Fluffernutter Cookies

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Fluffernutter Cookies: How fun! Soft peanut butter cookies sandwiched around a gooey marshmallow filling. Naturally gluten-free & dairy-free.

Prep Time25

Cook Time20

Cooling Time:30

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Keyword: fluffernutter cookies, peanut butter fluffernutter cookies, peanut butter marshmallow cookies

Servings: sandwich cookies

Calories: 332kcal

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 1/2 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.

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.

*A few drops of lemon juice or white vinegar may be substituted.