In New England, we are known for all sorts of things, like leaf peeping and stone walls, die hard sports fans and quick weather changes. We talk fast, we are critical of everything, but we will also lend a helping hand. Its a meaner vibe than the people of say, Missouri, where I lived for a school year. But I will live here as long as my hand and back can handle a snow shovel, watch the river for flooding, and wake up with the birds around four am. Too many of Noah Kahan songs resonate. But wow am I a thankful New England woman.
Cut to, what I ate for supper last night, which is what brought me here. To the essence of NE, the fluffernutter. Peanut butter, Fluff, bread. I used to like it on the cheapest white bread I could find. Now we do artisinal bread. Lightly toasted. Standing at the counter with two pups waiting for any toasty peanutbuttery goodness.
So, when I saw a recipe with these two ingredients baked up into a cookie? Yes. Yes. Yes.
It is messier than your average cookie- not sure it would be my first pick for a cookie tray, but so worth the time if you are looking for a little sweet treat that brings back the nostalgia of school lunches packed in a metal lunchbox, complete with thermos.
I wish for you on this rainy spring day all the good, and warm gooey cookies. As always, thank you for coming to the table.
PrintFluffernutter Cookies…You Heard Me
Peanut Butter and Fluff come together to make an amazing cookie.
Original Recipe found on stress baking by Leslie Haasch
https://stressbaking.com/fluffernutter-cookies/
Yield 12 Cookies
Ingredients
· ⅔ 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 ⅓ cups light brown sugar
· 1 egg, room temperature and lightly beaten
· 1 teaspoon pure vanilla bean paste or extract
· 2 tablespoons to ¼ cup marshmallow fluff, depending on how much you add to each cookie
Instructions
· In a medium bowl, whisk together flour, baking soda, and salt.
· In a stand mixer fitted with a paddle attachment, combine butter, peanut butter and brown sugar and beat on medium speed until light an fluffy.
· Add egg and vanilla and beat to combine.
· Add dry mixture and beat again to combine until you have a thick dough.
· Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes, preferably up to 1 hour.
· Preheat oven to 325 °F. Prepare two baking sheets with nonstick silicon mats or parchment paper and set aside.
· Grab a medium cookie scoop and fill it halfway with dough, pressing it into the bottom and up the sides. Spoon a teaspoon of marshmallow fluff into the center, and then top with more dough to fill the scoop. Place each ball of dough on prepared baking sheets, with no more than 6 on each, evenly spaced out with plenty of room for the cookies to spread.
· Bake for 9-11 minutes until the cookies have spread and started to crinkle on top. Remove from the oven and let cookies cool for at least 15 minutes on the baking sheet itself – they will continue to spread and set a bit more as they cool. Carefully move to wire racks to cool completely. Enjoy!