Description
Delight in these Peanut Butter S’mores Sandwich Cookies—soft, chewy peanut butter cookies filled with gooey mini marshmallows and melted semi-sweet chocolate chips. Perfectly baked to golden edges with a soft center, these treats combine the nostalgic flavors of classic s’mores into a handheld cookie form, making them ideal for snacks, parties, or dessert.
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
- 3/4 cup semi-sweet chocolate chips
Filling
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature while you prepare the dough.
- Cream Ingredients: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly, ensuring all components are well combined to build the dough’s structure and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add this dry mixture into the wet ingredients, folding gently to prevent overmixing, which can toughen the cookies.
- Incorporate Chocolate Chips: Fold the semi-sweet chocolate chips evenly into the dough to distribute the chocolate throughout the cookies.
- Portion Dough: Scoop tablespoon-sized portions of dough onto baking sheets lined with parchment paper, spacing them apart to allow spreading during baking.
- Initial Bake: Bake the cookies for 10-12 minutes until the edges turn golden but the centers remain soft, a sign of perfectly baked chewy cookies.
- Add Marshmallows and Finish Baking: Remove the cookies from the oven and gently press mini marshmallows into the center of each cookie. Return to the oven for an additional 1-2 minutes until the marshmallows puff up and soften to create the classic s’mores texture.
- Cool and Assemble: Let the cookies cool slightly on the baking sheet. Once cooled enough to handle, sandwich cookies together by pressing a marshmallow-topped cookie against another cookie, creating delicious peanut butter s’mores sandwich cookies.
Notes
- Use room temperature butter and egg for better mixing and texture.
- Do not overmix the dough to keep the cookies tender and soft.
- Scoop dough with a tablespoon for uniform cookie size and even baking.
- For easier sandwich assembly, let cookies cool slightly but still warm, so marshmallows are gooey.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
