Description
Soft peanut butter sandwich cookies filled with gooey marshmallow and melted chocolate, serving all the nostalgic flavors of s’mores in a handheld treat.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup marshmallow creme (or large marshmallows)
- 1/2 cup milk chocolate squares or chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together peanut butter, butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Whisk together flour, baking soda, and salt; gradually mix into the peanut butter mixture.
- Roll dough into 24 small balls and place on prepared sheet; flatten slightly with fork or fingers.
- Bake for 8–10 minutes until edges are set but centers remain soft; cool on pan 2 minutes then transfer to a wire rack.
- Once cooled, sandwich about 1 tsp marshmallow creme and a piece of melted chocolate between two cookies. If using marshmallows, toast or microwave before assembling.
- Press gently to spread filling and let sit until set—or enjoy warm and gooey.
Notes
- For richer centers, use dark chocolate or Nutella.
- Roll dough balls in crushed graham crackers before baking for extra crunch.
- Stir mini chocolate chips into dough for more chocolate.
- Add a pinch of cinnamon to dough for warmth.
- Store in airtight container at room temperature up to 3 days; press microwave slightly to reheat filling.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 13g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
