Tag Archives: Sandwich Cookies

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

M&Ms Sandwich Cookies

 If you haven’t noticed, I love sandwich cookies. This blog has existed for eight months, and I already have six sandwich cookie recipes in my recipe index. I mean, cookies and frosting together–does a more perfect dessert even exist?! 

Today’s sandwich cookies are my version of a favorite treat from my teenage years. Back then, I was on the high school dance team. Once classes were over for the day, I’d have thirty minutes to change and eat something before practice. Usually the whole team would go for some sort of fast food (ah, teenage metabolism), but occasionally, when everyone was attending tutorials or some other after-school program, I’d zip over to Ridgmar Mall, run to the cookie kiosk, and grab one or two (okay, okay, three!) miniature M&Ms sandwich cookies before driving back to school to dance off all the calories.

To this day, I get nostalgic for those soft cookies, M&Ms, and creamy vanilla filling. But I can’t remember the last time I was in a mall (one of the advantages of living in New York City). And as I always have fresh baked goods at home, I no longer stop for mass-produced treats. 

These days, if I want a few M&Ms Sandwich Cookies, I make them myself. They’re so much better than anything you could get at a mall. Soft, chewy cookies speckled with colorful milk chocolate M&Ms and sandwiched together with a smooth vanilla filling?! Yes. I’ll take three.

Most of my sandwich cookie recipes make five or six dozen very small cookies–far more than anyone really needs. This recipe makes a much more manageable two dozen sandwich cookies. If you’d like more, this recipe doubles very well.

Also, these cookies are slightly larger than my regular sandwich cookies. Where all of my other sandwich cookie recipes require you to scoop dough by the teaspoon, the cookies in this recipe are each made with 1/2 tablespoon (1 1/2 teaspoons) of dough. The larger scoops cut down on the time spent rolling dough and also allow for more M&Ms in every bite! 

I love working with M&Ms for holidays. There’s a perfect color combination for every occasion–red and green for Christmas, orange and black for Halloween, pastels for Easter. Since the Fourth of July is coming up next week, I went with the red, white, and blue variety for this batch! I think they’re pretty cute 😊 No matter which holiday you’re making these for (even if it’s just that it’s the end of a long week), I know these M&Ms Sandwich Cookies will be a hit!

 Want more M&Ms treats? Check out my M&Ms-Potato Chip Cookies!

M&Ms Sandwich Cookies
makes 2 dozen sandwich cookies

1 1/2 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon cream of tartar*
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup M&Ms milk chocolate candies

Filling:
1/2 cup shortening (or room temperature unsalted butter)
2 1/2-3 cups confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
1-2 tablespoons heavy cream

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

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about two minutes. Beat in granulated and light brown sugars, followed by egg and vanilla. Mix in dry ingredients in two installments, combining completely after each addition. With the mixer on low, add in M&Ms and mix for 10-15 seconds until they are evenly dispersed. Cover and chill dough for 90 minutes, or up to three days.

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

Scoop chilled dough by the 1/2 tablespoon (1 1/2 teaspoons) and roll into balls. Set dough balls about two inches apart on prepared pans. Bake 7-8 minutes, until the tops are no longer shiny. Let cookies cool on pans for five minutes before removing to a rack to cool completely. Repeat with any remaining dough.

Make the filling. In a large mixing bowl, use an electric mixer to beat shortening (or butter) until fluffy. Beat in 2 1/2 cups confectioner’s sugar and salt. Mix in vanilla and 1 tablespoon heavy cream. If filling is too thin, add more confectioner’s sugar. If it’s too thin, add an extra tablespoon of heavy cream. If you would like to pipe the filling, spoon it into a piping bag and snip off a corner.

There are two options for filling:

1. To assemble a sandwich cookie by piping, apply filling by pipe a circle in the middle of 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.

M&Ms Sandwich Cookies will keep in an airtight container at room temperature for up to a week.

Note:

There is no substitute for cream of tartar in this recipe.

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.

Vanilla Bean Sandwich Cookies

 Confession: I’m a vanilla person. Given the choice, I will pick vanilla over chocolate every single time. It’s not that I don’t like chocolate, it’s that I enjoy vanilla just the tiniest bit more. If you think I’ve gone and lost my mind, know that I come by it honestly.

So many people rag on vanilla, saying it’s boring. As far as I’m concerned though, when vanilla is done right, it’s anything but! In fact, my most popular cake order is this Vanilla Layer Cake. It has a little bit of a following! Oh, and these Vanilla Wafers are so good, you’ll never buy the boxed variety again. 

Long story short, I’m out to prove that vanilla is a powerhouse flavor. To make my point, I’m bringing you some fantastic sandwich cookies that are packed to the gills with vanilla bean flavor. Oh yes, these Vanilla Bean Sandwich Cookies are amazing! Soft, chewy vanilla bean cookies sandwiched together with the creamiest, dreamiest vanilla bean filling ever. There’s nothing plain about these little cookies! 

There’s nothing difficult about them either. The cookie dough is simple and straightforward–the hardest part is rolling 120 teaspoon-sized balls of cookie dough! And the filling is basically just a scaled down version of my go-to buttercream frosting. I use shortening in this recipe because I find it makes the filling reminiscent of Oreos, but you may substitute an equal volume of softened butter if you prefer. 

As easy as this recipe is though, there’s one thing that we need to talk about. This recipe contains one specialty ingredient: Nielsen-Massey Vanilla Bean Paste. You see, as much as I love vanilla, I can rarely bring myself to purchase whole vanilla beans. At $4 a pop, I just can’t justify the cost. Vanilla bean paste is my go-to for all recipes that demand the good stuff. It’s full of vanilla bean seeds and high-quality vanilla extract, and a $14 jar lasts forever. Trust me, nobody can tell that I didn’t throw $8 worth of vanilla beans into my recipes! See all those little black specks? If I didn’t tell you directly that I didn’t scrape those from whole vanilla beans, you’d never know the difference. But if you’re feeling fancy, feel free to use the real deal.

Whether you’re into vanilla or chocolate, you’ll love these Vanilla Bean Sandwich Cookies! They’re anything but plain 😊 

 Vanilla Bean Sandwich Cookies
makes about five dozen sandwich cookies

Cookies:
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/4 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 tablespoon vanilla bean paste*

Filling:
1/2 cup shortening*
2 1/4-2 1/2 cups confectioner’s sugar
pinch of Kosher or sea salt
3 tablespoons heavy cream
2 teaspoons vanilla bean paste*

Make the cookies. In a large mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in sugar, followed by egg and yolk. Mix in vanilla bean paste. Add flour mixture in two installments, mixing to combine completely. Chill dough for 90 minutes in the refrigerator.*

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

Scoop chilled dough by the teaspoon, and roll into balls. Set dough balls 1 1/2-inches apart on prepared pans. Bake 6-8 minutes, until no longer raw looking. Let cool on the pans for five minutes before removing to a rack to cool completely.

To make the filling, place the shortening in a large mixing bowl, and beat with a hand mixer on low speed. Once it’s smooth, add in 2 1/4 cups confectioner’s sugar and salt in two installments, until smooth. Beat in heavy cream and vanilla bean paste. If you’d like the filling to be thicker, add an additional 1/4 cup of confectioner’s sugar. If you would like to pipe the filling, place it in 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 piping a circle in the middle of 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.

Vanilla Bean Sandwich Cookies keep well in an airtight container at room temperature for up to a week.

Notes:

1. If you do not have or do not want to use vanilla bean paste, you may use the scraped seeds of half a vanilla bean plus two teaspoons of pure vanilla extract. Alternatively, you may use one tablespoon pure vanilla extract.
2. If you do not want to use shortening, you may substitute 1/2 cup (1 stick) room temperature unsalted butter.
3. If you do not have or do not want to use vanilla bean paste, you may use the scraped seeds of half a vanilla bean plus one teaspoon of pure vanilla extract. Alternatively, you may use two teaspoons pure vanilla extract.
4. I have sped up the chilling process by throwing the dough in the freezer for fifteen minutes. The dough may need to spend five minutes at room temperature before scooping.