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This peanut butter and chocolate sandwich cookie recipe combines two childhood favorites into one irresistible treat. The soft peanut butter cookies sandwiched with gooey marshmallow fluff and melted chocolate create that beloved s'mores flavor without the campfire.
I first made these cookies for my niece's birthday party when we couldn't have our traditional backyard s'mores due to rain. They were such a hit that they've become our go to treat for movie nights and special occasions.
Ingredients
- Creamy peanut butter: Forms the cookie base and delivers that rich nutty flavor. Choose a high quality brand without added oils for best results
- Granulated sugar: Helps create the perfect cookie texture with slight crispness around the edges
- Light brown sugar: Adds moisture and a caramel undertone that complements the peanut butter beautifully
- Large egg: Binds everything together and provides structure to these flourless cookies
- Pure vanilla extract: Enhances all the flavors. Always use real extract not imitation for best taste
- Baking soda: Gives just enough lift to keep the cookies light but still chewy
- Salt: Balances the sweetness and intensifies the peanut butter flavor
- Semi sweet chocolate chips: Melt smoothly and offer the perfect chocolate intensity. Look for 60% cacao for optimal flavor
- Marshmallow fluff: Stays soft and gooey unlike regular marshmallows which can become tough once cooled
Step-by-Step Instructions
- Preheat and Prep:
- Turn your oven to 350°F and prepare your baking sheets with parchment paper. This temperature creates the perfect environment for the cookies to spread slightly while maintaining a chewy center. Allow at least 10 minutes for your oven to fully preheat to ensure even baking.
- Make the Cookie Dough:
- Combine all cookie ingredients in your mixing bowl until completely smooth. The dough should be thick but still somewhat sticky. Unlike traditional cookie dough this mixture won't be as firm since it lacks flour. Mix for about 2 minutes to ensure the sugars are well incorporated with the peanut butter.
- Shape and Bake:
- Roll tablespoon portions into balls and space them 2 inches apart. The cookies will spread during baking so adequate spacing prevents them from merging together. Press gently with a fork in a crisscross pattern which not only creates that classic peanut butter cookie look but also helps them bake evenly. Bake until just golden around the edges as overbaking will make them too crisp rather than chewy.
- Assemble the Sandwich Cookies:
- After the cookies have completely cooled spread melted chocolate on one side. The chocolate acts as the glue that will hold the sandwich together. Add a generous spoonful of marshmallow fluff on top of the chocolate being careful not to spread it all the way to the edges as it will ooze out when pressed. Match cookies of similar size to create uniform sandwiches.
- Set and Serve:
- Allow the assembled cookies to rest so the chocolate can firm up slightly. This prevents a messy eating experience. For an elevated touch lightly toast the visible marshmallow edges with a kitchen torch to create that authentic campfire taste.
My absolute favorite part of this recipe is watching the marshmallow fluff get that golden toasted color from the kitchen torch. It brings me back to childhood campfires with my grandparents where we would spend hours perfecting our s'mores technique until we achieved that perfect golden brown marshmallow.
Storage Solutions
These sandwich cookies keep remarkably well compared to traditional s'mores. Store them in an airtight container at room temperature for up to 5 days. Place pieces of parchment paper between layers to prevent sticking. For longer storage freeze the fully assembled cookies on a baking sheet until firm then transfer to a freezer container. Thaw at room temperature for about 30 minutes before serving.
Creative Variations
While the classic version is delightful try experimenting with different nut butters like almond or cashew butter for unique flavor profiles. For chocolate lovers substitute chocolate hazelnut spread for the peanut butter. During holiday seasons add a sprinkle of crushed candy canes or a dash of pumpkin pie spice to the cookie dough for seasonal flair.
Serving Ideas
These cookies make beautiful dessert platters when arranged in concentric circles. For a special occasion serve them alongside a small dish of extra melted chocolate for dipping. They pair wonderfully with cold milk coffee or hot chocolate. For an elevated dessert crumble them over vanilla ice cream and drizzle with additional chocolate sauce.
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This recipe brings all the best parts of campfire s'mores into a single, perfect treat you can enjoy any time of year.
Frequently Asked Questions
- → Can I use chunky peanut butter instead of creamy?
Yes, chunky peanut butter can be used, but it may affect the texture of the cookies, making them slightly less smooth.
- → How can I toast the marshmallow without a kitchen torch?
You can briefly place the assembled cookies under your oven's broiler on low for a toasted marshmallow effect. Keep a close eye to avoid burning.
- → Can I store these cookies for later?
Yes, store them in an airtight container at room temperature for up to 3–4 days. For longer storage, refrigerate them for up to a week.
- → Can I substitute marshmallow fluff with actual marshmallows?
While marshmallow fluff works best for spreading, you can use mini marshmallows and melt them slightly before assembling the sandwiches.
- → Can I make these cookies gluten-free?
Absolutely! Since there’s no flour in this recipe, they’re already gluten-free. Just confirm your other ingredients, like chocolate chips, are certified gluten-free.
- → How can I make the cookies softer?
Be sure not to overbake the cookies. Remove them when the edges are golden, and they will firm up as they cool.