Why You’ll Love This Recipe
Peanut Butter S’mores Sandwich Cookies are the ultimate treat—soft, chewy peanut butter cookies sandwiching gooey marshmallow and melty chocolate, just like a classic campfire s’more. Sweet, salty, and irresistibly nostalgic, they’re perfect for parties, bake sales, or anytime your sweet tooth needs something extra fun.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
unsalted butter (softened)
creamy peanut butter
granulated sugar
brown sugar
egg
vanilla extract
all-purpose flour
baking soda
salt
For the filling:
marshmallow creme or large marshmallows
milk chocolate bars or chocolate chips
graham cracker crumbs (optional, for rolling)
directions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Beat in egg and vanilla extract.
In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients.
Roll dough into 1-inch balls. Optionally roll in graham cracker crumbs for extra s’mores flavor.
Place on prepared baking sheet and flatten slightly with a fork or your fingers.
Bake for 8–10 minutes, or until edges are golden. Cool completely.
Assemble the sandwiches:
Place chocolate pieces on the flat side of one cookie. Add a dollop of marshmallow creme or a toasted marshmallow.
Top with a second cookie and gently press to sandwich.
If using marshmallows, microwave for a few seconds or toast under a broiler for gooey texture.
Serve warm or let set slightly before serving.
Servings and timing
This recipe yields 12 sandwich cookies.
Preparation time: 15 minutes
Baking time: 10 minutes
Assembly time: 10 minutes
Total time: 35 minutes
Variations
Use dark chocolate or peanut butter cups instead of milk chocolate.
Add a pinch of cinnamon to the cookie dough for warmth.
Swap marshmallow creme for a marshmallow fluff frosting.
Roll cookie edges in mini chocolate chips for extra fun.
Use crunchy peanut butter for added texture.
storage/reheating
Store assembled cookies in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Reheat briefly in the microwave for 5–10 seconds to melt the filling.
Freeze unfilled cookies for up to 2 months—assemble after thawing.
FAQs
Can I use store-bought peanut butter cookies?
Yes, but homemade gives the best soft-chewy texture for sandwiching.
Do I have to use marshmallow creme?
No, toasted marshmallows work perfectly too—just handle while warm.
Can I make these ahead of time?
Yes, bake cookies ahead and assemble when ready to serve.
What’s the best chocolate to use?
Classic milk chocolate bars melt beautifully and offer that s’mores flavor.
Are these cookies very sweet?
Yes, but the saltiness of the peanut butter balances it nicely.
Conclusion
Peanut Butter S’mores Sandwich Cookies are a delicious twist on the classic campfire treat—gooey, melty, sweet, and salty in every bite. Whether you’re making them for a special occasion or just for fun, these cookies are sure to bring smiles and serious dessert satisfaction.
Print
Peanut Butter S’mores Sandwich Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 sandwich cookies
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peanut Butter S’mores Sandwich Cookies are the ultimate indulgent treat! Soft and chewy peanut butter cookies are filled with a toasted marshmallow and a square of melty chocolate—just like a s’more, but even better. Perfect for bake sales, summer gatherings, or anytime you want a sweet, gooey dessert!
Ingredients
For the Peanut Butter Cookies:
-
1/2 cup unsalted butter, softened
-
1/2 cup creamy peanut butter
-
1/2 cup granulated sugar
-
1/2 cup brown sugar, packed
-
1 large egg
-
1 tsp vanilla extract
-
1 1/4 cups all-purpose flour
-
1/2 tsp baking soda
-
1/4 tsp salt
For the Filling:
-
12 large marshmallows (cut in half)
-
6 oz milk chocolate, broken into squares (or chocolate chips
Instructions
-
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
Make the cookie dough:
In a large bowl, beat butter, peanut butter, and both sugars until light and fluffy. Add egg and vanilla; beat until combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture and mix until just combined. -
Scoop and bake:
Roll dough into 1-inch balls and place on prepared baking sheets about 2 inches apart. Flatten slightly with a fork in a criss-cross pattern.
Bake for 8–10 minutes, until edges are lightly golden. Let cool on the pan for 5 minutes, then transfer to a wire rack. -
Assemble the s’mores cookies:
Once cookies are cooled, turn half of them upside down. Place a piece of chocolate on each upside-down cookie, then top with a halved marshmallow. -
Melt the marshmallow:
Toast marshmallows under a broiler for 30–60 seconds or use a kitchen torch. Alternatively, microwave each stack for 10–15 seconds until soft and gooey. -
Make the sandwich:
Top each marshmallow with another cookie to form a sandwich. Press gently to seal. -
Serve:
Enjoy warm and gooey, or let cool for a set, chewy treat!
Notes
-
Use homemade or store-bought cookies if you’re in a pinch.
-
Want extra crunch? Add crushed graham crackers to the cookie dough!
-
Store in an airtight container for up to 3 days (they’re best the day they’re made).
Your email address will not be published. Required fields are marked *