These Peanut Butter S’mores Sandwich Cookies combine the classic campfire treat with rich, creamy peanut butter for an irresistible dessert. Featuring soft peanut butter cookies sandwiched around toasted marshmallow and melted chocolate, they’re the perfect indulgence for s’mores lovers looking for a creative twist on the traditional favorite.
Ingredients
For the Peanut Butter Cookies:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (185g) creamy peanut butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the S’mores Filling:
- 12 large marshmallows
- 6 squares graham crackers, crushed into crumbs
- 4 oz (115g) milk or semi-sweet chocolate, broken into pieces
- Optional: 2 tablespoons additional peanut butter for drizzling
Instructions
Make the Peanut Butter Cookies:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, peanut butter, and both sugars until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop the dough using a tablespoon or cookie scoop, forming 24 equal-sized balls.
- Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
- Use a fork to create the classic crisscross pattern on top of each cookie, gently flattening them.
- Bake for 8-10 minutes until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Assemble the S’mores Sandwich Cookies:
- When ready to assemble, place the graham cracker crumbs in a shallow dish.
- Using a kitchen torch, toast the marshmallows until golden brown and slightly melted. If you don’t have a torch, you can place them on a baking sheet under the broiler for 30-60 seconds, watching carefully to prevent burning.
- Place a piece of chocolate on the bottom side of one cookie.
- Top with a toasted marshmallow while still warm.
- Press the bottom side of another cookie on top to create a sandwich.
- Roll the exposed marshmallow edges in graham cracker crumbs.
- Optional: Melt additional peanut butter and drizzle over the sandwich cookies.
- Let the cookies set for a few minutes before serving.
Recipe Tips
- Make Ahead: The peanut butter cookies can be baked 1-2 days in advance and stored in an airtight container. Assemble with the s’mores fillings just before serving for the best texture and flavor.
- Cookie Consistency: For softer cookies, bake for closer to 8 minutes. For crispier cookies, bake for 10-11 minutes.
- Marshmallow Alternative: You can substitute marshmallow fluff (about 1 tablespoon per sandwich) if you prefer not to toast marshmallows.
- Chocolate Options: Try dark chocolate, milk chocolate, or even peanut butter cups in place of the standard chocolate pieces for different flavor variations.
- Indoor S’mores Method: If you’re making these indoors without access to a kitchen torch, you can place the marshmallows on a foil-lined baking sheet and broil for 30-60 seconds until golden.
These Peanut Butter S’mores Sandwich Cookies bring together the nostalgic flavors of campfire s’mores with the comforting richness of peanut butter cookies. Perfect for summer gatherings, bake sales, or whenever you’re craving a special treat, they’re sure to become a new favorite!