INGREDIENTS
1 cup flour
2 teaspoon cornstarch
1 teaspoon baking powder
½ cup butter, softened
½ cup dark brown sugar
½ cup white sugar
¾ cup creamy peanut butter
1½ teaspoons vanilla
1 egg
1 egg yolk
1 (7.5-oz) container marshmallow creme
DIRECTIONS
- Preheat oven to 350 degrees. In small bowl, mix flour, cornstarch, and baking powder.
- In large bowl, beat butter, peanut butter, and sugars until light and fluffy. Add vanilla, egg, and egg yolk. Beat until smooth. Gradually beat in dry ingredients. Chill for at least one hour.
- Roll into balls containing two teaspoons of dough each. Bake for 8-10 minutes until the edges are set. Cool on pans for five minutes. Gently press indentations into the center of each cookie. Cool on pan two more minutes. Place on wire rack to cool completely.
- Place marshmallow creme in medium bowl. Microwave on high for 30 seconds. Stir. Microwave on high for 30 more seconds. Stir until smooth. Carefully spoon hot marshmallow over cookie indentations. Cool completely.
Source : Frosting and A Smile
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