Blog Make A Cookie Sandwich
When it comes to the world of sandwiches, one household favorite is the fluffernutter®. Recreate this classic peanut butter and marshmallow cream sandwich in a unique cookie dessert: a peanut butter and fluff cookie! This fun and easy recipe is sure to please.
Peanut Butter & Fluff Cookie Recipe
- 1 cup creamy peanut butter (or substitute using a peanut-free spread)
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 jar Marshmallow Fluff (marshmallow crème)
Beat the peanut butter and butter together until completely incorporated and light, about 1 minute. Add both sugars and beat until light and fluffy, 2 to 3 minutes. Add the egg, corn syrup, and vanilla and beat to incorporate, 1 minute. Whisk together the flour, baking powder, and salt and add to the peanut butter mixture; beat about 30 seconds. Chill dough 1 to 2 hours.
Heat oven to 350 degrees. Roll dough out between two sheets of parchment or waxed paper to 1/4-inch thickness. Cut out an even number of cookies with your Ann Clark Slice of Bread Cookie Cutter and place on lined baking sheet. We suggest parchment paper or a silicone baking mat. Bake for 10 minutes, until puffed and surface looks dry and slightly crackled. Let cool completely.
Use 2 slice of bread cookies for each sandwich. Spread the marshmallow crème on the inside of one half and top with the second cookie. Alternately, you can add or substitute the marshmallow crème with your favorite jelly or sliced bananas.