Peanut Butter S’mores Sandwich Cookies

Let me tell you about the cookie that stopped me in my tracks. I had just come home from a long day of teaching at a cooking class—chilly air outside, cozy vibes inside. I wanted something nostalgic, comforting, and ooey-gooey delicious. So I grabbed my peanut butter jar, glanced at a bag of marshmallows, and a little spark lit up: what if peanut butter cookies met s’mores?

Well, sweet friend, the result is this downright magical recipe. These Peanut Butter S’mores Sandwich Cookies are soft, chewy, chocolatey, sticky-sweet on the inside, and just a bit crunchy on the outside. One bite, and you’ll feel like you’re wrapped in a blanket by a campfire—without ever leaving your kitchen.

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Why You’ll Love This Recipe

• Ready in 30 Minutes: No chilling or fancy steps. Just mix, bake, and sandwich.
• A Flavor Bomb: Chocolate, peanut butter, marshmallow, and graham in every bite.
• Family Favorite: Kids and grown-ups go wild for them.
• Minimal Ingredients: Just pantry staples, nothing complicated.
• Perfect Texture: Crispy edges, soft center, gooey middle.

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Recipe Snapshot

Category	Cuisine	Prep Time	Cook Time	Total Time	Yield	Skill Level
Dessert	American	10 mins	12 mins	30 mins	10 sandwiches	Easy

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Ingredients

• Peanut butter – Brings nutty richness; creamy or crunchy both work!
• Granulated sugar – Sweetens and balances the saltiness.
• Egg – Binds everything together for that perfect chewy bite.
• Vanilla extract – Adds warmth and depth to the cookie dough.
• Mini chocolate chips – The “s’mores” magic begins here.
• Marshmallow fluff – Sticky-sweet center that mimics a toasted marshmallow.
• Graham cracker crumbs – Coats the edges for that signature campfire crunch.

Full recipe card is below.

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How to Make It

Preheat the Oven

Set your oven to 350°F (175°C) and line a baking sheet with parchment. While it preheats, your kitchen will already start to feel warmer.

Mix the Dough

In a medium bowl, mix the peanut butter, sugar, egg, and vanilla until smooth and glossy. It should look thick and slightly sticky—perfect!

Fold in Chocolate

Stir in the mini chocolate chips. You’ll want that chocolaty goodness in every bite.

Scoop & Flatten

Scoop tablespoon-sized balls of dough onto your prepared tray. Gently press them down with your fingertips—just a little!

Bake

Bake for 10–12 minutes, just until the edges turn golden. The centers should still look soft—trust me, that’s how you get chewy perfection.

Cool & Assemble

Let the cookies cool on the pan for 2–3 minutes, then transfer to a wire rack. Once they’re cool, spread a generous dollop of marshmallow fluff on one, and sandwich with another.

Roll in Graham Crumbs

Gently press the edges into graham cracker crumbs. This final touch is what gives them true s’mores soul.

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Pro Tips for Success

• Use room-temp peanut butter for smoother mixing.
• Don’t overbake! Pull them out while they still look soft in the center.
• Let cookies cool before adding fluff, or you’ll have marshmallow lava.
• If your fluff is too sticky to handle, chill it for a few minutes first.
• Use a small offset spatula for easy spreading.

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Flavor Variations

• Swap half the peanut butter with almond or cashew butter.
• Use dark chocolate chips for a more grown-up version.
• Add a pinch of sea salt or cinnamon for a little twist.
• Mix in chopped toasted pecans or coconut for extra texture.

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Serving Suggestions

Serve with cold milk, warm cocoa, or a scoop of vanilla bean ice cream. For parties, wrap them individually in parchment and tie with twine—they make the sweetest little gifts.

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Make-Ahead & Storage

Make the dough ahead and keep it in the fridge for up to 2 days. Baked cookies (assembled or not) can be stored in an airtight container at room temperature for up to 5 days.

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Leftovers

Transform them into ice cream sandwiches! Just slice, add ice cream, and freeze again. Or crumble them over yogurt for a sneaky dessert breakfast.

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Freezing

Absolutely freezer-friendly. Wrap individually in plastic wrap and freeze for up to 3 months. Thaw in the fridge or let sit at room temp for 30 minutes.

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Reheating

Pop one in the microwave for 10 seconds or warm in a 300°F oven for 5–7 minutes. The marshmallow turns extra gooey and the chocolate softens again—just like a fresh one!

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FAQs

Can I use natural peanut butter?
You can, but make sure it’s not too oily or dry. Stir well and maybe add a touch of oil if needed.

Is there a substitute for marshmallow fluff?
You could use a toasted marshmallow or even a dollop of Nutella for a fun twist!

Are these gluten-free?
Use gluten-free graham crackers for coating and you’re golden.

What if I don’t have mini chocolate chips?
Regular ones work! Just give them a rough chop for more even distribution.

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Final Thoughts

Sweet friends, these cookies are pure joy sandwiched between two chewy bites. I hope they bring as much coziness to your kitchen as they do to mine. Whether you’re baking for little hands or treating yourself after a long day, these Peanut Butter S’mores Sandwich Cookies will always be there to comfort and delight.

Now go make a batch—your inner campfire-loving kid will thank you.