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!
***Earlier experiment with a peanut butter and marshmallow combination, and before I knew that a peanut butter and marshmallow creme sandwich is called Flutternutter. https://mschefinseattle.com/2019/10/09/happy-belated-national-nutterbutter-day/