Fluffernutter Cookie Sandwiches – Gluten Free
Ingredients:
- 2 cups creamy peanut butter
- 2 cups sugar plus 2 tablespoons, divided
- 2 eggs
- 2 7 oz. jars marshmallow fluff
- 1 ½ to 2 cups powdered sugar
- 1 cup creamy peanut butter
Directions:
- Preheat oven to 350 F.
- In a large bowl, combine 2 cups of creamy peanut butter, 2 cups sugar and two eggs.
- Drop by tablespoonful onto well-greased baking sheets. Sprinkle with remaining sugar, and lightly press a criss-cross pattern with a fork.
- Bake for 8 to 10 minutes, or until edges are golden brown and centers are set.
- Allow to cool on baking sheets for 1 to 2 minutes before transferring to a wire rack to cool completely.
- Meanwhile, in a large mixing bowl, beat the marshmallow fluff, slowly adding powdered sugar until the mixture is ultra thick and can be formed into 1-inch balls. You want it thick enough that the marshmallow fluff won’t be runny.
- Press the ball of marshmallow frosting onto the bottom of one cookie. Spread the bottom of another cookie with about 1 tablespoon peanut butter. Smash the cookies together to form cookie sandwiches.
