Description
These Peanut Butter S’mores Sandwich Cookies combine the classic flavors of peanut butter, chocolate, and marshmallows into a delightful sandwich cookie. Soft and chewy with gooey melted marshmallows in the center, these cookies are perfect for a fun twist on traditional s’mores that you can enjoy anytime.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg, room temperature
- 1 tsp vanilla extract
Add-ins
- 3/4 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is light and fluffy, which provides a tender texture for the cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is well combined and smooth.
- Combine Dry Ingredients: Whisk together the all-purpose flour and baking soda in a separate bowl to ensure even distribution of leavening agents.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently to avoid overworking the dough and keep the cookies soft.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough for bursts of chocolate in every bite.
- Scoop Dough: Using a tablespoon, scoop the dough onto baking sheets lined with parchment or silicone mats, spacing them apart to allow for spreading.
- Bake Cookies: Bake the cookies for 10-12 minutes until the edges turn golden brown but centers remain soft.
- Add Marshmallows and Continue Baking: Press mini marshmallows into the center of each cookie, then return to the oven and bake an additional 1-2 minutes until the marshmallows are puffed up and melty.
- Cool and Assemble: Allow the cookies to cool slightly before sandwiching them together, creating the perfect Peanut Butter S’mores Sandwich Cookies.
Notes
- For perfectly soft cookies, avoid overmixing the dough once flour is added.
- You can substitute chunky peanut butter for added texture if desired.
- Use parchment paper or silicone mats on baking sheets to prevent sticking.
- Let cookies cool enough to handle before adding the marshmallow layer to avoid burning yourself.
- Store the sandwich cookies in an airtight container at room temperature for up to 3 days.