He: Fluffernutter cookie sandwiches

Aka doggie crack sandwiches

Okay, originally this idea was born out of trying to find a use for a bunch of peanut butter that we got for free. You would think that having a ton of free, organic, stone ground, raw, perfect peanut butter would be a fantastic thing. Well, you're right! Having this stuff around is inspiring to look for unique and creative possibilities. These cookies are the first of many explorations into the world of everything that is peanut butter.

Just so that I don't get lost in the thoughts of how and why all of this was born I'll give you the whole method now.


Peanut Butter Sandies
½ c. (4oz) unsalted butter
½ c. (4 ¾ oz) peanut butter (plain, unseasoned, unadulterated…just peanuts and nothing else)
1 c. (7oz) granulated sugar(I used organic, unrefined cane sugar, but just about any will do)
¾ tsp. salt (kosher or sea salt please)
½ tsp. baking soda
2 t. Vanilla extract (here we used Penzeys double strength)
1 ea. Large Egg
¼ c (2oz) Heavy Cream or sour cream
3 Tbsp. (3/4 oz) Cornstarch
3 C. (12 ¾ oz) Unbleached AP Flour

1. Beat first 6 ingredients until light and fluffy(medium speed on your mixer for 4 minutes)
2. Add egg and beat until completely incorporated
3. Add ½ of the cream, ½ of the flour and all of the cornstarch and beat well(about 2 minutes on medium)
4. Add remaining cream and flour, mix just until incorporated
5. Divide dough in ½ flatten slightly, wrap in plastic and refrigerate for at least an hour(we did it overnight)
6. After refrigeration, preheat oven to 350˚F, parchment line 2 sheetpans, remove dough from freezer about 5 minutes before rolling out
7. Lightly flour work surface and ball of dough(instead of this I lined the counter with freezer paper…we have funky tile for counters). Roll to 1/4-1/8” thick, cut to desired shape.
8. Place almost touching on the sheetpans and bake for exactly 10 minutes do not allow to brown
9. Cool on the sheetpans for 5 minutes, then transfer to cooling rack to cool completely.


Peanut Butter Pliable Paste (filling)
1 c. (9 ½ oz) peanut butter
1 ½ tsp. vanilla extract
2 ½ c. (10 oz)confectioners sugar
6 Tbsp. milk

1. beat peanut butter and vanilla
2. Add confectioners sugar and beat until smooth(this will take several minutes)
3. Add milk a little at a time until desired consistency is reached
4. store until needed, covered

Almond Marshmallow Fluff
1 ea. Egg white-at room temperature
1 c. unrefined cane sugar
1/3 c. water
1/8 tsp. salt(sea or kosher)
1 ½ tsp Almond extract

1. Beat egg white in the bowl of an electric mixer until frothy, add salt and beat until stiff, shiny peaks are formed
2. Melt water and cane sugar in a saucepot, stirring only until dissolved, then bring to soft ball stage(240˚F on a candy theromometer)
3. Allow the sugar mix to sit for 1 minute off heat before adding to the beaten white
4. Slowly stream in the sugar mix, while beating on high, the white until all is incorporated.
5. Continue to beat on high until the mixture is completely cooled and lifted to full volume(this can take as long as 20 minutes)
6. Store covered until needed in a container

Assembly: Lay down finished cookie, and put a thin sheet of the peanut filling ontop, then about 1 tbs of Fluff. Put another cookie on top to complete the sandwich. I also dipped the cookies in melted chocolate, placed them on a rack and let them cool. If you don't want rack marks on your chocolate, transfer them to a wax sheet.

There are a few things that I would change if I do these cookies again. One, I think I want to play with the filling a little bit, it was way too sweet for me. Two, the original recipe that I based the fluff on came out of a cookbook by an old chef friend of mine Scott Peacock. Some of you may know him, he's extremely popular on the east coast. Some of you may even have his cookbook(written with his long time mentor and friend Edna Lewis) The Gift of Southern Cooking. The changes that I made were for just basic tinkering ideas…I think that I'd add back in the gelatin. Without the gelatin to provide structure for the fluff, you just end up with Italian meringue, which doesn't have the 'bounciness' that's soo nice about homemade marshmallows. Also, I think that I want to play with the flavoring of the marshmallows(the original recipe calls for vanilla, but I used up all of mine on the other parts of this cookie), maybe something like cinnamon???

I think that's about it with these. Please feel free to post your comments and questions and I will try to answer any and all that I can.