It’s something like day 742 of the shutdown, and I found flour, so I’ve been baking. I’m running low on butter, so we’ll see how long the baking lasts. My sourdough starter is taking forever to expand, which the interwebs claims is not a problem, and since I’ve got all the time in the world I’m rolling with it.
This month’s Marshmallow recipe is for a cookie cobbler. I made this in a 6×6″ glass Pyrex, and I had extra which I put in a personal-sized Pyrex. Both worked fine and you can use whatever dishes you have on hand.
Conveniently, I had some PB Cup ice cream in the freezer, which was the perfect accompaniment to this cobbler. Vanilla or chocolate would work well, of course, and don’t go to the store just to get a certain ice cream.
Marshmallow Peanut Butter Cobbler
½ c butter, room temperature (1 stick)
½ c creamy peanut butter
½ c sugar
½ c brown sugar
½ t vanilla
1 ¼ c all-purpose flour
½ t baking powder
3/4 t baking soda
¼ t salt
mini peanut butter cups, chopped
3 Sweet Jumbles marshmallows, chopped
- Using an electric mixer, mix butter, peanut butter, sugar, brown sugar, vanilla, and egg until well combined and creamy.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Incorporate into wet mixture.
- Cover and refrigerate for 1 hour.
- Preheat oven to 375 degrees.
- Grease your chosen baking dish(es), and press a layer of cookie dough into the bottom, using approximately ½ of your total dough.
- Add chopped peanut butter cups and marshmallows to the remaining dough, and sprinkle crumbled dough on top of the bottom layer.
- Bake 15 minutes. Serve warm.