Fluffernutter Cookies

• Vegetarian

• Refrigerated

  • 100 g (2 large whole eggs, large whole

• Condiments

  • 200 g Marshmallow fluff
  • 258 g Peanut butter, creamy

• Baking & Spices

  • 130 g All-purpose flour
  • 12 g Baking soda
  • 117 g Brown sugar, packed light
  • 160 g Granulated sugar
  • 240 g Powdered sugar
  • 10 ml Vanilla

• Dairy

  • 283 g Butter, unsalted

Found on keepitsweetdesserts.com

Description

Ingredients

• 130g (~1 cup) all-purpose flour
• 12g (1 ½ teaspoons) baking soda
• 113g (½ cup) unsalted butter, softened at room temperature
• 258g (1 cup) creamy peanut butter
• 160g (~¾ cup) granulated sugar
• 117g (~1/2 cup) packed light brown sugar
• 100g (2 large) whole eggs, at room temperature
• 5 milliliters (1 teaspoon) vanilla extract
• 170g (¾ cup) unsalted butter, softened
• 200g (1¾ cup) marshmallow fluff
• 240g (1½ cups) powdered sugar
• 5 milliliters (1 teaspoon) vanilla extract

Directions

• In a medium bowl, whisk together flour and baking soda, set aside
• Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy
• Beat in the eggs and vanilla until combined
• Reduce speed to low and stir in flour mixture just until combined
• Chill dough for 2 hours or overnight
• After chilling the dough, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
• 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
• Bake ~8 minutes until cookies are brown around the edges
• Cream butter on high speed until light and fluffy; add fluff and combine on high speed until smooth
• Add sugar and mix on low speed until combined; increase speed to high until light and fluffy
• Mix in vanilla on high speed until combined
• Match cookies in pairs so that each side is about the same size
• Spread or pipe about 2 teaspoons of frosting on the bottom of one cookie from each pair
• Top other cookie and press down lightly
• Store cookies in an airtight container up to three days; may be frozen for up to one month