Indulge in the irresistible blend of peanut butter, cocoa, marshmallows, and chocolate chips with these Hot Fluffernutter Cocoa Cookie Dough and Oven Mitt cookies. A perfect treat for chilly days!
Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, softened. 1 egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup mini marshmallows. 1/2 cup chocolate chips. 1/4 cup chopped roasted peanuts.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the peanut butter, granulated sugar, brown sugar, and softened butter until well combined. Beat in the egg and vanilla extract until the mixture is creamy and smooth. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Fold in the mini marshmallows, chocolate chips, and chopped roasted peanuts. Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges and slightly soft in the center. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, enjoy the gooey Hot Fluffernutter Cocoa goodness!
Prep Time: 20 minutes
Cook Time: 10-12
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