Peanut Butter S’mores Sandwich Cookies are a dreamy twist on the classic campfire treat. With soft, chewy peanut butter cookies sandwiching gooey marshmallow and melty chocolate, these are everything I love about s’mores packed into a portable, indulgent dessert. I like making these when I want a fun, over-the-top cookie that still feels cozy and nostalgic.
Why You’ll Love This Recipe
I love how these cookies bring together three favorites—peanut butter, chocolate, and marshmallow—into one satisfying bite. They’re easy to make, especially since the cookies can be baked ahead of time. The marshmallow filling gets perfectly gooey, and the chocolate just melts into everything beautifully. They’re messy in the best way and completely irresistible.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Creamy peanut butter
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Large marshmallows or marshmallow creme
- Milk chocolate bars or chocolate chips
directions
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, I cream together the peanut butter, butter, and both sugars until light and fluffy.
- I beat in the eggs and vanilla until smooth.
- I mix in the flour, baking soda, and salt just until the dough comes together.
- I scoop dough into small balls, place them on the baking sheet, and slightly flatten each one.
- I bake for 8-10 minutes until golden around the edges, then let them cool completely.
- For assembly, I melt chocolate or break chocolate bars into squares.
- I toast marshmallows or warm marshmallow creme slightly.
- I place chocolate and marshmallow between two cookies to make sandwiches. If needed, I warm them briefly to melt everything together.
Servings and timing
This recipe makes about 12 to 16 sandwich cookies, depending on the size. Prep time is around 20 minutes, and baking takes 8 to 10 minutes per batch.
Variations
- I sometimes roll the cookie dough in sugar before baking for a crackly finish.
- I swap milk chocolate for dark chocolate for a richer taste.
- For a shortcut, I use store-bought peanut butter cookies.
- I drizzle melted chocolate over the finished cookies for an extra touch.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 3 days. If I need to reheat them, I microwave a cookie for about 10-15 seconds to get the marshmallow gooey again. For longer storage, I keep the cookies and filling separate and assemble just before serving.
FAQs
Can I use marshmallow fluff instead of whole marshmallows?
Yes, I often use marshmallow creme for a smoother texture and easier spreading.
Can I freeze these cookies?
I freeze the peanut butter cookies on their own, then thaw and assemble when ready to serve for best results.
What kind of chocolate works best?
I like using classic milk chocolate bars for that true s’mores flavor, but chips or chunks work too.
How do I toast marshmallows indoors?
I toast them under the broiler for a few seconds or use a kitchen torch. I keep a close eye—they brown quickly.
Are these good for parties or gifting?
Definitely. I wrap them individually in parchment or place them in treat bags. They’re always a hit.
Conclusion
Peanut Butter S’mores Sandwich Cookies are the ultimate indulgence—rich, gooey, and packed with flavor. Whether I’m baking for a summer gathering, a cozy winter night, or just a sweet craving, these cookies deliver all the joy of a campfire s’more with a delicious peanut butter twist.
Print
Peanut Butter S’mores Sandwich Cookies
- Prep Time: 20 minutes
- Cook Time: 8–10 minutes per batch
- Total Time: ~30 minutes
- Yield: 12–16 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peanut Butter S’mores Sandwich Cookies are a rich, gooey upgrade to the classic campfire treat—featuring soft peanut butter cookies stuffed with melty chocolate and toasted marshmallow. Whether you’re baking for a party or indulging your sweet tooth, these over-the-top cookies combine everything you love about s’mores in a handheld, cozy dessert that’s perfect year-round.
Ingredients
- For the Peanut Butter Cookies:
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- For the Filling:
- Large marshmallows or marshmallow creme
- Milk chocolate bars, chunks, or chocolate chips
- Optional: extra melted chocolate for drizzling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream peanut butter, butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla until smooth.
- Add flour, baking soda, and salt. Mix until just combined.
- Scoop dough into small balls (about 1 tablespoon each), place on baking sheets, and gently flatten.
- Bake for 8–10 minutes until golden at the edges. Cool completely on wire racks.
- To assemble, melt chocolate or break chocolate bars into squares. Toast marshmallows or gently warm marshmallow creme.
- Place a piece of chocolate and marshmallow between two cookies. Press together to create a sandwich.
- Warm briefly in the microwave if needed to melt everything together. Serve warm or at room temperature.
Notes
- Roll dough balls in sugar before baking for a crackly finish.
- Use dark chocolate for a deeper flavor or swap in white chocolate for a twist.
- Substitute store-bought peanut butter cookies for a quick version.
- Drizzle with melted chocolate and add graham cracker crumbs for presentation.
- Keep cookies and filling separate if storing in advance, then assemble when ready to serve.
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