🍫 Chocolate Marshmallow Peanut Butter Sandwich Cookies
🥜 Ingredients
For the peanut butter cookies:
1 cup creamy peanut butter
½ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
For the chocolate marshmallow filling:
1 cup semi-sweet chocolate chips
2 tablespoons creamy peanut butter
1 cup marshmallow fluff (or marshmallow crème)
2 tablespoons heavy cream (as needed for smoothness)
👩🍳 Instructions
1. Make the cookies:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together peanut butter, butter, and both sugars until light and fluffy.
Beat in the egg and vanilla.
In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to the wet and mix until combined.
Scoop 1-inch balls of dough, roll them, and place them 2 inches apart on the baking sheet. Flatten gently with a fork in a crisscross pattern.
Bake for 8–10 minutes or until edges are lightly golden. Let cool completely.
2. Prepare the filling:
Melt chocolate chips and peanut butter in a heatproof bowl over simmering water (double boiler), or microwave in 30-second bursts until smooth.
Let it cool slightly, then fold in marshmallow fluff. Add a bit of cream if needed to thin the mixture for spreading.
3. Assemble the sandwiches:
Spread (or pipe) a generous layer of the chocolate-marshmallow filling onto the flat side of one cookie.
Top with another cookie and gently press to sandwich.
Let set for about 15–20 minutes in the fridge if you want a firmer filling.
💡 Tips:
Want extra indulgence? Roll the edges of the filling in mini chocolate chips or crushed peanuts!
Cookies can be stored in an airtight container for up to 5 days.
Perfect for gifting or snacking with a cold glass of milk.