Let’s just jump right into the real question here; Did anyone else grow up eating Fluffernutter sandwiches? Creamy peanut butter, gooey marshmallow fluff, and that super soft Wonder Bread? Man, childhood was the freaking best. Don’t get me wrong, they weren’t packed in my lunch everyday, but they sure were a gift when my mom made them.
Why is it so frowned upon for adults to eat like that? Like, I can give my child a sandwich filled with marshmallows but the second I pack one in MY lunch I get weird looks in the break room? TOTALLY NOT FAIR.
BUT, fear not my friends. I have made something, better. Something you can eat in adulthood and not be shamed for.
Look at these beauties. These cookies are everything the sandwich was, plus more.
These cookies are extra soft, super peanut buttery, and just the right amount of gooey marshmallow to satisfy your sweet tooth.
With these cookies being a little bit nostalgic and a little bit new wave, you will be sure to please everyone. I triple promise. Give them a try and let me know what you think in the comments below 🙂
- 2 sticks salted butter, room temp
- 2 2/3 cup dark brown sugar
- 2 cups creamy peanut butter
- 2 eggs
- 2 1/2 tsps vanilla
- 1 1/3 cups al purpose flour
- 2 tsps baking soda
- 1/2 tsp salt
- 1 cup marshmallow fluff
- In a stand mixer fitted with a paddle attachment, cream together butter and brown sugar. Add peanut butter and mix until incorporated.
- Add eggs and vanilla. Mix until combined.
- Sift together flour, baking soda and salt. Add dry mixture and beat until just incorporated. Do not over mix but be sure there is no sugar stuck on bottom of bowl.
- Cover bowl with plastic wrap and chill for 1 hour.
- Using a small cookie scoop (about 2 tsps in size) scoop dough on cookie sheets. Be sure not to place more than 6 cookies per sheet, these cookies will spread. Using your thumb or index finger press a “hole” or indent just off-center in cookie dough.
- Fill a piping bag (or ziplock bag with the corner cut off) with 1 cup marshmallow fluff. Pipe about 1 tsp of fluff in each cookie.
- Top cookie with another scoop of dough. (After this step I like to form them a little bit, just closing where the fluff sticks out)
- Bake at 375 degrees for 8-9 minutes. Let cool on baking sheet for 5-6 minutes before transferring them to cooling rack.
Recipe adapted from Stress Baking