Description
These peanut butter s’mores sandwich cookies are a gooey, indulgent twist on the classic summer treat—featuring chewy peanut butter cookies layered with marshmallow fluff, melted chocolate, and extra peanut butter.
Ingredients
For the Cookies:
1 ½ cups creamy peanut butter
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
¾ tsp baking powder
¼ tsp salt
For the Filling:
1 cup marshmallow fluff
¼ cup creamy peanut butter, warmed
½ cup milk chocolate chips, melted
Instructions
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In a large bowl, cream together peanut butter, butter, and both sugars until smooth and fluffy.
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Add egg and vanilla extract; mix until well combined.
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In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until a soft dough forms.
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Chill dough for 20–30 minutes for easier handling.
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Scoop 1-tablespoon balls of dough, place on baking sheet, and flatten gently with a fork.
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Bake for 10–12 minutes, then let cool for 5 minutes on the pan before transferring to a wire rack.
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Once cookies are completely cooled, spread marshmallow fluff on the flat side of one cookie.
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Drizzle with melted peanut butter and chocolate. Top with a second cookie to create a sandwich.
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Optional: drizzle with more chocolate or sprinkle with crushed graham crackers for garnish.
Notes
For crunchier texture, use crunchy peanut butter.
Let cookies cool fully before filling to avoid melting the fluff.
Store assembled cookies in an airtight container at room temperature for 3 days or freeze for up to 1 month.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 312 kcal
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 22 mg