Strawberry Marshmallow Fluff Cookies – Best Cookies Ever
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, 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.
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 Marshmallow Fluff 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 was sweet and flavoursome – cookies that were 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.
- 110 g unsalted butter
- 160 g light muscovado sugar
- 1 medium to large egg
- 160 g flour (half wholemeal, half plain)
- 60 g rolled oats
- 1/2 tsp baking powder
- 75 g strawberry flavoured milk chocolate (I used a Godiva bar) - chopped
- 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 bits.
- 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 at 180C for 12-15 minutes depending on how crunchy or chewy you like your cookies. They should be just turning golden.
- Place on a wire rack to cool.
Makes 16-18 large cookies.
Can easily be adapted to use plain, milk or white chocolate and original marshmallow fluff.
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.
Some other recipes you might like using Marshmallow Fluff
- Gingerbread cake with marshmallow frosting via Penne For Your Thoughts
- Gooey clusters via United Cakedom
- Marshmallow Fluff chocolatines via Baking Queen
- Rainbow bundt cake via The Crafty Larder
This is a commissioned post. Opinions are, as always, my own.