If you’ve ever craved the cozy campfire flavor of s’mores but wanted the comfort of a homemade cookie, these Peanut Butter S’mores Sandwich Cookies are the treat for you. I came up with this recipe on a chilly fall weekend when my kids were begging for s’mores—but the weather wasn’t cooperating. These cookies gave us all the chocolate-marshmallow satisfaction we wanted, with the bonus of rich, peanut buttery goodness.
There’s something extra special about combining nostalgic favorites into one dessert. The crisp edges and soft centers of these peanut butter cookies make the perfect base, while the sticky marshmallow fluff and smooth chocolate create a dreamy s’mores filling. They’re indulgent, a little messy (in the best way), and incredibly easy to whip up even on a busy day.
Perfect for after-school snacks, bake sales, or anytime indulgences, this recipe combines chewy peanut butter cookies with a gooey marshmallow fluff and chocolate center. It’s all the best parts of s’mores and cookies in one delightful bite!
Why You’ll Love Peanut Butter S’mores Sandwich Cookies
- Just 8 ingredients – Simple pantry staples with big flavor.
- No campfire required – Enjoy s’mores indoors anytime.
- Freezer-friendly – Great for making ahead.
- Kid-approved – A guaranteed hit with little ones.
- Customizable filling – Try Nutella, caramel, or even banana slices.
- Flourless recipe – Naturally gluten-free and easy on ingredients.
Ingredients You’ll Need
- 1 cup creamy peanut butter – Smooth and unsweetened works best.
- ½ cup granulated sugar – Adds sweetness and texture.
- ½ cup brown sugar – Adds moisture and depth.
- 1 egg – Binds the dough together.
- 1 teaspoon vanilla extract – Enhances flavor.
- ½ teaspoon baking soda – Helps the cookies rise.
- ¼ teaspoon salt – Balances the sweetness.
- 1 cup chocolate chips, melted – For the s’mores filling.
- 1 cup marshmallow fluff – The gooey middle that completes the s’mores magic.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the dough: In a large bowl, mix together peanut butter, sugars, egg, vanilla, baking soda, and salt until well combined. The mixture will be thick and slightly sticky.
- Shape the cookies: Roll dough into 1-inch balls and place on the baking sheet about 2 inches apart. Flatten slightly with your fingers or the back of a spoon to help them bake evenly.
- Bake for 8–10 minutes until edges are lightly golden. Don’t overbake—they’ll firm up as they cool. Let cool completely on the tray for 10 minutes, then transfer to a rack.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and glossy. Let cool slightly so it thickens.
- Assemble the sandwiches: Spread melted chocolate on the flat side of one cookie and marshmallow fluff on another. Press together gently to make a sandwich. Don’t worry if some of the filling oozes out—it adds to the charm.
- Let set for 10–15 minutes at room temperature or place in the fridge to firm up faster. This helps the chocolate and fluff bind the cookies together.
Serving and Storage Tips
- Serve at room temperature or slightly chilled for a firmer texture.
- Great with milk – The classic combo never fails!
- Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate.
- Refrigerate for up to 7 days – Let them sit at room temp for a few minutes before eating.
- Freeze individually wrapped sandwiches in foil or plastic wrap for up to 1 month. Thaw at room temp or enjoy slightly chilled.
Helpful Notes
- No mixer needed – Just a bowl and a sturdy spoon or spatula.
- Use mini cookies for bite-sized versions—perfect for lunchboxes and parties.
- Add-ins like crushed graham crackers, chopped peanuts, or even mini marshmallows can boost the s’mores vibe.
- Double the batch – These cookies are irresistible and disappear fast.
- Gifting idea – Wrap in parchment and tie with string for a cute homemade gift.
Frequently Asked Questions
- Can I use chunky peanut butter? Yes, but the texture will be slightly more crumbly and rustic. It adds a nice crunch if that’s your style.
- What if I don’t have marshmallow fluff? You can use toasted mini marshmallows or marshmallow creme. Just make sure it’s cool before assembling.
- Can I make these gluten-free? Absolutely! This recipe is naturally flourless, making it a great gluten-free dessert.
- How do I keep the sandwiches from sticking together? Store in single layers separated by parchment or wax paper. You can also use a baking sheet to store them flat.
- Can I use store-bought cookies? Yes, in a pinch. But the homemade peanut butter cookies really make this recipe special.
- How can I make them more s’mores-like? Add a sprinkle of crushed graham crackers on the chocolate before sandwiching or use graham cracker cookies as the base.
Final Thoughts
These Peanut Butter S’mores Sandwich Cookies are the ultimate way to satisfy your sweet tooth and bring a bit of campfire nostalgia into your kitchen. With a chewy cookie base and gooey, chocolatey filling, they’re the kind of treat that gets requested again and again. Each bite delivers that cozy mix of chocolate, marshmallow, and peanut butter—like a warm hug from your favorite campfire memory.
Whether you’re making these for a special occasion or just to treat yourself on a cozy night in, they’ll become a favorite in no time. If you bake a batch, I’d love to hear how they turned out—leave a comment or tag your creations online. Happy baking and happy snacking!
Peanut Butter S'mores Sandwich Cookies
Equipment
- Mixing bowl
- Spoon or spatula
- Baking sheet
- Parchment paper
- Microwave-safe bowl
Ingredients
Cookies:
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Filling:
- 1 cup chocolate chips melted
- 1 cup marshmallow fluff
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine peanut butter, sugars, egg, vanilla, baking soda, and salt until well mixed.
- Roll dough into 1-inch balls, place 2 inches apart, and flatten slightly.
- Bake for 8–10 minutes, then let cool on tray for 10 minutes before transferring to a rack.
- Melt chocolate chips in 30-second intervals, stirring until smooth.
- Spread chocolate on the flat side of one cookie, marshmallow fluff on another, and press together.
- Let set for 15 minutes at room temp or chill to firm up faster.
Notes
- Naturally gluten-free.
- Use mini cookies for bite-sized treats.
- Add crushed graham crackers for classic s’mores flavor.
- Freeze for up to 1 month.
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