Fluffer Nutter Cookie Sandwiches

I know what you’re doing right now. You’re staring at that unbelievably creamy marshmallow fluff, puffing its way out the sides of those cookies. So light, and pure, and white. Heavenly, one might say. Like mounds of snowfall or a sky full of pillow-like clouds. 

That’s an awfully big coincidence, if you believe in coincidences I should say, because right now I am in Breckenridge, Colorado. Not only am I almost 10,000 feet high in the clouds, but I am also surrounded by powdery white snow.  
If only the clouds and snow tasted like marshmallow fluff, as my childhood self used to imagine. 

And then we have the cookies. If you’re eyes were closed while taking a bite, you might think you were eating peanut butter chocolate chip banana bread. The cookies couldn’t be more soft and gooey. They do their best to contain the marshmallow fluff, but they will inevitably fail. 
Sure, it makes for a messy snack. You may even prefer to eat these sandwiches with a spoon (I did!). In the end, you won’t care how it gets in your mouth, as long as it does. 

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

Ingredients:
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

Directions:
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!

*Warning:
-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.

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