I am nutso about peanut butter. Ha. I know. Nuts? Peanut Butter? I get it. Seriously, I adore the stuff. I often gasp when I hear someone say they don't like peanut butter. WHA? Weirdo. A life without peanut butter cups, peanut butter cookies, peanut butter candy, or even peanut butter cashew chicken stir-fry is just not much of a life.
I was making a fluffernutter sandwich for my kidlets the other day. I love that they have embraced some of my favorite lunchtime staples as a child. As I was licking the butter knife clean, (I know, my mother would be completely horrified) I thought, 'How amazing would this be as a cookie?' Cue light bulb over head.
My little sous chef and I went to work and came up with these. The perfect little snack for a lovely afternoon and they're gluten-free to boot! No more licking knives clean and passing on habits that I, myself, would be horrified to see.
You're welcome Mom. You too hubby.
FLUFFERNUTTER SANDWICH COOKIES
COOKIES1 cup peanut butter
1 cup firmly packed brown sugar
1 teaspoon pure vanilla extract
1 large egg
FILLING1 jar (7 ounces) marshmallow fluff
½ cup peanut butter*
* This is to help reduce the stickiness of the fluff.
Preheat oven to 350ºF. Combine ingredients in a large bowl and beat with a hand mixer until incorporated.
Hand roll out 1 inch balls and place on a cookie sheet prepared with parchment paper or silicone mats. You can leave the tops plain or make crisscross designs with the tines of a fork.
Bake for 8-10 minutes or until golden brown. Mine took 9 minutes. Transfer to wire rack and allow to cool completely.
To make filling:
Scoop out marshmallow fluff into a large bowl and stir in peanut butter. You can add more or less peanut butter to your liking, but adding it helps stabilize the fluff a bit more. Otherwise, it'll be pretty gooey and messy.
Spread over underside of one cookie and sandwich with another.
Yield: 12-14 sandwich cookies.
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