Flourless Fluffernutter Sandwich Cookies
Naturally both gluten free and dairy free, these flourless peanut butter cookies are sandwiched around homemade vanilla bean marshmallow fluff.
Servings: 8
Ingredients
For the homemade vanilla bean marshmallow fluff:
- ½ Cup Water
- 1 Cup Granulated Sugar
- 1 Cup Light Corn Syrup
- 5 Large Egg Whites, room temperature
- 1 Teaspoon Cream of Tartar
- Seeds From One Vanilla Bean
For the Flourless Peanut Butter Cookies:
- 1 ¼ Cups All Natural Unsweetened Peanut Butter
- 1 Cup Granulated Sugar
- 1 Large Egg + 1 Large Egg Yolk
- ½ Teaspoon Pure Vanilla Extract
- ½ Teaspoon Baking Soda
- ⅓ Cup Granulated Sugar, for rolling
Instructions
- For the homemade marshmallow fluff:In a small to medium-sized saucepan, place the water, granulated sugar, and corn syrup. Stir to combine.Heat on medium-high (I put my numbered burner on eight) and insert a candy thermometer at this point. Do not stir again.Place your egg whites in the standing mixer bowl. You can also use a hand mixer, but just know you will need to beat them consistently for quite some time. A standing mixer is definitely preferred for this recipe.When the sugar syrup reaches about 200 degrees, begin whipping the egg whites until soft peaks form. This should take about 2-3 minutes.Add your cream of tartar and whip for about 30 more seconds to combine.The whites should finish whipping just about the time the syrup reaches 240 to 250°.Remove the syrup from the heat, ensuring that your mixer is on low. Slowly pour the syrup into the whipped egg whites in a steady stream, being careful as the syrup is extremely hot.When this is done, place your mixer on medium to high and continue mixing for 7-8 minutes until the marshmallow fluff is thick. Your egg whites might deflate slightly, but don't worry; if this happens, they will come back to life during the whipping process!Add the vanilla bean seeds and continue to whip until the fluff has cooled slightly, about two more minutes. Use immediately and store any leftovers in an airtight container in the refrigerator for up to one week.
- For the cookies: Preheat the oven to 350°. In a medium size bowl, combine the peanut butter, one cup sugar, eggs, vanilla, and baking soda. Mix until combined and a stiff dough forms, about 30 seconds. Using a 2 tablespoon cookie scoop, form 16 cookie dough balls. Roll them each in the ⅓ cup granulated sugar, and place them onto a nonstick baking sheet. Press down with a fork or a potato masher until cookies are around ¾ inch thick. This can be done before or after baking, they come out the same either way! Bake at 350° for 7-9 minutes. These cookies will be very crumbly and almost a bit raw in the middle when they are hot from the oven. They will set up perfectly done in the middle and hold their shape well when cooled. If you chose to press them after they baked (which is what I did), gently press each cookie down with the bottom of a glass or measuring cup while the cookies are still hot. Allow them to cool at room temperature on a wire rack until no longer warm, and then transfer the cookies to an airtight container.