Brown Butter Peanut Butter & Chocolate Cookies with Marshmallow Fluff

Yield: Varies based on scoop size; using the heaping 3 tbsp. scoop should yield approximately 10-12 cookies.

Ingredients:

• 100g unsalted butter (7 tbsp.)
• 60g peanut butter (¼ cup)
• 100g light brown sugar (½ cup)
• 50g granulated sugar (¼ cup)
• 1 egg, room temperature
• ½ tsp. vanilla extract
• 160g all-purpose flour (1 ⅓ cup)
• ½ tsp. baking soda
• ½ tsp. baking powder
• ½ tsp. salt
• 120g semi-sweet chocolate (⅔ cup), chopped (such as Valrhona feves)
• Approximately ½ cup marshmallow fluff

Instructions:

1. Brown the Butter: In a saucepan over medium heat, melt the butter. Keep stirring until it turns amber with small brown specks.
2. Prepare Butter-Peanut Mixture: Transfer the brown butter to a mixing bowl, ensuring you have at least 80g (add water if less). Stir peanut butter into the hot brown butter until smooth. Chill the mixture in the freezer for about 5 minutes.
3. Prep the Chocolate: Meanwhile, chop the chocolate bar or break chocolate feves in half.
4. Combine Wet Ingredients: Once the butter mixture has slightly cooled, whisk in both sugars. Add the egg and vanilla, mixing well.
5. Incorporate Dry Ingredients: Add the flour, baking soda, baking powder, and salt. Using a spatula, fold until only a few streaks of flour remain. Introduce the chocolate and fold just until combined.
6. Chill the Dough: This is crucial for the cookies’ texture. Cover the dough and refrigerate for at least 30 minutes. If chilling for longer than an hour, remember to temper it at room temperature for about 20-30 minutes before proceeding.
7. Preheat Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.
8. Add Marshmallow Fluff: Gently marble dollops of marshmallow fluff onto the cookie dough.
9. Shape Cookies: Using a 3 tbsp. scoop, portion the dough onto the prepared sheet. Add more marshmallow fluff as desired, ensuring cookies are spaced to allow for spreading.
10. Baking: Optionally, top cookies with more chocolate. Bake for 12-14 minutes, or until edges are golden.
11. Final Touch: For uniform, round cookies, place a bowl (slightly larger than the cookies) over them immediately after baking and gently swirl.
12. Serve: Let cookies cool slightly before serving. Enjoy the delightful combination of brown butter, peanut butter, chocolate, and marshmallow!

Note: The signature puddles are best achieved using Valrhona feves or similar quality chocolate. The chilling step helps in preventing excessive spread and results in a richer texture. The marshmallow fluff gives a delightful gooey touch to these flavorful cookies.