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Recently, I was scrolling through Pinterest looking at all sorts of whoopee pies and sandwich cookies when I realized that I’d never seen a fluffernutter cookie. That’s when I decided to create a fluffernutter cookie and began experimenting.
You may recall my puffy peanut butter cookies from a couple weeks ago – they’re actually the first half of this recipe. I know sandwich cookies aren’t usually puffy because it makes them kind of hard to stack, but I felt like it was important from a texture perspective.
In my opinion, a true fluffernutter sandwich has to be made on plain white bread. I normally hate white bread, but it’s important for a classic fluffernutter!
Anyway, white bread has sort of an almost foamy texture. It’s light and puffy (because air is whipped into it instead of letting it rise naturally), which is why I created puffy peanut butter cookies.
The puffy peanut butter cookies are way better than white bread (and doubtlessly have more protein!), but it helps recreate the sandwich a little more authentically.
This post just contains the recipe for homemade marshmallow fluff and instructions for how to make the sandwich cookies. For the fluffy peanut butter cookie recipe, please visit that post!
They are pretty amazingly delicious, but combining them with homemade fluff brings it to a whole new level of awesome! Even better is that, unlike most fluff recipes, I don’t use raw eggs. You just need the egg whites, but then you have to carefully cook things to a certain temperature for a certain amount of time if you want to make sure the eggs are safe. My simple solution? Meringue powder.
Using meringue powder means no raw eggs, no yolks sitting around in the fridge, and marshmallow fluff that holds its fluff really well! It wasn’t even trying to ooze out of the sandwich cookies I saved in a container for later. Very cool.
As you can see in the picture above, I used a piping bag to get the fluff between the cookies, but you don’t have to. You can use a ziplock bag and cut the corner off, or even a spoon. Piping does lead to the prettiest cookies, though! You’ll need a round tip that’s about 1/2″ wide.
As a final note before the recipe, most recipes say to cook the sugar syrup until it reaches 240º Fahrenheit. In my experience, by the time it has a solid boil going on it already is 240º and I just got my thermometer dirty for no good reason. You can check the temperature if you’d like, but if the syrup’s boiling you’re probably just fine.
This recipe makes way more marshmallow creme than you’ll need for one batch of cookies, but the good news is that it keeps!
Mine stayed tasty for two weeks in the fridge – just make sure to keep it tightly covered so it doesn’t pick up any fridge tastes.
I tried storing cookies both in the fridge and on the counter, but I think the room-temperature cookies tasted fresher for longer.
Because you can store royal icing (made with sugar and meringue powder) at room temperature, I wasn’t really worried about the fluff staying safe. So why keep the un-piped creme in the fridge? Because it seems to last a bit longer that way (it was the cookies that suffered!), and there would be way too many ants in the kitchen if it stayed on the counter!
I hope you enjoy this homemade marshmallow creme, whether or not choose to make fluffernutter sandwich cookies, but I really hope you give the sandwich cookies a try! They’re an amazing blast from the past and, as far as I know, there’s nothing else quite like them out there.