Fluffernutter: marshmallow fluff, peanut butter, white bread, YUM. For the uninitiated, read this.
This cookie is such a simple concept. Forgo the white bread for pb cookies, just add fluff and voila. The yummiest twist on a pb cookie you’ll ever have.
In order to truly have the best fluffernutter cookie, you must start with the best pb cookie. Slate.com told me I was making pb cookies wrong. The bit of almond extract in these give them the extra nuttiness that make them uber good.
Peanut Butter Cookies
Yield: About 24 cookies
Time: About 3 hours, mostly unattended
1 cup brown sugar
½ cup (1 stick) unsalted butter, softened
½ cup creamy natural peanut butter
1 large egg
½ teaspoon vanilla extract
½ teaspoon almond extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons sugar, or more as needed for coating the cookies
1. Beat the brown sugar, butter, and peanut butter with the paddle attachment of a stand mixer (or with a handheld mixer in a large bowl) until light and fluffy. Add the egg, vanilla, and almond extract and beat to combine. Add the flour, baking soda, and salt, and stir just until combined. Wrap the dough in foil or plastic wrap (or simply cover the bowl) and refrigerate for at least 2 hours and up to 3 days.
2. Heat the oven to 350°F. Roll the dough into 1-inch balls, coat each ball in sugar, and transfer to a baking sheet, leaving 2 inches between cookies. Press the tines of a fork flat against each ball of dough to indent it, then make a second indentation perpendicular to the first one. Bake until the cookies are firm and their edges are golden brown, about 10 minutes. Let cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks or paper towels to finish cooling. Repeat with the remaining dough. Serve immediately, or store in an airtight container at room temperature for up to a few days.
*To make these into fluffernutter cookies, spread a generous tablespoon (or two for the fluffaholics) of fluff onto the flat side of a single pb cookie, and simply sandwich another on the other side.