Peanut Butter S’mores Sandwich Cookies
These Peanut Butter S’mores Sandwich Cookies are a fun and nostalgic dessert that merges classic peanut butter cookies with the gooey, melty essence of a traditional s’more. Each bite is packed with rich chocolate, creamy marshmallow, and a soft, chewy cookie texture. This recipe is a crowd-pleaser, simple to make, and customizable for different flavor preferences.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 12 1x
Ingredients
Scale
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 12 large marshmallows or 1 cup marshmallow fluff
- 1 cup semisweet chocolate chips or chopped chocolate
- Graham cracker crumbs (optional, for garnish)
Instructions
- In a large bowl, beat together softened butter and peanut butter until smooth and creamy.
- Add granulated sugar and brown sugar. Mix until fully incorporated.
- Beat in the egg and vanilla extract until the mixture is light and fluffy.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 to 1.5 tablespoon-sized balls of dough and place them 2 inches apart on the sheet.
- Flatten each slightly with the back of a spoon.
- Bake for 9–11 minutes, until edges are set and centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- While cooling, melt chocolate chips in a heatproof bowl using 20-second microwave intervals, stirring between each until smooth.
- If using marshmallows, lightly toast under a broiler or over a flame until golden and soft.
- Pair cookies by size. On one cookie, spread or place marshmallow. On the other, spread melted chocolate.
- Gently press both cookies together to form a sandwich.
- If desired, roll the edges in crushed graham cracker crumbs while the filling is still warm.
Notes
Marshmallow fluff can be used in place of toasted marshmallows.
For cleaner edges, let the assembled cookies sit for 10–15 minutes before serving.
Use dark chocolate for a more intense flavor.
For a twist, sprinkle sea salt on the melted chocolate layer before sandwiching.