Description
These Flourless Fluffernutter Sandwich Cookies combine soft, flourless peanut butter cookies with a homemade vanilla bean marshmallow fluff filling. This recipe features light, airy marshmallow fluff made from scratch and tender peanut butter cookies that are rolled in sugar and pressed for perfect texture. These nostalgic treats are gluten-free, easy to prepare, and ideal for peanut butter and marshmallow lovers.
Ingredients
For the Homemade Vanilla Bean Marshmallow Fluff:
- ½ cup Water
- 1 cup Granulated Sugar
- 1 cup Light Corn Syrup
- 5 Large Egg Whites, room temperature
- 1 teaspoon Cream of Tartar
- Seeds from One Vanilla Bean
For the Flourless Peanut Butter Cookies:
- 1 ¼ cups All Natural Unsweetened Peanut Butter
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- ½ teaspoon Pure Vanilla Extract
- ½ teaspoon Baking Soda
- ⅓ cup Granulated Sugar, for rolling
Instructions
- Make the Marshmallow Fluff Syrup: In a small to medium saucepan, combine water, granulated sugar, and corn syrup. Stir to mix, then heat over medium-high heat without stirring again. Attach a candy thermometer to the saucepan to monitor the temperature as it cooks to around 240-250°F.
- Whip Egg Whites: Place egg whites in a standing mixer bowl. Begin whipping the whites until soft peaks form as the sugar syrup reaches 200°F, which usually takes about 2-3 minutes. Add cream of tartar and whip for an additional 30 seconds.
- Combine Syrup and Egg Whites: When the syrup reaches 240-250°F, carefully and slowly pour the hot syrup into the whipped egg whites with the mixer on low speed. Once incorporated, increase mixer speed to medium-high and whip for 7-8 minutes until the mixture thickens to a marshmallow fluff consistency.
- Add Vanilla: Add vanilla bean seeds to the marshmallow fluff and whip for about 2 more minutes until slightly cooled. Use immediately or store refrigerated in an airtight container for up to one week.
- Prepare the Cookie Dough: Preheat the oven to 350°F. In a medium bowl, mix peanut butter, 1 cup sugar, eggs, vanilla extract, and baking soda until a stiff dough forms, about 30 seconds.
- Form and Roll Cookies: Using a 2-tablespoon cookie scoop, form 16 dough balls. Roll each ball in the ⅓ cup sugar used for coating. Place the coated dough balls on a nonstick baking sheet and press down with a fork or potato masher until about ¾ inch thick. This can be done before or after baking.
- Bake Cookies: Bake in the preheated oven for 7-9 minutes. The cookies may seem crumbly and slightly raw in the center when hot but will firm up as they cool.
- Press Cookies After Baking (Optional): If desired, gently press the warm cookies down with the bottom of a glass or measuring cup to flatten them further while still hot.
- Cool and Store: Let the cookies cool on a wire rack until no longer warm. Transfer to an airtight container to store.
- Assemble Sandwiches: Once cookies and fluff are ready, sandwich the marshmallow fluff between two peanut butter cookies for a delightful Fluffernutter sandwich cookie experience.
Notes
- The marshmallow fluff should be used immediately but stores well for up to one week in an airtight container in the refrigerator.
- You can press the cookies either before or after baking; both methods yield similar texture and shape.
- The cookies will be soft and slightly crumbly when hot but set up perfectly as they cool.
- Using a standing mixer is preferred for whipping the marshmallow fluff for best results.
- Make sure to monitor the candy thermometer closely to reach the precise syrup temperatures required for the fluff.
- The recipe yields 8 sandwich cookies, or 16 individual cookies.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
