these cookies were a pretty big hit with the boys this week - even more so once they realized they were not oatmeal creme pies. their tastiness is due in large part to the homemade mallow fluff filling- so much less commercial-sugary-sweet tasting than the stuff that comes in the jar. they do take a little time, but if you’re truly in a hurry these flourless peanut butter cookies wouldn’t be too shabby on their own.

| ingredients |

1 cup natural peanut butter, smooth or crunchy
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract

| mallow filling |
5 large egg whites
1 1/2 cups sugar

| method |

heat oven to 350 degrees f and line a cookie sheet with parchment paper.

to make the peanut butter cookies, place all ingredients in a stand mixer bowl and mix on low. using a cookie scoop, drop 1 1/2 tablespoon of dough on baking sheet. flatten the cookies out with a fork (dipped in flour) in criss-cross design and bake them for about 10-12 minutes or until golden around the edges. rest the cookies on the sheet for 2 minutes then transfer to cooling rack to cool completely.

to make the marshmallow frosting: combine egg whites and sugar in a stand mixer bowl and place it over—not on, simmering water (double boiler style.) heat the mixture to 160 degrees f while whisking constantly. transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a kitchenaid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.

assemble the by piping the mallow mixture onto the flat side of one cooled pb cookie, and top with another cookie!

-l
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