Welcome to the partially new Glazed & Confused! I've been toying around with my layout over the past few weeks and decided to finally make the switch this weekend. There's still some things to be added, redesigned, and put into place. A bigger post showcasing all of the new features and pretty things should be coming at the end of the week. Until then, let's talk cookies.
I was going to wait another to make a post about these, but I just couldn't keep these away from you guys any bit longer.
I have a confession, I've never had a legit fluffernutter sandwich. I'm going to go ahead and guess that it's just not a Southern thing? But don't worry, I got my fair share of ultra-fattening substances spread onto slices of bunny bread. Case in point: condensed milk sandwiches. I refuse to elaborate out of pure shame.
It wasn't until I started baking that I discovered the (***)flawless combination that is peanut butter and marshmallow fluff. That shit is magical.
Naturally, the next step would be transform the fluffernutter sandwich into a dessert. I'll be honest, these cookies are nothing that innovative or different. They're just damn good.
Fluffernutter Sandwich Cookies
- 7 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter (do not use natural peanut butter)
- 1 egg
- 1 tablespoon vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 oz. semi-sweet chocolate, melted
- 1 container of marshmallow fluff
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy. Add in the peanut butter. Mix in the egg and vanilla. Add in all of the dry ingredients and combine.
Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheet. Bake cookies for 10 minutes. Add a sprinkle of sea salt on top of each cookie. Don't leave that out!
Once cool, spread a small amount of marshmallow fluff in between each cookies. Move cookies to fridge for 30 minutes. Afterwards, dip each cookie into the melted semi-sweet chocolate and place on wax paper. Once set, enjoy with a huge glass of milk.