Thursday 14 November 2013

Fluffernutter Sandwich Cookies

Thank you  I Heart Eating

fluffernutter sandwich cookies5


1/2 c. butter, softened
1 c. brown sugar
1/2 c. granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ½ c. peanut butter
3 c. all-purpose flour
1 T. cornstarch
2 tsp. baking soda
1 tsp. kosher salt
18 marshmallow stackers (or 9 large marshmallows cut in half horizontally)
18 chocolate kisses


  • Preheat oven to 350 F. Line 2 cookie sheets with silicone baking mats or parchment paper.
  • In a large bowl, cream together butter and sugars.
  • Stir in eggs and vanilla until well-combined.
  • Add peanut butter, and stir until incorporated.
  • Add flour, corn starch, baking soda, and salt; stir until just combined.
  • Using a medium (1 ½ tablespoon) cookie scoop, scoop dough and place 1 ½- to 2-inches apart on lined cookie sheet.
  • Use a fork to make cross-hatch design, if desired.
  • Bake for 8 minutes.
  • Remove from oven, and let cookies sit for about 2 minutes.
  • Flip cookies over flat side-up. Top half cookies with marshmallows and the other half with chocolates.
  • Return to oven for 3-4 minutes, or until marshmallows have puffed slightly and chocolate has softened.
  • Put a chocolate half with a marshmallow half, and gently press together.
  • Enjoy warm, or cool to room temperature.


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