Fluffernutter Sandwich Cookies

It's no secret I'm a fluffernutter fiend. <-- Make those cupcakes and you'll see why.

I lived in Spain for four months during my junior year of college.  For those who may be unfamiliar, they don't really eat peanut butter in Spain (or anywhere in Europe that I visited for that matter).  I didn't really consider this before moving or I probably would have packed about 26 jars in my luggage.  No friends, this was a lesson learned the hard way.  The funny part is, I brought my host family a gift that included Reese's Peanut Butter Cups when I arrived and my 19-year old host brother literally ate the entire bag in two days.  So I guess he didn't hate them.

After about my first month there, I discovered a little tiny store run by an expat that sold international foods, teas, and trinkets.  Lo and behold.... peanut butter.  I think it was like 8 or 9 euros a jar but obviously it was a no-brainer.  I would have asked the shop owner to procure me some marshmallow fluff, but I didn't want to push my luck.

Fluffernutter Sandwich Cookies
Makes about 10 sandwiches (20 cookies)
Cookie recipe from Bakers Royale; frosting adapted from How Sweet Eats

1 cup peanut butter (smooth or crunchy)
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract

4 tablespoons butter
1/2 cup marshmallow fluff
1 teaspoon vanilla
1 cup powdered sugar

For the cookies: place all ingredients in the bowl of a stand mixer and mix on low until combined.  Using a cookie dough scoop or a rounded tablespoon, place about a tablespoon and a half of dough onto parchment-lined baking sheet.  Use a fork to flatten the dough using a criss-cross design.  Bake for about 10-12 minutes or until they begin to turn golden brown around the edges.  Let the cookies rest on the sheets for a few minutes before transferring to cooling racks to cool completely.

For the frosting: beat the butter in the bowl of a stand mixer until creamy.  Add the fluff and beat again until combined.  Scrape the bowl to make sure everything is incorporated.  Stir in the vanilla. Finally, stir in the powdered sugar a little bit at a time and then beat until creamy.

To assemble: spread the marshmallow buttercream between two (completely cooled!) cookies to make a sandwich.  Enjoy!