Fluffernutter sandwiches--peanut butter and Marshmallow Fluff on white bread--are probably one of the junkiest things you can eat. But they taste so good! They are (or were?) a lunchbox staple in elementary school cafeterias across Massachusetts, so it's possible a lot of you out there have never heard of these tasty little guys. This, at long last, is the cookie version.
I love peanut butter cookies, but they can be dry and bland. Thanks to Cook's Country magazine, though, I've got a fix for all that: finely ground Peanut Butter Cap'n Crunch cereal. This adds the peanutty flavor without the chalkiness that straight peanut butter can have in baked goods.
To bump up the PB flavor, I also include 1/4 cup of peanut butter in the creamables and 1 1/2 cups of peanut butter chips in the dry ingredients.
The real star of this show is the Marshmallow Fluff. (Even if it does remind me of the stuff from the movie The Stuff.) Fluff is really sticky. To make it easier to handle, I scoop out individual dollops--one for each cookie--onto plates and freeze them until it's time to stuff the cookies. What goes into the freezer a sticky, goopy blob comes out a solid, nonsticky chip.
Just a heads-up: The stuffing process can take a little time, which means the dough can toughen up a little as you do each batch. If this happens, simply add a teaspoon or two of milk to the remaining dough and gently kneed it with your hands to incorporate the liquid. You'll be up and running again in no time!
Makes 3 dozen cookies. (To see this recipe in process, check out Picturing Fluffernutter Cookies.)
|36 teaspoons Marshmallow Fluff, frozen|
- Spritz one large plate or several small plates with cooking spray. Use a teaspoon to scoop 36 individual dollops (one for each cookie) of Marshmallow Fluff onto the plate(s). Place in the freezer until step 9.
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients and whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Remove the filling mixture from the refrigerator and stuff each dough ball with a frozen Marshmallow Fluff chip.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.