Get ready to experience the ultimate comfort dessert mashup with these Peanut Butter S’mores Sandwich Cookies! These delightful treats combine the nostalgic flavors of campfire s’mores with the beloved classic of peanut butter cookies, creating a dessert that’s both familiar and excitingly new.
Imagine soft, chewy peanut butter cookies sandwiching gooey marshmallow fluff and rich chocolate – it’s like your favorite childhood memories wrapped up in one irresistible bite. Perfect for weekend baking projects or when you need a special treat to brighten any day.
Why You’ll Love This
- No campfire needed – enjoy s’mores flavors year-round in a convenient cookie form
- The perfect balance of sweet, salty, and nutty flavors in every bite
- Make-ahead friendly – prepare components in advance for quick assembly
- Impressive enough for guests but easy enough for weeknight baking
- Customizable with different nut butters or chocolate varieties
Ingredients
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ cups graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini marshmallows
- ½ cup chocolate chips
- ¼ cup peanut butter
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl using an electric mixer, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until fully incorporated.
- In a separate medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Using a cookie scoop or spoon, form the dough into 1-inch balls (about 1 tablespoon each). Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently press down on each ball with the palm of your hand or the bottom of a glass to slightly flatten.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers still look slightly soft. Do not overbake as they will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- While the cookies are cooling, prepare the filling. In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 20-second intervals, stirring between each, until melted and smooth.
- Allow the chocolate-peanut butter mixture to cool slightly (but not harden), then stir in the mini marshmallows. Let the mixture cool and thicken for about 5-10 minutes until it reaches a spreadable consistency.
- Turn half of the cooled cookies upside down. Spread about 1-2 teaspoons of the marshmallow-chocolate filling onto each cookie bottom. Top with another cookie, right side up, pressing gently to create a sandwich.
- Allow the sandwich cookies to set for about 30 minutes before serving. This helps the filling firm up slightly so it doesn’t squish out when you bite into them.
Tips & Variations
- For extra texture, roll the edges of assembled sandwich cookies in graham cracker crumbs
- Try using crunchy peanut butter instead of creamy for added texture
- Substitute almond or cashew butter for peanut butter for a different flavor profile
- For a gooey s’mores experience, warm cookies in microwave for 10 seconds before serving
- Add mini chocolate chips to the cookie dough for double chocolate goodness
- Make mini sandwich cookies using a teaspoon of dough for bite-sized treats
Serving Suggestions
These indulgent cookies are perfect served with a cold glass of milk for dipping. For an extra special dessert, serve slightly warm with a scoop of vanilla ice cream on the side and a drizzle of chocolate sauce.
They also make a wonderful addition to a dessert platter alongside fresh berries and whipped cream for a casual gathering or potluck.
Notes
- Store assembled cookies in an airtight container at room temperature for up to 3 days
- For longer storage, keep cookies separate and assemble just before serving
- Cookies will be soft when done – they will firm up as they cool
- If marshmallow fluff is too sticky to work with, lightly coat your spoon with cooking spray
FAQs
Can I make these cookies ahead of time?
Yes! Bake the cookies up to 2 days in advance and store in an airtight container. Assemble with chocolate and marshmallow filling just before serving for best results.
Can I use natural peanut butter?
Natural peanut butter works, but your cookies may spread more during baking. For best results, use commercial creamy peanut butter.
How do I know when the cookies are done baking?
The edges should be just turning golden while the centers remain soft. They will continue to firm up as they cool.
Can I freeze these cookies?
You can freeze the plain peanut butter cookies for up to 3 months. Thaw completely before adding fillings and assembling the sandwich cookies.
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