KitchenAid stand mixers are one of the true icons in the kitchen. Both home cooks and profession chefs have relied on their durability, beauty and versatility for nearly 100 years.
The KitchenAid stand mixers come in various sizes and motor power, suitable for beginner cooks all the way to professional bakers.
Unsure of which KitchenAid stand mixer is right for you?
- Check out our product review - Which KitchenAid Mixer to Buy in 2020.
There is no limit on what you can make in a KitchenAid stand mixer. Mixers come standard with a flat paddle beater, a dough hook and a wire whisk attachment included. Even with just those three tools, there are countless foods you can create.
- Use the flat paddle to cream butter and sugar for cookies or to quickly shred cooked chicken breasts.
- Use the dough hook for kneading breads or pizza dough.
- Use the wire whisk to beat egg whites for macarons or whip up delicious batters.
Your creativity doesn’t stop there with a KitchenAid stand mixer either. There are over 10 different attachments including juicers, pasta rollers, spiralizers, ice cream makers and meat grinders to create even creations in your kitchen.
KitchenAid stand mixers are a classic tool to keep on your kitchen counter, so it’s fitting to make a classic cookie using them. These yummy peanut butter cookies are reminiscent of a “fluffernutter sandwich,” the beloved childhood snack of creamy peanut butter and marshmallow fluff.
The cookies have the classic crosshatch markings, are the perfect balance of soft and chewy, and are made entirely in the KitchenAid stand mixer.
Make these KitchenAid Peanut Butter Cookies to be enjoyed by kids of all ages.
Shop tools used for this recipe on Amazon
Makes 24 cookies/12 cookie sandwiches
Ingredients
For the cookies:
- ½ cup peanut butter
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar in a small bowl
For the frosting:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup marshmallow fluff
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Directions
Peanut Butter Cookies
Line two rimmed baking sheets with silicone baking mats or parchment paper. Preheat oven to 350°F.
Add peanut butter and softened butter to the bowl of a KitchenAid stand mixer fitted with the paddle attachment. Turn the mixer to Speed 6 and beat until the peanut butter and butter are smooth, about 1 minute. Scrape down the sides of the bowl with a spatula.
Add the brown sugar and granulated sugar, egg and vanilla to the beaten butters and turn mixer to Speed 4. Beat for an additional 1-2 minutes. Scrape down the sides of the bowl again.
In a separate bowl, stir together the flour, baking soda and salt. Add to the stand mixer bowl and turn to Stir and mix for 30 seconds. Turn the mixer up to Speed 2 and mix for another 30 seconds until fully combined.
Scoop out the dough into golf-ball sized balls and drop in the bowl of additional granulated sugar. Roll to coat, then place on the prepared baking sheet, about 2 inches apart. Repeat until there are 12 sugar-coated dough balls on each sheet. Gently press the back of the fork gently down on the cookie to flatten and create a criss-cross pattern.
Place in the pre-heated oven and bake for 10-12 minutes until lightly golden brown. Let cool slightly and transfer to a wire rack to continue cooling while you make the frosting.
Marshmallow Frosting
In the bowl of a KitchenAid stand mixer fitted with the paddle attachment, beat together the butter and marshmallow fluff on Speed 4 until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and turn the mixer to Stir.
Slowly add the powdered sugar and beat until incorporated.
Add the vanilla and beat on Speed 4 for an additional 30 seconds. Store in an airtight container for up to 5 days if not using immediately.
Assembly
Using an offset spatula, spread a heaping tablespoon of frosting evenly on the bottom side of one cookie and place another cookie on top to sandwich in the filling.
Repeat with the remaining cookies and frosting until you have 12 cookie sandwiches.
If not enjoying immediately, store in an airtight container in the refrigerator for up to 5 days.
