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Peanut Butter S'mores Sandwich Cookies

Combine the best of two dessert legends: soft, chewy peanut butter cookies filled with melted chocolate, gooey toasted marshmallows, and optional crunchy graham crackers. Easy, fast, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Creamy Peanut Butter no-stir recommended
  • 0.5 cup Granulated Sugar
  • 0.5 cup Light Brown Sugar packed
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 0.5 tsp Baking Soda
  • 0.25 tsp Salt
  • 1 cup Milk Chocolate Chips
  • 1 cup Mini Marshmallows
  • 2-3 Graham Crackers crushed, optional

Equipment

  • Medium-sized bowl
  • Baking Sheet
  • Parchment Paper
  • Fork

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Step 2: In a medium-sized bowl, mix creamy peanut butter, granulated sugar, light brown sugar, egg, vanilla extract, baking soda, and salt until smooth and well combined.
  3. Step 3: Scoop 1 tablespoon of dough, roll into a ball, and place on the prepared baking sheet 2 inches apart.
  4. Step 4: Gently press a fork onto each dough ball, then press again in the opposite direction to create a crisscross pattern.
  5. Step 5: Bake for 8 to 10 minutes, or until edges are lightly golden brown. Centers may still look soft.
  6. Step 6: Leave cookies on the baking sheet to cool completely.
  7. Step 7: Melt milk chocolate chips in the microwave (30-second bursts, stirring) or using a double boiler until smooth.
  8. Step 8: Once cookies are cool, turn half of them flat side up. Spread about ½ teaspoon of melted chocolate onto the center of each.
  9. Step 9: Sprinkle a generous amount of mini marshmallows evenly over the melted chocolate on each cookie half.
  10. Step 10: Move oven rack to the top position and turn on the broiler. Place the baking sheet with marshmallow-topped cookies under the broiler. Watch constantly (10 to 20 seconds) until marshmallows are lightly golden and toasted. Immediately remove.
  11. Step 11: Immediately take the other half of the cooled cookies and gently press one onto each marshmallow-topped cookie to create a sandwich.
  12. Step 12: (Optional) Quickly roll the edges of the assembled sandwich cookies in crushed graham crackers while the marshmallow filling is still slightly sticky.
  13. Step 13: Let the cookies cool completely on the baking sheet before serving to allow chocolate to set and cookies to firm up.

Notes

Use crunchy peanut butter if preferred, but creamy gives the best cookie texture. While you can skip broiling, you'll miss the toasted marshmallow flavor. Marshmallows are softest right after assembly but firm up as they cool. Store in an airtight container at room temperature for 2-3 days. Best enjoyed fresh. Do not refrigerate assembled cookies as it changes texture. You can freeze baked cookies before filling.