Ingredients 🧈🥚 Peanut butter cookies - 1 1/2 cup flour - 1/2 cup butter - 1 1/4 cup peanut butter - 1/2 cup brown sugar - 1/2 cup sugar - 1 tsp vanilla - 1 egg - 3/4 tsp baking powder - 1/4 tsp salt Marshmallow fluff - 3 large egg whites - ½ teaspoon cream of tartar - ¾ cup light corn syrup - ⅓ cup water - ⅔ cup granulated sugar - ½ teaspoon vanilla extract Chocolate ganache - 8 ounces chocolate - 1 cup heavy cream Instructions 📝 Cookies 1. Preheat your oven to 350°F and line a baking sheet with parchment paper. 2. In a small bowl, whisk together the flour and baking powder. 3. In a separate bowl, beat the butter, brown sugar, and granulated sugar until light and creamy. 4. Mix in the peanut butter, then add the egg and vanilla extract until everything is combined. 5. Stir in the dry ingredients just until a soft dough forms. 6. Roll the dough into small balls (about 1 inch each) and place them on the prepared baking sheet. 7. Use a fork to gently press each cookie in opposite directions to create that classic crisscross pattern. 8. Bake for 8–10 minutes, until the edges are just set. The centers will still be soft. 9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish setting up. Marshmallow fluff 1. Add the egg whites and cream of tartar to the bowl of a stand mixer and beat until foamy. 2. Sprinkle in 2 tablespoons of sugar and continue mixing until soft peaks form. Set aside. 3. In a saucepan, combine the water, corn syrup, and remaining sugar. 4. Cook over medium-high heat, stirring occasionally, until the syrup reaches 248°F on a candy thermometer. 5. With the mixer running on medium speed, slowly drizzle the hot syrup into the whipped egg whites. 6. Once all of the syrup has been added, increase the speed to high and whip for 5 minutes until thick and fluffy. 7. Add the vanilla extract and mix for another minute until smooth and glossy. 8. Transfer to an airtight container Chocolate ganache 1. Finely chop the chocolate and place it in a bowl. 2. Heat the heavy cream until it’s hot and just beginning to simmer around the edges. Don’t let it come to a full boil. 3. Pour the warm cream over the chocolate and let it sit for 3–5 minutes. 4. Slowly whisk until the chocolate is completely melted and the mixture is smooth and glossy. #smores #summerbaking #desserts #bakingideas #bakingtherapy - @laurenn.wright