Peanut Butter S'mores Sandwich Cookies
These chewy, flourless peanut butter cookies are sandwiched with gooey marshmallow fluff and smooth melted chocolate for a no-campfire-needed twist on classic s’mores.
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.