Growing up as a native New Englander, Fluffernutter sandwiches made the occasional appearance in my lunch box. I knew my mom loved them and my grandma, too, but I had no idea that the peanut butter/marshmallow combo dated all the way back to 1913 when Emma Curtis, co-creator of the first shelf stable marshmallow creme product, started advertising the idea to pair her marshmallow spread with peanut butter on sandwiches for kids.
One hundred years later, I see no reason not to take a dessert that's essentially disguised as a sandwich and make it into an even dessert-ier sandwich by subbing soft peanut butter cookies for bread. The Treats Truck, one of my favorite food trucks in New York, does several peanut butter cookie sandwich combos that I've enjoyed for years—one is stuffed with peanut butter, one is stuffed with chocolate and one is stuffed with peanut butter and jam. Why not Fluff? I used the soft peanut butter cookie base recipe I developed for my other recent stroll down memory lane with Monster Cookies. The resulting "sandwich" is soft, nutty, sticky, gooey, and if you're a Fluffernutter fan like me, just plain good. A word to the wise, you'll want to make sure you have extra milk on hand to wash these guys down.
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About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.