Impressed by Fluffernutter—peanut butter and Marshmallow Fluff—sandwiches, this recipe completely balances candy and salty flavors into one irresistible, melt-in-your-mouth cookie.
Peanut Butter-Marshmallow Skillet Cookie
Makes 1 (10-inch) cookie
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (165 grams) firmly packed mild brown sugar
- 1 massive egg (50 grams)
- 2 massive egg yolks (37 grams)
- ⅔ cup (170 grams) creamy peanut butter
- 1 tablespoon (21 grams) honey
- 1 teaspoon (4 grams) vanilla extract
- 1¾ cups (219 grams) all-purpose flour
- ½ cup (57 grams) coarsely chopped roasted unsalted peanuts
- ¾ teaspoon (4 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- Marshmallow Crème (recipe beneath)
- Garnish: flaked sea salt
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Preheat oven to 325°F (170°C). Spray a 10-inch enamel-coated cast-iron skillet with baking spray with flour.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium pace till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and egg yolks, one after the other, beating nicely after every addition. Add peanut butter, honey, and vanilla, beating till mixed.
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In a big bowl, stir collectively flour, peanuts, baking powder, kosher salt, and baking soda. With mixer on low pace, steadily add flour combination to butter combination, beating simply till mixed.
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Utilizing a small offset spatula, unfold 2½ cups (556 grams) dough into backside and ¾ inch up sides of ready skillet. Unfold 3 cups (210 grams) Marshmallow Crème onto dough in skillet, leaving a small border round edges. Utilizing a small spoon, dollop remaining dough throughout Marshmallow Crème. Utilizing a small offset spatula and brief upward strikes, drag dough into Marshmallow Crème to create a swirl as desired.
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Bake till golden brown, about 40 minutes, loosely overlaying with foil throughout remaining 10 minutes of baking to stop extra browning. Garnish with sea salt, if desired. Let cool on a wire rack for 15 to twenty minutes earlier than serving. Serve with remaining Marshmallow Crème. Retailer in an hermetic container for as much as 3 days.
Marshmallow Crème
Makes 5 cups
- 2 massive egg whites (60 grams), room temperature
- ¾ cup (255 grams) mild corn syrup
- ⅓ cup (67 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) cream of tartar
- 1½ teaspoons (6 grams) vanilla extract
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Within the high of a double boiler, whisk collectively egg whites, corn syrup, sugar, salt, and cream of tartar. Cook dinner over simmering water, stirring consistently, till sugar dissolves and an instant-read thermometer registers 160°F (71°C), about 7 minutes.
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Fastidiously switch combination to the bowl of a stand mixer. Utilizing the whisk attachment, beat at excessive pace till doubled in quantity and stiff peaks kind, 3 to 4 minutes. Beat in vanilla. Use instantly.
