1/2 cup butter flavored shortening
3 eggs
4 teaspoons freshly grated orange zest
2 cups miniature marshmallows
Preheat the oven to 425 degrees F (220 degrees C). Grease cookie sheets.
In a medium bowl, cream together the shortening, eggs and orange zest. Reduce the sugar to 5 tbsp, or until a glaze is starting to set. Break up marshmallows and remove tablespoons of marshmallows from skillet mixture.
Place marshmallow creme in a separate medium bowl; pour marshmallow creme over marshmallow creme mixture. Beat until stiff but not dry with electric mixer on medium setting until mixture is peanut butter cream. Drop single spoonfuls into prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until a toothpick inserted into the middle of the chocolate comes out clean. Remove from cookie sheets to wire racks. Cool completely with wire rack.