Peanut Butter S’mores Sandwich Cookies

Why You’ll Love This Recipe

I love how these cookies are packed with layers of flavor and texture: peanut butter, graham cracker crumbs, and chocolate all wrapped into a soft-baked sandwich. The marshmallow-chocolate-peanut butter filling makes them taste like a gooey campfire s’more, but in cookie form. They’re fun to assemble, make a great presentation, and keep well for a few days—if they last that long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookie Dough:

• 1 cup unsalted butter, softened

• 1 cup creamy peanut butter

• 1 cup granulated sugar

• 1 cup light brown sugar, packed

• 2 large eggs, at room temperature

• 1 teaspoon pure vanilla extract

• 1½ cups all-purpose flour

• 1½ cups graham cracker crumbs

• 1 teaspoon baking soda

• ½ teaspoon salt

For the Marshmallow-Chocolate Filling:

• 1 cup mini marshmallows

• ½ cup semi-sweet chocolate chips (about 85g)

• ¼ cup creamy peanut butter (about 65g)

Directions

Step 1: Make the Cookie Dough

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, I cream together the softened butter, 1 cup of peanut butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
I beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, I whisk the flour, graham cracker crumbs, baking soda, and salt. I gradually add the dry mixture to the wet, mixing just until combined.

Step 2: Scoop, Flatten & Bake

I scoop about 1 tablespoon of dough and roll it into a ball. I place the dough balls on the prepared baking sheets about 2 inches apart and gently flatten each one slightly.
I bake the cookies for 10–12 minutes, just until the edges are golden but the centers look soft.
I let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Filling & Assemble

While the cookies cool, I melt the chocolate chips and ¼ cup peanut butter together in a microwave-safe bowl, using 20-second intervals and stirring until smooth.
I let the mixture cool slightly for 5–10 minutes, then stir in the mini marshmallows.
I flip half of the cookies upside down and spoon 1–2 teaspoons of the filling onto each one. I top them with the other cookies and press gently to sandwich them together.
I let the cookies sit for about 30 minutes to allow the filling to firm up before serving.

Servings and timing

This recipe makes about 18–20 sandwich cookies, depending on size.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 30–40 minutes + 30 minutes resting time

Variations

• I sometimes add chopped nuts or crushed graham crackers to the filling for crunch.

• For a more classic flavor, I use milk chocolate chips instead of semi-sweet.

• I’ve made mini versions by using a teaspoon of dough for bite-sized treats.

• To switch it up, I swap the peanut butter for cookie butter or almond butter.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well—just separate layers with parchment paper. To enjoy them warm, I microwave a sandwich cookie for about 10 seconds to soften the filling again.

FAQs

Can I make the cookie dough ahead of time?

Yes! I often make the dough a day in advance and chill it overnight. I let it soften slightly before scooping and baking.

Do I have to use graham cracker crumbs?

I like the texture and s’mores flavor the graham crumbs add, but I’ve also used all flour with great results.

Can I toast the marshmallows?

If I want a true toasted flavor, I broil the marshmallows on a baking sheet for a minute or two before mixing them into the chocolate filling.

Can I use crunchy peanut butter?

Yes, it adds a nice bit of texture. I just make sure to mix it well so the dough holds together.

How do I keep the filling from leaking out?

Letting the chocolate-peanut butter mixture cool and thicken slightly before adding marshmallows helps it stay in place when sandwiching the cookies.

Conclusion

These Peanut Butter S’mores Sandwich Cookies are the perfect mash-up of comfort and indulgence. I love how they bring the fun of s’mores into a soft, rich cookie that’s perfect for any season—not just summer. Whether I’m baking for friends, sharing with family, or keeping a secret stash for myself, these cookies never disappoint.

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