Here's the recipe for my Fluffernutter Cookies in process.
Form the filling. Use a teaspoon to scoop the Marshmallow Fluff into individual dollops. Drop the scoops onto plates spritzed with cooking spray and place in the freezer to form firm, nonsticky Fluff chips. The cooking spray will make it easier to remove the Fluff chips from the plates.
Cream the creamables. Butter, dark brown sugar, and peanut butter.
Combine the wet ingredients. An egg, vanilla, and milk.
Add the combined wet ingredients to the creamables. Mix. Mmmm...peanutty.
Grind the cereal. Peanut Butter Cap'n Crunch cereal is one of the secrets to making a peanutty peanut butter cookie. Remember to grind first, measure second.
Combine the dry ingredients and add to the combined creamables and wet ingredients. Mmm...even more peanutty.
Scoop the cookies. Peanut butter cookie dough can dry out quickly. If your dough starts to get tough after you've scooped a dozen or so cookies, simply add a teaspoon or two of milk to the bowl and kneed the dough gently with your hands to incorporate the added liquid. This will keep your dough moist and supple while you scoop and stuff the cookies.
Stuff and bake the cookies. I love it when the Fluff breaks through the surface of the cookies. Keep an eye on these when you bake them. You don't want the Fluff to toast or brown, and you want a chewy, not crunchy, cookie.