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 tbsp 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.
