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Peanut Butter S’mores Sandwich Cookies

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Peanut Butter S’mores Sandwich Cookies are the ultimate treat for dessert lovers, combining gooey marshmallows, rich chocolate, and soft peanut butter cookies in one indulgent bite. This nostalgic twist on the classic campfire s’more brings all the beloved flavors together—without the fire. Perfect for parties, gifting, or anytime you’re craving a sweet, peanut buttery indulgence.

Why You’ll Love This Recipe

  • Combines the best of s’mores and cookies into one fun dessert
  • Soft, chewy peanut butter cookies sandwich gooey marshmallow and melted chocolate
  • Great for make-ahead desserts or sharing with friends and family
  • Kid-friendly and crowd-pleasing treat
  • No need for a campfire—just your kitchen

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the peanut butter cookies:

  • Unsalted butter
  • Creamy peanut butter
  • Granulated sugar
  • Brown sugar
  • Large egg
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt

For the s’mores filling:

  • Marshmallow creme or marshmallow fluff
  • Semi-sweet chocolate chips or chocolate bars
  • Optional: crushed graham crackers, extra peanut butter for drizzle

Directions

this recipe
  1. Make the cookies
    Preheat oven to 350°F (175°C). In a bowl, cream butter, peanut butter, and both sugars until light and fluffy. Beat in the egg and vanilla. In another bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients until combined.
  2. Shape and bake
    Roll dough into small balls and place on a lined baking sheet. Slightly flatten with a fork in a criss-cross pattern. Bake for 10–12 minutes, until lightly golden. Let cool on the tray for 5 minutes, then transfer to a rack.
  3. Prepare the filling
    Melt chocolate chips in the microwave in 20-second bursts, stirring between each until smooth. Spread marshmallow fluff on the bottom of one cookie. Top with a layer of melted chocolate and optional graham crumbs or drizzle of peanut butter.
  4. Assemble
    Top with a second cookie and gently press to sandwich. Let sit 10–15 minutes to set, or chill for a firmer center.

Servings and Timing

  • Servings: About 18 sandwich cookies
  • Prep Time: 20 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 35–40 minutes

Variations

  • Add crunch: Sprinkle in crushed graham crackers to the cookie dough or filling
  • Double chocolate: Use chocolate peanut butter cookies as the base
  • Toasted marshmallow: Use a kitchen torch to toast the marshmallow fluff before sandwiching
  • Vegan version: Use plant-based butter, egg substitute, and vegan marshmallow creme
  • Mini size: Make bite-sized cookies for mini s’mores sandwiches

Storage/Reheating

  • Room temp: Store in an airtight container for up to 3 days
  • Fridge: Refrigerate for up to 1 week for firmer sandwiches
  • Freezer: Freeze the peanut butter cookies without filling for up to 2 months. Thaw and assemble when ready
  • Reheating: Not needed, but microwaving for 5–10 seconds softens the center for a warm gooey treat

FAQs

Can I use natural peanut butter?

Yes, but choose one that’s not too oily or stir thoroughly for best results.

Is marshmallow fluff the same as melted marshmallows?

They’re similar, but fluff is spreadable and stable, making it better for these sandwiches.

Can I toast the marshmallow filling?

Yes, using a kitchen torch or broiler works great for a toasty effect.

What kind of chocolate works best?

Semi-sweet or dark chocolate balances the sweetness, but milk chocolate works for a classic s’mores feel.

Can I freeze the assembled cookies?

It’s not recommended as the filling may get too sticky or gooey when thawed.

Are these cookies soft or crispy?

They’re soft and chewy—perfect for sandwiching gooey filling.

Can I make the dough ahead of time?

Yes! Chill the dough for up to 2 days or freeze for later use.

How do I keep them from getting too sweet?

Use dark chocolate and unsweetened peanut butter to reduce sweetness.

Can I make them gluten-free?

Yes, substitute a gluten-free all-purpose flour blend.

Do I need to refrigerate them?

Not necessary, but it helps set the filling and keeps them fresh longer.

Conclusion

Peanut Butter S’mores Sandwich Cookies are a dreamy dessert mashup that delivers all the nostalgia of s’mores with the cozy comfort of peanut butter cookies. Whether you’re making them for a special occasion or just because, these cookies are sure to satisfy every sweet craving with their gooey, chocolaty, peanut buttery goodness.

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Peanut Butter S’mores Sandwich Cookies

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10–12 sandwich cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

These Peanut Butter S’mores Sandwich Cookies are the ultimate mashup of classic campfire s’mores and soft peanut butter cookies. Filled with melted chocolate and toasted marshmallow fluff, they’re rich, gooey, and totally irresistible. No campfire needed—just pure deliciousness!

Ingredients

For the peanut butter cookies:

  • 1/2 cup unsalted butter, softened

  • 1/2 cup creamy peanut butter

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 egg

  • 1/2 teaspoon vanilla extract

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

For the filling:

  • 1/2 cup marshmallow fluff (or mini marshmallows, melted)

  • 1/2 cup semisweet or milk chocolate chips, melted

  • Optional: crushed graham crackers for rolling edges

Instructions

  1. Make the cookies:

    • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

    • In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar until creamy.

    • Add egg and vanilla, mix until smooth.

    • Stir in flour, baking soda, and salt until a soft dough forms.

    • Scoop dough into 1-inch balls and place on the baking sheet about 2 inches apart. Flatten slightly with a fork (crisscross pattern optional).

    • Bake for 8–10 minutes or until edges are lightly golden. Let cool completely.

  2. Make the filling:

    • Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between until smooth.

    • If using mini marshmallows, melt them in the microwave until gooey, or use ready-made marshmallow fluff.

  3. Assemble the cookies:

    • Spread a spoonful of marshmallow fluff on the flat side of one cookie.

    • Drizzle or spread melted chocolate on the flat side of another cookie.

    • Press together to make a sandwich.

    • Roll the edges in crushed graham crackers if desired.

  4. Serve or chill:

    • Eat immediately for gooey goodness, or chill in the fridge for 10–15 minutes to help them set.

Notes

  • Swap peanut butter for almond or sunflower seed butter for allergies.

  • You can toast the marshmallow fluff with a kitchen torch for a more authentic s’mores flavor.

  • Store in an airtight container at room temp for 2 days or in the fridge for up to 5.

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