Fluffernutter Cookie Sandwiches

These Fluffernutter Cookie Sandwiches pay tribute to the fan favorite but with a twist. Fluffy homemade marshmallow fluff is piped between two soft peanut butter cookies. They're salty, yet sweet and oh so good.

These peanut butter cookies are so easy to make and come together quickly. They're rolled in sugar before being baked. As they bake, you'll make that marshmallow fluff. You can also use store bought if you like.

Then it's just a matter of assembling the sandwiches by piping that beautiful fluff in between two cookies.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Egg: You want to make sure that your egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. In a stand mixer fitted with a paddle attachment, blend together the butter, sugars, and peanut butter on medium speed until combined. Scrape down the sides of the bowl.

Add in the egg and mix until combined. With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed.

Place the bowl of dough in the fridge to chill for at least 10 minutes. Using a 2 tablespoon scoop, form cookies into balls. Roll the tops of each in sugar. Place each cookie on a parchment lined cookie sheet a few inches apart.

Bake the cookies for about 12-14 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Once the cookies are cooled, stir together the egg whites, sugar, and cream of tartar in a double boiler. Continue to stir constantly until mixture reaches 160º F on a candy thermometer.

Transfer to a mixing bowl, add in the vanilla, and mix with the whisk attachment on medium-high speed for 3-4 minutes followed by high speed for another 5-6 minutes until stiff peaks have formed.

Immediately transfer to a pastry bag with an Ateco 807 or similar piping tip. If you don't have that type of big round piping tip, cut the tip of the bag until you have a hole about the size of a penny.

Turn half of the cookies upside down. Starting on the outer rim of the bottom of the cookie, pipe a swirl, moving further into the center.

Top with another cookie so that the tops of the cookies are facing outward. Repeat this process with the rest of the cookies. Enjoy!

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