Description
Delight in these Peanut Butter S’mores Sandwich Cookies, combining the rich flavors of creamy peanut butter, semi-sweet chocolate chips, and gooey mini marshmallows baked into soft, golden cookies. Perfectly baked and pressed together for a nostalgic s’mores-inspired treat that’s easy to make and share.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 3/4 cup semi-sweet chocolate chips
Topping
- 1 cup mini marshmallows
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies.
- Cream the wet ingredients: In a mixing bowl, beat together the softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is light and fluffy, indicating proper aeration.
- Add egg and vanilla: Incorporate the large room-temperature egg and vanilla extract into the creamed mixture, mixing until fully combined for a smooth batter.
- Mix dry ingredients: In a separate bowl, whisk the all-purpose flour and baking soda together to combine evenly, then gradually add this mixture to the wet ingredients, mixing gently to avoid overworking the dough.
- Fold in chocolate chips: Carefully fold in the semi-sweet chocolate chips to distribute them evenly throughout the dough.
- Scoop dough: Using a tablespoon, drop portions of dough onto baking sheets lined with parchment paper, spacing them adequately to allow for spreading.
- Bake initial cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden while the centers remain soft and tender.
- Add marshmallows and finish baking: Remove the baking sheet, press mini marshmallows into the center of each cookie, then return to the oven for an additional 1-2 minutes until the marshmallows puff up.
- Cool and assemble: Let the cookies cool slightly on the baking sheet before sandwiching them together in pairs to create the s’mores-style sandwich cookies.
Notes
- Use room temperature egg for better incorporation and texture.
- Do not overmix the dough after adding flour to keep cookies tender.
- Press the marshmallows gently but firmly into the cookie centers to ensure they stay on during the second bake.
- If marshmallows brown too quickly, watch closely or reduce the oven heat slightly.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
