Fluffernutter Cookies

Fluffernutter Cookies COOKIE INGREDIENTS 1/2 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, room temperature 3/4 cup packed brown sugar 1 1/4 cups peanut butter 1/2 cup maple syrup 1 large egg, room temperature 1 large egg yolk, room temperature 1 teaspoon vanilla extract MARSHMALLOW FROSTING INGREDIENTS 2 sticks unsalted butter, room temperature 2 cups marshmallow fluff 1 cup powdered sugar 1/4 plus 1/8 teaspoon salt 1 teaspoon vanilla extract In a medium bowl, mix together the flour, baking soda, and salt. Set aside. In a mixing bowl, beat together the butter and brown sugar until light and creamy. Beat in the peanut butter and maple syrup until fully incorporated and light and creamy. Add in the egg and yolk. Beat well for another 1 – 2 minutes. Pour in the flour and mix until there are no white streaks of flour. Cover the bowl tightly and chill in the refrigerator for about an hour. While the cookie dough is chilling, preheat the oven with 350 degrees F. Line two baking sheets with parchment paper. Portion out balls of dough that are two tablespoons big and place them two inches apart on the baking sheets. Bake for 10 – 12 minutes, or until puffy and a light golden brown. Allow to cool on a wire rack. While the cookies are cooling, make the marshmallow frosting. Beat the butter and marshmallow fluff until smooth and creamy. Add the powdered sugar and salt and beat well. Add the vanilla and beat well. Dollop the frosting on half the cookies and top with the remaining cookies. Keep in an airtight container for up to 3 days.