Soft, chewy peanut butter cookies filled with gooey marshmallow and drizzled in melted chocolate—this s’mores-style treat is a nostalgic twist on a campfire favorite.

Why You’ll Love This Recipe

If you love s’mores and peanut butter, you’ll fall for these sandwich cookies instantly. They take the classic peanut butter cookie and elevate it with a creamy marshmallow-peanut butter filling and a rich chocolate coating. No campfire needed—just your oven and a little sweet creativity. Perfect for parties, lunchboxes, or cozy nights in.

Ingredients

For the Cookies:

• 1½ cups creamy peanut butter

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ½ cup light brown sugar, packed

• 1 large egg, room temperature

• 1 tsp vanilla extract

• 1¼ cups all-purpose flour

• ¾ tsp baking powder

• ¼ tsp kosher salt

For the Filling:

• 1 cup marshmallow fluff

• ¼ cup creamy peanut butter, warmed

For the Chocolate Dip:

• ½ cup milk chocolate chips

Directions

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 40–45 minutes
Servings: 12 sandwich cookies

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until smooth.
3. Add egg and vanilla extract; mix until well combined.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Gradually stir dry ingredients into the wet mixture until a soft dough forms.
6. Scoop tablespoon-sized dough balls onto the baking sheet and flatten gently with a fork in a crisscross pattern.
7. Bake for 10–12 minutes until the edges are golden. Let cookies cool completely on a wire rack.
8. While cookies cool, prepare the filling: mix marshmallow fluff and warmed peanut butter until smooth.
9. Spread filling onto the flat side of half the cookies, then sandwich with the remaining cookies.
10. Melt chocolate chips in the microwave in 20-second bursts, stirring in between.
11. Dip each sandwich cookie halfway into the melted chocolate and place on parchment to set.
12. Let the chocolate firm up before serving or storing.

Seurving Ideas

• Serve these chilled for a firmer filling or room temp for gooey goodness.

• Wrap them individually in parchment for gifting or lunchbox treats.

• Try pairing with hot cocoa or cold milk—classic comfort.

Tips & Variations

• No marshmallow fluff? You can melt mini marshmallows with a little butter as a quick substitute.

• Want crunch? Add crushed graham crackers into the filling or sprinkle some on top of the melted chocolate.

• Make ahead: Bake the cookies in advance and fill/sandwich them the day of serving for ultimate freshness.

• Chill before dipping to help the chocolate set faster.

Frequently Asked Questions

Can I use natural peanut butter for the cookies?
It’s best to use shelf-stable peanut butter for consistent texture. Natural versions can be oily or dry and may affect the cookie’s structure.

What’s the best way to store these cookies?
Store them in an airtight container at room temperature for up to 3 days. If it’s warm out, refrigerate them to keep the filling and chocolate firm.

Can I freeze the assembled sandwich cookies?
Yes! Wrap them individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before enjoying.

Do I have to dip them in chocolate?
Nope—totally optional, but highly recommended! You could also drizzle instead of dip for a lighter touch.

Can I use mini marshmallows instead of fluff?
Yes, melt about 1½ cups mini marshmallows with 1 tablespoon butter over low heat and cool slightly before spreading.

Final Thoughts

These Peanut Butter S’mores Sandwich Cookies offer all the joy of a fireside treat in a handheld, no-stick-required format. They’re sweet, soft, gooey, and chocolatey—basically irresistible. Whether you make them for a special occasion or a casual indulgence, they’re guaranteed to disappear fast.