There’s something about the combo of peanut butter, marshmallow, and chocolate that just hits every comfort-food button—especially when you don’t have to build a campfire to get it. These Peanut Butter S’mores Sandwich Cookies take that classic campfire treat we all know and love and turn it into a chewy, sweet, slightly salty dessert sandwich that’s just… yeah, addictive.
Honestly, the first time I made these, I was “taste-testing” so many that I had to bake a second batch before dinner. No regrets.
Why You’ll Love These Cookies
Let’s face it—regular s’mores are great, but they’re messy. The marshmallow slips out, the chocolate melts too fast, and suddenly you’ve got sticky fingers and a half-melted treat.
These sandwich cookies fix all of that. You get:
- Soft, rich peanut butter cookies that stay chewy but hold their shape
- A gooey marshmallow-peanut butter filling that brings that sweet melt without the campfire mess
- Optional graham cracker and chocolate topping to bring that nostalgic s’mores flavor home
They’re perfect for parties, picnics, or honestly just a Tuesday night when you need something cozy and sweet.
Ingredients You’ll Need
You probably have most of this in your pantry already—because, let’s be real, every American kitchen has at least one jar of peanut butter waiting for its moment to shine.
For the Peanut Butter Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Marshmallow Filling:
- 3 cups mini marshmallows
- 2 tablespoons creamy peanut butter
- 1 teaspoon vanilla extract
Optional Coating:
- ½ cup finely crushed graham crackers
- ¼ cup melted chocolate (for drizzling)
Step-by-Step: How to Make Peanut Butter S’mores Sandwich Cookies
Alright, apron on. Let’s do this step by step—because trust me, these are easier than they sound.
1. Make the Peanut Butter Cookie Dough
Start by creaming together the butter, peanut butter, and both sugars in a large bowl. I like using a hand mixer—it saves your arms. Beat it until the mixture looks light and fluffy (about 2 minutes).
Add the egg and vanilla extract, then beat again until everything’s nice and smooth.
In another bowl, whisk together the flour, baking soda, and salt. Slowly mix the dry ingredients into your butter mixture until just combined. Don’t overmix—just enough so there’s no dry flour left.
2. Shape and Bake the Cookies
Scoop the dough into small balls—about a tablespoon each—and place them on a parchment-lined baking sheet. Give them some space; they’ll spread a bit.
Use a fork to press each cookie down in a crisscross pattern (you know that classic peanut butter cookie look).
Bake at 350°F (175°C) for about 10–12 minutes, until the edges turn slightly golden but the centers still look soft.
Pro tip: They’ll firm up as they cool, so don’t wait for them to look completely set in the oven.
3. Make the Marshmallow Filling
While your cookies cool, let’s make that gooey magic inside.
In a microwave-safe bowl, heat the mini marshmallows in 20-second bursts, stirring each time, until they’re soft and puffed. Add the peanut butter and vanilla extract, then stir until smooth and creamy.
If it starts to stiffen while you’re working, just reheat for 10 seconds to loosen it up.
4. Assemble the Sandwich Cookies
Now the fun part! Spread or spoon a generous dollop of the marshmallow-peanut butter filling onto the bottom of one cookie. Top it with another cookie, pressing gently to spread the filling to the edges.
You’ll start to see that perfect gooey layer peek out—don’t panic if it’s a little uneven. That’s part of the charm.
5. Add the Optional Coating (Because Why Not?)
If you really want to go all in—and who wouldn’t?—roll the sides of your cookie sandwiches in crushed graham crackers.
Then drizzle a little melted chocolate on top. I like to use a fork for that “fancy but homemade” vibe.
Let them sit for about 10 minutes so the chocolate sets, or pop them in the fridge for a few minutes if you’re impatient (I usually am).
Storage Tips
These cookies stay soft and chewy for up to 4 days in an airtight container. If you want to make them ahead, you can bake the cookies a day early and assemble them right before serving.
And yes—you can freeze them! Just wrap each sandwich in plastic wrap and store in a freezer bag for up to a month. When you’re ready to eat, let them thaw at room temp for 30 minutes.
My Personal Take
I’ll be honest—these cookies are dangerous to have around the house. The peanut butter gives them that salty-sweet edge, and the marshmallow filling… well, it’s basically nostalgia in gooey form.
Last summer, I brought a batch to a backyard BBQ, and my cousin called them “grown-up s’mores.” Everyone loved that they didn’t melt in your hands or stick to everything in sight. I even caught a few people sneaking seconds (and thirds).
So yeah, these aren’t just cookies—they’re little bites of happiness.
Quick Tips for Success
- Don’t skip the vanilla. It ties all the flavors together.
- Use creamy peanut butter, not natural. The texture of natural peanut butter can make the cookies crumbly.
- Let the cookies cool completely before adding the filling, or it’ll melt right out.
- Double the batch if you’re bringing these anywhere—trust me, they disappear fast.
Final Thoughts
These Peanut Butter S’mores Sandwich Cookies are everything you love about a campfire treat, all baked into a portable, chewy, sweet little sandwich. Whether you’re baking for friends, a bake sale, or just because you deserve a treat (and you do), these cookies are a guaranteed hit.
So grab your peanut butter, crank up the oven, and make your kitchen smell like the best part of summer—no campfire required.