For the Cookies - To the bowl of a stand mixer fitted with the
paddle attachment (or large bowl and electric hand mixer),
cream together the first 5 ingredients (through vanilla) on
medium-high speed until light and fluffy, about 5 minutes.
Stop, scrape down the sides of the bowl, and add the flour,
baking soda, optional salt, and mix on low speed until just
incorporated, about 1 minute; don't overmix.
Add the Reese's Pieces, chocolate chips, and mix until just
Using a medium 2-inch cookie scoop, form heaping two-
tablespoon mounds (I made 27). Place mounds on a large plate,
flatten mounds slightly, cover with plasticwrap, and refrigerate
for at least 2 hours, or up to 5 days, before baking. Do not bake
Preheat oven to 350F, line a baking sheet with a Silpat or spray
with cooking spray. Place mounds on baking sheet, spaced at
least 2 inches apart (I bake 8 cookies per sheet) and bake for
about 6 1/2 minutes. Cookies will be at the extremely under-
Remove tray from oven, and place a marshmallow halve on top
of each cookie, pressing it down lightly into the cookie. Don't
press too hard and flatten the cookie.
Return baking tray to oven and bake for about 2 more minutes,
until edges have set and tops are just beginning to set, even if
slightly undercooked, pale and glossy in the center (hard to tell
with the marshmallows covering the centers, I realize). Do not
cookies to cool on the baking sheet while you make the frosting.
For the Peanut Butter Buttercream Frosting - To a medium
mixing bowl, combine the butter, peanut butter, vanilla, and
whisk to combine or beat with an electric mixer until smooth.
Slowly add the sugar, optional salt, and mix until smooth. Based
on desired consistency of frosting, add the sugar slowly, and if
you've added too much and the frosting gets too thick, add a
splash of cream or milk to thin it.
Add a generous dollop (2- tablespoons) to each cookie, and
smooth it, as desired, with a knife or spatula.
Optionally garnish with sprinkles.
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