Thank you so much to NouBon for sponsoring the development of this recipe! All opinions are my own. And thank you, readers, for supporting the businesses that help keep Fikabröd’s recipes online!
Earlier this year one of the cofounders of NouBon reached out, asking if I would be interested in creating some baking recipes featuring their peanut butters. Once I tried their delicious, Caribbean-inspired products, I immediately said yes!
Typically, I am a bit of a wimp when it comes to spicy peppers, so I was honestly a little scared of the scotch bonnets in NouBon’s Spicy Peanut Butter 🫣 However, to my delight, when I tried this peanut butter, loads of ideas for sweet and spicy bakes started bouncing around in my head! I especially couldn’t stop thinking about the combination and balancing act of spicy peanut butter and sweet marshmallow creme. I described this idea to my client as an exciting Caribbean spin on the classic fluffernutter 😎🥜☁️🌴
Love peanut butter and supporting woman-founded brands, too? Check out the other recipes I developed for NouBon!
Sweet & Spicy Fluffernutter Cookies
- Yield: 12 sandwich cookies 1x
Ingredients
Peanut Butter Cookie Dough:
- ½ cup (113g) unsalted butter, room temp
- ¾ cup (160g) dark brown sugar, packed
- ¼ cup (50g) granulated sugar
- ¾ cup (190g) NouBon Spicy Peanut Butter, stirred well
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 ½ cups (180g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Marshmallow Buttercream:
- ½ cup (113g) unsalted butter, softened
- ½ tsp salt
- 2 Tbsp (30g) Greek yoghurt
- 1 tsp vanilla extract
- 2 cups (230g) confectioners’ sugar, sifted
- 1 cup (100g) Marshmallow Fluff (or other marshmallow creme)
Instructions
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter, brown sugar, and granulated sugar on medium-high until light and fluffy.
- Add NouBon Spicy Peanut Butter, egg, and vanilla, mixing until thoroughly combined.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Add 1/3 of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
- Form dough into balls that are 1.5–2 tablespoons each. (A #40 cookie scoop is super helpful here!) Place 12 dough balls on each prepared baking sheet, leaving plenty of space between them. Slightly flatten cookies with a fork, making a criss-cross pattern.
- Bake for 11–13 minutes or until edges have set.
- Place baking sheets on wire racks. Allow cookies to cool for 5–10 minutes, then transfer cookies to wire rack and allow to cool completely.
- Once your cookies are totally cool, it’s frosting time! In the bowl of a stand mixer fitted with paddle attachment, cream butter and salt on medium speed until fluffy and smooth. Mix in Greek yoghurt and vanilla.
- Sift in a third of the confectioners’ sugar (76g), then mix on low until fully incorporated. Scrape down bowl. Repeat two more times with rest of confectioners’ sugar.
- With a silicone spatula, fold in marshmallow creme.
- Spread or pipe about 2 tablespoons of filling on 12 of the cookies. Top with remaining cookies, gently pressing each cookie sandwich together.
- To firm up the marshmallow buttercream, chill cookies in fridge for 20 minutes before enjoying.
- Store any leftover cookies in a sealed container in the fridge.
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