Fluffernutter Cookies
- Rhodesian Cook Book
- Jul 31, 2015
- 1 min read
Ingredients
½ cup butter, softened
¾ cup peanut butter
¾ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla
1 tablespoon milk
¼ teaspoon salt
½ teaspoon baking soda
1¾ cups flour
¾ cup marshmallow cream
¼ cup strawberry jam, optional
Instructions
1.Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
2.Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
3.Scoop 1 tablespoon sized balls of dough and place them on prepared cookie sheets, 2 inches apart. Gently press each ball with the palm of your hand to flatten. With a fork, make a criss cross pattern, if desired.
4.Bake for 8-10 minutes, until the bottoms begin to look brown. Cool at least 5 minutes on cookie sheets before removing to a rack to cool completely.
5.Assembly: turn cookies upside down on a cookie sheet. Top with another cookie to form a sandwich
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