These Peanut Butter S’mores Sandwich Cookies are the perfect treat to satisfy your sweet tooth. Combining the classic flavors of peanut butter, chocolate, and marshmallows with a nostalgic s’mores twist, these cookies are soft, gooey, and packed with flavor. Whether you’re enjoying them as a snack or serving them at a party, these cookies are sure to impress. With every bite, you’ll be transported to a cozy campfire moment—no fire required!

Why You’ll Love This Recipe

I love this recipe because it brings together the best of both worlds: peanut butter cookies and s’mores. The peanut butter flavor adds a rich, savory depth that pairs beautifully with the sweetness of the chocolate and gooey marshmallow center. The combination of soft, chewy cookies and the crunchy chocolate coating creates an irresistible texture that makes these cookies perfect for all occasions. Whether I’m baking for a crowd or just indulging in a sweet treat at home, this recipe is always a hit.

Ingredients

1 cup peanut butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup graham cracker crumbs
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini marshmallows
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the peanut butter, granulated sugar, egg, and vanilla extract. Mix until smooth.
In a separate bowl, whisk together the graham cracker crumbs, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once cooled, spread a small amount of peanut butter on the bottom of one cookie, top it with mini marshmallows, and then add the other cookie to form a sandwich.
In a microwave-safe bowl, melt the milk and semi-sweet chocolate chips together in 30-second intervals, stirring until smooth.
Drizzle the melted chocolate over the top of each sandwich cookie. Allow the chocolate to set before serving.

Servings and Timing

This recipe makes about 12 sandwich cookies, depending on the size of the dough balls.

Preparation time: 15 minutes
Cooking time: 8-10 minutes
Cooling time: 20 minutes
Total time: 45 minutes

Variations

Marshmallow Fluff: If you don’t have mini marshmallows on hand, you can use marshmallow fluff instead. Just spread it between the cookies as you would the marshmallows.
Gluten-Free: To make this recipe gluten-free, simply substitute the graham cracker crumbs with gluten-free graham crackers or gluten-free breadcrumbs.
Nut-Free: If you’re allergic to peanuts or just prefer a different nut, try using almond butter or sunflower seed butter as a substitute.
Chocolate-Coated: For an extra indulgent treat, you can dip the entire sandwich cookie in the melted chocolate instead of just drizzling it on top.

Storage/Reheating

To store these cookies, place them in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can store them in the refrigerator for up to a week. To reheat, simply microwave them for about 10-15 seconds or enjoy them at room temperature.

FAQs

Can I use chunky peanut butter for this recipe?

Yes, you can definitely use chunky peanut butter! It will add a bit more texture to the cookies, but the flavor will still be delicious.

Can I freeze the dough?

Yes, you can freeze the cookie dough before baking. Just scoop the dough into balls, place them on a baking sheet, and freeze them until solid. Then, transfer the dough balls to a zip-top bag and store them in the freezer for up to 3 months. When you’re ready to bake, just add a few extra minutes to the baking time.

Can I make these cookies without graham cracker crumbs?

While graham cracker crumbs give these cookies their classic s’mores flavor, you can substitute them with crushed digestive biscuits, vanilla wafer cookies, or even oat flour for a slightly different taste.

Can I use dark chocolate instead of milk chocolate?

Yes! If you prefer a richer chocolate flavor, dark chocolate chips will work beautifully in this recipe. Just use them in the same amount as the milk chocolate chips.

How do I prevent the marshmallows from melting too much?

To prevent the marshmallows from melting too much during baking, be sure to use mini marshmallows and allow the cookies to cool slightly before adding them. This will give them enough time to firm up before the marshmallows go in.

Conclusion

These Peanut Butter S’mores Sandwich Cookies are an absolute delight, combining the best elements of two classic treats into one irresistible dessert. The soft peanut butter cookies, gooey marshmallows, and melted chocolate create a mouthwatering treat that’s perfect for any occasion. I love how versatile this recipe is, and I’m sure you will too. Whether you’re baking for a party or just treating yourself, these cookies are bound to be a hit!