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 ;-).
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
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
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
- Preheat oven to 350 degrees. Line baking sheets with parchment or silicone baking mats, set aside.
- 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.
- 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
- 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.
- 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.