🥜 Peanut Butter S’mores Sandwich Cookies 🍫
Ingredients
Cookies
½ cup (1 stick) unsalted butter, softened to room temperature
½ cup creamy peanut butter (conventional, no-stir type like Jif or Skippy)
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1¾ cups all-purpose flour
¾ cup graham cracker crumbs (from about 6 full sheets)
½ tsp baking soda
½ tsp fine sea salt
Filling
¾ cup semi-sweet chocolate chips (or milk chocolate, if preferred)
½ cup creamy peanut butter
1 cup mini marshmallows
Instructions
Preheat & Prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Make the Cookie Dough: In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed for 2–3 minutes until light and fluffy. Add eggs one at a time, mixing well after each, then blend in vanilla.
Combine Dry Ingredients: In a separate bowl, whisk together flour, graham cracker crumbs, baking soda, and salt until evenly distributed.
Mix Wet & Dry: Gradually add the dry ingredients to the wet mixture in 2–3 additions, mixing on low speed just until combined. Avoid overmixing.
Shape & Bake: Scoop dough using a 1½-tablespoon cookie scoop (or roll into 1-inch balls). Place 2 inches apart on baking sheets and gently flatten each ball slightly with your palm. Bake for 10–12 minutes, until edges are lightly golden but centers still look soft. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Filling: In a microwave-safe bowl, combine chocolate chips and peanut butter. Microwave in 30-second intervals, stirring between each, until smooth and glossy (usually 1–1½ minutes total). Immediately stir in mini marshmallows until evenly coated and slightly softened—but not fully melted.
Assemble: Once cookies are completely cool, spoon about 1 tablespoon of filling onto the flat side of one cookie and gently press another cookie on top to form a sandwich. Repeat with remaining cookies and filling.
Serve or Store: Enjoy immediately, or let filled cookies set for 15–20 minutes before serving for a neater bite.
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