Introduction

These Peanut Butter S’mores Sandwich Cookies combine the classic flavors of peanut butter, marshmallow, and chocolate into a delightful treat. Soft, chewy, and perfectly gooey, they make a fun twist on traditional s’mores that you can enjoy anytime.

A close-up of a double stacked s'mores cookie sandwich on a white plate with a brown rim, set on a white marbled surface. Each sandwich has three golden-brown textured cookies with slightly cracked tops; between the first and second cookie is a thick layer of melted dark chocolate dripping down the sides and a fluffy white marshmallow layer on top. The second chocolate layer is visible below the bottom cookie with marshmallow and chocolate slightly oozing out of the edges, creating a rich and gooey look. In the blurred background, more s’mores cookie stacks rest on a white marbled surface. The lighting is warm, enhancing the soft textures and the creamy melt of chocolate and marshmallow. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (250 g) creamy peanut butter
1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
1 large egg (room temperature)
1 tsp vanilla extract
1 1/4 cups (160 g) all-purpose flour
3/4 tsp baking powder
1/4 tsp kosher salt
1 cup (96 g) marshmallow fluff
1/4 cup (64.5 g) creamy peanut butter, warmed
1/2 cup (84 g) milk chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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. Then add the egg and vanilla extract and mix until combined.
Step 3: In another bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Step 5: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie gently with a fork, creating a crisscross pattern.
Step 6: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Melt the milk chocolate chips by heating them in 20-second intervals, stirring in between, until smooth.
Step 8: To assemble the sandwich cookies, spread about 1 tablespoon of marshmallow fluff on the flat side of one cookie. Add 1 teaspoon of warmed peanut butter on top of the fluff, then drizzle melted chocolate over it.
Step 9: Top with a second cookie and press gently to sandwich the filling. Let the cookies set at room temperature for 10–15 minutes or chill in the refrigerator for 10 minutes to firm up.
Step 10: Serve and enjoy your peanut butter s’mores sandwich cookies!

Tips & Variations

Try swapping milk chocolate chips for dark or white chocolate for a different flavor profile.
Use crunchy peanut butter if you prefer a bit of texture in your cookie.
For an extra gooey center, add a small piece of chocolate or a mini marshmallow inside the filling before sandwiching.
Make the marshmallow fluff and peanut butter easier to spread by warming slightly in the microwave.

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. To enjoy warm, microwave briefly for 10 to 15 seconds before serving to soften the filling and melt the chocolate slightly.

How to Serve

A close-up of two stacked s'mores sandwiches on a white plate with a brown rim, placed on a white marbled surface. Each sandwich has three layers: a top and bottom layer of light brown, soft, cracked cookie, a middle layer of glossy dark melted chocolate oozing slightly down the sides, and a thick middle layer of fluffy white marshmallow that looks soft and pillowy, slightly compressed between the cookie layers. In the background, more s’mores are blurred out, resting on a cooling rack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, but natural peanut butter may affect the cookie texture due to its oil separation. Stir it well before measuring and consider chilling the dough if it feels too soft.

What if I don’t have marshmallow fluff?

You can use mini marshmallows melted slightly as a substitute, or make your own marshmallow cream at home if you prefer.