Peanut Butter S’mores Sandwich Cookies Recipe

Introduction

Peanut Butter S’mores Sandwich Cookies bring together the nostalgic flavors of s’mores with a rich peanut butter twist. These soft, chewy cookies are filled with gooey marshmallow fluff, melted chocolate, and creamy peanut butter, making them an irresistible treat for any occasion.

Ingredients

• For the Cookies:
• 1 ½ cups (250 g) creamy peanut butter
• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 ¼ cups (160 g) all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon kosher salt
• For the Filling:
• 1 cup (96 g) marshmallow fluff
• ¼ cup (64.5 g) creamy peanut butter, warmed
• ½ cup (84 g) milk chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
3. Step 3: Add the egg and vanilla extract to the mixture and beat until well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Step 6: Scoop out 1-tablespoon portions of dough and place them on the prepared baking sheet about 2 inches apart. Flatten each dough ball with a fork in a crisscross pattern.
7. Step 7: Bake for 10 to 12 minutes, or until the edges turn golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Step 8: Melt the milk chocolate chips in the microwave in 20-second intervals, stirring until smooth.
9. Step 9: To assemble the sandwich cookies, spread 1 tablespoon of marshmallow fluff on the bottom of one cookie, add 1 teaspoon of warmed peanut butter on top of the fluff, and drizzle or spread the melted chocolate over the peanut butter.
10. Step 10: Top with another cookie and press gently to form a sandwich. Let the assembled cookies set for 10 to 15 minutes at room temperature or chill for 10 minutes to firm up the filling.
11. Step 11: Serve and enjoy your peanut butter s’mores sandwich cookies!

Tips & Variations

• Use chunky peanut butter for added texture and crunch.
• Try dark chocolate chips instead of milk chocolate for a richer flavor.
• Add a pinch of cinnamon or cayenne pepper to the dough for a subtle spice twist.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Chill the dough for 30 minutes before baking to prevent spreading and maintain thicker cookies.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, allowing them to come to room temperature before serving. If you want to store them for several weeks, freeze the cookies (assembled or unassembled) in a sealed container and thaw overnight in the refrigerator before enjoying. Reheat lightly in the microwave for a few seconds if you prefer the filling warm and melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds a nice texture contrast inside the cookies.

What can I substitute for marshmallow fluff?

If marshmallow fluff isn’t available, you can use softened marshmallow creme or carefully melt mini marshmallows to create a similar gooey filling.

Peanut Butter S’mores Sandwich Cookies Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

These Peanut Butter S’mores Sandwich Cookies combine creamy peanut butter cookies with a luscious marshmallow fluff and melted chocolate filling, creating a rich and satisfying treat reminiscent of classic s’mores. Perfect for snack time or dessert, these cookies offer a delightful blend of sweet, nutty, and gooey textures baked to perfection.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 40 minutes
• Yield: 24 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies:

• 1 ½ cups (250 g) creamy peanut butter
• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 ¼ cups (160 g) all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon kosher salt

For the Filling:

• 1 cup (96 g) marshmallow fluff
• ¼ cup (64.5 g) creamy peanut butter, warmed
• ½ cup (84 g) milk chocolate chips

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream the peanut butter, butter, and sugars: In a large bowl, beat the creamy peanut butter, unsalted softened butter, granulated sugar, and light brown sugar together until the mixture becomes fluffy and light, approximately 2 to 3 minutes. This creates a smooth base for the cookies.
3. Add egg and vanilla: Incorporate the large room-temperature egg and vanilla extract into the creamed mixture. Mix thoroughly to combine all wet ingredients evenly.
4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt to distribute the leavening agent and seasoning evenly throughout the flour.
5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until a soft, cohesive dough forms. Avoid overmixing to keep the cookies tender.
6. Scoop and shape cookies: Using a tablespoon, scoop out dough portions and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Flatten each dough ball slightly and create a crisscross pattern on top with a fork for a classic peanut butter cookie look.
7. Bake the cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges turn golden brown. Once baked, remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack to cool completely.
8. Melt the chocolate: In short intervals of 20 seconds, melt the milk chocolate chips, stirring between intervals to achieve a smooth, glossy texture without burning.
9. Assemble the sandwich cookies: Take one cookie and spread 1 tablespoon of marshmallow fluff evenly over it. Add 1 teaspoon of warmed creamy peanut butter over the fluff, then drizzle or spread some of the melted chocolate on top. Place a second cookie gently on top to form a sandwich, pressing lightly to adhere the filling.
10. Set the filling: Allow the assembled sandwich cookies to set at room temperature for 10 to 15 minutes to let the filling firm up, or chill in the refrigerator for 10 minutes if you prefer a firmer texture.
11. Serve: Once the filling has set, serve your delicious Peanut Butter S’mores Sandwich Cookies and enjoy the perfect combination of creamy, gooey, and crunchy textures.

Notes

• Use room temperature egg to ensure even mixing.
• Warming the peanut butter for the filling makes it easier to spread.
• Do not overbake the cookies to keep them soft and chewy.
• For a different twist, try using dark chocolate chips instead of milk chocolate.
• Store sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Peanut Butter Cookies, S’mores, Sandwich Cookies, Marshmallow Fluff, Chocolate, Dessert, Snack