🔥 Peanut Butter S’mores Sandwich Cookies 🍫
Ingredients
For the peanut butter cookies
1½ cups creamy peanut butter
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla extract
1¼ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher saltFor the filling
1 cup marshmallow fluff
¼ cup creamy peanut butter
½ cup milk chocolate chips
Instructions
Make the cookie doughPreheat and prepare pans – Set your oven to 350°F. Line two baking sheets with parchment paper.
Do not grease the paper.Cream the wet ingredients – In a large mixing bowl, combine the peanut butter, softened butter, granulated sugar, and brown sugar.
Beat with an electric mixer on medium speed for about 2 minutes, until the mixture looks smooth, light, and fluffy. Scrape down the sides of the bowl once.Add egg and vanilla – Add the egg and vanilla extract. Mix on low speed until fully incorporated, about 30 seconds. The mixture should look creamy and uniform.Combine dry ingredients separately – In a separate small bowl, whisk together the flour, baking powder, and salt until no lumps remain.Form the dough – Gradually add the dry mixture to the wet mixture, mixing on low speed after each addition. Stop as soon as a soft dough forms. Do not overmix, or the cookies will be tough.Shape the cookies – Using a 1-tablespoon cookie scoop or measuring spoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. There should be about 24 balls total (12 per sheet).Create the classic crosshatch pattern – Dip a fork into a small bowl of granulated sugar (to prevent sticking). Press the fork gently into one dough ball, then rotate the fork 90 degrees and press again to create a crisscross pattern. Flatten each ball to about ½ inch thickness.Bake – Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the tops look set (not shiny or wet). Rotate the sheet halfway through if your oven bakes unevenly.Cool completely – Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack. Allow them to cool completely before filling. Warm cookies will cause the marshmallow fluff to melt and run out.Assemble the sandwich cookiesWarm the peanut butter for drizzling – Place the ¼ cup of peanut butter in a small microwave-safe bowl. Microwave for 10–15 seconds until thin and pourable. Set aside.Melt the chocolate – In another small microwave-safe bowl, add the milk chocolate chips. Microwave in 20-second intervals, stirring after each, until completely smooth (about 40–60 seconds total).Layer the filling – Turn half of the cooled cookies upside down (these will be the bottoms). On each upside-down cookie, spread or spoon about 1 tablespoon of marshmallow fluff. Then drizzle about 1 teaspoon of the warmed peanut butter over the fluff. Finally, drizzle or spread about 1 teaspoon of melted chocolate over the peanut butter.Top and set – Place a second cookie (right-side up) on top of each filled bottom cookie. Press down very gently just until the filling reaches the edges. Let the sandwiches rest for 10–15 minutes at room temperature to allow the fillings to firm slightly. For faster setting, refrigerate for 10 minutes.Serve or store – Serve at room temperature for a gooey bite, or chilled for a firmer texture.