Marshmallow Fluff is an American confectionary; it is a very sweet, spreadable, marshmallow-like creme and lightly vanilla flavored. Archibald Query, from Somerville, Ma, sold his Solo Marshmallow Creme door to door around the beginning of the 20th century. He eventually sold it to candy makers H. Allen Durkee and Fred Mower of Lynn Massachusetts, who first sold it under the name of Toot Sweet Marshmallow Fluff in 1917. Durkee-Mower changed the name to Marshmallow Fluff in the 1940’s.
In New England, this product is very popular to use in both hot chocolate, rice crispy treats, and a sandwich called the Fluffernutter, made with peanut butter, fluff and white bread. The Fluffernutter is so popular in Massachusetts that it has been proposed as its official state sandwich.
I remember eating these sandwiches as a child and loving the sticky sweetness combined with the salty creamy peanut butter. I was craving this flavor combination the other day, and realized that I had homemade marshmallows on hand. I decided to see if I could stuff tine pieces of my marshmallows into my peanut butter cookie recipe, and after some trial and error, discovered a method that worked. In the interest of full disclosure, this recipe uses no Marshmallow Fluff at all, but I must give the confectionary credit for inspiring this recipe.
2 sticks of softened butter
1 cup of granulated sugar
3/4 cup light brown sugar, firmly packed
2 eggs, room temperature
2 teaspoons of vanilla bean paste
1 1/8 cup of creamy peanut butter (don’t use all natural peanut butter; it does not bake well compared to standard peanut butter)
3 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup of granulated sugar, for tossing
1 bag of mini marshmallow or homemade marshmallow cut into tiny pieces
In a large bowl, whisk together your flour, baking soda, baking powder and salt. Set it aside.
In another large bowl and using a hand held mixer, cream together your softened butter and sugars until smooth and fluffy. Ad in your eggs, one at a time, mixing until well combined. Add in your peanut butter and vanilla bean paste, mixing until thoroughly combined.
With the mixer on low, slowly add in your flour mixture, about a half cup at a time. Your final dough with be thick and sticky. Cover and chill in the fridge for at least 3 hours or overnight.
Preheat your oven to 350 degrees F, and prepare two baking sheets with parchment (in case the marshmallows ooze out).
Freeze your marshmallows for at least six hours or overnight.
Get 2 heaping one tablespoon balls of dough out, and flatten them. Put a few mini marshmallows or bits of homemade marshmallow on top of one half, and add the other disc of dough on top. Seal your edges. Toss your cookies into your cup of granulated sugar, and place them on the baking sheet, about 2.5 inches apart.
Bake for about 8 minutes, until the cookies are cracked and you can see some white marshmallow poking through.They will look soft but this is right. Carefully remove the cookies immediately to a wire rack to cool. I simply pick up the parchment paper and lift them clean off the pan. Enjoy!