Ciao bella! It’s Anna here from DolceRecipe, and today I’m bringing you a cozy, gooey, and ridiculously delicious treat: Peanut Butter S’mores Sandwich Cookies. If you’re like me and you believe cookies should be their own food group especially ones that involve peanut butter, chocolate, and marshmallows then buckle up because this recipe is gonna hit you right in the childhood feels.
Now, I know you’re busy. Between work, laundry, helping with homework, or just trying to get five minutes of peace, the last thing you want is a complicated dessert. That’s why these cookies are so perfect. They’re simple to make, super satisfying, and they have that magical combo of textures crunchy edges, soft centers, and a creamy, melty filling. Mamma miaaaa perfection in every bite!
Why You’ll Love These Cookies
Let’s be real. Sometimes, a plain cookie just doesn’t cut it. These Peanut Butter S’mores Sandwich Cookies are here to shake things up. We’re talking:
- A chewy, buttery peanut butter cookie base
- Graham cracker crumbs mixed right into the dough for that nostalgic campfire flavor
- A rich, melty chocolate and marshmallow filling
- A fun “sandwich” format that makes them look way fancier than the effort required (we love a low-effort, high-reward dessert!)
And here’s the best part no sticky campfire setup required. Just your oven, a little mixing, and maybe a spatula you’ll want to lick clean.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
Ingredients You’ll Need
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ cups graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Marshmallow Chocolate Filling
- 1 cup mini marshmallows
- ½ cup chocolate chips
- ¼ cup peanut butter
Just reading that list makes my sweet tooth dance.
Step-by-Step Instructions
1. Preheat and Prep
Set your oven to 350°F (175°C) and line your baking sheets with parchment paper. You don’t want your cookies to stick, and parchment makes cleanup easy because who needs more dishes?
2. Cream the Butters and Sugars
In a big mixing bowl, use an electric mixer to beat the butter, peanut butter, granulated sugar, and brown sugar until it’s light, fluffy, and honestly kind of irresistible (try not to eat it… yet).
3. Add Eggs and Vanilla
Add in the eggs one at a time, mixing well after each. Then stir in the vanilla. Your kitchen should already be smelling amazing at this point.
4. Combine Dry Ingredients
In another bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. Yes, the graham cracker crumbs go right into the dough game changer, I promise.
5. Bring it All Together
Slowly add the dry mix into the wet mixture. Mix on low until just combined don’t overdo it. We want tender, not tough.
6. Scoop and Flatten
Scoop out 1-tablespoon balls of dough and place them about 2 inches apart on your baking sheets. Gently flatten each one with your hand or the bottom of a glass just a little!
7. Bake
Bake for 10–12 minutes until the edges are golden but the centers still look a tad soft. That softness chewy magic once they cool. Let them cool on the sheet for 5 minutes, then move to a wire rack.
8. Make the Filling
In a microwave-safe bowl, melt the chocolate chips and peanut butter together in 20-second bursts, stirring in between. Once smooth, stir in the mini marshmallows. Let it sit for 5–10 minutes to thicken slightly it should be spreadable, not runny.
9. Assemble the Sandwiches
Take half of your cooled cookies, flip them over, and spread on 1–2 teaspoons of the marshmallow-chocolate goodness. Top with another cookie and press gently.
10. Let Them Set
Let the sandwiches chill at room temp for about 30 minutes so the filling can firm up a bit. Or pop them in the fridge for 10 minutes if you’re impatient like me.
Anna’s Tips for Cookie Success
- Room Temp Butter is Key: Not melted, not cold. Softened butter gives you the perfect cookie texture.
- Don’t Skip the Graham Cracker Crumbs: They bring that subtle s’mores flavor and add a little something special to the texture.
- Let the Filling Thicken: If it’s too runny, it’ll squish out the sides when you sandwich the cookies. Give it a little time it’s worth the wait.
A Little Story from My Kitchen
This recipe was inspired by a rainy afternoon in my little apartment in Milan, before I moved abroad. I was craving something sweet and cozy, and all I had were graham crackers, peanut butter, and marshmallows. Boom. A few tweaks later, and these dreamy sandwich cookies were born.
Now they’ve become a favorite at family parties, and honestly, they disappear faster than I can plate them. My niece even calls them “gooey happiness.” If that’s not a glowing review, I don’t know what is!
FAQs
Can I use crunchy peanut butter?
Absolutely! It adds a bit of texture, which can be really fun.
What’s the best way to store these?
Keep them in an airtight container at room temp for up to 5 days. You can refrigerate them too, but let them sit out a bit before serving so the filling softens.
Can I freeze them?
Yes, and they freeze beautifully. Wrap them individually and store for up to 2 months. Thaw at room temp.
Can I use large marshmallows instead of minis?
Sure, just chop them up before adding to the chocolate mix. It’s a little messier but still works great.
That’s Amore
Whether you’re baking these for your family, your coworkers, or just yourself (you deserve it!), these Peanut Butter S’mores Sandwich Cookies are going to win hearts. They’re sweet, nostalgic, and a little indulgent just how dessert should be.
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Mamma miaaaaa, I can’t wait for you to try them!
Peanut Butter S’mores Sandwich Cookies
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring Cups
- Baking Sheets
- Parchment Paper
- Cookie Scoop or Spoon
- Wire Cooling Racks
- Microwave-safe Bowl
Ingredients
Cookie Dough
- 1 cup Unsalted Butter softened
- 1 cup Peanut Butter creamy
- 1 cup Granulated Sugar
- 1 cup Brown Sugar packed
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1.5 cups Graham Cracker Crumbs
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
Marshmallow Chocolate Filling
- 1 cup Mini Marshmallows
- 0.5 cup Chocolate Chips semi-sweet or milk chocolate
- 0.25 cup Peanut Butter creamy
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, use an electric mixer to cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
- Scoop dough into 1-inch balls (about 1 tbsp each) and place on baking sheets 2 inches apart. Slightly flatten each with your palm or a glass bottom.
- Bake cookies for 10–12 minutes, until edges are golden but centers are slightly soft. Let cool on sheet for 5 minutes before transferring to a wire rack.
- In a microwave-safe bowl, melt chocolate chips and peanut butter in 20-second intervals, stirring between each until smooth. Stir in marshmallows and let sit 5–10 minutes to thicken.
- Turn half the cookies upside down. Spread 1–2 teaspoons of filling on each, then top with another cookie to form sandwiches.
- Let cookies sit for 30 minutes at room temperature (or refrigerate briefly) to allow the filling to firm before serving.
