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Black Marble

Fluffer-Nutter Sandwich Cookies

AKA: Fluff-A-Nuttah


"A New England treat! Soft peanut butter cookies sandwiched around a gooey marshmallow filling. Naturally gluten-free & dairy-free!"



Fluffer-Nutter cookies were inspired by my childhood staple: the fluffernutter sandwich.


What is a Fluffer-Nutter sandwich you ask? Fluff = marshmallow and Nutter = peanut butter (nut butter) 🤭. Sorry I had to... you can't help but laugh!


Just hearing that word takes me straight back to elementary school!


I can remember so many of my schoolmates bringing fluffernutter sandwiches to school. Myself inclueded... At least once a week! Now... as an adult, I don't endulge in those much as I don't eat much sugar like that these days. Once in awhile I will get a craving for it though... So I decided to play with my food yet again... And now I bring you... Fluffernutter Sandwich Cookies! You have to make them! What are you waiting for.... GO!

Fluffer-Nutter Sandwich Cookies


Servings – 18 Prep Time – 25 Minutes Cook Time – 30 Minutes

Ingredients:


Cookies


  • 2 cups peanut butter, creamy or chunky

  • 1 1/2 cups granulated sugar

  • 2 eggs, large

  • 2 teaspoons baking soda

  • 1 teaspoon kosher salt


Marshmallow Cream Filling


  • 5 egg whites

  • 1/2 teaspoon cream of tartar*

  • 1/8 teaspoon kosher salt

  • 2 cups granulated sugar, divided

  • 2 teaspoons vanilla extract

  • 2/3 cup water


Directions:


Cookies


Preheat the oven to 350 degrees and line baking sheets with parchment paper.


Place the peanut butter, sugar, baking soda, salt, and eggs in a large mixing bowl and stir together until combined.


Scoop 1 1/2 tablespoon-sized balls of dough on to the prepared baking sheets.


Press the balls down with the tines of a fork.


Bake for 9 to 12 minutes, or until set around the edges but still soft in the middle.


Allow to cool on the baking sheet for 10 minutes; cookies will be very tender while warm and will break apart if you move them. Trust me... I know... I am impatient! 🤭


Filling


Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.


While continuing to whip, add 1 cup of the sugar in a very slow and steady stream; about 1 teaspoon at a time.


Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.


Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.


Place the remaining 1 cup of sugar in a small pot, along with the water.


Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees.


In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.


When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.


Assembling the Cookies


Take 1 cooled cookie and frost the bottom with about 1 to 1.5 tablespoons of filling.


Then sandwich a second cookie on top with the bottom facing down.


Notes:


Making a Smaller Batch: This recipe can easily be divided in half to make a smaller batch.


Make Ahead Tips: Cookies can be made 1-2 days in advance, cooled fully and stored at room temperature in an airtight container. Only add the filling right before serving. Don't pre-fill them.


Cookies can also be frozen for up to 2 months in an airtight container. Then thaw in the fridge and frost when ready to serve.


Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. 


Nutrition:

Calories: 332 | Carbohydrates: 45g | Protein: 9g | Fat: 15g | Saturated fat: 3g | Polyunsaturated fat: 4g | Monounsaturated fat: 7g | Trans fat: 1g | Cholesterol: 18mg | Sodium: 420mg | Potassium: 222mg | Fiber: 2g | Sugar: 42g | Calcium: 16mg | Iron: 1mg



"An East Coast childhood favorite brought back in cookie form!"



CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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