Every year, my family and I would gather in the backyard, huddled around a firepit with sticky fingers and chocolate-smeared smiles. S’mores were always our treat of choice, and the combination of crunchy graham crackers, gooey marshmallows, and melty chocolate defined summer evenings. But one winter, with the campfire buried under snow, my grandmother decided to experiment — and that’s how these Peanut Butter S’mores Sandwich Cookies were born.
She swapped out the graham crackers for soft, peanut butter cookies and added toasted marshmallows and chocolate ganache in between. It was love at first bite. These sandwich cookies offer a chewy, nutty base, a luscious filling, and all the nostalgia of the original treat — perfect for both sunny picnics and holiday dessert trays.
Why You’ll Love These Peanut Butter S’mores Sandwich Cookies
- 🍪 Chewy peanut butter cookie base
- 🍫 Classic s’mores flavor in every bite
- 🔥 Great for summer BBQs or winter cozy nights
- 🧁 Simple to make and freezer-friendly
- 👩🍳 Kid-approved and perfect for baking projects
Ingredients – What You’ll Need
This recipe makes 7 large sandwich cookies (14 individual cookies):
For the Peanut Butter Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
For the S’mores Filling:
- 14 large marshmallows
- 7 oz semi-sweet chocolate (or chips)
- ½ cup heavy cream
- Optional: crushed graham crackers for topping
How to Make Peanut Butter S’mores Sandwich Cookies
🕓 Prep Time: 20 minutes
🔥 Bake Time: 10–12 minutes
❄ Chill Time: 30 minutes (optional for shaping)
🍽 Serves: 7 sandwiches
Step 1: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
Step 2: Add Wet Ingredients
Beat in the eggs one at a time, followed by the vanilla extract.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, stirring just until combined.
Optional: Chill the dough for 30 minutes for firmer cookies and easier shaping.
Step 4: Scoop and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 14 dough balls (about 2 tbsp each) and place them 2 inches apart.
Bake for 10–12 minutes until edges are set and centers are soft. Cool on a wire rack.
Step 5: Make the Ganache
While the cookies cool, heat the heavy cream in a saucepan until simmering. Pour over chopped chocolate in a bowl and let sit for 1 minute, then stir until smooth. Let cool slightly to thicken.
Step 6: Toast the Marshmallows
Place marshmallows on a baking sheet and toast under the broiler for 1–2 minutes, watching carefully, or use a kitchen torch.
Step 7: Assemble the Sandwiches
Spread chocolate ganache on the flat side of one cookie, add a toasted marshmallow, and top with another cookie. Press gently.
Optional: Roll the edges in crushed graham crackers for added texture and that authentic s’mores touch!
Seasonal Adaptations
☀ Summer
- Serve with homemade lemonade or iced coffee
- Add graham cracker crumbs inside the ganache for crunch
- Toast marshmallows over an open flame
❄ Winter
- Pair with hot cocoa or spiced chai
- Add a dash of cinnamon or nutmeg to the cookie dough
- Use peppermint chocolate for a festive spin
Tips for Success
- Use creamy peanut butter — natural versions may separate and affect texture.
- Don’t overbake — the cookies should be soft for the best sandwich experience.
- Let ganache cool slightly before spreading — it should be thick but spreadable.
- Torch marshmallows carefully — they toast fast!
Recipe Variations
- Nut-Free Option: Use sunflower seed butter and marshmallow cream instead.
- Mini Cookies: Make 24 smaller cookies and 12 bite-size sandwiches.
- Chocolate Explosion: Add mini chocolate chips to the cookie dough.
- Salted Caramel S’mores: Drizzle salted caramel on top of the marshmallow layer.
Storage & Make-Ahead
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze unassembled cookies and ganache for up to 3 months. Assemble after thawing.
Nutrition (Per Sandwich Cookie)
- Calories: ~420
- Fat: 24g
- Carbohydrates: 45g
- Sugar: 28g
- Protein: 6g
What to Serve With Peanut Butter S’mores Sandwich Cookies
- Beverages:
- Hot chocolate
- Cold brew coffee
- Chai latte
- Desserts:
- Ice cream sundaes
- No-bake cheesecakes
- Brownie bites
- Occasions:
- Bake sales
- Holiday cookie swaps
- Backyard BBQs
FAQs
Can I use crunchy peanut butter?
Yes, though it will add more texture. Make sure to adjust flour slightly if the dough seems dry.
Can I make these gluten-free?
Absolutely — substitute with a 1:1 gluten-free flour blend.
How do I keep the marshmallows soft?
Assemble just before serving or store at room temp to prevent hardening.
Can I reheat them?
Yes! Microwave for 10 seconds to soften the marshmallow and melt the ganache.
Why These Cookies Are a Year-Round Winner
Peanut Butter S’mores Sandwich Cookies are the ultimate comfort dessert. Whether you’re reminiscing about summer nights or looking to warm up a winter evening, these treats bring the magic of a campfire indoors. Rich, chewy, chocolatey, and packed with nostalgia — they’re the perfect fusion of childhood joy and grown-up indulgence.