08/10/2026
🥜 Peanut Butter S'mores Sandwich Cookies 🥜
Ingredients
For the Peanut Butter Cookies
1½ cups creamy peanut butter (not natural-style)
½ cup (1 stick) unsalted butter, softened to room temperature
½ cup granulated white sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon fine salt
For the S'mores Filling
1 cup marshmallow fluff (creme)
¼ cup creamy peanut butter, warmed slightly for easy drizzling
½ cup milk chocolate chips (or semi-sweet)
Instructions
Step 1 – Preheat the Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C) . Line two large baking sheets with parchment paper or silicone baking mats. Set them aside.
Step 2 – Cream the Peanut Butter and Sugars
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the creamy peanut butter, softened butter, granulated sugar, and brown sugar. Beat on medium-high speed for about 2 minutes, stopping to scrape down the sides and bottom of the bowl as needed. Continue until the mixture is smooth, light, and fluffy.
Step 3 – Add Wet Ingredients
Add the egg and vanilla extract to the creamed mixture. Beat until they are fully incorporated and the batter is smooth and uniform.
Step 4 – Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
Step 5 – Make the Cookie Dough
With the mixer running on low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until a soft, cohesive dough forms and no streaks of flour remain. Do not overmix.
Step 6 – Portion and Shape the Cookies
Using a 1-tablespoon cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Using a fork, gently press each dough ball to create the classic crisscross pattern, flattening them slightly. This step ensures even baking and gives the cookies their signature look.
Step 7 – Bake the Cookies
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the tops appear set. The cookies may still look soft in the center. Remove from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
Step 8 – Prepare the Filling Components
While the cookies cool, prepare the filling. Place the milk chocolate chips in a small, microwave-safe bowl. Microwave in 20-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Set aside. In a separate small bowl, warm the ¼ cup of peanut butter in the microwave for a few seconds until it is thin and easily drizzle-able.
Step 9 – Assemble the Sandwich Cookies
Once the cookies are fully cooled, flip one cookie over so the flat bottom is facing up. Spoon about 1 tablespoon of marshmallow fluff onto the center of the cookie. Drizzle about 1 teaspoon of the warmed peanut butter over the marshmallow fluff. Then, drizzle or spread a small amount of the melted chocolate over the peanut butter layer. Top with a second cookie, flat side down, and press gently to create a sandwich, allowing the filling to spread to the edges.
Step 10 – Let the Filling Set
Allow the assembled sandwich cookies to rest for 10 to 15 minutes at room temperature so the filling can set slightly. For a firmer chocolate shell, you can place them in the refrigerator for 10 minutes before serving.
