Fluffernutter sandwiches were a bit of a staple in my lunchbox while I was growing up. In fact, I never had peanut butter and jelly sandwiches when I was little. My peanut butter sandwiches were usually accompanied by bananas or marshmallow creme.
A few months ago I stopped at a local gas station for some coffee, and I saw a fluffernutter donut in the donut case. Although I do not like donuts at all, seeing it reminded me of my favorite childhood sandwiches, and it got me craving the peanut butter and marshmallow flavor combination that I used to love so much.
I knew I wanted to combine those flavors into a great dessert, and the more I thought about it, sandwich cookies kept coming to mind. I’m so excited about these cookies because I’ve never seen them before – they’re a product of my own mind. Now, I’m sure that someone else has made them before, but I’ve refused to Google it, so I can keep saying that I’ve never seen cookies like this before. If I haven’t seen them, they don’t exist, right??
I have to admit, I was a little worried that the final product wouldn’t live up to the expectations I had set in my mind. After my first bite, however, my worries disappeared, as I enjoyed one of the best cookies I’ve had in quite a while. I love a good kitchen success like this one!
Join me for a step back in time to a classic childhood flavor combination in a whole new way?
Makes 10-12 sandwich cookies
for the cookies:
1/2 cup butter, softened
3/4 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp vanilla
3/4 tsp baking soda
1/4 tsp salt
1 3/4 cups flour
for the marshmallow buttercream:
1 cup butter, softened
1 jar marshmallow creme
1 cup powdered sugar
1/2 tsp vanilla
Start by making the cookies. Combine the butter, peanut butter, sugar, brown sugar, egg, and vanilla.
Beat together until smooth, then mix in the flour, baking soda, and salt. Let the dough chill in the fridge for 15 minutes.
Use a small ice cream scoop to form the cookies.
Use the tines of a fork to make a crisscross pattern on the cookies.
Bake at 350 for 8-10 minutes, or until the edges start to lightly brown. Cool completely on a wire rack.
While the cookies are cooling, start on the marshmallow buttercream. Beat the butter, marshmallow creme, powdered sugar, and vanilla on high, until fluffy.
Spread the frosting on half of the cookies, then top with the remaining cookies.
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