This Fluffernutter Peanut Butter Marshmallow Whoopie Pie recipe is a throwback mashup of after school yumminess.
Course: Dessert, Snack
Keyword: cookies, marshmallow, peanut butter, whoopie pie
Servings: 16whoopie pies
1 1/8call-purpose flour
1/4clight brown sugarpacked
3 1/2ozmarshmallow fluffhalf container
2/3cpowdered sugarmore for firmer filling
In a bowl mix together the flour, salt, baking soda, and baking powder then set it aside. In another bowl beat the softened butter with both sugars until creamed. Add the peanut butter, egg, and vanilla. Sift in the dry mix and blend on medium speed. Add the milk and mix until fully blended.
Scoop even mounds of dough onto a baking sheet. Bake for 9-11 minutes in a preheated 350 degree oven. Allow the cookies to cool for 5 minutes before carefully moving them to a wire rack to finish cooling.
In a clean mixing bowl add the softened butter and cream cheese, salt, and vanilla. Beat on medium speed until smooth. Add the peanut butter and marshmallow fluff; blend until smooth. Add half the powdered sugar. Beat until thoroughly incorporated.
Scoop the filling into a piping bag with tip or a plastic storage bag with a snipped corner. Fill one side of half the cookies with a generous amount of cream. Top with the other half.
I used my small cookie dough scoop to get 32 uniform cookies the pies. I believe the scoop size is 1 1/2 tablespoons. Each cookie was about 2-3 inches across.