If you’re craving a nostalgic treat with a twist, the Peanut Butter S’mores Sandwich Cookies Recipe is here to satisfy your sweet tooth and bring warm, gooey memories to your kitchen. Combining the classic flavors of peanut butter, rich chocolate, and melty marshmallows all tucked neatly between tender cookies creates an irresistible indulgence. These sandwich cookies perfectly balance chewy, soft, and creamy textures in every bite, making them an unforgettable dessert that’s just as fun to make as it is to eat.
Ingredients You’ll Need
Simple pantry staples come together in this recipe, each playing a crucial role in shaping the delicious texture and flavor of these Peanut Butter S’mores Sandwich Cookies. From the creamy peanut butter adding that rich, nutty kick to the mini marshmallows creating the signature gooey s’mores effect, every ingredient is essential.
- 1 cup all-purpose flour: The foundation for a tender and sturdy cookie dough that holds everything together.
- 1/2 cup granulated sugar: Adds sweetness and helps the cookies rise and crisp up beautifully on the edges.
- 1/2 cup brown sugar: Brings moisture and a subtle caramel depth to the cookie flavor.
- 1/2 cup unsalted butter, softened: Contributes to a rich, smooth texture and the perfect cookie crumb.
- 1/2 cup creamy peanut butter: Infuses that nutty, creamy character central to these sandwich cookies.
- 1 large egg, room temperature: Binds the ingredients and gives structure to the cookies without weighing them down.
- 1 tsp vanilla extract: Enhances all the flavors with its sweet, fragrant warmth.
- 1/2 tsp baking soda: A leavening agent that helps the cookies rise just enough for a soft yet chewy texture.
- 3/4 cup semi-sweet chocolate chips: Melts perfectly to add rich chocolate pockets in every bite.
- 1 cup mini marshmallows: The star of the s’mores component, melting into gooey delight between your sandwich cookies.
How to Make Peanut Butter S’mores Sandwich Cookies Recipe
Step 1: Preheat Your Oven and Prepare
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready when your dough is perfectly mixed. Get your baking sheets lined with parchment paper or a silicone mat for an easy cleanup and to prevent sticking.
Step 2: Cream the Butter and Sugars with Peanut Butter
In a mixing bowl, beat together the softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture turns light and fluffy. This step is key to creating that tender and moist texture you want in your cookies.
Step 3: Add Egg and Vanilla
Next, beat in the large egg and vanilla extract, mixing thoroughly until everything combines into a smooth, aromatic batter. These ingredients bring that lovely richness and add structure to your cookies.
Step 4: Incorporate Dry Ingredients
Whisk together the flour and baking soda in a separate bowl. Gradually add this dry mixture to the wet ingredients, stirring just enough to combine. Overmixing can make the cookies tough, so be gentle to keep them tender and soft.
Step 5: Fold in Chocolate Chips
Gently fold the semi-sweet chocolate chips into the dough. These chips are your little bursts of chocolate goodness that melt and create delightful pockets of flavor.
Step 6: Scoop and Bake Your Cookies
Use a tablespoon to scoop dough onto your prepared baking sheet, spacing each scoop about two inches apart to allow room for spreading. Bake the cookies in your preheated oven for 10 to 12 minutes, until the edges are golden but the centers remain soft and inviting.
Step 7: Add Mini Marshmallows and Finish Baking
Once the cookies come out of the oven, quickly press mini marshmallows into the center of each while they’re still warm. Pop them back into the oven for an additional 1 to 2 minutes until the marshmallows puff up and become irresistibly gooey.
Step 8: Assemble the Sandwich Cookies
Allow the cookies to cool slightly so they’re easier to handle, then sandwich them together, marshmallow side down, between two cookies to create the perfect Peanut Butter S’mores Sandwich Cookies.
How to Serve Peanut Butter S’mores Sandwich Cookies Recipe
Garnishes
For an extra touch of whimsy, sprinkle a few crushed graham crackers or a light dusting of powdered sugar on top of your cookies. This will add a slight crunch and a visually appealing finish that matches the s’mores theme.
Side Dishes
These sandwich cookies pair wonderfully with a cold glass of milk, a cup of hot coffee, or even a cozy mug of hot chocolate. The rich peanut butter and chocolate flavors are perfectly complemented by these warm and comforting drinks.
Creative Ways to Present
If you’re serving these at a party or special occasion, consider stacking your Peanut Butter S’mores Sandwich Cookies on a decorative platter, or wrapping individual sandwiches in parchment paper tied with twine for a charming, gift-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Peanut Butter S’mores Sandwich Cookies keep well stored in an airtight container at room temperature for up to 3 days. This keeps the cookies soft and the marshmallows delightfully gooey when you’re ready for another bite.
Freezing
You can freeze the cookie sandwiches by wrapping each one individually in plastic wrap and then placing them in a freezer-safe bag. They will stay fresh for up to 2 months. Thaw at room temperature before enjoying.
Reheating
To revive the gooey marshmallow center, gently warm your cookie sandwiches in the microwave for about 10-15 seconds. Be careful not to overheat to keep the cookies from becoming too soft or the marshmallows from drying out.
FAQs
Can I substitute crunchy peanut butter for creamy in this recipe?
Absolutely! Crunchy peanut butter will add a nice texture contrast with little peanut bits, giving an extra crunch to your sandwich cookies without compromising the flavor.
Do I need to use mini marshmallows, or can I use regular-sized ones?
Mini marshmallows are recommended since they melt evenly and fit neatly in the cookie centers. If you only have regular marshmallows, cut them into smaller pieces for better distribution.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend of equal measure. Just ensure your mix contains xanthan gum for the best texture results.
Is it possible to double the recipe for a larger batch?
Definitely! This recipe scales up easily. Just double all the ingredients and bake the cookies on multiple sheets, making sure not to overcrowd the oven for even baking.
What’s the best way to prevent the marshmallows from burning during the second bake?
Keep a close eye during the final 1 to 2 minutes of baking. You want the marshmallows puffed and slightly browned but not burnt, so it’s best to stay nearby and pull them out as soon as they’re perfectly toasted.
Final Thoughts
There’s nothing quite like the joy of biting into a Peanut Butter S’mores Sandwich Cookies Recipe made with love and simple ingredients. It’s a perfect treat to brighten your day or share with friends and family, capturing the magic of s’mores in a uniquely delightful way. I can’t wait for you to give this recipe a try and make it a new favorite in your dessert rotation!
Print
Peanut Butter S’mores Sandwich Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 sandwich cookies (approximately 12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Peanut Butter S’mores Sandwich Cookies that combine soft, chewy peanut butter cookie bases with melted chocolate chips and gooey mini marshmallows, creating a nostalgic campfire treat transformed into an irresistible sandwich cookie.
Ingredients
Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Fillings and Toppings
- 3/4 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) so it reaches the proper temperature for baking your cookies.
- Cream Ingredients: In a mixing bowl, cream together softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is light and fluffy, ensuring a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth.
- Combine Dry Ingredients: Whisk the all-purpose flour with baking soda; gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold 3/4 cup semi-sweet chocolate chips into the dough to distribute the chocolate evenly.
- Portion Dough: Scoop tablespoon-sized portions of dough onto lined baking sheets, spacing them apart to allow spreading while baking.
- Bake Initial Cookies: Bake for 10-12 minutes until edges turn golden and the centers remain soft, indicating the perfect cookie consistency.
- Add Marshmallows and Finish Baking: Press mini marshmallows into the center of each cookie and bake an additional 1-2 minutes until the marshmallows puff up and become gooey.
- Cool and Assemble: Let cookies cool slightly before sandwiching them together to enjoy the full s’mores effect in cookie form.
Notes
- Use room temperature egg for better mixing and texture.
- Press marshmallows gently to avoid flattening the cookies.
- For crispier cookies, bake a little longer but watch closely to prevent burning.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Peanut butter can be substituted with almond butter for a different flavor.
