And by hot mess I mean that in the most positive way possible. You know, my level of excitement when it came to making these cookies were off the charts. I found the recipe in the middle of the week and immediately on that same weekend I had set out to make these. That doesn’t happen very often because I typically already have a bunch of previously-discovered recipes lined up for the weekend in my little planner– and I really hate it when my schedules aren’t followed!– but all those plans got pushed back because of these fluffernutters. I just HAD to make them. NOW.
To be honest, if I were to grade these cookies, it would probably go something like this:
A+ in taste
A+ in appetizing appearance
A+ in indulgence factor
A+ in the messiness department
So was changing up my plans for these cookies worth it? Well these cookies are pretty awesome. But before you can get to that goodness you have to work real hard to make it happen. Well, not hard in terms of baking them actually, more like working hard to be patient is what I mean. Like I said, it can be a bit messy once you get to the assembling part. Making the peanut butter cookies and melting the chocolate for the glaze is as simple as ever, but personally I had a bit of a hard time because of the marshmallow fluff.
Having never used marshmallow fluff before, I didn’t realize that the thing sticks on everything and is all melty and runny. I thought it would be puffy or cloud-like, similar to whipped egg whites type of puffy. Like piped meringue before they go into the oven. I mean, it is called fluff after all. I’ve been wanting to try marshmallow fluff for a while, but I have learned in the short time that I’ve been food blogging that with novelty-type or expensive ingredients it is best to wait for the perfect recipe to use them on. I’ve experienced too many disappointments and wasted enough food to have this lesson ingrained in my mind.
So ever since I saw that my nearby SM Supermarket started carrying marshmallow fluff, I waited and waited until the right moment came for me to buy it. The very second I came across this recipe in one of my new favourite blogs, I immediately thought: THIS IS IT. This is the recipe I’ve been waiting for!
To be quite honest, the marshmallow fluff is exactly as I expected in terms of taste: sweet and exactly like melted marshmallow. What I did not know is that it can get real messy and goopy, and real sticky fast. (I’m not sure if it’s just with the brand I’m using though.) It’s one of those things I want to try and use maybe once or twice, but not really as a regular thing. And I’m so happy that it is with this recipe that I get to try marshmallow fluff for the first time, because anything short of the yumminess that is these fluffernutters would likely have made me pull out my hair.
And have I mentioned that these sandwich cookies are awesome? Magnificent? Wonderful? Yummy? These sandwich cookies are a party of contrasting flavours (and colours, just look at them!) that work together to create one delicious treat. We all know that peanut butter and chocolate are a good match, but add the marshmallow and the sea salt and it’s a whole new story altogether! It’s not anything remotely healthy I must admit, but it’s perfect for when you’re in the mood for something a little special. Plus, doesn’t it have the cutest name ever? Fluffernutter! I could say it all day!
It’s funny that these cookies would be nearly as messy to eat as it is to make. Anytime the chocolate glaze is touched by warm hands it starts to go all melty. In fact I am a little angry at myself for not being able to style these cookies properly for a photoshoot because they are a bit hard to handle. Sometimes when I’m feeling fancy I actually eat the sandwich cookies with utensils just to avoid the chocolate hands. I should’ve wrapped the cookies in wax paper like an ice cream sandwich. Anyway, do whatever compromise you need and make these cookies. I promise you won’t regret it!
So my only tip for these cookies has to do with its assembly: the marshmallow filling must be kept at the center of the cookies to make sure it spreads out nicely. Also make sure not to pile on the fluff too much, because once it’s sandwiched the excess filling will ooze out from the sides. Again, I’m not certain if my brand is just a runny one, but as much as I would’ve liked a thicker marshmallow filling for my cookies, it just wouldn’t work that way.
Makes about 12 cookie sandwiches
- 1 cup + 1 Tablespoon all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup creamy peanut butter
- ½ cup + 2 Tablespoons light brown sugar
- ¼ cup + 1 Tablespoon granulated sugar
- 1 large egg
- 1 Tablespoon honey
- 1 teaspoon vanilla extract
- 2 cups marshmallow fluff
- 1½ cups dark chocolate chips
- ¾ cup heavy cream
- sea salt, for sprinkling
- 1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.
- 2. In a small bowl whisk together the flour, baking soda, and salt. Set aside.
- 3. In the bowl of a stand mixer, cream together the butter and peanut butter until smooth. Add the sugars and whip on high until fluffy.
- 4. Add in the egg, honey, and vanilla extract. Mix until well-combined.
- 5. Add the dry ingredients and, using a spatula, mix until just incorporated. Scrape down the bottom and sides of the bowl as needed. Cover with plastic wrap and chill in the fridge for at least 30 minutes to firm up and make dough easier to handle.
- 6. Once chilled, using a small ice cream scoop, portion out the dough onto the prepared baking sheets into about 8 cookies per sheet, leaving enough space for spreading during baking. (The cookies spread quite a bit.) Flatten the dough balls lightly with the palm of your hand, then using a fork, make a criss-cross pattern on top of each cookie.
- 7. Bake cookies one sheet at a time for about 10 to 12 minutes, or until golden brown around the edges. (The cookies do not need to be baked until firm and crunchy as that will make them too hard once frozen.) Remove from the oven and allow to cool on the baking sheets for about 10 minutes before transferring onto wire racks to cool completely.
- 8. Once cooled, pair up the cookies. Spread half of the cookies with marshmallow fluff, then sandwich with the other half of the cookies. Place them in the freezer to allow to firm up a bit to prevent sliding.
- 9. Heat heavy cream in the microwave for a minute or so. Throw the dark chocolate into a small bowl. Pour in the hot heavy cream and let sit for a few minutes to allow chocolate to soften. Whisk until the chocolate is completely melted and smooth. Let cool for a few minutes before using.
- 10. Dip the frozen cookie sandwiches partially to halfway through into the chocolate ganache. Place back onto the baking sheets. Sprinkle with sea salt and freeze once again for about an hour to allow the chocolate to harden. Eat cold or just barely at room temperature.
- Storage: Store cookies in the freezer or fridge. Will keep for about 4 days.
In case you got confused by my love-hate way of writing about these cookies, after all has been said and done, these cookies were delish! My brothers didn’t mind the finger-licking chocolate mess at all.