This week’s bake are Fluffernutter Cookies from Sam Merritt of Sugar Spun Run. They are soft and chewy peanut butter cookies sandwiched in a sweet homemade marshmallow filling.
A fluffernutter (also called a "peanut butter and marshmallow sandwich", "peanut butter and marshmallow fluff sandwich", or "peanut butter and marshmallow stuff sandwich") is a sandwich made with peanut butter and marshmallow creme usually served on white bread. Variations of the sandwich include the substitution of wheat bread and the addition of various sweet, salty, and savory ingredients. The term fluffernutter can also be used to describe other food items, primarily desserts, that incorporate peanut butter and marshmallow creme.
The sandwich was first created in the early 20th century after marshmallow creme, a sweet marshmallow-like spread, was invented in Massachusetts. During World War I, a recipe for a peanut butter and marshmallow creme sandwich, the earliest known example of the sandwich, was published. The term "fluffernutter" was created by an advertising agency in 1960 as a more effective way to market the sandwich.
The sandwich is particularly popular in New England and has been proposed as the official state sandwich of Massachusetts.
Here is the recipe:
Ingredients
1 ¼ cups unsalted butter softened (280g)
1 cup creamy peanut butter (280g)
1 ½ cups light brown sugar firmly packed (300g)
½ cup granulated sugar (100g)
1 ½ teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour (250g)
1 ½ teaspoons baking soda
1 teaspoon table salt
1 batch homemade marshmallow frosting or 6-8 cups store-bought marshmallow fluff
Instructions
Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
In a large bowl (or the bowl of a stand mixer) combine butter, peanut butter, brown sugar, and granulated sugar and use an electric mixer (or stand mixer) to stir together on medium-speed until creamy and well-combined.
Add eggs and vanilla extract and stir again until well-combined, pausing occasionally to scrape the sides and bottom of the bowl.
In a separate bowl, whisk together flour, baking soda, and salt.
With mixer on low-speed, gradually stir the flour mixture into the peanut butter mixture in 3-4 parts until ingredients are thoroughly combined.
Be sure to scrape sides and bottom of the bowl to ensure everything is well combined.
Drop cookie dough by level 1 ½ Tablespoon-sized scoop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
Transfer to 350F (175C) preheated oven and bake for 10-12 minutes.
Allow cookies to cool for at least 10 minutes on baking sheet before transferring to cooling rack to cool completely and proceeding (they are a bit fragile when hot).
Assembly
Scoop a heaping 1 ½ Tablespoon-sized scoop of marshmallow fluff onto the center of the bottom of one cooled cookie. Top with another cookie and lightly press together to form a sandwich. Repeat until all cookies have been filled.
Here are some pictures from the bake:
Have a Great Day !
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