100 Favorite Dishes 2013-2014: No. 23, Fluffernutters at Fluff Bake Bar
This year, leading up to our annual Menu of Menus® issue, Kaitlin Steinberg counts down her 100 favorite dishes as she eats her way through Houston. She'll compile a collection of the dishes she thinks are the most awesome, most creative and, of course, most delicious in town. It's a list of personal favorites, things she thinks any visitor or Houstonian ought to try at least once and dishes that seem particularly indicative of the ever-changing Houston foodscape.
Photo by Kaitlin Steinberg Make new memories with Fluffernutter cookies!
Fluffernutter sandwiches are not nostalgic for me. In fact, I can't recall ever having eaten Marshmallow Fluff as a child. I don't crave that unique combination of peanut butter and marshmallow because it brings back great memories. I actually think the idea of a sandwich with just those two sticky ingredients oozing out the middle sounds kind of gross.
Fluffernutter cookies from Fluff Bake Bar will no doubt become a wonderful memory should I ever leave Houston, though. I'm mildly addicted to Rebecca Masson's crunchy, chewy, peanut buttery cookies with peanut butter frosting and real Marshmallow Fluff in the middle.
And yes, it is genuine Marshmallow Fluff. Masson is quick to point out that she orders the real stuff online from marshmallowfluff.com. Why meddle with perfection?
I stopped by Masson's station at the Kraftsmen Bakery recently to see what goes into a Fluffernutter. Unfortunately, all I was able to do was watch Masson scoop out dough onto a baking sheet and put the cookies into the oven. The exact ingredients and even what happens to the cookies after they come out of the oven is top secret. But I don't blame Masson for keeping her process on the DL. These cookies are too good to share.
Let's not lie; we'd all eat that dough too.
The cookies that make up the bread of the fluffernutter are a combination of crunchy peanut butter and oatmeal. They achieve the ideal consistency in the oven--crunchy and lightly browned on the outside while still chewy on the inside. For the record, Masson's snickerdoodle cookies have the same perfect consistency.
Bewteen the cookies is peanut butter frosting, squeezed out of an icing bag into the shape of a circle around the edges of the cookie. In the center is a dollop of that inimitable Marshmallow Fluff. Then the top cookie goes on, and the delicacies set in the fridge until they're ready to be sold and devoured.
I think what makes them so great is that they aren't overly sweet. The peanut butter adds a good deal of salt, and the oatmeal makes the cookies reminiscent of a granola bar. I won't go so far as to say they're healthy, but, you know, they're probably better for you than a brownie. Maybe.
I have one final recommendation regarding Fluffernutter cookies: Freeze them. You know how Girl Scout cookies are better frozen? These are too. They're almost like ice cream sandwiches, and they feel more substantial. You really have to bite through the fluff, and it doesn't ooze or drip when it's frozen.
So take my word for it. Buy Fluffernutters at one of these locations. Freeze. Devour.
See the full list of favorites on the next page.