Description
Delight in these Peanut Butter S’mores Sandwich Cookies, a perfect blend of creamy peanut butter, melty chocolate chips, and gooey mini marshmallows sandwiched between soft, golden cookies. Easy to make and irresistibly delicious, these cookies bring the classic campfire s’mores flavor into a fun, handheld treat ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg, room temperature
- 1 tsp vanilla extract
Sugars
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
Add-ins
- 3/4 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream together butter, sugars, and peanut butter: In a mixing bowl, beat the softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is light and fluffy, creating a smooth base for your cookies.
- Add egg and vanilla: Incorporate the large room temperature egg and vanilla extract into the creamed mixture, beating well until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to ensure even distribution of leavening agent.
- Mix dry into wet: Gradually add the flour mixture to the wet ingredients, stirring gently to avoid overmixing, which helps keep the cookies tender.
- Fold in chocolate chips: Carefully fold the semi-sweet chocolate chips into the dough to distribute them evenly.
- Shape the dough: Use a tablespoon-sized scoop to drop dough portions onto lined baking sheets, spacing them apart to allow for spreading.
- Bake initial cookies: Place the baking sheets in the oven and bake for 10-12 minutes, until the cookie edges turn golden but the centers remain soft and slightly underbaked.
- Add marshmallows and finish baking: Quickly press mini marshmallows into the center of each warm cookie and return them to the oven for an additional 1-2 minutes until the marshmallows puff up.
- Cool and assemble sandwiches: Allow the cookies to cool slightly on the baking sheet before gently sandwiching two cookies together, marshmallow side facing the other cookie, creating the s’mores sandwich effect.
Notes
- For best results, ensure your butter is softened but not melted to maintain proper cookie texture.
- Press marshmallows gently into warm cookies to help them stick without squishing out the sides.
- Use parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- To make these vegan, substitute butter and egg with vegan alternatives and ensure marshmallows are vegan-friendly.
