Soft and chewy peanut butter cookies sandwiched together with marshmallow buttercream.
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
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/fluffernutter-cookies/