Peanut butter. Captain Crunch. Marshmallow fluff. I mean, what’s not to love about these??!
My first batch of these bad boys were a bit wonky to say the least. I honestly think I forgot to add baking soda? And then no matter how long I baked them they just refused to cook all the way through. Rude. At one point I even took them out of the oven thinking they were done and then cut into them only to be met with raw dough…..oops. After baking them for almost an hour I called it a day and set to work recreating the recipe in hopes of my second batch being a success (also don’t panic, we still at all of the failed batch because they honestly still tasted pretty great, plz let me know if you want the recipe so you too can eat delicious almost raw peanut butter cookie dough). And oh boy was it a success. Think the perfect chewy peanut butter cookie BUT with marshmallow fluff and captain crunch sandwiched in between. They’re great, truly.
So what exactly did I change from the first to second recipe? Almost everything. But it worked! Woohoo!
Here’s the deets:
- 1.5 sticks butter (room temperature)
- 1 cup brown sugar
- 1/2 white sugar
- 1/2 cup natural peanut butter
- 2 eggs (room temperature)
- 2 tsp vanilla
- 2 cups flour (spoon and leveled)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 7oz tub of marshmallow fluff
- 1 cup Captain Crunch
Preheat oven to 350ºF. In a medium bowl mix together flour, baking soda and salt. Set aside. Using a stand mixer (or hand held one) beat butter and sugars on medium speed until creamy. Add in eggs, peanut butter, and vanilla and beat on medium for another 1-2 minutes until well incorporated. Pour in dry ingredients. Beat on low at first, and then work your way up to medium speed. Scrape down the sides of the bowl if needed. Press half of the cookie dough into the bottom of a greased 8×8 inch pan. With a rubber spatula, spread marshmallow fluff over the cookie dough layer. To prevent sticking, spray rubber spatula with cooking spray prior to spreading marshmallow fluff. Top the marshmallow fluff evenly with Captain Crunch. Using the remaining cookie dough, spread over Captain Crunch. Bake 30-35 minutes, top should be golden brown and edges should be pulling away slightly from the pan. Eat your flipping heart out.
(P.S. if you ever need to get eggs to room temperature quickly, place them in a warm bowl of water for a few minutes!)