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
Scale
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.
