How to make New! Open-faced Peanut Butter S’mores

Open-faced Peanut Butter S’mores.

My daughter likes her peanut butter cookies with chocolate, so a few times I’ve made *Peanut Butter Wiches, filling them with chocolate fudge frosting (and sometimes, with brown sugar cream cheese frosting, but for someone other than my daughter.) One day I went wild and made a Peanut Butter Wich with the original Marshmallow Fluff topped with chocolate**. I had one leftover Wich “half” so I spread the Fluff on it, drizzled chocolate over it and my daughter preferred the open-faced version rather than the sandwiched cookie. So, the cookie in the Easter Bunny photo is the New and Improved version.

The method: I’d frozen a few of my Peanut Butter Butter Cookies to make the Open-faced variety for her but, as can be seen in the photos at the bottom of this post, the Fluff has a tendency to cascade over the side of the cookies and make a mess. I decided to treat a cookie as a cake and create a barrier to hold the Fluff filling atop the cookie. Using melted semisweet chocolate chips in a piping cone, I piped around the top edge of the cookie twice, to make the piped chocolate high enough to keep the Fluff in place. I let the chocolate fully set, then spooned in and spread some Fluff filling into the center, and let it rest there for a couple hours to set before topping the Fluff with a spoonful of melted chocolate and spreading it with a fork. Let set. Done!

Easy as 1,2,3,4. Cookie. Pipe Barrier. Fill with Fluff. Top it.



***Earlier experiment with a peanut butter and marshmallow combination, and before I knew that a peanut butter and marshmallow creme sandwich is called Flutternutter.

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