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:
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1/2 cup unsalted butter, softened
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1/2 cup creamy peanut butter
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1/2 cup brown sugar
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1/4 cup granulated sugar
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1 egg
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1/2 teaspoon vanilla extract
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1 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
For the filling:
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1/2 cup marshmallow fluff (or mini marshmallows, melted)
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1/2 cup semisweet or milk chocolate chips, melted
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Optional: crushed graham crackers for rolling edges
Instructions
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Make the cookies:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar until creamy.
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Add egg and vanilla, mix until smooth.
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Stir in flour, baking soda, and salt until a soft dough forms.
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Scoop dough into 1-inch balls and place on the baking sheet about 2 inches apart. Flatten slightly with a fork (crisscross pattern optional).
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Bake for 8–10 minutes or until edges are lightly golden. Let cool completely.
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Make the filling:
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Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between until smooth.
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If using mini marshmallows, melt them in the microwave until gooey, or use ready-made marshmallow fluff.
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Assemble the cookies:
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Spread a spoonful of marshmallow fluff on the flat side of one cookie.
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Drizzle or spread melted chocolate on the flat side of another cookie.
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Press together to make a sandwich.
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Roll the edges in crushed graham crackers if desired.
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Serve or chill:
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Eat immediately for gooey goodness, or chill in the fridge for 10–15 minutes to help them set.
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Notes
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Swap peanut butter for almond or sunflower seed butter for allergies.
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You can toast the marshmallow fluff with a kitchen torch for a more authentic s’mores flavor.
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Store in an airtight container at room temp for 2 days or in the fridge for up to 5.