Peanut Butter S'mores Sandwich Cookies
These Peanut Butter S'mores Sandwich Cookies blend creamy peanut butter, graham crackers, and marshmallows for a nostalgic treat that brings joy and comfort in every bite.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened providing a rich and creamy base
- 1 cup peanut butter the star of the show, offering a nutty and indulgent taste
- 1 cup granulated sugar adding sweetness to balance the flavors
- 1 cup brown sugar, packed for that deep, caramel-like richness
- 2 large eggs binding the ingredients together, ensuring a chewy cookie
- 1 tsp vanilla extract bringing aromatic notes that enhance the overall taste
- 1.5 cups all-purpose flour creating a sturdy structure for the cookies
- 1.5 cups graham cracker crumbs offers a crunchy texture reminiscent of s’mores
- 1 tsp baking soda giving the cookies a perfect rise
- 0.5 tsp salt intensifying the sweetness
Filling Ingredients
- 1 cup mini marshmallows providing that classic gooeyness
- 0.5 cups chocolate chips enriching the cookies with melty chocolate goodness
- 0.25 cup peanut butter for a decadent filling that complements the cookies
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until fluffy and smooth.
- Add the eggs and vanilla extract to the mixture, mixing until well combined.
- In another bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Scoop the dough into 1-inch balls and place them on the prepared baking sheet. Press down slightly to flatten each ball.
Baking
- Bake the cookies in the preheated oven for about 10-12 minutes or until they are golden brown.
- Let them cool on a wire rack.
Making the Filling
- For the filling, melt the chocolate chips and peanut butter in a microwave-safe bowl. Heat in short intervals, stirring until smooth.
- Stir in the mini marshmallows and let the filling cool slightly until it thickens.
Assembly
- Spread a generous spoonful of the marshmallow-chocolate filling on top of one cookie.
- Sandwich it with another cookie.
Notes
Consider using crunchy peanut butter for added texture and sprinkle a little sea salt on top of the filling before sealing. Store cookies in an airtight container to maintain softness.