Hey friends! Today, I’m excited to share a baking recipe that combines two of my biggest dessert loves: the nostalgic campfire s’more and the all-American peanut butter cookie. But we’re not stopping at just one treat — we’re sandwiching them together into the ultimate indulgence: Peanut Butter S’mores Sandwich Cookies.
Imagine this: soft, chewy peanut butter cookies hugging a gooey layer of toasted marshmallow and a square of melty chocolate. Each bite is the perfect mix of nutty, sweet, and gooey — like campfire magic but without the sticky fingers or smoke in your eyes.
This recipe is simple, cozy, and guaranteed to impress anyone lucky enough to grab one from your cookie jar. Ready to bake a little magic? Let’s dive in.
Recipe at a Glance
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Bake Time | 10 minutes per batch |
| Total Time | About 30 minutes |
| Skill Level | Easy (perfect for beginners) |
| Yield | 12–14 sandwich cookies (24–28 individual cookies) |
| Tools Needed | Mixing bowls, hand/stand mixer, baking sheet, parchment paper, cooling rack |
| Make-Ahead Notes | Bake cookies ahead; assemble with marshmallows and chocolate just before serving for best gooey texture |
Ingredients
For the Peanut Butter Cookies
- 1 cup creamy peanut butter (natural peanut butter works if well-stirred, but I recommend classic Jif or Skippy for best texture)
- 1/2 cup unsalted butter, softened (or salted butter — just reduce added salt slightly)
- 1 cup brown sugar (adds chewiness; substitute with white sugar if needed, but cookies will be crispier)
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk (egg yolk adds richness — don’t skip if possible!)
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
For the S’mores Filling
- 12–14 large marshmallows (or use marshmallow fluff for quicker assembly)
- 12–14 pieces of milk chocolate (classic Hershey’s bars are perfect here)
Step-by-Step Instructions
Step 1: Make the Peanut Butter Cookie Dough
- In a large mixing bowl, cream together peanut butter, butter, and both sugars until fluffy (about 2 minutes).
- Beat in the egg, egg yolk, and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients into the wet mixture until combined. The dough should be thick but scoopable.
Pro Tip: If your dough feels sticky, chill it for 15–20 minutes before scooping.
Step 2: Bake the Cookies
- Preheat oven to 350°F (175°C).
- Scoop tablespoon-sized balls of dough and roll gently. Place on a parchment-lined baking sheet, leaving space for spreading.
- Flatten slightly with a fork (classic crisscross pattern optional).
- Bake for 9–11 minutes, until edges are golden but centers look just set.
Visual Cue: Cookies will puff up, then slightly deflate as they cool. This means they’re perfectly soft and chewy inside!
Step 3: Prepare the Marshmallow Filling
- While cookies cool, place marshmallows on a parchment-lined baking sheet.
- Broil on high for 30–60 seconds, just until golden brown and gooey. (Watch closely — they burn fast!)
- Alternatively, microwave one marshmallow at a time for 8–10 seconds until puffed.
Step 4: Assemble the Sandwiches
- Place a piece of chocolate on the bottom of one peanut butter cookie.
- Top with a warm, toasted marshmallow.
- Gently press another cookie on top to create the sandwich.
- Enjoy while still warm and gooey — pure bliss!
Serving & Storage Tips
| Storage Method | How to Store | Shelf Life |
|---|---|---|
| Room Temp | Keep unassembled cookies in airtight container. Assemble just before eating. | 4–5 days |
| Fridge | Store assembled sandwiches; chocolate will firm up. Best enjoyed slightly warmed. | 1 week |
| Freezer | Freeze cookies (without marshmallows). Reheat and assemble when ready. | Up to 2 months |
Troubleshooting & FAQs
| Issue | Possible Cause | Solution |
|---|---|---|
| Cookies too dry | Overbaked or too much flour | Bake until just set; spoon & level flour correctly. |
| Marshmallows sliding out | Overheated or melted too much | Use large marshmallows, toasted until golden (not liquid). |
| Cookies spreading too much | Dough too warm | Chill dough 15–20 minutes before baking. |
| Sandwiches hard after chilling | Chocolate firmed up in fridge | Microwave sandwich for 10–15 seconds before serving. |
| Common Issue | Solution |
| My cookies spread too much! | Did you chill the dough? This step is a must! Also, make sure your butter wasn’t too soft and you didn’t over-mix the dough. |
| My cookies are too dry/dense. | You likely used too much flour. Spoon and level the flour instead of scooping it directly from the bag. |
| The marshmallow fluff is too messy! | You can try a thicker marshmallow creme or chill the filled cookies for 10 minutes to help the fluff firm up slightly. |
| Can I use natural peanut butter? | It can be tricky. Natural peanut butter tends to be runnier and can make the cookies dry. A classic, no-stir peanut butter is highly recommended for this recipe. |
Variations to Try
- Nutella Twist – Swap the chocolate squares for a spoonful of Nutella.
- Crunchy S’mores – Roll cookie dough balls in crushed graham crackers before baking.
- Dark Chocolate Dream – Use dark chocolate squares instead of milk for a more sophisticated flavor.
Closing Encouragement
And there you have it — the Best Peanut Butter S’mores Sandwich Cookies that taste like summer campfire nights wrapped up in a chewy, nutty hug. They’re fun to make, easy to assemble, and guaranteed to wow anyone you share them with.
So next time you’re craving something gooey, nostalgic, and a little over-the-top, give these a try. I promise, they’ll disappear faster than you can say “one more bite.”
Happy baking, friends — now go create some cookie magic!
