Peanut Butter S’mores Sandwich Cookies – A Gooey, Crispy, Irresistible Treat
If you’re a fan of classic s’mores and love the rich, creamy taste of peanut butter, this recipe is your dream come true. These Peanut Butter S’mores Sandwich Cookies take everything you adore about campfire treats—graham crackers, melty chocolate, gooey marshmallows—and bring them together in a soft, chewy cookie form that’s perfect for any time of year.
Whether you’re looking to impress guests at a party, prepare an unforgettable snack for the kids, or treat yourself to something truly indulgent, these sandwich cookies check all the boxes.
Ingredients
For the Peanut Butter Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Marshmallow Filling:
- 3 cups mini marshmallows
- 2 tablespoons creamy peanut butter
- 1 teaspoon vanilla extract
Optional Toppings:
- ½ cup finely crushed graham crackers
- ¼ cup melted chocolate (for drizzling or dipping)
Step-by-Step Instructions
1. Make the Peanut Butter Cookie Dough
Start by creaming together the softened butter, peanut butter, granulated sugar, and brown sugar in a large mixing bowl. Use a hand mixer or stand mixer on medium speed until the mixture becomes light and fluffy—this usually takes 2–3 minutes.
Next, beat in the egg and vanilla extract. Mix until fully incorporated and smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms.
Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling helps prevent the cookies from spreading too much in the oven.
2. Shape and Bake the Cookies
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop out the dough and roll it into 1-inch balls. Arrange the balls on the baking sheets, leaving about 2 inches between each.
Use a fork or the back of a spoon to gently flatten each dough ball—this gives the cookies their signature shape and texture.
Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers may still look soft, but they will set as they cool.
Transfer the cookies to a wire rack and let them cool completely before assembling.
3. Make the Marshmallow Filling
In a medium microwave-safe bowl, combine the mini marshmallows, peanut butter, and vanilla.
Microwave in 10–15 second intervals, stirring in between, until the marshmallows begin to melt and the mixture becomes sticky and cohesive.
You want a gooey texture that can be easily spooned onto cookies.
4. Assemble the Sandwich Cookies
Take one fully cooled peanut butter cookie and place a generous spoonful of the marshmallow filling on the flat side.
Top with a second cookie, pressing gently to create a sandwich. Repeat until all cookies are paired.
5. Add the Finishing Touch (Optional but Highly Recommended)
For extra flavor and visual appeal, try one or both of these toppings:
- Roll the sides of each cookie sandwich in crushed graham crackers to echo the classic s’mores flavor.
- Drizzle melted chocolate over the top of each sandwich cookie using a spoon or piping bag.
Let the chocolate set for 10 minutes before serving.
Storage Tips
- Store the finished sandwich cookies in an airtight container at room temperature for up to 3 days.
- If you want to keep them longer, refrigerate them for up to a week. Just let them come to room temperature before serving.
Expert Tips & Variations
- No mini marshmallows? Use marshmallow fluff or cut up large marshmallows.
- Like it sweeter? Add mini chocolate chips to the cookie dough.
- Want extra chewiness? Use dark brown sugar instead of light for deeper molasses flavor.
Frequently Asked Questions
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and creamy. Avoid using oily or chunky varieties, as they can affect the dough texture.
Can I freeze these cookies?
Absolutely. Freeze the cookie dough balls before baking, or freeze fully assembled cookies (without toppings) for up to a month.
Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour blend. Make sure your marshmallows and other ingredients are certified gluten-free.