Fluffanutter Cookies

As a child growing up in New England, fluffernutter sandwiches often appeared in my school lunch box.  A Fluffernutter sandwich is most commonly a combination of white bread, peanut butter, and marshmallow creme which is iconic in New England. These sandwiches have lasted with me as a treat well into my adulthood. I make them still every now again again and share them with my daughter, who thinks it’s a fun treat to be able to eat a marshmallow sandwich.

 

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So when I was thinking what new treat I could make for my family, I decided upon Fluffernutter Cookies. As with the sandwiches of my youth, I’ve added a dollop of strawberry jam to the center of each sandwich cookie. My daughter thought these were delightful — and so did the guys at the station who, while my husband was out on a call, ate his tasty treats while he wasn’t around to protect them!

 

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You might be surprised to learn that Marshmallow Fluff  has only 4 ingredients: corn syrup, sugar, dried egg whites, and vanilla. It has no artificial preservatives and is also gluten-free and kosher.

 

 

If you try this recipe, let us know! Leave a comment below or tag us in your photo  at #Kitchen_Dreaming on Instagram or @KitchenDreaming on Twitter.  We’d LOVE to see your results!!

 

Fluffernutter Cookies

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Kitchen Dreaming

Recipe type: Dessert

Serves: 24 cookies

Ingredients

• ½ cup butter, softened
• ¾ cup peanut butter
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 tablespoon milk
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1¾ cups flour
• ¾ cup marshmallow cream
• ¼ cup strawberry jam, optional

Instructions

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
2. Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
3. Scoop 1 tablespoon sized balls of dough and place them on prepared cookie sheets, 2 inches apart. Gently press each ball with the palm of your hand to flatten. With a fork, make a criss cross pattern, if desired.
4. Bake for 8-10 minutes, until the bottoms begin to look brown. Cool at least 5 minutes on cookie sheets before removing to a rack to cool completely.
5. Assembly: turn cookies upside down on a cookie sheet. Top with another cookie to form a sandwich.

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