Name: Peanut Butter Smores Sandwich Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.5 cups all purpose flour; 1 tsp baking soda; ½ tsp fine salt; ½ cup unsalted butter softened; ¾ cup creamy peanut butter; ¾ cup packed light brown sugar; ¼ cup granulated sugar; 1 large egg room temperature; 2 tsp vanilla extract.; 6 oz milk chocolate squares or bars; 12 large marshmallows halved; ½ cup graham cracker crumbs optional; flaky salt optional.

Peanut Butter Smores Sandwich Cookies are soft peanut butter cookies with a simple chocolate-and-marshmallow filling, all baked in the oven like an easy smores-style treat. I like them when I want something a little richer than a plain cookie, but still familiar.

The cookies stay soft and chewy, and the peanut butter gives them that slightly salty, toasty flavor that works so well with milk chocolate. The marshmallow makes the middle gooey in a way that actually holds up once it cools a bit, so they’re not a total mess to serve.

These are especially good for cookie trays, weekend baking, and anytime I want a dessert that feels like a treat with minimal fuss. I usually add a little flaky salt on top, and I’ll sometimes sprinkle on graham cracker crumbs if I have them.

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Why You’ll Love This Recipe

Soft cookie texture: The peanut butter dough bakes up tender with set edges and a soft center, which is exactly what you want in a sandwich cookie.

Oven smores, no fire: You still get that marshmallow-and-chocolate thing, but it’s easy to do right on a baking sheet.

Really good flavor combo: Peanut butter with milk chocolate is always a win, and the marshmallow keeps it feeling like a true smores-style dessert.

Great for cookie trays: They look fun and a little different, and they hold up well once the filling sets for a few minutes.

Easy to tweak: Dark chocolate, chocolate chips, marshmallow creme, or a graham crumb layer all work here depending on what you have.

Key Ingredients

Cookie Dough

All-purpose flour: I use regular flour here. Spoon and level if you tend to over-pack your measuring cup.
Baking soda: Don’t skip it. It helps the cookies spread just enough and sets the edges.
Fine salt: This keeps the dough from tasting flat, especially with sweet fillings.
Unsalted butter: Softened butter creams better, and the cookies bake up more evenly. If your butter is super soft and shiny, chilling the dough later can help.
Creamy peanut butter: I prefer creamy for a smooth dough that’s easy to scoop and sandwich. Natural peanut butter can work, but the texture can be a little less predictable.
Light brown sugar: This is what gives you that soft, chewy center. Dark brown sugar works too if that’s what you’ve got.
Granulated sugar: A little white sugar helps the edges set and gives a more classic cookie texture.
Egg: Room temp mixes in faster and keeps the dough smooth.
Vanilla extract: It rounds out the peanut butter flavor. I use real extract, not imitation, when I have it.

Smores Filling

Milk chocolate squares or bars: This is the easiest way to get a nice, even chocolate layer. Chocolate chips work too, they’re just a little bumpier in the middle.
Large marshmallows: Halving them makes the size work better for sandwiching. Mini marshmallows are harder to keep in place.
Graham cracker crumbs (optional): I like a light sprinkle for that classic smores taste, but these are still great without it.
Flaky salt (optional): A tiny pinch on top is nice, especially if you’re using milk chocolate.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F and line 2 baking sheets with parchment paper.
Mix the dry ingredients: Whisk the flour, baking soda, and salt together in a medium bowl, then set aside.
Cream the butter mixture: Beat the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg: Mix in the egg and vanilla until smooth.
Add the dry ingredients: Add the flour mixture and mix just until you no longer see dry flour.
Scoop the dough: Scoop 24 dough balls (about 1 1/2 tablespoons each) onto the baking sheets, spaced about 2 inches apart, then flatten each one slightly.
Bake: Bake for 9 to 11 minutes, until the edges are set and lightly golden.
Cool the cookies: Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a rack and cool completely.
Add the filling: Pair the cookies by size. If using graham cracker crumbs, sprinkle a little on the flat side of half the cookies, then add chocolate and top with marshmallow halves (cut side down).
Warm the filling: Put the assembled bottom halves back in the oven for 1 to 2 minutes, just until the marshmallow puffs and the chocolate softens.
Sandwich the cookies: Top with the remaining cookies and press gently. Let them rest about 5 minutes so the filling sets slightly before serving.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Chill the dough if it feels soft. If your kitchen is warm or the butter got too soft, chill the dough for 20 to 30 minutes. The cookies will hold their shape better.

Don’t overbake the cookies. Pull them when the edges look set and lightly golden, even if the centers still look a little soft. They’ll finish setting as they cool.

Cut the chocolate to fit. Big pieces can hang over the edges and make the sandwiches messy. I like smaller rectangles that stay inside the cookie.

Keep the marshmallow centered. If it sits too close to the edge, it can ooze out more when you re-warm. Centered marshmallow is easier to sandwich neatly.

Use parchment paper. It’s worth it here, especially if a little marshmallow or chocolate escapes during the warm-up.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Milk: A cold glass of milk is classic with these. It’s especially good if you add a pinch of flaky salt on top of the cookies.
Coffee: I like these with black coffee or a latte. The peanut butter and chocolate taste extra rich next to something not too sweet.
Ice cream: Serve one cookie sandwich slightly warm with vanilla ice cream on the side. It’s a simple dessert plate that doesn’t need much else.
Fruit: Strawberries or raspberries are nice if you want something fresh on the plate. Even a bowl of grapes works for a casual dessert spread.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store baked cookies covered at room temperature for up to 3 days. Once they’re assembled, the marshmallow will firm up as it sits, but they’ll still be soft and easy to eat.

If you want to make this recipe ahead, I like baking the peanut butter cookies first and waiting to add the filling until closer to serving. The cookies stay nicer that way.

To keep them longer, you can freeze the baked cookies (unfilled) in an airtight container. Thaw at room temperature, then assemble with chocolate and marshmallow.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use dark chocolate instead of milk chocolate?

Yes. Dark chocolate makes the sandwiches a little less sweet, and it pairs really well with peanut butter. Chocolate chips work too if that’s what you have.

What if I only have marshmallow creme?

You can use marshmallow creme instead of marshmallows. Spread a small spoonful onto the cookie, add the chocolate, then top with the second cookie and press gently (no need to rewarm).

Why did my peanut butter cookies spread too much?

Usually the butter was too soft or the dough was warm. Chill the dough for 20 to 30 minutes, and make sure your baking sheets are cool when the dough goes on.

Can I add graham cracker crumbs?

Yes, and it’s a nice touch if you want that more classic smores flavor. I sprinkle a little on the flat side of the cookie before adding the chocolate.

Can I freeze the assembled sandwich cookies?

You can, but I think they’re better if you freeze the baked cookies and assemble after thawing. The marshmallow texture is more predictable that way.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Peanut Butter Smores Sandwich Cookies

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Prep Time: 20

Cook Time: 10

Total Time: 30

Serving Size: 12

Soft peanut butter cookies sandwiched with melted chocolate and gooey marshmallow for a baked smores style treat