And now I will proceed to ski my heart out, hopefully burning off close to as many calories as I just consumed. Then again, the recipe doesn’t contain any flour or butter. On top of that, peanut butter is a healthy fat and there’s even a banana in the mix…the guilt is washing away as I speak! Can you say “health food”?
Fluffer Nutter Cookie Sandwiches
(Cookies adapted from Sally’s Baking Addiction)
Makes about 6 cookie sandwiches
1 large egg
1 medium extra ripe banana, mashed
3/4 cup creamy peanut butter
1/2 cup brown sugar, loosely packed
1 teaspoon baking soda
1 teaspoon cinnamon
2 tablespoons chopped pecans
3/4 cup semi-sweet chocolate chips
1 cup marshmallow fluff
1. Preheat oven to 350 degrees. Line two cookie sheets with Silpat mats or spray with non-stick spray. Set pans aside.
2. In a medium bowl, whisk the egg. Add banana, peanut butter, brown sugar, baking soda and cinnamon. Stir well to combine. Fold in the pecan pieces and chocolate chips. Place bowl in fridge for at least 10-20 minutes to stiffen up the dough.
3. Use a cookie scoop to drop dough onto the pans, spaced evenly apart. Bake for 8-10 minutes (I baked for 8 minutes for a very soft, doughy cookie; bake longer if you want a crispier cookie). Remove from oven and let cool at least 10 minutes before transferring to a cooling rack to cool completely.
4. Add marshmallow fluff to a microwave safe bowl and heat for about 20 seconds. Stir well. Spread about two tablespoons of fluff onto the bottom of a cookie. Place another cookie (bottom down) on top of the fluff. Repeat with remaining cookies. Eat immediately!
-These are very delicate cookies. Things will get messy if you’re not careful.
-They are best consumed the day you bake them. If you are not going to eat them the same day, wait to form the sandwiches until you are ready to eat.