If you’re a fan of peanut butter, gooey s’mores, and soft bakery-style cookies, these Peanut Butter S’mores Cookie Sandwiches are about to become your new favorite summer and fall dessert. A soft and chewy peanut butter graham cracker cookie is sandwiched around a fluffy marshmallow buttercream filling, then one half is dipped in rich melted chocolate for the perfect bite.
Why You’ll Love this Recipe
We have all grown up loving the classic s’mores. Sitting around the fire during late summer or early fall nights while enjoying a delicious sandwich with sticky marshmallows and melted chocolate. All of those flavors are brought into this delicious Ultimate Peanut Butter S’mores Sandwich Cookies recipe with the addition of peanut butter. Instead of having chocolate drip all over, one half of the cookie is dipped in melted chocolate the placed to harden. When topped with a smooth marshmallow buttercream frosting that’s then met with another cookie, this creates the ultimate summer treat.
If You Love These, Check Out My Other Cookie Sandwiches!
If cookie sandwiches are your favorite kind of dessert, be sure to check out my other recipes! They’re stuffed with homemade fillings in between two delicious cookies to create the ultimate cookie sandwich. Plenty of fun and tasty flavors to choose from, find more cookie sandwiches here.
Ingredients You’ll Need:
- Unsalted butter: The butter should be melted and warm but not scolding hot. Allowing the melted butter to cool slightly will make the cookie dough come together and create a stable emulsion.
- Creamy peanut butter: Makes sure your peanut butter isn’t organic for it will not melt properly and therefore won’t blend into the cookie dough base.
- Egg
- Vanilla extract
- Light brown sugar: Makes for a chewy cookie with a hint of warmth.
- White granulated sugar
- All purpose flour
- Graham cracker crumbs and pieces: The crumbs in the cookie dough give a soft texture that brings the true s’more flavor. Then you incorporate graham cracker pieces, roughly chopped, throughout the dough to bring a little crunch to the soft cookie.
- Cornstarch, baking powder, and salt
- Powdered sugar
- Marshmallow fluff: The true star in the fluffy Marshmallow buttercream frosting. You can’t have a s’more without marshmallows and using marshmallow fluff creates a smooth and seamless buttercream.
- Semi-sweet or milk chocolate chips: What’s a s’more without chocolate?
How to Store Cookie Sandwiches
Room Temperature:
Store the assembled cookie sandwiches in an airtight container for up to 2 days. If your kitchen is warm, the marshmallow buttercream may soften, so keep them in a cool spot away from direct sunlight.
Refrigerator:
For the best freshness, refrigerate the cookie sandwiches in an airtight container for up to 5 days. Let them sit at room temperature for 15–20 minutes before serving. s
Freezer:
Freeze assembled or unfilled cookies in a freezer-safe container for up to 2 months. If freezing assembled sandwiches, place them on a baking sheet until firm before stacking with parchment paper between layers. Thaw overnight in the refrigerator or for about 30 minutes at room temperature before enjoying.
Let’s Start Baking!
S’mores Peanut Butter Cookie Sandwich with Marshmallow Buttercream Filling
Ingredients
Peanut Butter Graham Cookie:
- 8 tbsp unsalted butter, melted and cooled slightly (113g)
- 4 tbsp creamy peanut butter, melted (64g)
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 cup light brown sugar (210g)
- ¼ cup white granulated sugar (50g)
- ¾ cup all purpose flour (90g)
- ¾ cup graham cracker crumbs (90g)
- 1 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- ½ tsp salt
- 1/2 cup crushed graham crackers (about 1 -2 sheets)
Marshmallow Buttercream:
- 4 tbsp unsalted butter, softened (57g)
- 1 cup powdered sugar (120g)
- ½ cup marshmallow fluff (50g)
- 1 tbsp heavy whipping cream (15ml)
- 1 tsp vanilla bean paste
- ¼ tsp salt
Chocolate Dip:
- ½ cup semi-sweet or milk chocolate, melted (80g)
Instructions
Peanut Butter Graham Cookie:
- In a large mixing bowl, whisk together the melted butter, peanut butter, brown sugar, and white sugar until well combined. Add in the egg and vanilla extract, mixing until the egg is fully incorporated into mixture.
- In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
- Stir the dry ingredients into the wet mixture, then fold in the crushed graham cracker pieces, be careful not to over mix the dough.
- Line a small tray with parchment or wax paper and set aside. Scoop 8 cookie dough balls using a #16 cookie scoop (see note) or eye balling it (about 80 g per cookie), then place on prepared tray and freeze for 30 minutes.
- Preheat oven to 350°F (175°C). Bake chilled dough for 14–16 minutes, until edges are golden but centers are soft. These cookies SPREAD but it’s okay! Immediately once the cookies are removed from the oven, push the cookies inward with a large jar or coffee mug and scoot around to form a round cookie.
- After you’re done scooting the cookies, leave the cookies on the baking sheet and allow them to continue to bake for 15 minutes. Then transfer to a cooling rack to cool completely.
Melt the Chocolate:
- Line a small tray/ baking sheet with parchment or wax paper, set aside. In a small microwave-safe bowl, melt the chocolate in 20-second intervals, stirring between each, until smooth.
- Spoon or dip the bottoms of 4 cookies into the melted chocolate, then place them chocolate-side down on a parchment-lined baking sheet. Freeze for 5 minutes, or until the chocolate is set. Make the marshmallow buttercream frosting while they are chilling.
Marshmallow Buttercream:
- Using a stand mixer with the paddle attachment or a medium size bowl with a handheld mixer, beat softened butter until smooth. Add powdered sugar and beat until fluffy.
- Mix in marshmallow fluff, heavy cream, vanilla, and salt until smooth and light, continue on high speed for 1 minute to get frosting fluffy in texture.
- Place in piping bag with your choice of piping tip (1M is my go to choice for this cookie sandwich), or place in a zip lock bag for easy piping.
Assemble:
- Pair up cookies of similar size, making sure you have one chocolate dipped cookie and one plain.
- Spread or pipe marshmallow buttercream onto one cookie, then sandwich with a chocolate dipped cookie. You can enjoy the cookie sandwich immediately or place in the fridge so buttercream becomes firm and makes less of a mess.
Notes
- I highly suggest weighing out your cookie dough so you can have uniform cookie sandwiches that are equal in size and easy to pair together.
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