocoa powder and mix until smooth. Remove from heat and stir in vanilla.

Slowly stir in the powdered sugar, gradually adding the milk as needed to get it the desired consistency (you want it thin enough to drizzle, but thick enough that it won't run all over- a little thicker than molasses). Spoon a small amount over the top of each cookie. Glaze with set slightly upon cooling.

Makes about 2 dozen cookies.