For ease, you can use store-bought chocolate spread and marshmallow fluff. Note though that the store-bought marshmallow fluff tends to be on the runny side. This is not necessarily a bad thing, but they won’t look exactly as pictured. PEANUT BUTTER COOKIES: 1 1/4 cups all-purpose flour 1/2 tsp baking soda 1/4 tsp sea salt 3/4 cup peanut butter smooth, not natural 1/2 cup unsalted butter room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar packed 1 large egg room temperature 1 tsp vanilla CHOCOLATE GANACHE: 4 oz semi-sweet chocolate chips 2 oz heavy cream MARSHMALLOW FLUFF: 1/3 cup water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 large egg whites 1/2 tsp cream of tartar 1 tsp vanilla US Customary - Metric INSTRUCTIONS PEANUT BUTTER COOKIES Preheat oven to 350 F Whisk together flour, baking soda, and salt, set aside. Beat butter & peanut butter until smooth. Add sugars and beat on med-high until pale and fluffy (approx. 2-3 mins). Reduce speed and add egg and vanilla. Beat until combined. Add flour mixture and mix until just combined. Using a medium cookie scoop (1 1/2 Tbsp), portion dough into balls and place on cookie sheets. Bake one cookie sheet at a time in the center of the oven until cookies are lightly browned on edges (approx. 10-12 mins). Remove from oven and let cool for 5 mins before transferring to a cooling rack to cool completely. CHOCOLATE GANACHE: Place chocolate chips and cream into a microwave safe bowl. Stir to combine. Microwave for 30 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken before using.* MARSHMALLOW FLUFF: Place water, sugar, and corn syrup in a medium saucepan. Stir to combine. Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form. Ensure mixer bowl and whisk are completely grease free.** Place egg whites and cream of tartar in the bowl of a stand mixer. When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4 mins. When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.*** Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up. Continue to whip for 7-8 minutes, or until the mixture is thick and glossy. Add in vanilla and whip until the fluff has cooled. ASSEMBLY: Carefully toast the marshmallow using a kitchen torch and sandwich the two cookies together.