Published: Last Updated: by Marye 680 words. | About 4 minutes to read this article.
Soft peanut butter cookies with a layer of marshmallow filling and a layer or peanut butter filling.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
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These giant fluffernutter whoopie pies are not only the size of a kiddo's face but they are a delicious combination of peanut butter and marshmallow.
Kelly at Evil Shenanigans wanted to follow Top Chef: Just Desserts by doing each week's challenges. I thought it was a cool idea but I missed the first challenge she did. That's o.k. Once I watched last week's episode I knew what my ingredient was ..I just wasn't sure what I wanted to do.
Last week was the Bake Sale Challenge. If you will remember the contestant that got kicked out you will remember that she was kicked out over peanut butter cookies. Very uninspired peanut butter cookies. As soon as that happened I knew that I wanted to make peanut butter cookies that would make those judges sit up and take notice...not that I will ever meet them... but in my fantasy world they stumble across my blog and are blown away by my brilliant take on peanut butter cookies.
But I still wasn't sure what I wanted to do. Peanut butter... yes... but what could I make that would be a best seller at a bake sale?
My kids always go for the biggest thing there so I knew it had to be supersized. And then I remembered one of my favorite foods when I was a kid and I knew what I was going to do. Fluffernutter whoopie pies? YES! I googled the ingredients and did not come up with ONE recipe. Yay! This was a sign that I was on the right track, right? Fluffernutter whoopie pies for the first time ever.. Massive peanut butter cookies with a marshmallow filling. What's not to love?
And poor Heather had wanted to do... whoopie pies.
I made the first batch of dough using a whoopie pie recipe from another site and exchanging ingredients. It was awful and I threw it out. It was frustrating because I knew I was going to lose my decent light....and I did.
I decided to use my own recipe as a base and adjust for the different ingredients. I knew that my recipe had the texture I was looking for; cakey and moist. So I started over.
Perfect.
These fluffernutter whoopie pies are moist and full of peanut butter flavor. The filling is sweet marshmallow. I considered adding sliced bananas or chocolate but never got there.
Try these. Perfect with a big glass of milk! You can make them smaller if you like. This recipe makes 8 whoopie pies if you use a ¼ cup scoop for the cookie.
I don't think the judges would have declined these. I think they would have had to take a cookie and milk break
Fluffernutter Whoopie Pies Recipe
Fluffenutter whoopie pies are a delicious treat for after school or any time! If you love this recipe please consider giving it 5 stars.
📖 Recipe
5 from 1 vote
Fluffer Nutter Whoopie Pies
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Soft peanut butter cookies with a layer of marshmallow filling and a layer or peanut butter filling.
Course Dessert - Cookies
Cuisine American - Vintage
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings:8 huge whoopie pies
Calories:1046
Author:Marye Audet-White
Ingredients
Cookie
- 3¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt, (do not omit)
- 1½ cup sugar
- ½ cup butter
- ½ cup peanut butter
- 2 tablespoons honey
- 2 eggs
- 1 cup buttermilk
Filling
- 14 oz marshmallow fluff
- ½ cup butter
- 1 ½ teaspoon vanilla
- 2 cups confectioner's sugar
- Heavy cream as needed to get a whipped cream texture
- ½ cup Peanut butter.
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Instructions
Cookie
Preheat oven to 350F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Set aside.
Cream the sugar, butter, and peanut butter together until light.
Beat in the eggs.
Add the buttermilk and mix until well blended.
Drop in ¼ cup rounds on the cookie sheet keeping them 3 inches apart.
Bake 15 minutes, or until tops of cookies spring back when lightly pressed.
Cool completely before filling.
Filling
Beat first 4 ingredients together until fluffy.
Add cream as needed.
Divide in 8 parts.
Set peanut butter aside.
Assembly
Smear the flat bottom of one cookie with about 1 tablespoon of peanut butter.
Smear the flat bottom of a second cookie with ⅛th of the filling.
Press the two cookies together.
Repeat with the remaining cookies.
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 1046kcal | Carbohydrates: 160g | Protein: 16g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 798mg | Potassium: 351mg | Fiber: 3g | Sugar: 107g | Vitamin A: 819IU | Vitamin C: 0.03mg | Calcium: 94mg | Iron: 1mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
More Buttermilk Dessert Recipes
- Guinness Fudge Bundt Cake
- Southern Red Velvet Cake
- Red Velvet Blossom Cookies
- Vintage Buttermilk Cake Recipe (Southern Classic)
About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Annie
That was such an original idea, they look delicious! I love the spin on a classic.
Reply
maryeaudet
They were really yummy. 🙂 And really, I think I would make them smaller..they are a little too much.
Reply
