Easy Peanut Butter S'mores Sandwich Cookies (No Campfire Needed!)
Capture the magic of s'mores without the campfire with these easy and quick peanut butter sandwich cookies. Soft and chewy peanut butter cookies are filled with melted chocolate and toasted mini marshmallows, creating a delicious, crowd-pleasing treat.
Equipment
- Baking sheet
- Parchment paper
- Medium bowl
- Tablespoon Measure or Small Cookie Scoop
- Fork
- Microwave-Safe Bowl or Double Boiler
- Wire rack
Ingredients
For the Peanut Butter Cookies
- 1 cup creamy peanut butter classic kind, like Jif or Skippy
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp baking soda
- 0.25 tsp salt
For the S'mores Filling
- 1 cup milk chocolate chips or chop up your favorite milk chocolate bar
- 1 cup mini marshmallows
- 2-3 graham crackers crushed (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a medium bowl, mix peanut butter, granulated sugar, light brown sugar, egg, vanilla extract, baking soda, and salt until smooth and well combined into a thick dough.
- Step 3: Use a tablespoon measure or small cookie scoop to portion dough. Roll into balls and place on the prepared baking sheet, leaving about 2 inches of space.
- Step 4: Gently press down on each cookie ball with a fork, then press again perpendicular to create a crisscross pattern.
- Step 5: Bake for 8–10 minutes, until edges are lightly golden brown. Centers may look soft but will set as they cool.
- Step 6: Let the cookies cool completely on the baking sheet before moving.
- Step 7: Melt chocolate chips in a microwave-safe bowl (30-second bursts, stirring) or using a double boiler until smooth.
- Step 8: Once cookies are cool, flip half of them over. Spread approximately ½ teaspoon of melted chocolate onto the flat side of each flipped cookie.
- Step 9: Generously sprinkle mini marshmallows evenly over the melted chocolate on each cookie. Keep them mostly centered.
- Step 10: Move oven rack 6-8 inches from broiler element. Place marshmallow-topped cookies under broiler. Watch constantly and broil for 10–20 seconds until marshmallows are lightly golden and puffy. Remove immediately.
- Step 11: Gently press a second plain peanut butter cookie onto the toasted marshmallow layer of each cookie to create a sandwich. The warm marshmallows will help them stick.
- Step 12: Optional: While marshmallow filling is still soft, gently roll the edges of each assembled cookie in crushed graham crackers.
- Step 13: Allow finished sandwich cookies to cool completely on the baking sheet or a wire rack for the chocolate filling to set.
Notes
These cookies are best enjoyed fresh. To store leftovers, place cooled cookies in a single layer in an airtight container at room temperature for 2-3 days. If stacking, use parchment or wax paper between layers. The marshmallow texture will change slightly over time, becoming less gooey. For variations, swap milk chocolate for semi-sweet or dark, experiment with other nut butters (texture may change), add chopped peanuts or chocolate chips to the cookie dough, or sprinkle flaky sea salt over the melted chocolate. If you don't have a broiler, carefully toast marshmallows with a kitchen torch or skip the toasting step (marshmallows won't puff/char). Use traditional creamy peanut butter for the best cookie texture. Don't overbake cookies; edges should just be golden. Cool cookies completely before assembling. Watch the broiler constantly as marshmallows toast very fast.