Flufforeo: Fluff Centennial
Last year I discovered that Marshmallow Fluff is from Somerville, a city right outside of Boston, and that every year Somerville has a Fluff Festival. I also found out that this festival has a baking contest, so of course I have to enter. If you didn’t see my entry from last year, I made these.
This year I was not sure about entering because I had a conflict with the timing of the festival, but I found out this year was the centennial celebration of Fluff and I didn’t want to miss out on this milestone! I was also really struggling with recipe ideas. I tried two different recipes multiple times, never quite getting either one right. I was quickly becoming frustrated, and running out of time.
Suddenly I came up with a great idea – recreate an Oreo. I loved this idea. I got super excited about it and got right to work. After a couple test runs I had the perfect recipe.
I am so incredibly happy with how this recipe turned out. The Oreos are amazing, and I really had my hopes up for a chance at winning this baking contest. I went out of my way to adjust multiple schedules to make sure I could enter this contest, and I was so happy with this decision because I felt so confident that these cookies would win.
I won’t drag it out – I did not win the contest, but these Oreos are addictingly good. I’m not as disappointed as I thought I would be, and I think it’s because of how amazing these cookies are. These might be my new go-to birthday gifts for everyone I know. (Also, have we talked about how many birthdays are in September?! It’s crazy, right??)
I’ve already brainstormed ideas for next year’s contest and I can’t wait to give it another go!
- 1 1/4 cup flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 1/2 cup brown sugar
- 1 1/2 sticks butter cubed
- 1 egg
- 1 stick butter
- 7.5 oz Marshmallow Fluff
- 2 teaspoons vanilla
- Preheat the oven to 375 F and line a baking sheet with non-stick foil.
- In a food processor, blend flour, cocoa powder, baking soda, baking powder, salt, and sugars.
- Add a few cubes of butter at the time to the food processor and pulse. Continue until all the butter is added.
- Add the egg and mix until the mixture forms a dough.
- Scoop small balls of dough onto the lined baking sheet and flatten.
- Bake for 10 minutes, then cool on the baking sheet for a couple minutes before transferring to a wire rack to cool completely.
- Beat all ingredients until fluffy.
- Pair up similar sized cookies and spread filling on the bottom of one cookie from each pair. Press the bottom of the other cookie onto the cream to form a sandwich.