Fluffernutter Cookies

Fluffernutter Cookies

Combine wet ingredients:

• 1/2 cup softened butter

• 1/2 cup peanut butter

• 1 tsp vanilla

• 1 egg

Combine dry:

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1 cup all purpose flour

• 1 tsp cornstarch

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/2 tsp baking powder

• 1/2 tsp baking soda

Mix wet and dry ingredients until incorperated

• Dough should be soft, not sticky

• Chill in refridgerator for at least 30 min.

To assemble:

• Measure out 2 tbsp cookie dough

• Roll into a ball and then flatten into a disk

• Add 1 cup marshmellow fluff to a ziplock bag and cut one bottom corner

• add 1 tbsp to of fluff to the top of each cookie

• fold the cookie around the fluff and pinch to close

• Bake on parchment paper on a baking stone (best consistency) for 12-14 minutes