Fluffernutter Cookies
Fluffernutter Cookies: How fun! Soft peanut butter cookies sandwiched around a gooey marshmallow filling. Naturally gluten-free & dairy-free.
Servings: 18 sandwich cookies
Calories: 332kcal
Ingredients
For the Peanut Butter Cookies:
- 2 cups peanut butter
- 1 ½ cups granulated sugar
- 2 eggs (large)
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
For the Marshmallow Filling:
- 5 egg whites (from large eggs)
- ½ teaspoon cream of tartar*
- ⅛ teaspoon kosher salt
- 2 cups granulated sugar, divided
- 2 teaspoons vanilla extract
- ⅔ cup water
Instructions
To Make the Peanut Butter Cookies:
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- Place the peanut butter, sugar, baking soda, salt, and eggs in a large mixing bowl and stir together until combined.
- Scoop 1 ½ tablespoon-sized balls of dough on to the prepared baking sheets.
- Press the balls down with the tines of a fork.
- Bake for 9 to 12 minutes, or until set around the edges but still soft in the middle.
- Allow to cool on the baking sheet for 10 minutes (cookies will be very tender while warm).
- Sandwich with marshmallow filling & serve.
To Make the Marshmallow Filling:
- Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.
- While continuing to whip, add 1 cup of the sugar in a very slow and steady stream (about 1 teaspoon at a time).
- Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.
- Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.
- Place the remaining 1 cup of sugar in a small pot, along with the water.
- Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.
- In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.
- When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.
Video
Notes
*A few drops of lemon juice or white vinegar may be substituted.
Nutrition
Serving: 1sandwich cookie | Calories: 332kcal | Carbohydrates: 45g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 420mg | Potassium: 222mg | Fiber: 2g | Sugar: 42g | Vitamin A: 26IU | Calcium: 16mg | Iron: 1mg