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

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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).