Peanut Butter S’mores Sandwich Cookies
I can still remember the first time I made these Peanut Butter S’mores Sandwich Cookies. I was craving something nostalgic, something that reminded me of both summer bonfires and the comfort of home-baked cookies. I threw together the idea on a whim, layering gooey marshmallow fluff and melted chocolate between two rich peanut butter cookies. Let me just say: it was love at first bite.
These cookies are everything you want in a sweet treat. The peanut butter cookies are soft and chewy, yet sturdy enough to hold in that marshmallowy goodness. Once you add in the fudgy layer of chocolate, it becomes the kind of dessert you don’t just nibble—you devour. It hits every craving: nutty, sweet, creamy, and just a little bit messy in the most delightful way.
I now make them year-round because they’re that addictive. And whether I’m serving them at a backyard BBQ, wrapping them up for a sweet gift, or just sneaking one with a cup of coffee mid-afternoon, they never disappoint. This recipe has quickly become one of those dependable go-tos when I want to make something fun and impressive with minimal fuss.
Why You’ll Love This Peanut Butter S’mores Sandwich Cookies Recipe
These cookies deliver big flavor with a nostalgic twist. You’ll love the chewy peanut butter cookie base, the creamy marshmallow center, and the smooth chocolate layer that brings it all together. They’re easy to make, travel well, and require no campfire to get your s’mores fix. Plus, they freeze beautifully, making them perfect for prepping ahead or stashing for future cravings.
How to Make the Peanut Butter S’mores Sandwich Cookies
Step 1: Make the Peanut Butter Cookies
Preheat your oven to 350°F (175°C). In a large bowl, mix together creamy peanut butter, sugar, eggs, vanilla extract, and a pinch of salt. Once combined, scoop the dough into small balls and place them on a baking sheet. Flatten each ball with a fork to create the signature crisscross pattern. Bake for 8 to 10 minutes, then let them cool completely.
Step 2: Prepare the Filling
For the filling, grab some marshmallow fluff and chocolate hazelnut spread (or melted semi-sweet chocolate if you prefer). You can also use chocolate ganache for a more luxurious texture. Let the marshmallow and chocolate rest at room temperature for easy spreading.
Step 3: Assemble the Sandwich Cookies
Once the cookies are cooled, take one cookie and spread a generous layer of chocolate on the flat side. On another cookie, spread some marshmallow fluff. Gently press the two cookies together to form a sandwich. Repeat with remaining cookies.
Step 4: Chill and Serve
You can serve them immediately, or pop them in the fridge for 15 to 20 minutes to help the filling set. These are delicious both slightly chilled and at room temperature.
Recipe Variations and Possible Substitutions
If you’re feeling creative, there are many ways to customize these. Use crunchy peanut butter instead of creamy for added texture and a satisfying bite. Swap in almond butter or sunflower seed butter for a nut-free version. You can even try flavored marshmallows or chocolate chips inside instead of spread. Want a graham cracker element? Mix in crushed graham crackers into the cookie dough or roll the edges of the assembled sandwich cookies in graham crumbs.
For a dairy-free version, use dairy-free chocolate spread and vegan marshmallow fluff. Gluten-free peanut butter cookies work perfectly here too, since most classic recipes are already flourless.
Serving and Pairing Suggestions
These sandwich cookies are sweet enough to be dessert on their own, but they also make great companions to ice cream. Try serving them with a scoop of vanilla bean or chocolate chunk ice cream for the ultimate indulgence. They also pair nicely with a hot coffee, a glass of cold milk, or even a cozy mug of hot cocoa on a chilly evening.
Planning a summer gathering? Display them on a platter with fresh fruit like strawberries and bananas. Their eye-catching layers make them a fun addition to any dessert table, especially for backyard parties, school bake sales, or festive picnics.
Storage and Reheating Tips
Store any leftover sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze them for up to 2 months. When freezing, wrap each sandwich cookie individually in plastic wrap, then place in a sealed container to prevent freezer burn.
To enjoy from frozen, let them thaw in the fridge or at room temperature until soft enough to bite. If you want the marshmallow gooey again, you can microwave them for 8-10 seconds, but be cautious—they heat fast and can get messy quickly.
Frequently Asked Questions
Can I make these ahead of time?
Yes! These cookies hold up well for a few days and even better in the fridge. You can make the cookies in advance and assemble them when ready to serve.
Can I use store-bought peanut butter cookies?
Absolutely. While homemade cookies give you control over texture and flavor, store-bought ones work just fine in a pinch.
How do I keep the marshmallow from spilling out?
Make sure to chill the assembled cookies for a short time to help the filling set. Using a thick marshmallow fluff or marshmallow creme also helps reduce ooze.
Are they safe for people with nut allergies?
Only if you substitute the peanut butter and cookies with nut-free alternatives like sunflower seed butter and a nut-free cookie base.
Can kids help make these?
Yes, it’s a great recipe to get kids involved. They can help press the cookie dough with forks, spread the fillings, and assemble the sandwiches. It’s fun and hands-on.
Related Recipe You’ll Like
If these cookies are your kind of treat, you might also fall for the rich and chewy layers of the Ooey Gooey Butter Cake, or dig into something savory like Crispy Jalapeno Popper Egg Rolls for a flavor-packed contrast. For a creamy, comforting dinner to follow dessert, check out the crowd-pleasing One Pot Creamy Sausage Rigatoni.
Save and Share This Recipe for Later
If you’re anything like me, you’ll want to come back to this recipe again and again. Be sure to pin this recipe on Pinterest to keep it handy for future cravings. Share it with friends and family on Facebook, Instagram, or wherever you swap your favorite recipes. These cookies are made for sharing, and trust me, they won’t last long once people get a taste!
Peanut Butter S'mores Sandwich Cookies
These irresistible Peanut Butter S'mores Sandwich Cookies combine two soft and chewy peanut butter cookies with a luscious marshmallow fluff and chocolate filling. The nostalgic flavors of classic campfire s'mores get a peanut buttery upgrade that’s perfect for both everyday treats and special occasions. Whether you're preparing them for a summer party, holiday platter, or just to satisfy your sweet tooth, this easy-to-make dessert delivers big on comfort, texture, and flavor.
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
- Marshmallow fluff (about 1 cup)
- Chocolate hazelnut spread or melted semi-sweet chocolate (about 1/2 cup)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix peanut butter, sugar, egg, vanilla, and salt until well combined.
- Scoop dough into 1-inch balls, place on baking sheet, and flatten with a fork in a crisscross pattern.
- Bake for 8-10 minutes, then cool completely on a wire rack.
- Once cooled, spread chocolate on the flat side of one cookie and marshmallow fluff on another.
- Sandwich the two cookies together. Repeat with remaining cookies.
- Chill in the fridge for 15-20 minutes if desired, to help the filling set.
Notes
- You can substitute crunchy peanut butter for added texture.
- Store at room temperature up to 3 days, refrigerated up to a week, or freeze up to 2 months.
- To reheat for gooey texture, microwave for about 8-10 seconds.
- Gluten-free peanut butter cookie recipes work well here too.
- Feel free to roll cookie edges in graham cracker crumbs for extra s'mores flavor.
