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Peanut Butter S’mores Sandwich Cookies Recipe

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4 from 10 reviews

These Peanut Butter S’mores Sandwich Cookies combine the classic flavors of peanut butter, chocolate, and marshmallows in a soft, chewy cookie sandwich. Perfect for a nostalgic treat, they feature a peanut butter cookie base with a gooey chocolate-peanut butter marshmallow filling, creating a delightful dessert that’s easy to make and sure to impress.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1½ cups graham cracker crumbs
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Filling

  • 1 cup mini marshmallows
  • ½ cup chocolate chips
  • ¼ cup peanut butter

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, approximately 2 to 3 minutes.
  3. Add Wet Ingredients: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract and continue mixing until all ingredients are fully combined.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt until thoroughly combined to ensure even distribution of leavening agents and flavors.
  5. Form Cookie Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix as this can make the cookies tough.
  6. Shape Cookies: Using a cookie scoop or spoon, form the dough into 1-inch balls (about 1 tablespoon each). Place them on the prepared baking sheets spaced about 2 inches apart to allow for spreading. Gently press down each ball with the palm of your hand or the bottom of a glass to slightly flatten.
  7. Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges are golden and the centers look slightly soft. Avoid overbaking as the cookies will firm up while cooling.
  8. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely before adding the filling.
  9. Prepare Filling: In a microwave-safe bowl, combine the chocolate chips and ¼ cup peanut butter. Microwave in 20-second intervals, stirring between each, until the mixture is melted and smooth.
  10. Add Marshmallows: Let the melted chocolate and peanut butter mixture cool slightly so it thickens but does not harden, then stir in the mini marshmallows. Allow the mixture to cool and thicken for 5-10 minutes to reach a spreadable consistency.
  11. Assemble Sandwich Cookies: Turn half of the cooled cookies upside down. Spread about 1-2 teaspoons of the marshmallow-chocolate filling onto each cookie bottom, then top with another cookie right side up. Press gently to form a sandwich.
  12. Set and Serve: Let the sandwich cookies set for about 30 minutes so the filling firms up slightly, preventing it from squishing out when bitten. Serve and enjoy your delicious Peanut Butter S’mores Sandwich Cookies.

Notes

  • Do not overbake the cookies; they will look slightly soft in the center but will firm up as they cool for the perfect chewy texture.
  • Use parchment paper for easy cleanup and to prevent sticking.
  • If the filling mixture becomes too thick to spread, gently microwave for a few seconds to soften.
  • Store sandwich cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
  • For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.

Find it online: https://lauracooks.com/peanut-butter-smores-sandwich-cookies-recipe/