🍪 Peanut Butter S’mores Sandwich Cookies 🍪
Ingredients:
For the Peanut Butter Cookies :
1 cup creamy peanut butter
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
For the Filling :
1 cup marshmallow fluff (store-bought or homemade)
1 cup semi-sweet chocolate chips
¼ cup heavy cream
Optional Garnish :
Crushed graham crackers (for rolling the edges)
Instructions:
Prepare the Peanut Butter Cookies : Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined.
Mix Dry Ingredients : In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Shape and Bake : Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a fork to create a crisscross pattern. Bake for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Chocolate Ganache : In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let it sit for 2-3 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly but remain spreadable.
Assemble the Sandwich Cookies : Spread a generous dollop of marshmallow fluff onto the flat side of one cookie. Top it with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies. Dip the edges of each sandwich cookie into crushed graham crackers, if desired, for an extra s’mores-inspired touch.
Add the Finishing Touch : Drizzle the cooled chocolate ganache over the assembled cookies, allowing it to drip down the sides for a decorative finish. Let the ganache set before serving.