After some initial confusion about peanut butter and jelly sandwiches as a kid, when my American English wasn’t so good and I put what we call jelly but the Americans call jello in a sandwich… I’ve come to love PBJs. Now I find that another sandwich they like is the fluffernutter: peanut butter and marshmallow!
I’m not convinced on the sandwich, but I’m prepared to give the cookie version a go. Well I’m prepared to give it to my work colleagues at least!
Strangely a lot of the recipes I found don’t use flour for the cookie,and just add an egg to smooth peanut butter. Sounds odd but they’re the experts so I’ll give it a try!
Some recipes are just peanut butter, marshmallow fluff and an egg. However I like the idea of a gooey marshmallow centre, and as I’ve got some leftover mini-marshmallows I’m going to adapt this recipe:
- For the cookies
- 1 jar smooth peanut butter
- 1 large egg
- 1/2 tsp bicarb (baking) soda
- 1/4 tsp salt
- 1/2 cup white sugar
- 1 jar marshmallow fluff
- For the filling
- Mini marshmallows
- Smooth peanut butter
Start by making the fillings by combining a couple of mini marshmallows with 1/2 tsp of peanut butter. Freeeze these to make them easier to work with.
Then make the cookies by beating the egg and mixing it well with the peanut butter, baking soda, sugar & salt, then fold in the fluff so it’s still streaky. Chill in the fridge, again to make things easier to work with.
Wrap each frozen filling in cookie dough.
Then bake at 160C fan for 14 minutes, turning half way through.
They’re really rather delicate cookies! The peanut butter part is light and crispy while the fluff is chewy, and the centre is all gooey. And the taste is great… so maybe we will try fluffernutter sandwiches one day!
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