Quick Marshmallow Peanut Butter Cookies

Preheat oven to 350 F.

In a medium bowl, combine the peanut butter, sugar and egg. Stir together very well until incorporated.

Take one tablespoon of the Marshmallow Fluff and drop it into the batter, breaking it up as best you can with your fingers. Repeat for the remaining 2 tablespoons of Marshmallow Fluff. (You can also take the last tablespoon of the Marshmallow Fluff and use it for the top of the cookies before baking to create a crunchy burnt marshmallow crust). Gently stir together; you want to leave some streaks.

Drop heaping tablespoons of the dough onto a baking sheet lined with parchment or a silicone mat, leaving a couple inches in between. If you saved a tablespoon of the Marshmallow Fluff for topping, dab some on top of each cookie now.

Bake for 10-11 minutes. Then remove the pan from the oven and let cookies cool on sheet for 3 minutes. Move cookies to a wire cooling rack to cool completely.