Fluffernutter Cookies

I’ve eaten a few in my day, usually with a ratio of 2:1, fluff to peanut butter. I’ve also done stuff like adding Nutella to the mix, and using crunchy peanut butter instead of creamy. Some people are hardcore fluffernutter loyalists and seeing me do things like that makes them cringe. If you are one of those people, you may want to leave this page – because now I’ve transformed fluffernutter sandwiches into a cookie and it’s my new favorite thing in the entire world.

To be completely honest, these started out as a simple peanut butter cookie recipe. I’ve been trying for a long time to come up with a peanut butter cookie recipe that matched what I had in my head. I wanted them to be thin, not puffy. I wanted them to be chewy, not crispy or crumbly. I wanted them to have crinkles on top, not the fork crosshatch. I also didn’t want to roll them in sugar, so… yeah, I just didn’t want to do that.

INGREDIENTS

• 2/3 cup all purpose flour
• 1 teaspoon baking soda
• Pinch of salt
• 8 tablespoons butter, room temperature
• 1 cup creamy peanut butter (well-stirred if using natural)
• 1 1/3 cups light brown sugar
• 1 egg, room temperature and lightly beaten
• 1 teaspoon pure vanilla extract
• 2 tablespoons marshmallow fluff

INSTRUCTIONS

1. In a medium bowl, whisk together flour, baking soda, and salt.
2. In a stand mixer fitted with a paddle attachment, combine butter, peanut butter and brown sugar and beat on medium speed until well combined.
3. Add egg and vanilla and beat to combine. 
4. ..........................................

for full instruction please see : stressbaking.com

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