Description
Delight in these Peanut Butter S’mores Sandwich Cookies, featuring a soft peanut butter cookie base enveloping melty semi-sweet chocolate chips and gooey mini marshmallows. Perfectly baked to golden edges with a tender center, these cookies combine classic s’mores flavors in a handheld treat ideal for snacks or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a mixing bowl, beat together the softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is light and fluffy, ensuring a smooth texture for the dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until fully combined for a uniform batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently to avoid overworking the dough, which keeps cookies tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips to disperse the chocolate evenly throughout the dough.
- Shape Cookies: Using a tablespoon scoop, portion out the dough onto baking sheets lined with parchment paper, spacing cookies adequately apart to allow for spreading.
- Initial Bake: Bake the cookies for 10-12 minutes, watching for golden edges but maintaining a soft center to preserve chewiness.
- Add Marshmallows and Final Bake: Remove the baking sheets and gently press mini marshmallows into the center of each cookie. Return to the oven for an additional 1-2 minutes, until the marshmallows puff up and melt slightly.
- Cool and Sandwich: Let the cookies cool slightly to prevent melting issues, then sandwich pairs together with a gentle press to form the final s’mores cookie sandwiches.
Notes
- For crispier cookies, bake an extra 1-2 minutes but be careful not to overbake.
- Using room temperature egg allows easier mixing and better texture.
- Mini marshmallows can be substituted with regular-sized cut in small pieces if unavailable.
- Store cookies in an airtight container to keep marshmallows soft for up to 3 days.
