What the Fluff?

Conversation with my seven year old…

“Sweet mother of mine, I would be ever so grateful if you took the time this evening to bake up some delicious cookies. Would that be an inconvenience for you?” “Oh, my darling sweet child that I birthed from my loins, I would love nothing more than to bake you the best cookies in the world!”

But what really happened…

“Mom. Mom. Mom. Mom. MOM, MOOOOOM!” “What in tar nation are you screaming at me for?” “Will you make brownies?” “I ain’t got no brownie shit, but I’ve got a pack of cookie mix. Is that cool?” “Yeah, that’s cool. You rock woman.” “Word.”

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.

Mix together your cookie mix with the ingredients that it tells you to use. Stir it up and then if you’ve got the balls to put the chocolate in, this would be the time my friend. Stir it all together and roll up palm size balls, then flatten them a little and then put them on the sheet about an inch apart. I fit eight flattened balls on the pan. I live in a house full of boys. I don’t stress myself with more balls than I can handle.

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.

Back to the cookies. I highly encourage you to eat these warm. If you haven’t shoveled these into your face ten minutes after they’ve baked and you actually have leftovers, you should heat them up in the good ‘ol micro to get back that warm feeling in your mouth. Yep. Went there again.

Before cooking...
After...
(insert picture of me shoveling these into my pie hole.)