A very moreish crisp on the outside, chewy in the middle type of cookie. Strawberry flavoured chocolate chips and gooey strawberry flavoured marshmallow fluff in the middle make these strawberry marshmallow fluff cookies a real crowd pleaser.
This is a complete antidote to my last post for overnight oats. I might like to start my day in a healthy way, but as regular readers will know, I have a sweet tooth and like to indulge it from time to time. I’m not sure I can even claim there are any healthy components to these strawberry Marshmallow Fluff cookies, but my goodness they’re delicious.
This was the first time I’d ever tried the iconic American spread, Marshmallow Fluff. It was a favourite of John F Kennedy apparently and was invented as long ago as 1917. Ooey, gooey and very sticky, it was so much nicer than I was expecting it to be.
Granted it’s very sweet, but it transported me straight back to childhood, where as a very occasional special treat, I was allowed strawberry instant whip. Like instant whip, it makes no bones about being natural. It boldly proclaims “artificial strawberry flavour” on the label.
As for the white marshmallow fluff, I’m saving that to top some hot chocolate when I’m feeling particularly decadent. Put it on your cakes, in your cakes or spread it on toast. It can be used for any number of things, not least eating straight from the jar with a teaspoon. In fact I’m having a very hard time, not polishing the whole thing off.
Unlike marshmallows, Marshmallow Fluff does not contain gelatine so it’s vegetarian friendly. Sadly for vegans the ingredients do include egg whites though.
Strawberry Marshmallow Fluff Cookies
With Thanksgiving fast approaching, 26th November, I wanted to make something to celebrate the day. And what could be more American than marshmallow fluff and cookies. My first thoughts were to make cookies then sandwich them together with the marshmallow fluff. However, in honour of the special occasion, I decided to push the boat out a little and bake cookies with the fluffy stuff already inside.
As it happened, I had a bar of strawberry flavoured chocolate to hand, so that was chipped and tipped into the mix as well. The result is sweet and flavoursome. The cookies are crisp on the outside and chewy in the middle, just like the genuine American article. I was hoping for a gooey marshmallowy centre, but the chewy one I got was so good, I reckon it would be hard to improve on it.
Other Marshmallow Fluff Recipes You Might Like
- Gingerbread cake with marshmallow frosting via Penne For Your Thoughts
- Gooey clusters via United Cakedom
- Marshmallow Fluff chocolatines via Baking Queen
Other Filled Cookies You Might Like
- Bourbon biscuits
- Chocolate chufa macaroons with honeyed chocolate ganache
- Custard creams (gluten free)
- Fig rolls with wholemeal spelt biscuit pastry
- Maamoul: date & walnut stuffed cookies
- Vanilla biscuits sandwiched with chocolate ganache
Strawberry Marshmallow Fluff Cookies – The Recipe
Strawberry Marshmallow Fluff Cookies
- 110 g unsalted butter
- 160 g light muscovado sugar
- 1 large egg
- 160 g flour half wholemeal, half plain
- 60 g rolled oats
- ½ tsp baking powder
- 75 g milk chocolate - chopped I used a Godiva bar of strawberry flavoured milk chocolate
- 16 - 18 tsp strawberry marshmallow fluff
- Cream the butter and sugar together until light and fluffy.
- Beat in the egg.
- Sieve in the flour and baking powder, then add the oats and stir until just mixed.
- Stir in the chocolate chips.
- Roll teaspoonfuls of the mixture into balls and place half, well apart, on a lined baking tray.
- Press a dent into the middle as if you were making thumbprint biscuits and fill with the marshmallow fluff.
- Make a thumbprint in the remaining balls and flatten them slightly as you go. Place over the cookies on the tray, covering the marshmallow fluff and seal the sides with your fingers.
- Bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for 12-15 minutes, depending on how crunchy or chewy you like your cookies. They should just start to be turning golden.
- Place on a wire rack to cool.
M is for Marshmallow Fluff, the chosen letter for Alpha Bakes this month. Hosted alternately by The More Than Occasional Baker and Caroline Makes.
This autumn has been pretty miserable so far, so dark and dismal. Sweet treats are definitely needed to perk things up, so I’m sending these strawberry Marshmallow Fluff cookies to Treat Petite where the theme is Autumn. You’ll find it this month at The Baking Explorer, otherwise at CakeyBoi.
This is a commissioned post. Opinions are, as always, my own.