Introduction

These Peanut Butter S’mores Sandwich Cookies combine the classic flavors of creamy peanut butter, gooey marshmallow, and rich chocolate into one irresistible treat. Perfect for satisfying your sweet tooth, they’re easy to make and deliciously nostalgic.

A stack of two thick peanut butter cookies form the base and top of this dessert. Between each cookie layer lies a thick layer of smooth, glossy dark chocolate that is slightly melting and dripping down the sides, topped with a fluffy, white marshmallow layer that looks soft and pillowy. The cookies are golden brown with a crinkled texture, and the dessert is placed on a white plate with a brown rim. In the blurred background, more of the same cookie sandwiches sit on a cooling rack with a white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (250 g) creamy peanut butter
1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
1 large egg (room temperature)
1 tsp vanilla extract
1 1/4 cups (160 g) all-purpose flour
3/4 tsp baking powder
1/4 tsp kosher salt
1 cup (96 g) marshmallow fluff
1/4 cup (64.5 g) creamy peanut butter, warmed
1/2 cup (84 g) milk chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream the peanut butter, softened butter, granulated sugar, and brown sugar together until fluffy, about 2-3 minutes. Add the egg and vanilla extract and mix until combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and kosher salt.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms.
Step 5: Scoop 1-tablespoon portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie with a fork in a crisscross pattern.
Step 6: Bake the cookies for 10 to 12 minutes, or until the edges turn golden brown. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Melt the milk chocolate chips in 20-second intervals in the microwave, stirring until smooth.
Step 8: To assemble, spread 1 tablespoon of marshmallow fluff on the bottom of one cookie, add 1 teaspoon of the warmed peanut butter, then drizzle or spread melted chocolate on top.
Step 9: Place a second cookie on top and press gently to form a sandwich. Let the cookies set at room temperature for 10 to 15 minutes, or chill them in the refrigerator for 10 minutes for firmer sandwiches.
Step 10: Serve and enjoy your Peanut Butter S’mores Sandwich Cookies!

Tips & Variations

For a crunchier texture, add chopped peanuts or use crunchy peanut butter instead of creamy.
Try dark or white chocolate chips for a different chocolate flavor.
To make these vegan, substitute the butter with a plant-based alternative and use egg replacer.
If marshmallow fluff is unavailable, use mini marshmallows melted slightly as a substitute.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Reheat briefly in the microwave to soften the filling before serving, if desired.

How to Serve

The image shows a close-up of two stacked peanut butter cookie s'mores on a white marbled surface. Each s'more has three layers: the top and bottom are golden brown peanut butter cookies with a textured, crisscross pattern. Between the cookies, there is a thick layer of smooth, shiny dark chocolate that drips slightly over the edges, and a fluffy white marshmallow layer above the chocolate, adding a soft contrast. The s'mores sit on a white plate that blends subtly with the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Natural peanut butter may change the texture slightly because it is less creamy and contains more oil. If you use it, stir well before measuring and consider chilling the dough before baking.

What if I don’t have marshmallow fluff?

You can substitute mini marshmallows that are slightly melted to create a similar gooey filling. Simply warm them gently until soft and spreadable before assembling the sandwiches.

Peanut Butter S’mores Sandwich Cookies Recipe

Print Recipe

★★★★★

4.9 from 63 reviews

Delight in the perfect combination of peanut butter and s’mores flavors with these Peanut Butter S’mores Sandwich Cookies. Soft, chewy peanut butter cookies are generously filled with fluffy marshmallow, creamy peanut butter, and melted milk chocolate, creating an irresistible treat ideal for dessert or snack time.

Author: Tara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 40 minutes
Yield: 24 sandwich cookies (48 individual cookies) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

1 1/2 cups (250 g) creamy peanut butter
1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
1 large egg (room temperature)
1 tsp vanilla extract
1 1/4 cups (160 g) all-purpose flour
3/4 tsp baking powder
1/4 tsp kosher salt

Filling

1 cup (96 g) marshmallow fluff
1/4 cup (64.5 g) creamy peanut butter, warmed
1/2 cup (84 g) milk chocolate chips

Instructions

Preheat oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
Cream ingredients: In a mixing bowl, beat together the peanut butter, softened unsalted butter, granulated sugar, and light brown sugar until the mixture is fluffy and smooth, approximately 2–3 minutes. Then add the egg and vanilla extract, mixing until well combined.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt to ensure even distribution of the leavening agents and seasoning.
Make dough: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Be careful not to overmix to maintain tenderness.
Portion cookies: Scoop out 1-tablespoon portions of dough and place them about 2 inches apart on the prepared baking sheet. Flatten each with a fork in a crisscross pattern to create the classic peanut butter cookie texture.
Bake cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Melt chocolate: In short 20-second intervals, melt the milk chocolate chips in the microwave, stirring between each interval until smooth and fully melted.
Assemble sandwiches: On one cookie, spread 1 tablespoon of marshmallow fluff, then add 1 teaspoon of warmed creamy peanut butter, followed by a drizzle of the melted milk chocolate.
Top and set: Place another cookie on top and press gently to form a sandwich. Let the assembled cookies set at room temperature for 10–15 minutes, or chill them in the refrigerator for 10 minutes to firm up the filling.
Serve: Enjoy these delightful Peanut Butter S’mores Sandwich Cookies as a delicious treat for any occasion.

Notes

If you prefer, substitute crunchy peanut butter for creamy for added texture.
These cookie sandwiches can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a chocolate twist, try using dark or semi-sweet chocolate chips instead of milk chocolate.
Warming the peanut butter slightly makes it easier to spread in the filling.
Ensure cookies are completely cooled before assembling to prevent the filling from melting or sliding.

Keywords: peanut butter cookies, s’mores, sandwich cookies, marshmallow fluff, chocolate, dessert, snack