I know that this goes against the purpose of the blog and has nothing to do with soda or French fries. However, I have a ton of leftover marshmallow fluff from my Fluffy Dr Pepper and Fluffy Coke experiments and I found a good use for it. Fluffernutter sandwiches are a New England thing where you spread peanut butter and marshmallow fluff on white bread. Sounds a bit odd to us West coasters, but it’s not that different from a PB&J. A fluffernutter cookie takes inspiration from that and layers marshmallow fluff on a traditional peanut butter cookie. I thought they were delicious, and it’s certainly a unique recipe to pull out for your next cookie night. Here’s the recipe:

Fluffernutter Cookie

Fluffernutter Cookies

Yield – 2 dozen cookies

Ingredients

  • 1.5 cups of all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup peanut butter
  • Marshmallow Fluff (decoration)
  • Jet-Puffed Bits (decoration)

Directions

  1. Combine flour, baking powder, baking soda, and salt. Set aside.
  2. Combine butter, sugar, and brown sugar in a separate bowl. Beat with electric mixer until light and fluffy.
  3. Add the egg, vanilla, and peanut butter to the butter mixture. Beat until smooth and creamy.
  4. Add the dry ingredients to the wet ingredients. Mix until a soft dough forms.
  5. Scoop rounded tablespoons of dough, roll into balls, and set on baking sheets. Press with a fork in a crisscross pattern.
  6. Bake about 11 minutes at 350 degrees. Allow to cool (at least 10 minutes)
  7. Place a dollop of marshmallow flow in the center of each cookie. It will spread a bit.
  8. Sprinkle with Jet-Puffed Bits. This gives a little more marshmallow flavor, some crunchy texture, and it just looks nice.