Description
Delight in these Peanut Butter S’mores Sandwich Cookies featuring a soft, peanut buttery cookie base filled with melted chocolate chips and gooey mini marshmallows. Perfectly baked with a warm, chewy texture and a nostalgic s’mores flavor, these cookies are an easy and fun treat to make for gatherings or cozy nights in.
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
Mix-ins and Topping
- 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 evenly.
- Cream Butter, Sugars, and Peanut Butter: 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 helps incorporate air for a tender cookie.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to combine all wet ingredients smoothly, ensuring proper texture.
- Combine Dry Ingredients: Whisk together the all-purpose flour and baking soda separately, then gradually incorporate them into the wet ingredients. Mix gently to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough to distribute them evenly without deflating the batter.
- Portion Dough: Using a tablespoon, scoop dollops of dough onto lined baking sheets, making sure to space them sufficiently apart to allow for spreading during baking.
- Initial Bake: Bake the cookies for 10-12 minutes, until the edges start to turn golden while the centers remain soft and chewy.
- Add Marshmallows and Finish Baking: Press mini marshmallows into the center of each cookie and return to the oven for an additional 1-2 minutes until the marshmallows puff up and become slightly melty.
- Cool and Assemble: Allow the cookies to cool slightly on the baking sheets before sandwiching two cookies together to create the s’mores sandwich effect.
Notes
- To prevent marshmallows from burning, watch carefully during the final baking step.
- Use room temperature egg for better incorporation and a smoother batter.
- For a crunchier cookie, bake an additional 1-2 minutes but be cautious not to overbake.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Mini marshmallows can be substituted with regular-sized marshmallows, cut into small pieces if desired.