Description
Indulge in these delightful Peanut Butter S’mores Sandwich Cookies, combining the classic flavors of creamy peanut butter, gooey marshmallows, and rich chocolate chips within a soft, homemade cookie. Perfect for a crowd-pleasing treat, these cookies are baked to golden perfection with a melty marshmallow center that recreates the cozy campfire s’mores experience right from your oven.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg, room temperature
- 1 tsp vanilla extract
Mix-Ins
- 3/4 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your dough is prepared, allowing for even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture becomes light and fluffy. This process aerates the dough, contributing to a tender cookie texture.
- Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract into the creamed mixture ensuring they are well incorporated for a smooth dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add this dry mixture to the wet ingredients, mixing gently to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to evenly distribute the chocolate throughout the cookie dough.
- Form Cookies: Using a tablespoon-sized scoop, drop dollops of dough onto baking sheets lined with parchment paper, spacing them apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown but the centers remain soft, indicating perfect doneness.
- Add Marshmallows: Remove the cookies briefly from the oven and press mini marshmallows into the center of each cookie. Return to the oven and bake for an additional 1-2 minutes until the marshmallows become puffy and begin to lightly brown.
- Sandwich Cookies: Let the cookies cool slightly so the marshmallows set but are still soft, then sandwich them together in pairs with the marshmallow side facing inward for delicious s’mores-style sandwich cookies.
Notes
- For best results, use room temperature ingredients to ensure even mixing and texture.
- Do not overmix the dough once the flour is added to keep cookies tender and soft.
- You can substitute creamy peanut butter with natural peanut butter, but the texture may be slightly different.
- Press marshmallows gently to avoid breaking the cookies before the second bake.
- Store cookies in an airtight container to keep marshmallows soft and fresh for up to 3 days.
