🧾 Ingredients

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
• 1 large egg
• 1 teaspoon vanilla extract
• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

For the S’mores Filling:

• 6 oz (about 1 cup) semisweet or milk chocolate chips
• 1 cup marshmallow fluff or crème
• 4–6 graham crackers, crushed (for rolling or sprinkling, optional)

🥣 Instructions

1. Preheat your oven: Set to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. 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).
3. Add the egg and vanilla: Mix in the egg and vanilla extract until smooth and well combined.
4. Mix the dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5. Shape and flatten: Scoop tablespoon-sized portions of dough, roll into balls, and place on prepared baking sheets. Flatten slightly with a fork in a crisscross pattern or with your fingertips.
6. Bake: Bake for 9–11 minutes, until edges are just golden. The centers should look soft — they’ll firm up as they cool. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
7. Make the chocolate layer: Melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Let cool slightly until thick but spreadable.
8. Assemble the sandwich cookies: Spread about 1 teaspoon of melted chocolate on the flat side of one cookie, then top with a spoonful of marshmallow fluff. Press another cookie gently on top to create a sandwich.
9. Optional — Add the graham touch: Roll the edges of each cookie sandwich in crushed graham crackers for that signature s’mores crunch.
10. Chill briefly: Place the assembled cookies in the fridge for 10–15 minutes to set the chocolate layer, then enjoy!

✨ Tips for Perfect S’mores Cookies

• Use soft butter: It should be slightly cool to the touch, not melted — this gives your cookies the perfect chewy texture.
• Don’t overbake: These cookies should stay soft. They’ll continue baking a little from residual heat after removal.
• Neat sandwiches: Chill your marshmallow fluff for a few minutes before assembling so it doesn’t ooze out too quickly.
• Make-ahead friendly: You can bake the cookies in advance and fill them later — they keep beautifully in an airtight container for up to 3 days.

🍫 Flavor Variations

• Double Chocolate S’mores: Add 2 tablespoons of cocoa powder to the cookie dough and use white chocolate chips for contrast.
• Nutty Crunch: Mix crushed pretzels or chopped peanuts into the dough for a salty-sweet twist.
• Caramel Surprise: Add a drizzle of caramel sauce before sandwiching for an ooey-gooey upgrade.
• Mini Version: Use teaspoon-sized dough scoops for bite-sized party treats — same flavor, more fun!

🍪 Serving Suggestions

Serve these Peanut Butter S’mores Sandwich Cookies warm or chilled. They’re perfect for holidays, bake sales, or cozy evenings with hot chocolate. Stack a few in a glass jar tied with a ribbon for a beautiful edible gift — they look as good as they taste!

For the ultimate experience, warm one in the microwave for 8–10 seconds — the chocolate softens, and the marshmallow gets irresistibly gooey, just like a real campfire s’more.

🧊 Storage & Freezing

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps fresh up to 1 week (the filling stays firm and delicious).
• Freeze: Wrap individually and freeze for up to 2 months. Thaw at room temperature for 20 minutes before serving.