Sometimes you just need something warm and gooey. These Peanut Butter S’mores Sandwich Cookies are the ultimate treat for your family. They combine two classic favorites into one easy, delicious bite.
Your kitchen will smell like a cozy campfire. This recipe is perfect for those crisp fall evenings. It delivers a soft, sweet center that everyone will love. Let’s get baking together right now.
Why This Recipe Is a Winner
These cookies are a total winner for busy fall weeknights. They feel special but are very simple to make. You get chocolate, marshmallow, and peanut butter in every bite. It is a flavor combination that never fails.
The texture is exactly what a cookie should be. The peanut butter base stays soft and tender. The dark chocolate ganache adds a rich, sophisticated touch. It is a kid-approved dessert that adults will crave too.
Simple Method
Making these is very easy for any beginner cook. You bake simple peanut butter cookies in one bowl. Then you whisk a quick two-ingredient chocolate ganache. Finally, you sandwich them with sweet marshmallow fluff.
You do not need any fancy or expensive equipment. A basic hand mixer and a fork are enough. Even if you are new to baking, you can do this. It is a fun project for a rainy afternoon.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Use fresh ingredients for the best flavor results.
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, chopped
- 1/4 cup heavy cream
- 7 ounces marshmallow fluff
Step-by-Step
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Roll dough into 24 uniform balls and place on baking sheets, flattening slightly with a fork in a crosshatch pattern.
- Bake for 8 to 10 minutes or until edges are lightly golden; cool completely on a wire rack.
- Prepare ganache by heating heavy cream until simmering, pouring over chopped chocolate, and stirring until smooth after 2 minutes of resting.
- Spread a layer of thickened chocolate ganache on the bottom side of 12 cooled cookies.
- Spread marshmallow fluff on the bottom side of the remaining 12 cookies and press the halves together to form sandwiches.
Best Ways to Enjoy It
Serve these cookies warm with a cold glass of milk. They are wonderful for a backyard movie night with blankets. You can also wrap them for a sweet lunchbox surprise. They look beautiful on a simple wooden serving board.
Pair them with a hot cup of coffee or tea. They are great for sharing at a fall potluck. Your friends will definitely ask you for this recipe. Gather your family and enjoy every sweet, gooey bite together.
Keep It Fresh
Store your leftovers in an airtight container for three days. You can keep them at room temperature for softness. If you prefer a firmer filling, store them in the fridge. They stay fresh and delicious for several days.
You can also freeze the baked cookies before filling them. They will last for up to one month in the freezer. Just thaw them at room temperature before adding the ganache. This makes future dessert nights even faster and easier.
Tips for Best Results
- Don’t skip the salt because it balances the sweet fluff.
- Avoid overbaking the cookies to keep them soft and chewy.
- Use room temperature butter for a much smoother cookie dough.
- Let the ganache thicken fully before spreading it on cookies.
- For a fall twist, add a tiny pinch of cinnamon.
- Use a small piping bag for the fluff for less mess.
- Double the batch for a holiday party or large gathering.
- Sprinkle a few graham cracker crumbs on top for extra crunch.
Ways to Switch It Up
- Swap peanut butter for almond butter for a different nut flavor.
- Use dark chocolate instead of semi-sweet for a richer taste.
- Try gluten-free flour to make these cookies allergy-friendly for friends.
- Add a few mini chocolate chips to the cookie dough itself.
Common Questions
Can I make the cookies ahead of time?
Yes, you can bake the cookies a day early. Just store them in a container until you are ready. Add the fillings right before you plan to serve them.
Will the marshmallow fluff make a mess?
It can be a bit sticky to work with. Using two small spoons helps you stay clean. It sets up nicely once the cookies are pressed together.
How do I know when the cookies are done?
The edges should be a very light golden brown. The centers might still look a little bit soft. They will firm up perfectly as they cool on the rack.
I hope these Peanut Butter S’mores Sandwich Cookies bring a little extra warmth to your home. They are such a fun way to enjoy the flavors of fall with the people you love. Happy baking!
— Alex
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large eg g
- 1 teaspoon vanilla extract
- 1 1/4 cups all -purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sal t
- 4 ounces semi -sweet chocolate, chopped
- 1/4 cup heavy cream
- 7 ounces marshmallow fluff
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Roll dough into 24 uniform balls and place on baking sheets, flattening slightly with a fork in a crosshatch pattern.
- Bake for 8 to 10 minutes or until edges are lightly golden; cool completely on a wire rack.
- Prepare ganache by heating heavy cream until simmering, pouring over chopped chocolate, and stirring until smooth after 2 minutes of resting.
- Spread a layer of thickened chocolate ganache on the bottom side of 12 cooled cookies.
- Spread marshmallow fluff on the bottom side of the remaining 12 cookies and press the halves together to form sandwiches.
