Before I made these cookie I really did not know what a fluffernutter was.
Here is the truth, I am not the biggest marshmallow person. Okay wait, warm marshmallows with chocolate? Yes. Gooey, sticky, still warm Rice Krispie Treats with maybe a little chocolate mixed in? Yes. But just marshmallows alone? No. I can’t do it, it’s too sugary and too boring.
Also, up until a few months ago when I made these Toasted Coconut Caramel Peanut Butter Snickers Bars I had no idea marshmallow fluff even existed.
I had never bought it before and I never had any growing up. My mom was strictly a chocolate cake, chocolate chip cookie, Special K Bars, peacan pie, chocolate chip cookie pie and the occasional Rice Krispie Treat kind of baker. Marshmallows were saved for S’mores and Rice Krispie Treats.
Oh and sweet potato casserole on Thanksgiving!
It was only once I started blogging that I realized there is about a million and one recipes out there calling for marshmallows and or marshmallow fluff.
And I mean marshmallow frosting?
Yeah, I definitely did not know that existed.
Welp, now I do!!
And oh boy am I excited about it. I mean wasn’t it just two weeks ago that I posted these S’more Milk Chocolate Mousse filled Chocolate Cups with Marshmallow Frosting? Yeah, it was.
I am like a kid with a new toy. Just swap the toy for marshmallow frosting.
So I researched what the heck a fluffernutter sandwich was.
Peanut butter and marshmallow fluff sandwiched between two pieces of bread. Sounds ok, but probably not my thing. So I kicked up the fluffernutter and added bananas and chocolate.
It just made sense.
Not sure if you can still call this a fluffernutter, but I’m going with it, and what ever you want to call it, it’s good!!
They are pretty simple to make, but the tricky part is keeping the sandwiches from sliding to one side while the marshmallow filling dries. When the filling is wet, the top cookie wants to slide off. I found that if you line the cookies up in rows so that they are touching and all sitting up right, the cookies are all forced to stay in position and not slide. This way they stay aligned and pretty!
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder, baking soda and salt in a bowl. Set aside.
- In the bowl of a stand mixer (or use a hand held) cream together the butter, brown sugar and powdered sugar until light and fluffy, about 2 minutes. Add the peanut butter and egg and beat until smooth and combined. Add the mashed banana and vanilla, beating until smooth.
- Gradually beat in the flour mixture. Stir in the chocolate chips. Line two baking sheets with parchment paper or silpats.
- When the oven is preheated drop about two teaspoons dough onto the prepared baking sheets.
- Bake for 7 to 10 minutes and do not over cook. If anything undercook. Cool completely before filling.
- To make the filling, place the egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer (or if you do not have a stand mixer use a regular heat proof bowl). Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 4 minutes.
- Transfer the bowl to stand mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.
- To fill the cookies flip half the cookies upside so the flat side is facing up. Spoon or pipe about 2 teaspoons of the marshmallow frosting onto all the cookies, leaving about 1/4 inch border. Wait 5 to 10 minutes and then top each cookie with it's other half. Line the cookies up in rows on a balking sheet and let the frosting set completely, about 1 hour. Try to tightly line the cookies up so that they are upright and strait. Some of my cookies wanted to slide to the side and I ended up with a few cookies that were crooked.
- Store in an airtight container.
*Frosting from Martha Stewart
Attention…The fluffernutter just got SO much better.