Fluffernutter Danish Drops
Ready In: 20 mins
Yields: 12 pastries
Ingredients
- 1⁄4 cup butter, softened
- 2 tablespoons sugar
- 2 cups Bisquick baking mix
- 2⁄3 cup milk
- peanut butter
- marshmallow cream or marshmallows
- powdered sugar, for dusting (optional)
- 3 ounces milk chocolate, melted, for drizzling (optional)
Directions
- Heat oven to 450*F.
- Mix the butter, sugar, and Bisquick until crumbly; you can use a fork, your hands,or 2 butter knives.
- Stir in the milk until a soft dough forms; this takes about 15 strokes.
- Drop the dough by rounded tablespoons 2" apart on lightly greased cookie sheets; make a shallow indentation in the center of each with the back of a spoon.
- **If you use another filling, such as pie filling or jam, fill puffs with 1 teaspoons filling at this point.**.
- Bake for 8-15 minutes, or until golden. Transfer to wire racks.
- If using the peanut butter and fluff filling option, now is the time to fill with 1 teaspoons peanut butter, then a dollop of fluff or a cut marshmallow. If desired, muddle the two while pastries are warm.
- When cool, serve as is, dust with powdered sugar, or drizzle with melted chocolate.
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