2 cups Granulated Sugar, Plus 2 tablespoons, divided
For the Filling:
2 7 ounce jars Marshmallow Fluff
1 1/2-2 cups Powdered Sugar
1 cup Creamy Peanut Butter
Preheat oven to 350°F.
In a large bowl, combine 2 cup creamy peanut butter, 2 cup sugar, and eggs.
Drop by tablespoonful onto well-greased baking sheets.
Sprinkle with remaining sugar, and lightly press a criss-cross pattern with a fork.
Bake for 8-10 minutes, or until edges are golden brown, and centers are set.
Allow to cool on baking sheets for 1-2 minutes before transferring to a wire rack to cool completely.
Meanwhile, in a large mixing bowl, beat the marshmallow fluff, slowly adding powdered sugar, until the mixture is ultra-thick, and can be formed into balls. The mixer will struggle towards the end, and you may need to add powdered sugar by hand – it will take elbow grease. Add enough powdered sugar that you can form the dough into large 1-inch balls. You want it thick enough that the marshmallow fluff won’t be runny.
Press the ball of marshmallow frosting onto the bottom of one cookie.
Spread the bottom of another cookie with about 1 tablespoon peanut butter.
Smash the cookies together to form cookie sandwiches.