Peanut Butter S’mores Sandwich Cookies
Soft, chewy peanut butter cookies sandwiching gooey marshmallow fluff, warm peanut butter, and rich melted chocolate. A nostalgic, indulgent treat!
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
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Cream peanut butter, butter, and sugars until fluffy (2–3 min). Add egg and vanilla.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet until a soft dough forms.
- Scoop 1-tbsp portions, space 2 inches apart. Flatten with fork crisscross.
- Bake 10–12 min until edges are golden. Cool 5 min, then move to rack.
- Melt chocolate in 20-sec intervals until smooth.
- On one cookie, add 1 tablespoon marshmallow fluff, 1 teaspoon peanut butter, then chocolate.
- Top with another cookie and press gently. Let set 10–15 min or chill 10 min.
- Serve and enjoy!
Notes
- Do not overbake; cookies should be soft.
- Chill assembled cookies for firmer texture.
- Use dark or semi-sweet chocolate for a richer taste.
- Add graham cracker crumbs for extra s’mores flavor.
- Can be frozen up to 1 month (assembled or separate).