If you’re a fan of the classic campfire treat but want something that doesn’t require a flame, these Peanut Butter S’mores Sandwich Cookies are a must-try. Imagine soft, chewy peanut butter cookies hugging a gooey marshmallow and melted chocolate center—it’s pure indulgence in every bite. These cookies capture the nostalgic flavor of traditional s’mores while adding a nutty twist that makes them even more satisfying. I’ve made these for family gatherings, and they disappear within minutes! Whether served warm or enjoyed later with a glass of cold milk, they’re the perfect dessert for any occasion.
Why You’ll Love This Recipe
These cookies combine all the comfort of homemade peanut butter cookies with the irresistible charm of s’mores. You get the best of both worlds—crispy edges, soft centers, and a decadent filling that feels like a treat straight from a campfire. Plus, they’re simple to make and store beautifully for later snacking.
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Irresistible Peanut Butter S’mores Sandwich Cookies
- Total Time: 25 mins
- Yield: 12 sandwich cookies
- Diet: Vegetarian
Description
These Peanut Butter S’mores Sandwich Cookies combine the classic flavors of s’mores — gooey marshmallow, melted chocolate, and graham cracker — with rich peanut butter cookies for an indulgent treat that’s both nostalgic and irresistible.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 large marshmallows, cut in half
- 4 oz milk chocolate, melted
- 1/2 cup crushed graham crackers
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
- Roll dough into 1-inch balls and place on the baking sheet. Flatten slightly with a fork to create a crisscross pattern.
- Bake for 8–10 minutes, or until the edges are lightly golden. Allow to cool completely.
- Place a marshmallow half on the flat side of one cookie and toast lightly using a kitchen torch or under the broiler for a few seconds until soft and golden.
- Spread melted chocolate on the flat side of another cookie and sandwich the two together, pressing gently.
- Roll the sides in crushed graham crackers for a classic s’mores finish.
- Let the cookies set before serving.
Notes
- Use mini marshmallows if you don’t have large ones — just stack a few for the same effect.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For an extra indulgent twist, use dark chocolate instead of milk chocolate.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Peanut Butter
The star of the show, peanut butter brings a nutty richness and chewy texture. Creamy peanut butter works best for a smooth consistency, but you can also use crunchy for added texture.
Brown Sugar
Adds sweetness and moisture, giving the cookies their soft, chewy bite while deepening the flavor with a hint of molasses.
Granulated Sugar
Helps the cookies spread slightly and enhances their crisp edges. It also balances the richness of the peanut butter.
Butter
Provides richness and structure. Using softened unsalted butter allows you to control the salt level while ensuring a tender crumb.
Egg
Binds the dough together and adds moisture for a soft, chewy texture.
All-Purpose Flour
The backbone of the cookie dough, giving the cookies their structure and balance.
Baking Soda
Helps the cookies rise just enough to create a light and chewy bite.
Salt
Enhances all the flavors, especially the sweetness and peanut butter notes.
Mini Marshmallows
The gooey heart of the s’mores filling. When sandwiched between the cookies, they melt into soft, sticky perfection.
Chocolate Squares or Chips
Classic s’mores wouldn’t be complete without melted chocolate. Semi-sweet chocolate works beautifully here.
Graham Cracker Crumbs (optional)
For an authentic touch, sprinkle some crumbs over the melted chocolate layer for that true s’mores flavor.
Directions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and beat until fully incorporated.
- Whisk dry ingredients (flour, baking soda, and salt) in a separate bowl, then gradually add to the wet mixture until combined.
- Scoop dough into tablespoon-sized balls and place them about 2 inches apart on the baking sheet. Flatten slightly with a fork.
- Bake for 9–10 minutes, or until golden around the edges. Allow cookies to cool completely.
- Melt the chocolate using a double boiler or microwave in 30-second bursts until smooth.
- Assemble: Place a marshmallow (or a few mini ones) on the flat side of one cookie, toast briefly in the oven or microwave until softened, then drizzle or spread melted chocolate over it.
- Top with another cookie to form a sandwich, gently pressing together until the filling oozes slightly.
- Cool and enjoy! Serve warm for the ultimate gooey experience.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe yields about 12–14 sandwich cookies.
Prep time: 20 minutes
Cook time: 10 minutes
Assembly time: 10 minutes
Total time: Approximately 40 minutes
Storage/reheating
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm a cookie in the microwave for 10–15 seconds to restore that gooey marshmallow center. You can also freeze the cookies (assembled or unassembled) for up to 2 months.
Variations and Customizations
Nut-Free Alternative
Use sunflower seed butter or almond butter for those with peanut allergies.
Chocolate Lovers’ Upgrade
Add cocoa powder to the cookie dough for double-chocolate s’mores sandwich cookies.
Flavored Marshmallows
Try using flavored marshmallows like caramel or strawberry for a fun twist.
Mini Versions
Make bite-sized cookies with mini marshmallows for party platters or kids’ treats.
Stuffed Cookie Version
Instead of sandwiching, place the chocolate and marshmallow inside the dough ball before baking for a molten surprise.
Gluten-Free Option
Substitute with a gluten-free flour blend designed for baking.
Vegan Swap
Replace butter with coconut oil and use flax egg plus vegan marshmallows and chocolate.
Graham Cracker Crust Layer
Press graham cracker crumbs into the top of each cookie before baking for extra texture.
Salty-Sweet Balance
Sprinkle sea salt over the melted chocolate layer before sandwiching for a gourmet touch.
Holiday Twist
Add crushed candy canes for Christmas or mini chocolate eggs for Easter for festive versions.
FAQs
1. Can I use natural peanut butter for this recipe?
Yes, but make sure to stir it well before using; the texture may be slightly softer.
2. How do I prevent the cookies from spreading too much?
Chill the dough for 15–20 minutes before baking to help it hold shape.
3. Can I make these cookies ahead of time?
Yes, you can bake the cookies a day early and assemble them just before serving.
4. Can I toast the marshmallows without a broiler?
Yes, you can briefly microwave or use a kitchen torch for the same gooey effect.
5. What type of chocolate works best?
Semi-sweet or milk chocolate bars melt beautifully and offer rich flavor.
6. How do I make these cookies chewier?
Slightly underbake them and let them finish setting on the tray after baking.
7. Can I add graham crackers into the dough?
Absolutely! Crushed graham crackers can be mixed into the dough for added crunch.
8. Are these cookies freezer-friendly?
Yes, freeze them for up to two months and thaw at room temperature before serving.
9. Can I make them smaller?
Of course! Just adjust the baking time by a minute or two for mini cookies.
10. What drink pairs best with these cookies?
A glass of cold milk or hot chocolate complements them perfectly.
Conclusion
These Peanut Butter S’mores Sandwich Cookies are the perfect marriage of classic flavors and cozy homemade comfort. They’re easy to make, delightfully messy, and always a crowd-pleaser. I tried this recipe with almond butter once, and it added a subtle, nutty sweetness that was just as divine. Whether you’re making them for a gathering or treating yourself on a quiet night, these cookies bring that nostalgic s’mores magic right into your kitchen—no campfire required.
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