These peanut butter smores sandwich cookies pair soft, chewy peanut butter cookies with melted chocolate and a thick layer of marshmallow creme.
The cookies use no flour, so they bake up tender with a rich, nutty flavor and slightly crisp edges. A quick toast of the marshmallow creme with a kitchen torch brings campfire flavor indoors.
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Why This Peanut Butter Smores Sandwich Cookies Recipe Works
A flourless dough made from peanut butter, sugar, and one egg bakes into cookies that taste intensely of peanuts. The texture stays chewy in the middle and lightly crisp at the edge.
Chocolate and marshmallow give the cookies the classic campfire pairing. Spreading the melted chocolate first creates a barrier that keeps the marshmallow from soaking into the cookie.
Small tablespoon portions make cookies that stack neatly into sandwiches. They also bake quickly, so a full batch is ready in a few short rounds.
Ingredients for Peanut Butter Smores Sandwich Cookies
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup marshmallow creme
Peanut butter. Use a standard creamy peanut butter rather than a natural style one, since the oil in natural jars can separate and make the dough greasy.
Sugars. Granulated sugar adds crisp edges while brown sugar keeps the centers soft and chewy.
Egg. One large egg binds the dough, so measure the other ingredients carefully to keep it from crumbling.
Chocolate. Semisweet chips melt smoothly and balance the sweet marshmallow with a slightly bitter note.
Marshmallow creme. Warm the jar in a bowl of hot water for a minute to make the creme easier to spread.
How to Make Peanut Butter Smores Sandwich Cookies
1. Prepare the pans Heat the oven to 350 degrees F and line two baking sheets with parchment paper.
2. Mix the dough Stir the peanut butter, both sugars, egg, vanilla, baking soda, and salt together until smooth and thick.
3. Shape the cookies Roll tablespoon sized portions into balls, place them 2 inches apart, and flatten each one gently with a fork.
4. Bake the cookies Bake for 8 to 10 minutes, until the edges look golden. The centers will seem soft but firm up as they cool.
5. Cool completely Let the cookies rest on the pan for 5 minutes, then move them to a rack until fully cool.
6. Melt the chocolate Melt the chocolate chips in the microwave in 30 second intervals, stirring after each, until smooth.
7. Assemble the sandwiches Spread chocolate on the flat side of one cookie, add a spoonful of marshmallow creme, and top with another cookie. Let them set for 10 minutes.
How to Serve Peanut Butter Smores Sandwich Cookies
Stack the sandwiches on a plate and let guests torch the marshmallow lightly if they like. A cold glass of cookies and cream frappe pairs well with the chocolate, and fresh peach lemonade adds a bright contrast. For a cookie platter, add fudgy chocolate chunk brownies or no bake cookie dough bars.
How to Store and Reheat Peanut Butter Smores Sandwich Cookies
Keep the sandwiches in an airtight container at room temperature for up to 4 days, with parchment between layers. Freeze unfilled cookies for up to 2 months, then fill them after thawing. Chill the sandwiches only if your kitchen is warm.
Tips and Variations for Peanut Butter Smores Sandwich Cookies
Chill if the dough is soft. If the dough feels sticky, refrigerate it for 15 minutes before rolling.
Do not overbake. Pull the cookies when the edges look golden, because they dry out quickly.
Keep the size even. Use a small scoop so the cookies match and the sandwiches stack neatly.
Torch carefully. Hold a kitchen torch a few inches from the marshmallow and keep it moving to avoid scorching.
Try other fillings. Spread a layer of caramel or chocolate hazelnut spread in place of the marshmallow.
Skip the raw dough. Do not taste the dough, because it contains raw egg.
Flag the allergens. These cookies contain peanuts, egg, milk, and soy. Check the chocolate and marshmallow creme labels for other allergens.
Check trusted guidance. For general advice on storing baked goods and leftovers, see the Purdue Extension guide to storing leftovers before packing them up.
Frequently Asked Questions About Peanut Butter Smores Sandwich Cookies
What are peanut butter smores sandwich cookies?
They are soft peanut butter cookies filled with melted chocolate and marshmallow creme. The combination tastes like a campfire dessert in cookie form.
Can I make peanut butter smores sandwich cookies ahead?
Yes. Bake the cookies up to 2 days ahead and store them airtight, then fill the sandwiches the day you serve them.
Why are my peanut butter smores sandwich cookies crumbly?
The dough may have been overmixed or the cookies overbaked. Chill the dough briefly and pull the cookies when the edges just turn golden.
Can I use crunchy peanut butter?
Yes, though the cookies will have a bit more texture and the sandwiches may look less neat.
Can I use another nut butter?
Almond butter works in the dough, but it can make the cookies more crumbly. Use a smooth, stirred almond butter.
Peanut Butter Smores Sandwich Cookies
Equipment
- Baking sheets
- Parchment paper
- Fork
- microwave safe bowl
Ingredients
Main Ingredients
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup semisweet chocolate chips
- 1 cup marshmallow creme
Instructions
Cooking
- Mix. Heat the oven to 350 degrees F. Stir the peanut butter, sugars, egg, vanilla, baking soda, and salt until smooth.
- Shape. Roll tablespoon portions, place on lined sheets, and flatten with a fork.
- Bake. Bake 8 to 10 minutes until the edges are golden, then cool completely.
- Fill. Melt the chocolate, spread on half the cookies, add marshmallow creme, and top with the rest.
- Set. Rest the sandwiches for 10 minutes until the chocolate firms.
