fluffernutter chocolate gobs

I just hosted my 5th annual cookie exchange.  I really like traditions.  I like parties that people can count on each year.  During my fall melt down I was thinking that I would just pass on the cookie exchange.  Then the calls and emails started rolling in wondering why I had not sent out the evite.  It wasn't pressure.  It was the kick in the butt I needed.  My friends were requesting me to get us all together for holiday cheer.  Even though the evite was out I could not get motivated.  I wasn't searching for a cookie recipe.  I wasn't stocking up on baking supplies to make some of my annual treats.  As the day got closer I started to realize I needed to pull it together.  I toned down the party.  No signature cocktail just a champagne bar and sweet nibbles.  After I made a few of the classics (christmas crack, rolo pretzel candy, and oreo truffles) I was feeling the baking high.  I was on a roll.  Each girl has to bring four dozen of one cookie.  I made three new cookies this year and we decided that this was the cookie to offer up at the exchange.  It has a little something for everyone.  A soft peanut butter cookie, a gooey center, chocolate glaze and a festive appearance.  They were really good.  I ate four or five.  I will definitely make these again but, they were not the cookie that every raved about.  I will get to those cookies later this week.  My holiday baking started out a bit shakey but, in the end I was really happy my friends got me into the spirit.  Note to self for next year ... having four dozen cookies in your house is not a good thing.  Especially when champagne is involved.  Happy holidays.

fluffernutter chocolate gobs
adapted: bakergirl

1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
mini marshmallows


3 tablespoons butter
2 tablespoons cocoa powder
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350°F. Combine the flour, baking soda, and salt in a bowl and set aside.

Beat the butter, peanut butter, granulated sugar, and brown sugar for 2 minutes until light and fluffy. Add in the egg and vanilla.

Gradually add in flour mixture on low speed. Chill dough for at least 15 minutes in the refrigerator.

Place by rounded spoonfuls on a lightly greased cooking sheet and bake for 7-9 minutes, until edges are very lightly browned. Remove from oven, lightly flatten each cookie with a spatula and then  using a melon baller press a small bowl in the center of each cookie.  Fill each bowl with 4 mini marshmallows. Return to oven for 2-3 minutes, until the marshmallows are melted. Let cool completely.

When cooled completely, make the glaze by melting the butter in the microwave. Stir in the cocoa powder and mix until smooth. Remove from heat and stir in vanilla.  Slowly stir in the powdered sugar, gradually adding the milk as needed to get it the desired consistency.  Spoon a small amount over the top of each cookie. Sprinkle with holiday decor if desired.