This decadent sandwich cookie takes its inspiration from the New England lunchtime classic, the Fluffernutter (aka a peanut butter and marshmallow creme sandwich).
This recipe is adapted from the soft peanut butter cookie base for Monster Cookies.
Because the dough is so soft, I find that briefly freezing the dough balls allows them to properly chill so you can make the traditional peanut butter crosshatch design on top without making a mess. If you’re making these in a hot summer kitchen, you can spritz your fork with a little bit of cooking spray before pressing the tines into the cookie to help ensure an easy release.
These are intended to be soft cookies, so you’ll want to be careful not to over bake them. They should retain their softness for several days.
