Fluff

Fluffernutter Cookies…You Heard Me

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.

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Fluffernutter Cookies…You Heard Me

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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

  • Author: chrissy@mythankfultable.com

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!

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And Then There Were Fluffernutter Bars…

I’m going to make this post quick. It’s Memorial Day, most of you are heading somewhere to eat at someone’s cookout if you didn’t already, and time’s a wasting. Get to baking.

The Fluffernutter is the quintessential New England sandwich, made with peanut butter, and Fluff (not marshmallow creme, and yes, there is a difference). I am not saying it is the most nutritious food item to put in a lunchbox for your kid, but I do know anyone raised in Massachusetts knows what it is…and likes it. If you were lucky you got it on soft white bread, and maybe even got the crusts cut off.

Tuck those Peanut
Tuck those Peanut Butter Cups into their bed of Cookie Dough

Fast forward to now: My bread is typically sprouted grain. My peanut butter is natural. Oh, but there is a brand new container of Fluff in the cabinet at all times. For you know, life emergencies. Some days a woman needs to stand in her kitchen with a spoonful of fluff and giver her dog the stink eye because she is not sharing.

To the recipe: the original recipe is from soccer mom.com. When a friend sends you a Pinterest posted recipe and you have a cookout to be the next day, you try it. I am glad I did. I am also glad I fiddled with the proportions and made MORE. I am also glad I left them at the campsite where our cookout was because they are like a siren song to me. All good.

This recipe is a basic peanut butter dough with chocolate chunks, divided into two parts. Press one part on the bottom of a pan and add FULL SIZED Peanut butter cups. Add Fluff! Add more dough! Bake and leave to cool. Sound simple? It is. Do people need to know this deliciousness wasn’t an all day process? No. You can keep that little secret to yourself.

If you were one of us who embraced sugary marshmallow and peanut butter, loves peanut butter cups, or just needs to feel like a gooey dessert is essential for a cookout, you have met your match. I hope you make these. Today.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe

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Fluffer Nutter Bars

Fluffernutter Bars
Print Recipe

This delicious creation of peanut butter, peanut butter cups, and fluff originally was posted on thesoccermomblog.com. I changed the proportions to make a larger batch. You will not be disapointed!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 Cup Butter
  • 2/3 Cup Plain Peanut Butter (I used Creamy Jif)
  • 12 Unwrapped FULL SIZED Peanut Butter Cups
  • 2 Cups packed Dark Brown Sugar
  • 2 large Eggs
  • 2 generous teaspoons Vanilla Extract
  • 2 1/2 Cups All Purpose Flour
  • 1 bag Nestle Chocolate Chunks
  • 1/2 Container Marshmallow Fluff

Instructions

  1. Preheat oven to 350* and prepare a 9×13″ baking pan by lining it with parchment paper.
  2. in a mixer with a paddle attachment, cream butter and sugar until light and fluffy.
  3. Add peanut butter and combine. Add eggs and vanilla and continue to combine until uniform.
  4. Add flour until mixed in, fold in chocolate chunks (I just add mine while the mixer is running on low)
  5. Divide dough into 2/3 and 1/3.
  6. Press 2/3 of dough into prepared pan. Distribute Peanut butter cups evenly into dough.
  7. Cover peanut butter cups with Marshmallow Fluff, smooth to create an even layer.
  8. Break apart remaining dough and cover the mixture. Press down.
  9. Bake in 350* oven for 25-30 minutes until golden brown, do not overcook.
  10. Leave bars in pan until cool (they will continue to cook in the pan and you want this!)
  11. Pull bars out of pan with edges of parchment paper and slice!
  12. These will keep in an airtight container for a few days…but they won’t last that long!

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