Скачать или смотреть Fluffernutter Peanut Butter Cookies

[For Cookies]
1 cup all purpose flour
1 1/2 tsp baking soda
1/2 cup unsalted butter, softened to room temperature
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup packed light brown sugar
2 eggs
1 tsp vanilla

[For Frosting]
3/4 cup butter
1 3/4 cup marshmallow fluff
1 1/2 cup powdered sugar
1 tsp vanilla

[For Cookies]
In a medium bowl, whisk together flour and baking soda, set aside
Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy
Beat in the eggs and vanilla until combined
Reduce speed to low and stir in flour mixture just until combined
Chill dough for 2 hours or overnight
After chilling the dough, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
Use a small cookie dough scoop to place cookie dough balls (about 1 tablespoon each) on top of parchment paper, 1-2 inches apart; lightly press palm into scoops to flatten
Bake ~8 minutes until cookies are brown around the edges

[For Frosting]
Cream butter on high speed until light and fluffy; add fluff and combine on high speed until smooth
Add sugar and mix on low speed until combined; increase speed to high until light and fluffy
Mix in vanilla on high speed until combined
To Make Cookie Sandwiches:
Match cookies in pairs so that each side is about the same size
Spread or pipe about 2 teaspoons of frosting on the bottom of one cookie from each pair
Top other cookie and press down lightly
Store cookies in an airtight container up to three days; may be frozen for up to one month