I’ve combined all the flavors of classic s’mores into these irresistible peanut butter sandwich cookies. With soft peanut butter cookies hugging gooey marshmallow and melted chocolate centers, they’re a sweet, nostalgic treat I love to bake and share.

Why You’ll Love This Recipe

I love these cookies because they deliver that warm, gooey s’mores experience in a handheld treat that’s easy to make year-round. The peanut butter cookies add richness and depth, while the marshmallow and chocolate give that perfect melty contrast. It’s like camping, but in cookie form.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

creamy peanut butter
unsalted butter, softened
brown sugar
granulated sugar
egg
vanilla extract
all-purpose flour
baking soda
salt

For the filling:

marshmallow creme or large marshmallows
milk chocolate squares or chips

directions

I preheat the oven to 350°F and line a baking sheet with parchment paper.
In a bowl, I cream together peanut butter, butter, and both sugars until fluffy. I beat in the egg and vanilla.
I whisk together the flour, baking soda, and salt, then gradually mix it into the wet ingredients.
I roll the dough into small balls, place them on the sheet, and flatten them slightly with a fork or my fingers.
I bake for 8–10 minutes until the edges are set but the centers are soft. I let them cool on the pan for a few minutes, then move to a wire rack.
Once cooled, I sandwich marshmallow creme and melted chocolate between two cookies. If using marshmallows, I toast or microwave them slightly before assembling.
I press gently to spread the filling and let them sit until set (or eat them warm for ultimate gooeyness).

Servings and timing

Servings: Makes about 12 sandwich cookies
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

I use dark chocolate or Nutella for a richer center.
I roll the cookie dough in crushed graham crackers before baking for extra crunch.
I mix mini chocolate chips into the dough for extra chocolate in every bite.
I add a dash of cinnamon to the dough for a warm twist.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days. For a gooey center, I microwave one for 5–10 seconds before eating. They also freeze well, fully assembled or as separate components.

FAQs

Can I use store-bought peanut butter cookies?

Yes, I’ve done it when short on time. They won’t be quite as soft, but still delicious.

What’s the best way to toast marshmallows indoors?

I broil them in the oven for 30–60 seconds or toast them carefully over a gas flame with tongs.

Can I use mini marshmallows instead of creme?

Absolutely. I stack a few, melt them slightly, and sandwich between cookies.

Do they travel well?

Yes, I stack them in a single layer with parchment between. Just keep them cool so the filling doesn’t melt too much.

Can I make the dough ahead of time?

Definitely. I chill it up to 2 days in advance or freeze for later baking.

Conclusion

These peanut butter s’mores sandwich cookies are a fun, indulgent twist on two classic treats. I love the mix of textures and the rich, melty center that feels just like a campfire dessert. Whether I’m baking for a party or just treating myself, they always bring smiles.