Description
1 cup creamy peanut butter
½ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
6 large marshmallows, halved
4 oz milk chocolate, melted
12 graham crackers, crushed (for coating)
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together peanut butter, butter, brown sugar, and granulated sugar until fluffy.
Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet , mixing until a soft dough forms.
Roll the dough into small balls and place them on the baking sheet, flattening slightly.
Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool slightly.
Place a marshmallow half on the bottom of one cookie and broil for 30-60 seconds until toasted.
Drizzle or spread melted chocolate on another cookie, then sandwich them together.
Roll the edges of the cookies in crushed graham crackers for extra crunch.
Let set for a few minutes before enjoying!
Prep Time: 15 minutes Cooking Time: 12 minutes Total Time: 27 minutes Kcal: 280 per sandwich cookie Servings: 12 sandwich cookies
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your butter is truly softened to room temperature for proper creaming. Use an electric mixer on medium speed to beat the peanut butter, butter, and sugars for a full 2-3 minutes until light and fluffy. This incorporates air for a better texture. When adding the dry ingredients, mix on low speed just until the flour disappears. Over-mixing develops gluten, leading to tough cookies. For uniform cookies, use a small cookie scoop or a tablespoon to portion the dough. After placing on the baking sheet, use a glass with a flat bottom dipped in sugar to gently flatten each ball to an even thickness for consistent baking.
Serving Suggestions
These decadent cookies are fantastic with a cold glass of milk or a hot cup of coffee. For a festive dessert platter, arrange them alongside fresh berries to cut the richness. You can also crumble a cookie over a scoop of vanilla ice cream for an incredible sundae. For a party, prepare the cookie bases ahead of time and set up a DIY sandwich station with bowls of melted chocolate, marshmallows, and crushed graham crackers for guests to assemble their own.
How-to Summary
In summary: Cream wet ingredients until fluffy, mix in dry ingredients to form dough, then portion and bake. After a brief cool, top half the cookies with a marshmallow half and broil until toasted. Spread melted chocolate on the remaining cookies. Sandwich a marshmallow cookie with a chocolate cookie, then roll the exposed edges in crushed graham crackers to complete the s’mores-inspired treat.
Frequently Asked Questions
Can I use natural peanut butter?
We do not recommend natural or “drippy” peanut butter, as the separated oils can alter the dough consistency. A standard, stabilized creamy peanut butter works best.
How do I store these cookies?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the un-sandwiched baked cookie discs for up to 2 months and assemble when needed.
My marshmallow burned under the broiler. What happened?
Broilers vary in intensity. Always watch closely and rotate the baking sheet if your broiler has hot spots. Start with 30 seconds and add time only if needed.
Can I make the dough ahead of time?
Yes. Wrap the dough ball tightly in plastic and refrigerate for up to 48 hours. Let it soften slightly at room temperature before portioning and baking.
Is there a substitute for the graham cracker coating?
Absolutely. Crushed pretzels, toasted coconut, or even finely chopped nuts make excellent alternatives for rolling the edges.
Common Mistakes to Avoid
- Using Cold Butter: This prevents proper creaming, leading to dense cookies.
- Over-baking: Cookies continue to set on the hot baking sheet. Remove them when the edges are just set and lightly golden.
- Assembling While Too Hot: Let cookies cool slightly before adding marshmallow and chocolate, or the fillings will melt and slide off.
- Not Flattening Dough Balls: This results in uneven, domed cookies that are difficult to sandwich neatly.
Conclusion
These Peanut Butter S’mores Sandwich Cookies masterfully combine three beloved flavors into one show-stopping dessert. The process is straightforward but allows for personal touches, like your choice of chocolate or edge coating. By following the detailed guide and avoiding common pitfalls, you’ll create a treat that is sure to impress with its perfect balance of nutty, chocolaty, and toasty sweetness. They are the ultimate homemade indulgence for any occasion.
