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S'mores Peanut Butter Cookie Sandwich with Marshmallow Buttercream Filling

Soft, chewy peanut butter graham cookies filled with fluffy marshmallow buttercream and dipped in melted chocolate for the ultimate s'mores feel.
Prep Time20 minutes
Cook Time12 minutes
Chill Time45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: chewy cookie, Cookie Sandwich, Cookies, Desserts, Peanut Butter, S'mores Cookie Sandwich, Smores

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.