Fluffernutter Cookies
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.
Fluffernutter Cookies
Yield: ~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 (1 3/4 cup) marshmallow fluff
- 240g (1½ cups) powdered sugar
- 5 milliliters (1 teaspoon) vanilla extract
Instructions:
1. In a medium bowl, whisk together flour and baking soda, set aside
2. Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy
3. Beat in the eggs and vanilla until combined
4. Reduce speed to low and stir in flour mixture just until combined
5. Chill dough for 2 hours or overnight
6. After chilling the dough, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
7. Use a 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
8. Bake ~8 minutes until cookies are brown around the edges
9. Cream butter on high speed until light and fluffy; add fluff and combine on high speed until smooth
10. Add sugar and mix on low speed until combined; increase speed to high until light and fluffy
11. Mix in vanilla on high speed until combined
12. Match cookies in pairs so that each side is about the same size
13. Spread or pipe about 2 teaspoons of frosting on the bottom of one cookie from each pair
14. Top other cookie and press down lightly
15. Store cookies in an airtight container up to three days; may be frozen for up to one month
