Peanut Butter S’mores Sandwich Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 batch of soft peanut butter cookies (store-bought or homemade)
02 -
1/2 cup creamy peanut butter (for spreading)
→ For the S’mores Filling
03 -
1 cup semi-sweet chocolate chips (or chopped chocolate bar)
04 -
1 cup mini marshmallows
05 -
Optional: Crushed graham crackers for extra crunch
# Instructions:
01 -
If using a homemade peanut butter cookie recipe, prepare the dough according to instructions. Scoop dough into tablespoon-sized portions and flatten slightly. Bake until golden brown around the edges and let cool completely on a wire rack.
02 -
Preheat broiler or use a kitchen torch to toast mini marshmallows. For broiler method, spread marshmallows on a parchment-lined baking sheet and broil for 1–2 minutes until golden, watching closely. For torch method, toast individually for more control. Let cool slightly.
03 -
Take one cooled cookie and spread creamy peanut butter on the flat side. Add toasted marshmallows on top of the peanut butter. Add chocolate chips or a drizzle of melted chocolate over marshmallows. Top with another cookie and press gently to form a sandwich. Optionally, roll the edges in crushed graham crackers.
04 -
Refrigerate the assembled cookies for 10–15 minutes to let the chocolate harden slightly. Serve at room temperature for the best gooey texture.
# Notes:
01 -
Use soft, chewy cookies for optimal texture in the sandwich cookies.
02 -
Keep a close eye on the marshmallows while broiling to prevent burning.
03 -
Refrigerate the cookies briefly to allow chocolate to set before serving.