Description
These Peanut Butter S’mores Sandwich Cookies combine the classic flavors of peanut butter, chocolate, and marshmallows in a deliciously soft and chewy cookie. Perfect for a fun twist on traditional s’mores, these cookies are easy to prepare and bake, making them an ideal treat for any occasion.
Ingredients
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: Preheat your oven to 350°F (175°C) to ensure it reaches the optimal baking temperature for the cookies.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is light and fluffy—this helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the ingredients are fully combined, ensuring a smooth dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda, then gradually add this to the wet mixture. Stir gently to combine without overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Incorporate the semi-sweet chocolate chips evenly throughout the dough for a rich chocolate flavor in every bite.
- Portion Dough: Scoop tablespoon-sized portions of dough onto baking sheets lined with parchment paper, spacing them apart to allow for spreading.
- Initial Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges turn golden brown but the centers remain soft.
- Add Marshmallows: Remove the baking sheets from the oven and press mini marshmallows gently into the center of each cookie. Return to the oven and bake for an additional 1-2 minutes until the marshmallows puff up.
- Assemble Sandwich Cookies: Let the cookies cool slightly, then sandwich two cookies together, marshmallow-side in, to create delicious s’mores sandwich cookies.
Notes
- For best results, use room temperature egg and softened butter to ensure smooth mixing.
- You can substitute crunchy peanut butter if you prefer added texture.
- Press the marshmallows gently so they don’t fully melt off the cookie during the second bake.
- Allow cookies to cool enough before sandwiching to prevent the marshmallows from sticking to your fingers.
- Store the sandwich cookies in an airtight container to keep them soft and fresh for up to 3 days.
