Description
These Peanut Butter S’mores Sandwich Cookies combine the rich, creamy flavor of peanut butter with the nostalgic taste of s’mores. Soft peanut butter cookies are sandwiched with gooey marshmallow and melty chocolate for the ultimate treat. Perfect for parties, snacks, or any time you need a sweet indulgence!
Ingredients
Scale
For the cookies:
- 1 cup peanut butter
- 1/2 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
For the filling:
- 1 cup mini marshmallows
- 1/2 cup milk chocolate chips
- 2 tbsp heavy cream (optional, for smoother filling)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the peanut butter, butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing just until combined.
- Roll dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Use a fork to gently press down on each ball to flatten it slightly and create a crisscross pattern.
- Bake for 8-10 minutes, or until the cookies are golden around the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, prepare the filling. In a microwave-safe bowl, heat the mini marshmallows and chocolate chips together in 30-second intervals, stirring in between, until fully melted and smooth.
- Stir in the heavy cream if you want a smoother texture for the filling.
- Once the cookies have cooled, spread a spoonful of the marshmallow-chocolate filling on the bottom of half of the cookies. Top with the remaining cookies to form sandwich cookies.
- Serve immediately or refrigerate for a firmer filling. Enjoy!
Notes
- For an extra crunchy texture, you can add some crushed graham crackers to the peanut butter cookie dough.
- These cookies can be stored in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge.
- You can also dip the sandwich cookies in extra melted chocolate for a more decadent treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie (based on 12 servings)
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg