These Peanut Butter S’mores Sandwich Cookies are my peanut butter cookies sandwiched together with gooey marshmallow fluff, creamy peanut butter, and a drizzle of melted chocolate. Each bite is all of the flavors of a S’more in a fun, hand-held sandwich. If you love these Peanut Butter S’mores Sandwich Cookies, you’ll definitely want to try my S’mores Cookies, too! They pack all the best parts of a classic S’more into a soft, chewy chocolate chip cookie.
Ingredients & Substitutions
- Peanut Butter: For these sandwich cookies, I used all creamy peanut butter, both in the cookies and the filling. But, if you want a little extra texture, you can use crunchy peanut butter in either part. (I did use both creamy and crunchy in my cookie recipe.)
- Butter: I prefer using unsalted butter to have the most control over the salt in the cookies. If using salted butter, you may want to lessen or omit the salt in the recipe.
- Sugar: Using both granulated sugar and brown sugar helps make the cookies taste better and have the right texture. Granulated sugar makes them a little crispier and helps them spread. Brown sugar adds moisture, making them softer and chewier. Together, they create cookies that are sweet, rich, and perfect for sandwiching with marshmallow fluff and chocolate if you ask me! If you are out of brown sugar, you could get away with using all granulated sugar.
- Flour: I used all-purpose flour for the peanut butter cookies. No flour? No problem! Check out my 3 Ingredient Peanut Butter Cookies, made with just peanut butter, granulated sugar, and an egg!
- Marshmallow Fluff: Marshmallow fluff (also called marshmallow creme) is a spreadable concoction that tastes like marshmallows! If you don’t have any on hand, make homemade marshmallow fluff! Once you have some, you will want to make my Fluffernutter Cookies, too (peanut butter + fluff cookies).
- Chocolate: Melt milk chocolate chips in the microwave in 20-second increments until smooth. Then, drizzle or spread it on top of the peanut butter layer. If preferred, you could use semi-sweet, dark chocolate, or even white chocolate. Or, for all of my peanut butter lovers out there, use peanut butter chips!
Can You Bake Peanut Butter Cookies Without Pressing Them With A Fork?
Yes, but the texture will be slightly different. Pressing the peanut butter cookies with a fork helps flatten them for even baking and gives them that classic peanut butter cookie look. If you skip this step, the cookies may stay thicker and won’t have the signature crisscross pattern. They will still taste great, but they might take an extra minute or two to bake.
Can You Make Peanut Butter Cookie Dough Ahead Of Time?
Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days in an airtight container. If it’s too firm to scoop, let it sit at room temperature for 10-15 minutes. For longer storage, freeze the dough in scooped balls on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the baking time.
How To Store Peanut Butter S’mores Sandwich Cookies
To store Peanut Butter S’mores Sandwich Cookies, keep them in an airtight container at room temperature for up to three days. If stacking, I like to place parchment paper between layers to prevent sticking. For a firmer texture, store them in the refrigerator for up to one week, but let them sit at room temperature for a few minutes before eating for a softer bite.
Can You Freeze Peanut Butter S’mores Sandwich Cookies?
Yes, you have a couple of options when it comes to freezing these sandwich cookies. The cookies themselves (unassembled) freeze really well. They can be frozen in a freezer-safe container for up to three months. When ready to assemble the sandwich cookies, let them thaw first. If you would rather freeze the fully assembled sandwich cookies, lay them out in a single layer on a baking sheet first, then transfer them to a container with parchment paper between layers. They’ll keep for about a month, and when that cookie craving hits, just let them sit out for a few minutes to soften up before enjoying!
Peanut Butter S’mores Sandwich Cookies
Ingredients
Cookies
- 1 ½ cups (250 g) creamy peanut butter
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups (160 g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
Filling
- 1 cup (96 g) marshmallow fluff
- ¼ cup (64.5 g) creamy peanut butter, warmed, so it's easily drizzled
- ½ cup (84 g) milk chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the peanut butter, unsalted butter, granulated sugar, and brown sugar until smooth and fluffy (about 2 minutes).
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Using a 1-tablespoon scoop, drop cookie dough onto the lined baking sheet about 2 inches apart. Use a fork to gently press each dough ball, creating a crisscross pattern. This helps flatten the cookies and gives them the classic peanut butter cookie look.
- Bake for 10-12 minutes, or until the edges are golden and the tops look set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Assembly
- Once the cookies are fully cooled, spoon about 1 tablespoon of marshmallow fluff onto the bottom of one cookie.
- Drizzle 1 teaspoon of peanut butter evenly over the marshmallow fluff.
- In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring between each until smooth. Drizzle or spread the melted chocolate over the peanut butter.
- Place a second cookie on top, pressing gently to create a sandwich.
- Let the sandwiches set for 10-15 minutes before serving. For firmer chocolate, chill them in the refrigerator for 10 minutes.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
I love how these cookies combine two of my favorite things—peanut butter and s’mores! The marshmallow fluff and chocolate filling make them extra special.
Elizabeth
These were a little too sweet for me; next time, I would use less marshmallow fluff and more peanut butter! They are a great idea, though, and I think people will really love them!
Stephanie
These sandwich cookies are great! I think the balance of flavors is perfect.
Annabelle
I love how these cookies have the classic s’mores taste, but the peanut butter adds something extra!
Bella
What a neat idea! I could use a little more chocolate in my sandwich cookie!
