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