Description
Deliciously gooey Peanut Butter S’mores Sandwich Cookies combine the rich flavor of creamy peanut butter cookies with the classic s’mores ingredients of melted marshmallows and chocolate chips, creating an irresistible treat perfect for dessert or snack time.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup graham cracker crumbs
Assembly
- 1 1/2 cups mini marshmallows
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the wet mixture: In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is creamy and smooth, about 2-3 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time along with the vanilla extract; mix until thoroughly combined and homogenous.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and graham cracker crumbs to ensure even distribution.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms, being careful not to overmix.
- Shape cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and place onto the prepared baking sheets about 2 inches apart. Flatten each ball slightly with the palm of your hand to create cookie shapes.
- Bake cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges turn golden brown, then remove and allow cookies to cool completely on pans or wire racks.
- Assemble s’mores sandwiches: On the flat side of one cooled cookie, place a few mini marshmallows. Toast them briefly under the broiler or carefully with a kitchen torch until soft and slightly melted.
- Add chocolate chips and sandwich: Top the melted marshmallows with a few semi-sweet chocolate chips, then press gently with another cookie on top to sandwich and help the chocolate and marshmallows meld together.
- Serve: Enjoy the sandwich cookies warm for gooey goodness or let them set before storing in an airtight container for up to 3 days.
Notes
- You can substitute dark chocolate or milk chocolate chips for the semi-sweet chocolate chips depending on your preference.
- For a more gooey and spreadable filling, use marshmallow fluff instead of mini marshmallows.
- Store the sandwich cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- To reheat, gently warm the cookies in the microwave for 10-15 seconds to soften the marshmallows and chocolate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 320
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg
