Fluffer Nutter Whoopie Pies
Soft peanut butter cookies with a layer of marshmallow filling and a layer or peanut butter filling.
Servings 8 huge whoopie pies
Calories 1046kcal
Equipment
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.
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.
Nutrition
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