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Fluffernutter Sandwich Cookies
Chocolate and marshmallow sandwiched between peanut butter cookies
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
20
cookie sandwiches
Calories
283
kcal
Author
Kate @ I Heart Eating
Ingredients
1/2
cup
butter
softened
3/4
cup
brown sugar
packed
1/4
cup
granulated sugar
2
large eggs
2
teaspoons
vanilla extract
1 ½
cups
peanut butter
not natural
2 1/2
cups
all-purpose flour
1
tablespoon
cornstarch
2
teaspoons
baking soda
1
teaspoon
kosher salt
20
marshmallow stackers
or 10 large marshmallows cut in half horizontally
milk chocolate bars
like Hershey's
Instructions
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.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
cookie sandwich
|
Calories:
283
kcal
|
Carbohydrates:
32
g
|
Protein:
7
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Cholesterol:
28
mg
|
Sodium:
369
mg
|
Potassium:
159
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
165
IU
|
Calcium:
21
mg
|
Iron:
1.2
mg