Fluffernutter Cookies

By Okcoja

Ingredients

• Peanut Butter Cookies:
• ~1 cup all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 cup unsalted butter, softened at room temperature
• 1 cup creamy peanut butter
• ~3/4 cup granulated sugar
• ~1/2 cup) packed light brown sugar
• 2 large whole eggs, at room temperature
• 1 teaspoon vanilla extract
• Marshmallow Frosting
• 3/4 cup unsalted butter, softened
• 1 3/4 cup marshmallow fluff
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Details

Servings 2
Adapted from keepitsweetdesserts.com

Preparation

Step 1

For Cookies:

1.In a medium bowl, whisk together flour and baking soda, set aside

2.Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy

3.Beat in the eggs and vanilla until combined

4.Reduce speed to low and stir in flour mixture just until combined

5.Chill dough for 2 hours or overnight

6.After chilling the dough, pre-heat the oven to 350 degrees and line baking sheets with parchment paper

7.Use a small cookie dough scoop to place cookie dough balls (about 1 tablespoon each) on top of parchment paper, 1-2 inches apart; lightly press palm into scoops to flatten

8.Bake ~8 minutes until cookies are brown around the edges

For Frosting:

1.Cream butter on high speed until light and fluffy; add fluff and combine on high speed until smooth

2.Add sugar and mix on low speed until combined; increase speed to high until light and fluffy

3.Mix in vanilla on high speed until combined

To Make Cookie Sandwiches:

1.Match cookies in pairs so that each side is about the same size

2.Spread or pipe about 2 teaspoons of frosting on the bottom of one cookie from each pair

3.Top other cookie and press down lightly

4.Store cookies in an airtight container up to three days; may be frozen for up to one month