Fluffernutter Sandwich Cookies {Gluten-Free}

Fluffernutter Sandwich Cookies {Gluten-Free}Today’s post is the third new cookie recipe in as many weeks…except that it’s not new at all. These Fluffernutter Sandwich Cookies are made with the gluten-free cookie base of my Lindor Truffle Peanut Butter Blossoms and the marshmallow filling from my homemade Oatmeal Creme Pies. Put ‘em together, and you’ve got a sandwich cookie that is stupid easy and crazy delicious.

Fluffernutter Sandwich Cookies {Gluten-Free}This cookie recipe is based on the Fluffernutter Sandwich, which is a perfect food as far as I am concerned. It doesn’t get much better than peanut butter and marshmallow fluff! That rich, creamy, sweet and salty combination is one of the greatest lunch treats out there. And make no mistake, it is a treat. While peanut butter (the natural kind, anyway) is pretty good for you, marshmallow fluff definitely isn’t! Good thing this is a dessert blog–this magical combination is much more suited to a cookie than a main course.

Fluffernutter Sandwich Cookies {Gluten-Free}Fluffernutter Sandwich Cookies come together quickly and easily. The cookies are my spin on the classic three-ingredient peanut butter cookie recipe. My version has six ingredients; aside from the usual peanut butter, egg, and brown sugar, this recipe has vanilla for flavor and cornstarch and baking powder to give the cookies a chewy texture. There’s no flour or butter in this dough or in the filling, so this recipe is free of gluten and dairy 😍

Fluffernutter Sandwich Cookies {Gluten-Free}Fluffernutter Sandwich Cookies {Gluten-Free}Scoop the dough by the 1/2 tablespoon (1 1/2 teaspoons), roll it into balls, and flatten slightly. They may crack slightly, but that’s sort of a necessary evil here. This dough doesn’t spread much, so the flattening helps the cookies to bake into a shape that lends itself to sandwiching. 

Fluffernutter Sandwich Cookies {Gluten-Free}And speaking of sandwiching…once the cookies are baked and cooled, make the filling. Cream together marshmallow fluff and shortening. Beat in some confectioners sugar, salt, vanilla, and hot water until a smooth, sticky filling forms. Load it into a zip-top plastic bag and snip off a corner.

Fluffernutter Sandwich Cookies {Gluten-Free}Pipe dime-sized dollops of marshmallow filling onto half of the cookies and top them with the rest of the cookies.

Fluffernutter Sandwich Cookies {Gluten-Free}Y’all. Y’ALL. These Fluffernutter Sandwich Cookies are SO GOOD. The cookies are chewy and peanut buttery and the filling is marshmallow magic. Together, they are rich, sweet, salty, gluten- and dairy-free, and irresistible!

Fluffernutter Sandwich Cookies {Gluten-Free}

Fluffernutter Sandwich Cookies {Gluten-Free}
makes about 2.5 dozen very small sandwich cookies

Cookies:
1 1/2 cups creamy-style peanut butter (not natural-style)
1 1/2 cups light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
3/8 teaspoon baking powder

Filling:
4 oz marshmallow fluff (about 1 cup)
1/4 cup shortening,* room temperature
1/2 cup confectioner’s sugar
1/4 teaspoon Kosher or sea salt
1/2 teaspoon real vanilla extract
1 teaspoon hot water (from the tap is fine)

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, use an electric mixer to beat peanut butter and light brown sugar until combined. Mix in egg and yolk, followed by vanilla. Beat in cornstarch and baking powder.

Scoop dough in 1/2 tablespoon (1 1/2 teaspoon) increments and roll into balls. Place dough balls at least 1.5 inches apart on prepared pans and flatten lightly with your fingertips. Bake 6 minutes, until no longer shiny. Let cool ten minutes on the pans before removing to a rack to cool completely.

To make the filling, cream the marshmallow fluff and shortening with an electric mixer until light and fluffy. Beat in confectioner’s sugar and salt. Add in vanilla and hot water and mix on high until the filling is very fluffy.

Assemble sandwich cookies. Load filling into a piping bag or zip-top freezer bag and snip off a small corner. Pipe a dime-sized dollop onto the middle of the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat with all remaining cookies.

Cookies will keep very well covered at room temperature for up to a week.

Note:

You may use an equal volume of softened butter in place of shortening. This will mean that your cookies are no longer dairy-free.

Fluffernutter Sandwich Cookies {Gluten-Free}

Oatmeal Creme Pies

Oatmeal Creme PiesIs there a better school day dessert than an Oatmeal Creme Pie? I mean, who can resist two super-soft cookies sandwiched together with marshmallow filling? Not me, that’s for sure. I haven’t been in school in eight years, and I still get hankerings for the Little Debbie treat.

While packaged Oatmeal Creme Pies are delicious, they are full of preservatives and ingredients I don’t recognize and cannot pronounce. I don’t have kids, but if I did, I can’t imagine putting one in their lunch boxes. But my feeling is that life is simply too short to live without such a delicious cookie, so instead of buying Little Debbie Oatmeal Creme Pies, I’ll just stick to making my own.

Oatmeal Creme PiesY’all, these homemade Oatmeal Creme Pies are so damn good. They have everything that makes the original version great (hello, insanely soft cookies and marshmallow filling!), without any of the sketchy ingredients. I’m not saying my Oatmeal Creme Pies are healthy (because they aren’t), but I know and can pronounce everything that’s in them. Oh, and they’re just as delicious as the original, if not more so. Homemade is always better.

Oatmeal Creme PiesLet’s talk about the cookies. They’re everything you want in an Oatmeal Creme Pie: insanely soft and almost cake-like, with a tender crumb and just enough oats to qualify them as an oatmeal cookie. The cookies are made with all dark brown sugar which, in addition to giving them a rich molasses flavor, keeps them soft for days.Oatmeal Creme Pies

Oatmeal Creme PiesAlso keeping these cookies soft? Quick oats. They’re used here instead of the usual old-fashioned oats. Their finer texture allows these cookies to retain that tender texture that I love about the original version. If you, like me, don’t keep quick oats on hand, I’ve included a conversion for regular old-fashioned oats in the recipe notes.

A word of warning: unlike most of my cookie recipes, this one is formulated to spread. Make sure to leave plenty of room around each ball of dough. Despite the spreading though, these cookies will not get crispy in any way.Oatmeal Creme Pies

Oatmeal Creme PiesEnough about the cookies–the marshmallow filling is where it’s at! It’s made with marshmallow fluff, confectioners sugar, vanilla, and shortening. If shortening is not for you, feel free to use softened butter instead. Either way, you’ll end up with a soft, luxurious filling that, in addition to being crazy delicious, will keep your Oatmeal Creme Pies soft for days on end!

Oatmeal Creme PiesOnce you sandwich the cookies together with the filling, you’ll have a hard time keeping yourself and your family away from these Oatmeal Creme Pies. They’re a classic for a reason.

Oatmeal Creme PiesWant more Oatmeal Creme Pies? Check out this pumpkin version!

Oatmeal Creme Pies
makes about 3.5 dozen sandwich cookies

Cookies:
1 1/2 cups all-purpose flour
1 Tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/4 cup dark brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons real vanilla extract
1 1/2 cups quick oats*

Filling:
1 7 1/2-ounce jar marshmallow fluff (about 1 1/2 cups)
1/2 cup shortening, room temperature*
1 cup confectioner’s sugar
1/2 teaspoon Kosher or sea salt
1 teaspoon real vanilla extract
2 teaspoons hot water (from the tap is fine)

In a small mixing bowl, whisk together flour, cornstarch, cinnamon, baking soda, and salt. Set aside.

In a large mixing bowl, cream butter with an electric mixer until light and fluffy, about one minute. Beat in dark brown sugar. Add eggs one at a time, followed by vanilla. With the mixer on low, add the flour mixture in two installments, until completely combined. Mix in quick oats. Cover dough with plastic wrap and refrigerate for at least one hour, or up to three days.

Preheat oven to 350F. Line two sheet pans with parchment paper.

Scoop cookie dough in 1/2 tablespoon (1 1/2 teaspoon) increments. Roll into balls and set them at least 2 1/2 inches apart on prepared pans (I can fit 12 dough balls on a half sheet pan). Bake for 4 minutes. Rotate pans top to bottom in the oven. Bake for another 3-4 minutes, until no longer wet-looking. Let cool on the pans for five minutes before removing to a rack to cool completely. Repeat rolling and baking until you have used all the dough.

To make the filling, cream the marshmallow fluff and shortening with an electric mixer until light and fluffy. Beat in confectioner’s sugar and salt. Add in vanilla and hot water and mix on high until the filling is very fluffy. There are two options from here:

  1. To assemble a sandwich cookie by piping, apply filling by pipe about a teaspoon onto the middle of the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.
  2. Repeat until all cookies have been used. To assemble a sandwich cookie by spreading, use an offset frosting knife to spread 1/2-1 teaspoon on the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.

Cookies will keep very well in an airtight container at room temperature for up to a week.

Notes:

  1. If you don’t have quick oats, you may blitz 1 2/3 cups of old fashioned oats in the food processor until there are no whole oats visible. Steel cut oats will not work in this recipe.
  2. If you don’t want to use shortening, you may use 1/2 cup of room temperature butter.

Oatmeal Creme Pies

S’mores Sandwich Cookies

 It’s almost Memorial Day! And that means it’s almost time for camping and beach days and, most importantly, s’mores.

I mean, who doesn’t love s’mores? Crunchy graham crackers, melty milk chocolate, and toasted marshmallow are absolute perfection when smashed together. The only real problem with summer in New York City–besides the oppressive humidity–is that I don’t have enough excuses to eat them. I know I could toast marshmallows over a burner on my stove and make them in my kitchen, but really, s’mores are always, always best when eaten around a fire. But I don’t know if or when I’ll be around a fire pit this summer, so instead I’ll eat these cookies in my apartment while I plan my fictional camping trip. 

S’mores Sandwich Cookies have all the flavors of the real thing. The cookies themselves are made with a combination of flour and graham cracker crumbs, and speckled with bits of smooth milk chocolate. The best part? The graham cracker crumbs keep the dough from spreading too much, so this dough doesn’t need to chill! This means that if you manage your time wisely, these cookies can be made start-to-finish in less than 90 minutes. 

Enough about the cookies though–let’s get to the filling. Oh good gracious, this stuff is amazing. Mini marshmallows are toasted under the broiler, and then beaten into a creamy frosting. Then it’s spread or piped onto the cookies, and everything is squished together so that there’s graham cracker, milk chocolate, and toasted marshmallow in every single bite.

S’mores Sandwich Cookies are the stuff of summertime dreams. But you won’t smell like a fire pit when you’re done making them, and you won’t need any bug spray. No, you can enjoy these in the comfort of your very own air-conditioned home. And when it’s 100 degrees and 10,000% humidity, doesn’t that sound like bliss? 

 S’mores Sandwich Cookies
makes about six dozen sandwich cookies

Cookies:
1 1/2 cups all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 1/2 teaspoons real vanilla extract
1 1/4 cups graham cracker crumbs (about 10 graham crackers)
6 ounces milk chocolate,* finely chopped

Filling:
1 10-ounce bag miniature marshmallows
2/3 cup shortening
1 1/2-2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a medium-large mixing bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in dark brown and granulated sugars, followed by eggs and vanilla. Add dry ingredients in two installments, mixing completely after each addition. Beat in graham cracker crumbs, followed by chopped milk chocolate.

Scoop dough by the teaspoon, roll into balls, and place at least 1 1/2-inches apart on prepared pans. Bake 6-7 minutes, until no longer shiny. Let cool on the pans for 5 minutes before removing to a rack to cool completely.

Make the filling. Set oven to broil. Line a baking sheet with aluminum foil. Place marshmallows in an even layer over the foil. Set aside.

In a large mixing bowl, use an electric mixer to beat shortening until light and fluffy. Beat in 1 1/2 cups confectioner’s sugar, followed by salt and vanilla.

Broil marshmallows 30-45 seconds, or until golden. Remove from broiler, and immediately use a silicone spatula to scrape them into the mixing bowl. Beat until completely combined, scraping the bowl as necessary. Add more confectioner’s sugar as needed. It will be a bit sticky. If the filling is initially too warm with which to work, chill it for 15-30 minutes before proceeding. If you would like to pipe the filling, spoon it into a plastic sandwich bag, and snip off a corner.

There are two options for filling:

1. To assemble a sandwich cookie by piping, apply filling by pipe about a teaspoon of filling on the underside of one cookie, leaving about 1/4″ around the edge. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.

2. To assemble a sandwich cookie by spreading, use an offset frosting knife to spread 1/2-1 teaspoon on the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.

Filled cookies will keep in an airtight container at room temperature for up to a week.