This weekend has been a whirlwind. Dentist appointments for the boys. I had a mom heart attack moment a couple weeks ago. Every time I think about it, I see Eddie’s face bouncing off the side of the bath tub. I have shivers. At least the dentist said he’s okay and that unless he’s part of the 1%, he should be just fine. The break didn’t reach his nerves and it’s a clean break. THANK GOD! I let out the biggest sigh of relief.
Chocolate Marshmallow Meltaways
- 1 1/4 cups graham-cracker crumbs about 3/4 of a packet
- 1/2 cup creamy peanut butter
- 1/3 cup maple syrup
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon optional
- 7 ounces Marshmallow Fluff
- Nonstick cooking spray
- Chocolate syrup
In a large bowl, mix the crumbs, peanut butter, maple syrup, sugar, vanilla, and cinnamon. Everything will come together to form a stable dough.
Roll dough into 1″ balls and place onto a parchment paper lined baking sheet. Using a tablespoon, flatten the cookie balls so they have a little cup in the center.
Fill each cookie cup with some marshmallow fluff, about 1/2 teaspoon each. You want to use less fluff than you think you need. The fluff will settle and run out of the cookie if you use too much. *Spray some nonstick cooking spray on your spoon to help the fluff slide off easier*
I spread the fluff into the cookie cups with my hands after spraying my fingers with non-stick cooking spray. This way the cookies will hold the chocolate more smoothly.
Pour some chocolate syrup into a small bowl. Using a spoon, drizzle syrup over cookie tops. I didn’t trust the chocolate syrup bottle enough. All I could see was a big glob hitting a cookie and presentation points going out the window. That’s it!