Description
Indulgent Peanut Butter S’mores Sandwich Cookies merge classic campfire nostalgia with irresistible bakery magic. Marshmallow, chocolate, and creamy peanut butter nestled between graham cracker cookies invite you to savor a delightful twist on a beloved treat.
Ingredients
Scale
Peanut Butter Base Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (128 grams) creamy peanut butter
- 1 egg
- ½ cup (100 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon vanilla extract
Dry Ingredients:
- 1 ¼ cups (156 grams) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Filling and Garnish Ingredients:
- ½ cup (170 grams) marshmallow fluff
- ½ cup (85 grams) semisweet or milk chocolate chips, melted
- Optional: crushed graham crackers for rolling edges
Instructions
- Preheat the oven to 350F (175C) and line a baking sheet with parchment paper, creating a clean workspace for cookie preparation.
- In a spacious mixing bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy.
- Incorporate the egg and vanilla extract, blending until the mixture achieves a smooth, uniform consistency.
- Gently fold in flour, baking soda, and salt, mixing until a soft, pliable dough forms.
- Using a cookie scoop or spoon, portion the dough into 1-inch balls, positioning them approximately 2 inches apart on the prepared baking sheet.
- Lightly press down on each dough ball with a fork, creating a classic crisscross pattern or a gentle flattening effect.
- Transfer the baking sheet to the preheated oven and bake for 8-10 minutes, watching for lightly golden edges that indicate perfect doneness.
- Remove from the oven and allow cookies to cool completely on the baking sheet, ensuring they set properly.
- For the filling, melt chocolate chips in a microwave-safe bowl, using 20-second intervals and stirring between each to achieve a smooth, glossy texture.
- Simultaneously, prepare the marshmallow component by melting mini marshmallows or using prepared marshmallow fluff until soft and spreadable.
- Select cooled cookies and spread a generous spoonful of marshmallow fluff on the flat side of one cookie.
- On a matching cookie, drizzle or spread a layer of melted chocolate across its flat surface.
- Carefully press the two cookies together, creating a decadent sandwich with marshmallow and chocolate filling.
- Optional: Roll the edges in crushed graham crackers for added texture and visual appeal.
- For immediate enjoyment, serve the cookies at room temperature, or chill in the refrigerator for 10-15 minutes to help the filling set and enhance the flavor profile.
Notes
- Ensure butter and peanut butter are at room temperature for smooth, even mixing and better cookie texture.
- Flatten cookies gently to prevent spreading too thin, maintaining a soft, chewy center.
- Use creamy peanut butter for consistent dough and avoid natural varieties that separate.
- Gluten-free option: Swap regular flour with almond or gluten-free blend for celiac-friendly cookies.
- Reduce sugar by 25% if preferring less sweetness without compromising cookie structure.
- Control marshmallow melting carefully to prevent burning or over-liquefying.
- Chill cookie dough for 30 minutes before baking to prevent excessive spreading and enhance flavor development.
- For dairy-free version, use coconut oil instead of butter and dairy-free chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg