My husband, who just finally caught up to me in age, wanted some thick and fluffy peanut butter cookies for his birthday sweet. As soon as he said that, I had it in my head to make peanut butter blossoms. He repeatedly told me he didn’t want those, just peanut butter cookies. I just cannot help myself, sorry hubby. So, I happened to have some mini kisses in my cupboard so I gave a few some tiny kisses. Just to let everyone know, those were gone first. So much for not wanting those!
As I started to make plain peanut butter cookies, I had a wonderful idea. Wesley loves fluffernutter sandwiches. He would go crazy for fluffernutter cookies. Like I told you before, this man is cookie crazy. So, I put my mind to work in making a fluff concoction for the tops of my cookies.
I had some left over brown sugar frosting in the fridge that I thought would be great on this cookie. I whipped that into a bowl with some fluff and powdered sugar and voila! Magical, heavenly cookies appeared before my eyes. I’ll give you the recipe below, so you too can have these godly cookies. I’m nice like that!
As I’m writing this post, I’m craving more fluffernutter cookies. I might have to whip some together today. I have so much going on since we’re having a little get together this weekend for Lucian’s birthday. My boy will be two June 2. I can’t believe how fast the time has gone. It’s so sad, but not as sad as how the terrible two’s have already started.
- 1 cup marshmallow fluff
- 1 cup brown sugar frosting
- 1/2 cup powdered sugar
- Preheat oven to 375 degrees. Place parchment paper onto a cookie sheet.
- In a mixing bowl, beat the shortening and peanut butter with a hand mixer until light and fluffy.
- Add the granulated and brown sugar and continue mixing on medium until the sugar is incorporated.
- Add the egg, milk, and vanilla and mix on medium until everything is combined.
- In a separate bowl, sift the flour, baking soda, and salt.
- Add the dry ingredients into the wet mixture and mix on low so you don't give yourself a flour shower.
- Scoop the dough with a cookie scoop and place onto a cookie sheet.
- Roll the dough into balls and roll into the additional granulated sugar.
- Place back onto the cookie sheet. Once all the balls are sugared, place in the oven for about 8 minutes or until golden brown.
- While the cookies are still warm, take a spoon and lightly press down into the middle of the cookie. It'll leave a small crater. Don't press too hard!
- Put the fluff mixture into a piping bag and pipe fluff on the top where you made the small craters.
- Give the brown sugar frosting a mix with the hand mixer.
- Add the fluff and powdered sugar and continue whipping until everything is combined and to the consistency you like. (You can use any frosting recipe you like or even canned frosting instead of the brown sugar frosting. I had frosting left over so that's what I choose.)
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