Shit you’re gonna need:
One of those Betty Crocker packs of peanut butter cookie mix (And don’t you sit on your couch reading this judging me for using a prepackaged mix. Sandra Lee has made millions from that shit, so get off your soap box.)
The stuff you need for the cookies; egg, water and oil
½ to ¾ of a cup of semi-sweet mini chocolate chip morsels (You really don’t even need to put these in. My kids just happen to think if you put chocolate chips in something, that Jesus for sure made it and they have to eat it. No CLUE where they get their drama from.)Fluff (See picture below. It’s the stuff you make a Fluffer Nutter sandwich with. Never made one? Go back to 1974 and ask your mom. That shit never goes bad and you don’t need to put it in the fridge. It’s a win win people.)
Other shit you’ll need:A Ziploc baggie
Shit you’re gonna do:Preheat your oven to 350 and cover a baking sheet with aluminum foil and spray that bitch down with some Kitchen KY. Nope, didn’t use a silpat. Nope, didn’t use a baking stone and nope, don’t plan to. Ever.
Now, here comes the fluff. Scoop about ¼ cup of fluff into the bottom corner of your Ziploc bag. Don’t go get a measuring cup you brown noser, just use about two big spoonfuls and you should be fine. Once it’s in, snip off a tiny bit in the corner of the bag. Not too big; this shit is runny and you want control over this crème, not that controlling the amount of crème and when it comes out is all up to you, I’m just trying to make sure you don’t end up with a handful of it. (bah!)After you’ve got control over your fluff, squeeze a little squiggly line on each cookie and then bake for about nine minutes. And yes dumb ass, I know they’re not going to look like they’re done. They’re not. There’s enough sugar in one of those little shits that will continue to bake long after you take them out of the oven. I suggest you leave them on the cookie sheet for about five minutes before transferring them to a cooling rack. Yes, I have a cooling rack. I have just about everything that Pampered Chef has ever made. I’m not saying I use it all, because that’s damn near impossible and would be WAY too many things to pull out and use and then have the hubs wash, so it’s best to use a little bit here and there.
(insert picture of me shoveling these into my pie hole.)