Peanut Butter Smores Cookies Recipe Best Homemade Treat

Imagine biting into a cookie that combines the nutty richness of peanut butter, the gooey sweetness of marshmallows, and the irresistible crunch of graham crackers and chocolate. These Peanut Butter S’mores Sandwich Cookies are the ultimate homemade treat you didn’t know you needed—until now. Whether you’re a s’mores lover or a peanut butter enthusiast, this recipe is guaranteed to hit all the right notes.

What makes these cookies so special? They’re like a campfire s’more and a peanut butter cookie rolled into one, but without the sticky fingers and unpredictable weather. Perfect for family gatherings, bake sales, or just treating yourself on a cozy weekend, this recipe is as fun to make as it is to eat. Let’s dive in and make some magic happen!

The Story Behind Peanut Butter S’mores Sandwich Cookies

S’mores have been a classic American treat for over a century, traditionally enjoyed around a campfire with friends and family. The combination of graham crackers, chocolate, and toasted marshmallows has a nostalgic charm that’s hard to resist. But, have you ever thought about giving this timeless dessert a nutty twist?

Growing up, peanut butter cookies were always a special treat in my house. My mom had a knack for making them perfectly soft yet still sturdy enough to hold their shape. One summer, while we were experimenting with s’mores in the backyard, the idea struck me—what if we sandwiched marshmallow fluff and chocolate between two peanut butter cookies? The result was a decadent, portable version of s’mores that quickly became a family favorite.

Over the years, I’ve refined the recipe, adding graham cracker crumbs to the cookies and tweaking the marshmallow filling for that perfect gooey texture. These cookies somehow feel like summer and fall rolled into one, making them perfect for any time of year. Bonus: they’re just as delicious baked indoors as they are enjoyed outside under the stars.

Ingredients Breakdown: Everything You Need for Peanut Butter S’mores Cookies

• Peanut Butter: Go for creamy peanut butter to get that smooth texture. Natural peanut butter works, but be sure to stir it well to avoid oil separation.
• Graham Crackers: Crushed graham crackers add a subtle crunch and a hint of honey sweetness. You can crush them in a food processor or pop them into a zip-top bag and roll over them with a rolling pin.
• Flour: Use all-purpose flour for a reliable texture. For a gluten-free version, substitute with a 1:1 gluten-free baking mix.
• Butter: Unsalted butter is best so you can control the saltiness. It also helps achieve that soft, melt-in-your-mouth cookie texture.
• Sugar: A mix of granulated and brown sugar gives these cookies the perfect balance of sweetness and chewiness.
• Egg: The egg binds everything together, ensuring your cookies don’t crumble apart.
• Vanilla Extract: Adds depth of flavor and complements the peanut butter and chocolate beautifully.
• Mini Marshmallows or Marshmallow Fluff: For the filling, you can use marshmallow fluff for ease or melt mini marshmallows for an extra gooey texture.
• Chocolate Bars: Classic milk chocolate works best for that authentic s’mores flavor, but dark chocolate is a great option if you prefer less sweetness.

Ingredient Tips and Substitutions

If you’re looking to make these cookies dairy-free, substitute the butter with a plant-based alternative and use dairy-free chocolate. For a nut-free version, sunflower seed butter is a great alternative, though it will slightly alter the flavor. Don’t have graham crackers? Digestive biscuits work in a pinch!

Equipment You’ll Need

• Mixing Bowls: One for the dry ingredients and another for the wet ingredients.
• Electric Mixer: A stand mixer or hand mixer makes creaming the butter and sugars a breeze.
• Cookie Scoop: Helps ensure evenly sized cookies for uniform baking.
• Baking Sheets: Line them with parchment paper for easy cleanup and to prevent sticking.
• Wire Rack: For cooling the cookies before assembly.

Don’t have a cookie scoop? No worries! A tablespoon works just fine for portioning out the dough. If you’re crushing graham crackers by hand, a rolling pin and a sturdy zip-top bag will do the trick.

How to Make Peanut Butter S’mores Sandwich Cookies

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/4 cups (155g) of flour, 1/2 cup (50g) of crushed graham crackers, 1/2 teaspoon of baking soda, and a pinch of salt.
3. Cream Butter and Sugars: In a large bowl, beat 1/2 cup (113g) of unsalted butter, 1/2 cup (100g) of granulated sugar, and 1/2 cup (100g) of brown sugar until light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients: Mix in 1/2 cup (128g) of peanut butter, 1 large egg, and 1 teaspoon of vanilla extract until well combined.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Portion and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with a fork to create a crisscross pattern. Bake for 8-10 minutes or until the edges are lightly golden.
7. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. Assemble the Sandwiches: Spread marshmallow fluff or melted mini marshmallows on the flat side of one cookie. Top with a square of chocolate and another cookie to form a sandwich.

Pro tip: If the marshmallow filling is too sticky to handle, lightly wet your fingers with water to spread it more easily.

Cooking Tips & Techniques

The trick to perfect peanut butter cookies is not overbaking them. They might look slightly underdone when you pull them out of the oven, but they’ll firm up as they cool. For the fluffiest marshmallow filling, warm it slightly in the microwave for 5-10 seconds before spreading.

If you want to add an extra touch, drizzle melted chocolate over the assembled cookies for a bakery-style finish. And for that toasted marshmallow flavor, you can use a kitchen torch to lightly toast the marshmallow filling before sandwiching the cookies together.

Variations & Adaptations

• Gluten-Free: Use gluten-free graham crackers and a 1:1 gluten-free flour blend.
• Nut-Free: Swap peanut butter for sunflower seed butter.
• Seasonal Twist: Add a pinch of cinnamon or pumpkin spice to the cookie dough for a fall-inspired flavor.
• Chocolate Lovers: Use chocolate peanut butter instead of regular peanut butter for double the chocolatey goodness.

One variation I love is adding a sprinkle of flaky sea salt on top of the cookies before baking. It balances out the sweetness and takes the flavor up a notch!

Serving & Storage Suggestions

Serve these cookies slightly warm for maximum gooeyness—just pop them in the microwave for 10 seconds if they’ve cooled down. Pair them with a cold glass of milk or a cup of hot cocoa for the ultimate comfort treat.

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unassembled cookies for up to 3 months. Simply thaw and assemble when ready to enjoy.

Nutritional Information & Benefits

Each cookie sandwich is approximately 250 calories, with 10g of fat, 35g of carbohydrates, and 4g of protein. They’re definitely an indulgent treat, but the peanut butter adds a good dose of protein and healthy fats. If you’re watching your sugar intake, consider using dark chocolate and a low-sugar marshmallow fluff alternative.

Conclusion

These Peanut Butter S’mores Sandwich Cookies are a love letter to classic campfire treats with a nutty twist. They’re rich, gooey, and downright irresistible—perfect for sharing with loved ones or keeping all to yourself (no judgment here!).

I can’t wait for you to try this recipe. Let me know in the comments if you put your own spin on these cookies or if they brought back any special memories for you. Don’t forget to share your creations on social media—tag me so I can see your delicious work!

FAQs

Can I use crunchy peanut butter?

Absolutely! Crunchy peanut butter will add a bit more texture, which can be a fun twist.

What’s the best way to crush graham crackers?

A food processor works best, but a rolling pin and a zip-top bag work just as well.

Can I freeze these cookies?

Yes! You can freeze the baked cookies without the filling. Assemble them fresh for the best texture.

Is there a substitute for marshmallow fluff?

You can melt mini marshmallows instead. Just heat them gently and spread while warm.

How do I toast the marshmallow filling?

Use a kitchen torch or place the cookies under a broiler for a few seconds—watch closely to avoid burning.

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