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Peanut Butter S’mores Sandwich Cookies

These Peanut Butter S’mores Sandwich Cookies are like a warm hug from your favorite memory, but even better because they're packed with the irresistible combination of peanut butter and that classic s'mores goodness. And the best part? They are surprisingly easy to whip up, making them perfect for a quick treat or a delightful homemade gift!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Peanut Butter Cookies
  • 1 cup unsalted butter softened
  • ¾ cup creamy peanut butter your favorite creamy kind
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
For the Marshmallow Filling
  • 3 cups mini marshmallows fluffier the better
  • 2 tablespoons creamy peanut butter to amp up peanut butter flavor
  • 1 teaspoon vanilla extract enhances marshmallow sweetness
Optional Coating
  • ½ cup finely crushed graham crackers for authentic s'mores crunch
  • ¼ cup melted chocolate for a decadent finish

Equipment

  • Mixing Bowls
  • Whisk
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Spoon
  • Fork
  • Cookie Scoop

Method
 

  1. Step 1: Prepare the Cookie Dough: In a big mixing bowl, cream together your softened butter, creamy peanut butter, granulated sugar, and brown sugar until everything looks light and fluffy. Next, beat in your egg and vanilla extract until they're all mixed in. In a separate bowl, whisk together your flour, baking soda, and salt. Gradually add those dry ingredients into the wet ingredients, mixing until you have a lovely, soft dough. Cover it up and pop it in the fridge for about 30 minutes to chill.
  2. Step 2: Shape and Bake the Cookies: Preheat your oven to 350°F (175°C). Grab your chilled dough and roll it into little 1-inch balls. Place them on a baking sheet lined with parchment paper. Use the back of a spoon or a fork to slightly flatten each ball. Bake them for about 10–12 minutes, or until the edges are just lightly golden. Let them cool completely on a wire rack before assembling.
  3. Step 3: Make the Marshmallow Filling: While those cookies are cooling, let's whip up the dreamy marshmallow filling. In a medium bowl, combine the mini marshmallows, that extra bit of peanut butter, and the vanilla extract. Stir it all together until the marshmallows are coated and the mixture starts to hold together.
  4. Step 4: Assemble the Sandwich Cookies: Take one cooled cookie and spread a generous dollop of that marshmallow mixture onto the flat side. Then, place another cookie on top, pressing gently to create a delicious sandwich. Repeat with the rest of your cookies.
  5. Step 5: Optional Dipping or Drizzling: You can roll the sides of your assembled sandwich cookies in those finely crushed graham crackers for an extra s'mores crunch. Or, for a bit of decadence, drizzle them with some melted chocolate.

Notes

Don't overbake. Cool completely before assembling. Make cookie dough balls the same size for even baking. Bake cookie halves a day or two in advance and store in an airtight container; make filling and assemble closer to serving.