Happy National Toasted Marshmallow Day!

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So, the day may be almost over, but the spirit of toasted marshmallows will live on! I just learned late this afternoon that every August 30th is dedicated to a sweet weakness of mine, the toasted marshmallow. If the mallows are untoasted—just plain, white and fluffy—I can do without. I can turn around with my nose in the air and wave them away. But if they're toasted? Oh sweet mother of pearl, this girl melts as if that marshmallow has the irresistible charms of Zack Morris.

I have to admit, my enthusiasm for National Toasted Marshmallow Day takes root in my latest obsession. Or an addiction, maybe? Craving? Anyway, I am a sucker for fresh chocolate chip cookies topped with a squishy, brown and toasty marshmallow. It all started at the Movie Tavern on the west side, with a little dessert called The Ultimate Cookie. My boyfriend was originally the interested party—I was more along the lines of "Igh.. I guess. Why not?" I'm telling you, that plate of three cookies was so much more than I could've ever imagined. A hot, melty, gooey chocolate chip cookie (with cake-like qualities) topped with a golden, toasted marshmallow. Sounds simple, basic even. But the flavors of both are just meant to be—they compliment each other beautifully. Ever since that fateful day in early summer, those cookies have been haunting me and my attempts to eat healthily.

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So today, in honor of Mr. Toasted Marshmallow, I broke out the cookie dough (that's right, even bakers use ready-made dough for a quick fix). I baked them until they were golden but still undercooked, heated up that broiler, squished a jumbo marshmallow on top, and toasted until they were a smokey, golden treat.

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I highly encourage you to try this at home. Grab a bag of mallows, a pack of cookie dough, and hunker down for the evening with a big fat glass of milk. Happy National Marshmallow Day, everyone! And to all, a good night.

Cookie Dough Peanut Butter Brownies: The Completion

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As promised, this is Cookie Dough Peanut Butter Brownies: Part 2. They were a HUGE hit at the family affair and bonus: they traveled quite well during the 7 hour drive there & 7 hour drive back (there were thankfully some leftovers for me to share with the folks back home). Sometimes you gotta worry about those pesky details like dessert durability!

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And the second thing I promised—the peanut butter filling recipe. As a bonus for you I've added a downloadable recipe card with the recipe to the post so scroll on down! This filling can be used to kick any recipe up a notch—brownies, cake, etc. It's actually pretty similar to making frosting. Here we go.

Peanut Butter Filling via Martha Stewart

• 4 tbsp (1/2 stick) unsalted butter, melted

• 1/2 c confectioner's sugar

• 3/4 c smooth peanut butter

• 1/4 tsp salt

• 1/2 tsp pure vanilla extract

Combine ingredients in bowl & blend well. Add to brownie batter by the spoonful and swirl with knife to create marbled-pattern.

::: Click here to download recipe card PDF :::

Mmm, deliciousness. The peanut butter filling really does add the perfect touch--it's a little hint of salt in a sweet, rich, chocolatey treat. I added one batch of peanut butter filling to the brownies, but personally, I would maybe even add 1.5 batches. But I'm 110% obsessed with peanut butter, so that could be why. :-)

Cookie Dough Peanut Butter Brownies. Right here. Right now.

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I have a family thing this weekend. I have to bring something. The problem is, there's travel involved. UGHGH. What to make?? What to do?? I need to make something ahead since I have to work then travel, and SINCE it has to travel, it has to be sturdy--none of this delicate, fancy business. Plus, I work, so it's not like I have all this time—I need something easy peasy. I suppose there's always the option of going to the store and buying something, but yuck. Who wants that?? Gross. I'm cringing just thinking about it.

That's when I remembered something I saw on Bakerella. No, I can't take full credit here. And I think Ms. Bakerella found this through Betty Crocker if I'm not mistaken. Here's the deal. It's a box of brownie mix + a box of chocolate chip cookie mix. You make the brownie mix according to the instructions & pour the batter in a 13x9 pan. Then you make the cookie dough and drop the sweet little blobs right into the unbaked brownie batter. You bake them together, et voila! Chocolate chip cookie dough brownies. Top them with a rich chocolate ganache and you got yourself a winner. I made them about a year ago for a friend's birthday. I assure you, they won the hearts of all who ate them.

BUT THIS TIME. Oh no, this time I did something a little bit different. I made a peanut butter filling. So first it's brownie mix, then I dropped in the peanut butter filling & swirled it for peanut butter marble brownies, THEN dropped in the chocolate chip cookie dough. HEEEECK YEAH, baby.

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You then bake according to the instructions. The brownie boxes say 350°. The cookies say 375°. I opt for 350° so nothing cooks too quickly & burns.

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Unfortunately, this is going to have to be a two-parter. A cliffhanger! I've coated them in ganache and they're in my fridge, however, photos of a big pan of ganache aren't quite as exciting to stare at, oh no. So this weekend, once I finally rip into these little delicious monsters, I plan to take the finished process photos and post away. I'll also give you the recipe for the peanut butter filling, I promise. Until then, to be continued... ;-)