Fluffernutter Cookies

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.)

Filling

36 teaspoons Marshmallow Fluff, frozen

Creamables	1 stick butter 1 cup dark brown sugar 1/4 cup peanut butter
Wet Ingredients	1 egg 1 tablespoon vanilla 2 tablespoons milk
Dry Ingredients	2 cups finely ground peanut butter Cap'n Crunch 1 1/2 cups oatmeal 1 cup flour 1 1/2 cups peanut butter chips 1/2 teaspoon baking soda 1/4 teaspoon salt

1. 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.
   
2. Preheat oven to 350º.
3. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
4. In a small bowl, combine the wet ingredients and whisk together until smooth.
5. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
6. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
7. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
8. Shape dough into balls--about 2 tablespoons each.
9. Remove the filling mixture from the refrigerator and stuff each dough ball with a frozen Marshmallow Fluff chip.  
10. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
11. 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.

Comments

[dawn]

whoa! must try these! they look crazy-good!

[Sara]

These look SO fantastic! I love peanut butter and marshmallow together. I will definitely give these a try sometime!

[Louise]

I'm another who found her way here via Anna. I've been lurking for a while, but have to comment on how great these cookies look. I also love pb & marshmallow fluff and make it "healthy" on a wrap with banana slices. %=) These look like something I need to try very soon. I'll be interested to see how long these keep. That's if I don't eat them all myself in two days.

[Oatmeal Cookie Guy]

Hi, Dawn and Sara. This combo is kind of like chocolate and peanut butter...it's the salty/sweet thing. So good! :-)

[Oatmeal Cookie Guy]

Hi, Louise. Welcome! And thanks for writing in. Ha! Of course bananas make everything healthy. :-) I had to very careful not to eat more than 2 of these. Thank goodness for my real-life cookie tasters...they've kept me from having to buy new pants.

[Laurel]

These look so good! I will have to make them this summer in the states due to the lacking of the PB department here. I am lucky to find regular PB here, much less PB-flavored things. Maybe I could try them with something else...a different cereal. We will see. Can't wait to try them the regular way though.

[Oatmeal Cookie Guy]

Hi, Laurel. Is regular Cap'n Crunch cereal available in Belgium? That might work in place of the PB-flavored version. You'll have to stock up on PB stuff next time you're in the States! :-)

[jayna]

These were delicious! I made them twice last week (don't worry I shared). The second time, I didn't have quite enough PB chips, so I added some chocolate chips as well. I think I liked the PB only version best, but the second batch was a nice variation.
Anyway just wanted to say thank you. You are so inventive!

[Oatmeal Cookie Guy]

Thanks, Jayna! I pasted your commented on the main page as a "Blog-Love" entry. So glad you liked these guys. And adding chocolate chips in a pinch is an awesome idea!

[Liesl]

These look fabulous! I am from Ohio originally and I remember the ol' Fluffernutter in my lunch box and a kid!! I really should make these cookies! :o)

[Oatmeal Cookie Guy]

Hi, Liesl. Thanks! These really are a blast from the past for me too. You should *totally* make them. :-)

[Katie]

Hey Oatmeal Cookie Guy! My friend Kevin (age 5) and I made these AWESOME cookies today! I am glad that I had previously had a cookie stuffing demo, but they were alot easier than I had expected. Kevin's brother Dylan (age 7) liked the cookies. We decided they were just like a fluffernutter, minus the Wonder Bread!