This decadent sandwich cookie takes its inspiration from the New England lunchtime classic, the Fluffernutter (aka a peanut butter and marshmallow creme sandwich).
This recipe is adapted from the soft peanut butter cookie base for Monster Cookies.
Because the dough is so soft, I find that briefly freezing the dough balls allows them to properly chill so you can make the traditional peanut butter crosshatch design on top without making a mess. If you're making these in a hot summer kitchen, you can spritz your fork with a little bit of cooking spray before pressing the tines into the cookie to help ensure an easy release.
These are intended to be soft cookies, so you'll want to be careful not to over bake them. They should retain their softness for several days.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.
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"Fluffernutter" Sandwich Cookies
About This Recipe
|Yield:||Makes about two dozen cookie sandwiches|
|Active time:||20 minutes|
|Total time:||3 hours and 30 minutes|
|Special equipment:||electric mixer or stand mixer, two large baking sheets, parchment paper|
|This recipe appears in:||American Classics: "Fluffernutter" Sandwich Cookies|
- For the Cookies:
- 1 and 1/4 cups (6 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened to room temperature
- 1/2 cup (about 4 1/2 ounces) dark brown sugar, firmly packed
- 1/4 cup (about 1 3/4 ounces) sugar
- 3/4 cup creamy unsalted peanut butter
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1/2 cup quick oats
- For Assembly:
- 1/2 cup creamy unsalted peanut butter
- 1/2 cup marshmallow cream
Prepare two large baking sheets with parchment paper. In a large bowl whisk together flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed until fully incorporated. Add peanut butter and vanilla, and mix on medium speed until incorporated, scraping down the sides of the bowl as needed. Add eggs, mix until incorporated, then slowly incorporate the flour mixture on low speed. When just combined, stir in oats. Cover and chill the dough until it is firm enough for scooping, about 2 hours or up to overnight.
Move oven rack to the center position and preheat oven to 350°F. Scoop out 1 tablespoon worth of dough per cookie and roll it into a ball. Place cookie balls on a large plate or tray and freeze them for 15 minutes. Spacing the cookies about 2 inches apart, place dough balls onto prepared baking sheet. Gently flatten the cookies and use the tines of a fork to press down lightly making a crosshatch design on top of each cookie. Bake for until edges are light golden brown, about 10 minutes. Do not overbake. Remove from oven and cool in pan for 3 minutes then transfer to a wire rack to cool completely.
Once cookies have cooled completely, spread with peanut butter and marshmallow cream and form into sandwiches. Store in an airtight container to retain freshness.