If there’s one treat that brings out the kid in all of us, it’s s’mores. And if you add peanut butter to the mix? Pure magic. These Peanut Butter S'mores Sandwich Cookies are a gooey, chocolatey, nostalgic twist on a classic summer favorite. I first made these with my kids during a rainy camping weekend when we were stuck indoors—and they've been a hit ever since!
Combining the rich, nutty flavor of peanut butter cookies with melted chocolate and marshmallow fluff, this recipe delivers the beloved campfire flavor without needing an open flame. They're perfect for parties, after-school treats, or just indulging your sweet tooth any time of year. Plus, they’re made with pantry staples and can be whipped up quickly when a craving strikes. Whether it’s the middle of winter or the height of summer, these cookies transport you straight to a cozy campfire.
Why You’ll Love Peanut Butter S'mores Sandwich Cookies
- No campfire needed: All the flavors of s’mores made right in your kitchen.
- Soft and chewy cookies: The peanut butter cookie base is tender, sweet, and packed with flavor.
- Crowd-pleasing combo: Chocolate, marshmallow, and peanut butter are always a winning trio.
- Fun to make: Great recipe for baking with kids or sharing with friends.
- Perfect for gifting: Wrap in parchment and ribbon for a homemade gift everyone will love.
- Make-ahead friendly: Cookies can be baked and frozen, then assembled later.
Ingredients You’ll Need
- 1 cup creamy peanut butter – Use a traditional brand like Jif or Skippy for best texture.
- ½ cup granulated sugar – Adds sweetness and helps with cookie structure.
- ½ cup brown sugar – Adds depth of flavor and chewiness.
- 1 egg – Binds the ingredients together.
- 1 teaspoon vanilla extract – Enhances flavor.
- ½ teaspoon baking soda – Helps the cookies rise.
- ¼ teaspoon salt – Balances the sweetness.
- 1 cup chocolate chips, melted – For spreading on cookies.
- 1 cup marshmallow fluff – Creates the gooey, sticky center.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dough: In a medium bowl, stir together peanut butter, sugars, egg, vanilla, baking soda, and salt until a thick dough forms.
- Scoop and shape: Roll dough into 1-inch balls and place on prepared baking sheet. Slightly flatten with the palm of your hand or the bottom of a glass.
- Bake: Bake for 8-10 minutes, or until edges are lightly golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the chocolate: In a microwave-safe bowl, heat chocolate chips in 30-second intervals, stirring between each, until smooth.
- Assemble the cookies: Spread a layer of marshmallow fluff on the flat side of half the cookies. Spread melted chocolate on the other half. Sandwich together.
- Set and serve: Let sit for 10-15 minutes so the chocolate firms up slightly before serving. Enjoy immediately or store for later.
Serving and Storage Tips
Serving Suggestions:
- Serve with cold milk, hot cocoa, or coffee for a rich treat.
- Cut into halves or quarters for party platters.
- Pack them for road trips or picnic baskets as a fun dessert surprise.
Storage Tips:
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- To keep them fresher longer, refrigerate for up to 1 week.
- Freeze unassembled cookies for up to 2 months. Assemble with fresh fluff and chocolate when ready to enjoy.
- Wrap each sandwich cookie individually in wax paper for easy grab-and-go snacks or lunchbox treats.
Helpful Notes
- Sticky marshmallow tip: Spray your spoon or spatula with cooking spray to make spreading fluff easier.
- Chocolate upgrade: Use dark chocolate chips or bars for a richer taste.
- Add graham crumbs: For extra s’mores flavor, press a bit of crushed graham cracker into the marshmallow layer.
- Allergy tip: Use sunflower butter or almond butter as a peanut-free alternative.
- Make them mini: Use a teaspoon to scoop dough and create bite-sized sandwich cookies.
- Texture tip: Chill the dough for 10–15 minutes before baking for a slightly firmer cookie.
Frequently Asked Questions
- Can I use natural peanut butter?
It’s best to use traditional creamy peanut butter for structure. Natural types may be too oily or runny. - Can I use marshmallows instead of fluff?
Marshmallow fluff is easier to spread, but you can melt regular marshmallows as a substitute. - Can I make these ahead of time?
Yes! Bake cookies and store them until you're ready to assemble. - Are they freezer-friendly?
Yes, freeze the cookies (unfilled) and assemble with fluff and chocolate when needed. - Can I make them gluten-free?
These cookies are naturally gluten-free if you use gluten-free certified ingredients. - What kind of chocolate works best?
Semi-sweet is classic, but dark or milk chocolate also works beautifully depending on your preference. - How can I make them look prettier for gifting?
Dip half of each sandwich cookie in extra melted chocolate and sprinkle with graham cracker crumbs or mini marshmallows before letting them set.
Final Thoughts
These Peanut Butter S'mores Sandwich Cookies are the ultimate comfort dessert—ooey, gooey, and packed with flavor. Whether you're craving something sweet, celebrating with friends, or just want a taste of summer all year long, these cookies hit the spot every time.
Don’t forget to share your creations! Tag your cookie masterpieces on social media or leave a comment if you give this recipe a try. Happy baking!
Peanut Butter S'mores Sandwich Cookies
Gooey, chocolatey, and full of nostalgic flavor, these Peanut Butter S’mores Sandwich Cookies combine soft peanut butter cookies with melted chocolate and marshmallow fluff—no campfire required!
Ingredients
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips melted
- 1 cup marshmallow fluff
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix peanut butter, sugars, egg, vanilla, baking soda, and salt in a bowl until a thick dough forms.
- Roll into 1-inch balls, flatten slightly on baking sheet.
- Bake 8–10 minutes. Cool 5 minutes on pan, then transfer to wire rack.
- Melt chocolate chips in microwave-safe bowl in 30-second intervals.
- Spread marshmallow fluff on half the cookies, chocolate on the other half. Sandwich together.
- Let sit 10–15 minutes before serving.
Notes
- Spray utensils to make spreading marshmallow easier.
- Use dark chocolate for a richer taste.
- Press graham cracker crumbs into marshmallow layer for extra flavor.
Leave a Reply