Description
These Peanut Butter S’mores Sandwich Cookies are a delightful twist on the classic campfire treat. Chewy peanut butter cookies filled with marshmallow fluff and hints of graham cracker create an irresistible combination that’s perfect for any occasion.
Ingredients
Scale
For the cookies:
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup graham cracker crumbs (about 8 full crackers)
- 1 cup semi-sweet chocolate chips
For the filling:
- 1 jar (7 oz) marshmallow fluff
- ¼ cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For garnish (optional):
- ¼ cup crushed graham crackers
- ¼ cup mini chocolate chips
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together butter and peanut butter until light and fluffy (about 2–3 minutes). Use a stand mixer or hand mixer for best results.
- Add the Sweetness: Add granulated and brown sugars to the butter mixture. Beat for 2 minutes until well incorporated and slightly lighter in color.
- Incorporate Wet Ingredients: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and graham cracker crumbs. Pulse whole graham crackers in a food processor for fine crumbs.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Avoid overmixing to prevent tough cookies.
- Fold in Chocolate: Gently fold in chocolate chips using a spatula.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This step prevents spreading and intensifies flavors.
- Prepare for Baking: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Use a medium cookie scoop to portion dough onto prepared sheets, spacing 2 inches apart.
- Bake to Perfection: Bake for 10–12 minutes until edges are golden but centers appear slightly underbaked. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prepare the Filling: While cookies cool, combine marshmallow fluff, peanut butter, powdered sugar, and vanilla in a medium bowl. Beat until smooth and fluffy (about 2 minutes).
- Assemble the Cookies: Match cookies in pairs of similar size. Spread or pipe filling onto the flat side of one cookie, then gently press the second cookie on top.
- Add the Finishing Touch (Optional): Roll exposed marshmallow edges in a mixture of crushed graham crackers and mini chocolate chips for added texture and flavor.
Notes
Substitutions: Use milk chocolate chips for sweeter cookies, substitute almond butter for peanut butter, or skip garnishes if desired. Chilling the dough is essential for preventing spreading during baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: peanut butter smores cookies, sandwich cookies recipe, s'mores dessert, easy cookie recipe