There is nothing like a good cookie, but there is really nothing like a good peanut butter cookie.
I am nutso about peanut butter. Ha. I know. Nuts? Peanut Butter? I get it. Seriously, I adore the stuff. I often gasp when I hear someone say they don't like peanut butter. WHA? Weirdo. A life without peanut butter cups, peanut butter cookies, peanut butter candy, or even peanut butter cashew chicken stir-fry is just not much of a life.
I was making a fluffernutter sandwich for my kidlets the other day. I love that they have embraced some of my favorite lunchtime staples as a child. As I was licking the butter knife clean, (I know, my mother would be completely horrified) I thought, 'How amazing would this be as a cookie?' Cue light bulb over head.
My little sous chef and I went to work and came up with these. The perfect little snack for a lovely afternoon and they're gluten-free to boot! No more licking knives clean and passing on habits that I, myself, would be horrified to see.
You're welcome Mom. You too hubby.
FLUFFERNUTTER SANDWICH COOKIES
COOKIES
1 cup peanut butter1 cup firmly packed brown sugar
1 teaspoon pure vanilla extract
1 large egg
FILLING
1 jar (7 ounces) marshmallow fluff½ cup peanut butter*
* This is to help reduce the stickiness of the fluff.
Preheat oven to 350ºF. Combine ingredients in a large bowl and beat with a hand mixer until incorporated.
Hand roll out 1 inch balls and place on a cookie sheet prepared with parchment paper or silicone mats. You can leave the tops plain or make crisscross designs with the tines of a fork.
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Bake for 8-10 minutes or until golden brown. Mine took 9 minutes. Transfer to wire rack and allow to cool completely.
To make filling:
Scoop out marshmallow fluff into a large bowl and stir in peanut butter. You can add more or less peanut butter to your liking, but adding it helps stabilize the fluff a bit more. Otherwise, it'll be pretty gooey and messy.
Spread over underside of one cookie and sandwich with another.
Yield: 12-14 sandwich cookies.