Description Indulge in the delightful fusion of classic peanut butter cookies with the iconic flavors of a s’more! These Peanut Butter S’mores Sandwich Cookies feature soft, chewy peanut butter cookies, a gooey marshmallow filling, and a rich chocolate coating. They’re the perfect treat to satisfy your sweet tooth and bring a touch of campfire nostalgia to your kitchen.
Ingredients:
For the Peanut Butter Cookies:
- 1 cup creamy peanut butter (preferably a brand with no added sugar)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar (light or dark, your preference)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Marshmallow Filling:
- 1 (10-12 ounce) package miniature marshmallows (or approximately 4 cups)
- Alternatively: 7 ounces (200g) of marshmallow fluff.
For the Chocolate Topping:
- 1 cup semisweet chocolate chips (or dark chocolate, milk chocolate, or a combination)
- 1/4 cup heavy cream (or milk for a lighter chocolate coating)
Preparation:
Write as: Step 1: Preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the center for even baking. Line your baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze. Parchment paper is particularly helpful when dealing with melted chocolate, as it allows the cookies to release easily.
Step 2: In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer (stand mixer or hand mixer) for the best results. Beat the mixture on medium speed for 3-5 minutes, scraping down the sides of the bowl occasionally to ensure everything is evenly incorporated. The mixture should be significantly lighter in color and texture after creaming.
Step 3: Beat in the eggs one at a time, incorporating each egg fully before adding the next. Then, stir in the vanilla extract. Make sure the eggs are at room temperature; this helps them emulsify better with the fats in the butter and peanut butter, creating a smoother batter.
Step 4: In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the dry ingredients are evenly distributed, preventing pockets of baking soda or salt in the cookies. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Stop mixing as soon as the flour disappears.
Step 5: Roll the dough into balls, about 1 tablespoon each (use a cookie scoop for consistency). Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Flatten each dough ball slightly with a fork dipped in sugar. The sugar coating adds a touch of sweetness and creates a nice crisscross pattern.
Step 6: Bake for 10-12 minutes, or until the edges are lightly golden brown. The cookies will appear soft in the center when you remove them from the oven, but they will firm up as they cool.
Step 7: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. Ensure they are entirely cool before adding the marshmallow filling and chocolate topping, or the marshmallow will melt.
Step 8: While the cookies are baking, prepare the marshmallow filling. If using miniature marshmallows, melt them in a microwave-safe bowl in short bursts (about 20 seconds at a time), stirring between intervals until smooth and gooey. Be careful not to overheat the marshmallows, as they can burn easily. Alternatively, use store-bought marshmallow fluff for a convenient option.
Step 9: Next, prepare the chocolate topping. In a small saucepan over low heat, combine the chocolate chips and heavy cream, stirring constantly until melted and smooth. Remove from heat and let it cool slightly. If you want a thinner chocolate coating, add a bit more cream or milk. You can also melt the chocolate in a double boiler or in the microwave, using short bursts and stirring frequently to prevent burning.
Step 10: Assemble the sandwich cookies by pairing two cooled peanut butter cookies together—one as the top and one as the bottom. Spread a generous amount of the marshmallow filling onto the flat side of one cookie. Be generous with the marshmallow; it’s the essence of the s’more flavor! Top with the second cookie to form a sandwich.
Step 11: Drizzle or dip the assembled sandwiches in the melted chocolate topping, ensuring they’re evenly coated. For a cleaner look, use a fork to dip the cookies and then gently tap off any excess chocolate.
Step 12: Place the cookies on a wire rack to allow any excess chocolate to drip off. Then, let the chocolate set at room temperature or in the refrigerator for a quicker set. If you’re in a hurry, refrigerating the cookies for about 15-20 minutes will speed up the setting process.
Step 13: Once the chocolate is set, serve and enjoy your homemade Peanut Butter S’mores Sandwich Cookies!
Why You Will Love This Recipe:
- Irresistible Flavor Combination: The combination of peanut butter, marshmallow, and chocolate is a classic for a reason. These cookies bring together the best of both worlds in a delightful, crave-worthy treat.
- Nostalgic and Comforting: These cookies evoke the warmth and happiness of summer campfires and childhood memories. They’re perfect for sharing with family and friends.
- Homemade Goodness: Nothing beats the taste of homemade cookies. This recipe allows you to create a special treat with fresh, quality ingredients.
- Customizable: You can easily adapt this recipe to suit your preferences. Use different types of chocolate, add nuts or sprinkles, or experiment with different flavors of peanut butter.
- Perfect for Any Occasion: These cookies are great for parties, holidays, or simply as a special treat for yourself.
Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with a glass of cold milk or a cup of hot chocolate.
- Add a scoop of vanilla ice cream for an extra decadent dessert.
- Pack them in a lunchbox for a special surprise.
- Offer them as a homemade gift for friends and family.
Tips:
- Use Room Temperature Ingredients: Room temperature butter and eggs emulsify better, resulting in a smoother batter and more tender cookies.
- Don’t Overmix the Dough: Overmixing can lead to tough cookies. Mix until just combined.
- Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
- Use High-Quality Ingredients: Using high-quality peanut butter, chocolate, and vanilla extract will significantly enhance the flavor of the cookies.
- Adjust Baking Time: Baking times may vary depending on your oven. Keep a close eye on the cookies and adjust the baking time accordingly.
- Variations: Try adding chopped nuts, pretzels, or a sprinkle of sea salt to the chocolate topping for added flavor and texture. You can also use different flavors of chocolate chips, such as milk chocolate or dark chocolate.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Prep Time: 20 minutes Cook Time: 12 minutes Total Time: 1 hour (includes cooling and setting time)
Nutritional Information: (Approximate, per cookie. Varies with ingredient brands and portion sizes.) Calories: 250-300 Protein: 5-7g Sodium: 100-150mg
Conclusion:
These Peanut Butter S’mores Sandwich Cookies are a delightful and crowd-pleasing treat that combines the best of classic flavors. With their soft peanut butter cookies, gooey marshmallow filling, and rich chocolate coating, they are sure to be a hit with everyone. Enjoy the process of making them and savor every delicious bite!
Questions and Answers About This Recipe:
- Can I use natural peanut butter in this recipe?
- Yes, you can use natural peanut butter. However, keep in mind that natural peanut butter tends to be runnier than processed peanut butter. You may need to adjust the amount of flour slightly to achieve the right dough consistency. If the dough is too wet, add a tablespoon or two of flour at a time until it’s manageable. Also, be sure to stir the natural peanut butter well before using it to ensure the oil is evenly distributed.
- Can I make these cookies ahead of time?
- Absolutely! You can make the peanut butter cookies a day or two in advance and store them in an airtight container at room temperature. You can also prepare the marshmallow filling and chocolate topping ahead of time. However, it’s best to assemble the sandwich cookies closer to serving time to prevent the cookies from becoming soggy.
- What if I don’t have heavy cream for the chocolate topping?
- If you don’t have heavy cream, you can use milk, half-and-half, or even coconut milk as a substitute. However, keep in mind that using a lower-fat liquid will result in a thinner chocolate coating. You may need to adjust the amount of liquid to achieve the desired consistency. Start with a smaller amount and add more as needed.
- How do I prevent the chocolate from cracking when it sets?
- To prevent the chocolate from cracking, avoid shocking it with extreme temperature changes. Let the melted chocolate cool slightly before dipping the cookies, and allow the chocolate to set at room temperature or in the refrigerator. Avoid placing the cookies in the freezer to speed up the setting process, as this can cause the chocolate to crack.
- Can I freeze these cookies?
- Yes, you can freeze the assembled cookies for longer storage. Wrap them individually in plastic wrap or place them in an airtight container before freezing. When ready to eat, thaw the cookies at room temperature for a few hours. Keep in mind that the texture of the marshmallow filling may change slightly after freezing. The cookies are best eaten within 2-3 months for optimal quality.
