Tag Archives: fluffernutter

Fluffernutter Cookies

February 26, 2016 Keep It Sweet 12 Comments

Soft and chewy peanut butter cookies sandwiched together with marshmallow buttercream.

It’s been a long time since I’ve had a fluffernutter sandwich, but the memories of soft white Wonder Bread slathered with creamy Skippy (most definitely not all natural) and sweet marshmallow fluff are still vivid in my mind. Everything just melded together in one perfect bite with the soft bread and the sticky sweet and salty combination of peanut butter and fluff. How this ever made its way into my lunch box on occasion I’ll never know (best mom ever?), but I am glad that it did. No turkey, tuna or even the similar but not even close peanut butter and jelly could compare.

And while not much could be better than that classic fluffernutter sandwich, these cookies really do get you to that ultimate flavor and texture profile. The peanut butter cookies are just pure peanut butter goodness. They are soft, chewy and uninterrupted. I chose to keep the chips and nuts out of the picture to make it that way. And then the marshmallow buttercream holds it together and the cookies and icing just melt into each other in every bite. If you are looking to have a love affair with a cookie, I’d suggest this one.

5.0 from 4 reviews

Fluffernutter Cookies

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Soft and chewy peanut butter cookies sandwiched together with marshmallow buttercream.

Author: Lauren Lilling

Recipe type: Dessert

Makes: ~2 dozen cookie sandwiches

Ingredients

Peanut Butter Cookies:

130g (~1 cup) all-purpose flour
12g (1 ½ teaspoons) baking soda
113g (½ cup) unsalted butter, softened at room temperature
258g (1 cup) creamy peanut butter
160g (~¾ cup) granulated sugar
117g (~1/2 cup) packed light brown sugar
100g (2 large) whole eggs, at room temperature
5 milliliters (1 teaspoon) vanilla extract

Marshmallow Frosting

170g (¾ cup) unsalted butter, softened
200g (1¾ cup) marshmallow fluff
240g (1½ cups) powdered sugar
5 milliliters (1 teaspoon) vanilla extract

Instructions

For Cookies:

In a medium bowl, whisk together flour and baking soda, set aside
Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy
Beat in the eggs and vanilla until combined
Reduce speed to low and stir in flour mixture just until combined
Chill dough for 2 hours or overnight
After chilling the dough, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
Use a small cookie dough scoop to place cookie dough balls (about 1 tablespoon each) on top of parchment paper, 1-2 inches apart; lightly press palm into scoops to flatten
Bake ~8 minutes until cookies are brown around the edges

For Frosting:

Cream butter on high speed until light and fluffy; add fluff and combine on high speed until smooth
Add sugar and mix on low speed until combined; increase speed to high until light and fluffy
Mix in vanilla on high speed until combined

To Make Cookie Sandwiches:

Match cookies in pairs so that each side is about the same size
Spread or pipe about 2 teaspoons of frosting on the bottom of one cookie from each pair
Top other cookie and press down lightly
Store cookies in an airtight container up to three days; may be frozen for up to one month

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Fluffernutter Chocolate Cake

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Blog, Recipes

Fluffernutter Mini Pies {Guest Post}

December 18, 2014 Keep It Sweet 7 Comments

Today’s guest post is from Madison, a blogger that I’ve been virtual friends with for years now. We even got to meet over dinner a few years ago! She has her own little one due at the end of this winter (a wonderful miracle that you should read about). Visit her blog and take a look at some of my favorite recipes she has posted (Sweet Potato and Black Bean Enchiladas, Classic Apple Pie with an Ultra Flaky Crust, and Peanut Butter Toffee Cookies).

Hi, Keep It Sweet readers! I’m so excited that Lauren asked me to share a recipe with you while she is enjoying some much-deserved time with her new little one! Lauren and I have been blog friends almost as long as our blogs have been around and I couldn’t be happier for Lauren and Matt as they journey into parenthood.

It’s a little intimidating to share a desert recipe on Lauren’s site. That girl can bake! I think her blondies are my husband’s all-time favorite dessert. But I’m going to give it a go anyway!

The recipe that I’m sharing with you today, Fluffernutter Mini Pies, is a scaled-down dessert that makes just four small pies and can be whipped together in no time. I find that having too many sweets in the house is a recipe for disaster since my willpower is just not that strong, so sometimes it’s nice to have something that makes just a few servings.

I didn’t grow up on the marshmallow crème and peanut butter combination known as fluffernutter, but I’ve come to love the combo as an adult. These pies combine cream cheese, peanut butter and marshmallow crème into an easy pie filling. Not into mini desserts? Just double the filling amount and use a regular pie shell and you’re good to go for larger groups. Enjoy!

5.0 from 1 reviews

Fluffernutter Mini Pies {Guest Post}

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Author: Madison Mayberry

Recipe type: Dessert

Makes: 4 mini pies

Ingredients

⅓ cup heavy cream
¼ teaspoon vanilla
4 oz cream cheese, softened
½ cup creamy peanut butter
½ cup marshmallow crème
3 tablespoons powdered sugar
4 miniature graham cracker crust pie shells
Salted peanuts and miniature marshmallows for garnishing

Instructions

In the bowl of an electric mixer fitted with a whisk attachment, whisk heavy cream and vanilla until firm peaks form. Transfer mixture to a mixing bowl and set aside.
With your electric mixer, beat together the cream cheese, peanut butter, marshmallow crème and powdered sugar until smooth. Gently fold in the whipped cream until evenly combined.
Spoon or pipe mixture into the prepared pie shells. Garnish mini pies with the peanuts and miniature marshmallows and refrigerate at least 1 hour or until mixture is firm and set.

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Madison Mayberry Hofmeyer is a wife to Joe and food editor (yes, that’s a real job!) for The Betty Crocker Kitchens living in Edina. They are expecting their first baby in March who will join their two fur babies, dogs Nutmeg and Pippa. Madison blogs about all things food and life over at Espresso and Cream.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Fluffernutter Chocolate Cake

February 4, 2013 Keep It Sweet 19 Comments

You favorite chocolate cake covered with peanut butter and marshmallow swirled icings.

Sometimes cakes don’t work out like you want them to. But sometimes, they turn out better.

This cake actually started out as a recipe for “salted caramel fudge cake” but frankly all I got was chocolate cake. Certainly not enough to stand on its own! As a result, I did what any normal person would do, went into my freezer for my collection of “extra buttercream” and went to town.

What, not everyone stores “extra buttercream” just because? I highly recommend it. Good things happen when you do! See also: Brownies with White Chocolate Buttercream and Mocha Ganache. Chocolate Dipped Peanut Butter Cookie Sandwiches and Macarons

Anyway, I decided it had been way too long since I made a dessert revolving around chocolate and peanut butter (has it seriously been since July?!). That is a travesty that needed to be immediately fixed. And fixed it was.

The result: I convinced myself that I was slicing the cake for photos and taking a bite for photos… but that bite turned into way more cake than I should be eating these days. Oh, but in the moment it was so worth it.

Fluffernutter Chocolate Cake

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You favorite chocolate cake covered with peanut butter and marshmallow swirled icings.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 15 servings

Ingredients

1 chocolate cake baked in a 9x13 pan, cooled (can use box mix or something easy like this 1-bowl chocolate cake recipe
1 batch Fluffy Peanut Butter Frosting (recipe below)
1 cup (1/2 of batch) Easy Marshmallow Buttercream (recipe below)

Fluffy Peanut Butter Frosting

½ cup (1 stick) unsalted butter, softened at room temperature
1¼ cup creamy peanut butter
½ cup powdered sugar

Easy Marshmallow Buttercream

¾ cup (1½ sticks) unsalted butter, softened
~7 ounces marshmallow fluff (amount in a small jar)
1½ cups powdered sugar
1 teaspoon vanilla extract

Instructions

Spread peanut butter frosting over entire cake
Drop spoonfuls of marshmallow buttercream over peanut butter frosting layer
Use the back of a knife to carefully swirl the marshmallow buttercream into the peanut butter frosting (any kind of marble effect will work!)
Cut and serve

Fluffy Peanut Butter Frosting

Beat butter until light and creamy; beat in peanut butter until creamy and smooth
Mix in confectioners’ sugar on low speed just until combined and then beat for a couple of minutes until light and fluffy

Easy Marshmallow Buttercream

Cream butter on high speed until light and fluffy
Add fluff and combine on high speed until smooth
Add sugar and mix on low speed until combined; increase speed to high
until light and fluffy
Mix in vanilla on high speed until combined

Notes

The frostings really speak for themselves here, so I won't tell if you use your favorite chocolate cake mix
If you want it to be even more peanut buttery, use the Reese's Pieces Cake Bars recipe with the Easy Marshmallow Buttercream shown here

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