Fluffernutter Sandwich Cookies

Fluffernutter sandwiches represented in cookie sandwich form with classic peanut butter cookies sandwiched around marshmallow frosting.

You know I couldn’t let #NationalPeanutButterDay pass by without recognition, so I joined up with 6 other bloggers to share the love of all things peanut butter together! I somehow have never shared just a classic peanut butter cookie recipe, so naturally I did that but them sandwiches them around marshmallow frosting because I cannot help myself but go the extra mile.

Normally people create a criss-cross pattern on the top of peanut butter cookies using a fork, but instead I decided to use a meat mallet. Why the heck not? Have you ever used a non traditional tool to flatten your cookies before? Would be a good time to bust out an embossed rolling pin if you have one.

As for the frosting, I quite literally made it using marshmallow cream, cause sometimes I don’t have time to make the cream from scratch to then also use in my homemade frosting. I draw the line on how many homemade steps I am going to take when baking on weeknights. But today is Friday so all bets are off for the weekend ;-).

Looking for more fluffernutter creations? Try my fluffernutter blondies, no-churn fluffernutter ice cream, or fluffernutter pie.

National Peanut Butter Day Recipes

• Chocolate-Frosted Peanut Butter Blondies by The Redhead Baker
• Easy Peanut Butter Pancakes by A Kitchen Hoor’s Adventures
• Fluffernutter Sandwich Cookies by The Spiffy Cookie
• Peanut Butter Fudge by Cindy’s Recipes and Writings
• Peanut Butter Truffles by Daily Dish Recipes
• Spiked Peanut Butter Hot Chocolate by Family Around the Table

One year ago: Fluffernutter Pie

Five years ago: DIY Painter’s Tape Accent Wall

Six years ago: Cranberry Greek Yogurt Waffles

Seven years ago: Salted Nutella Peanut Butter Thumbprint Cookies

Eight years ago: Homemade Pizza Sauce

Nine years ago: Peanut Butter Stuffed Chocolate Chip Cookies

FLUFFERNUTTER SANDWICH COOKIES

Makes approximately 2 dozen sandwiches 

Ingredients:

COOKIES

1-1/2 cup creamy peanut butter

1 cup unsalted butter, room temperature

1-1/3 cup light brown sugar

1/2 cup white sugar

2 eggs, room temperature

2 tsp vanilla extract

2-2/3 cup all-purpose flour

2 tsp baking soda

1/2 tsp salt

FROSTING

1 (7 oz.) jar marshmallow creme

1/2 cup (1 stick) unsalted butter, room temperature

1 Tbsp milk or heavy cream

1 tsp vanilla extract

1 to 1-1/2 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees. Line baking sheets with parchment or silicone baking mats, set aside.
2. In a large bowl, beat peanut butter and butter until smooth, add sugars and continue to beat until fluffy – about 3-4 minutes. Add egg and vanilla, mixing until combined. Add flour, baking soda and salt, mixing until just combined and dough forms.
3. Drop tablespoon-sized (or medium cookie scoop) dough balls on a baking sheet, press down slightly (or make pattern with forks), and bake for 10-12 minutes. Let cool on pan before transferring to wire rack to cool completely
4. Meanwhile, make the frosting. In large bowl, beat marshmallow creme, butter, milk, and vanilla until blended and smooth. Add powdered sugar 1/2 cup at a time and beat until fluffy. To reach desired consistency add more powdered sugar to thicken or a tablespoon of milk to thin.
5. Flip half of the cookies over and spread (or pipe) a tablespoon of frosting onto the center. Sandwich with the remaining cookies.

Source: Adapted from my Chewy Peanut Butter Cookies with Chocolate Candied Bacon and Coke Cupcakes with Marshmallow Frosting.