Chewy peanut butter cookies layered with gooey marshmallow fluff and rich melted chocolate—an indulgent, easy-to-make twist on classic s’mores!
Servings & Timing
Prep Time: 15 minutes
Bake Time: 8–10 minutes
Assembly Time: 5–10 minutes
Total Time: 30–35 minutes
Yield: About 12 sandwich cookies (24 single cookies)
Dietary Tags: Vegetarian, Crowd-Pleaser, Indulgent Treat
📝 Ingredients
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Creamy peanut butter
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Granulated sugar
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Brown sugar
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Egg
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Vanilla extract
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Baking soda
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Salt
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Chocolate chips (melted)
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Marshmallow fluff
🔪 Instructions
Step 1: Make the Dough
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, mix peanut butter, both sugars, egg, vanilla, baking soda, and salt until well combined.
Step 2: Shape & Bake
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Roll dough into small balls. Place on the baking sheet and flatten with a fork in a crisscross pattern.
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Bake for 8–10 minutes or until golden brown.
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Let the cookies cool completely.
Step 3: Assemble the Sandwiches
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Spread melted chocolate on the bottom of one cookie.
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Top with marshmallow fluff.
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Sandwich with another cookie.
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Let set for 10 minutes before serving.
💡 Notes & Tips
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Cooling is key: Let cookies cool fully before adding chocolate and marshmallow to avoid melting.
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Extra toasty: For a toasted marshmallow effect, use a kitchen torch or broil the marshmallow fluff briefly.
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Portion control: Make smaller cookies if you want to lower points per serving.
📸 Step-by-Step Guide
(Suggested photo ideas: cookie dough balls → flattened cookies → baked cookies → assembling sandwiches → final plated cookies)
Pro Tip: If you want extra crunch, sprinkle a little flaky sea salt on the chocolate before adding the marshmallow fluff.
🥄 Ingredient Insights & Swaps
Why these ingredients?
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Peanut butter: Rich, nutty base—no flour needed!
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Sugars: Provide sweetness and help with cookie structure.
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Chocolate & marshmallow: Classic s’mores combo with a twist.
Substitutions:
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Use natural peanut butter to slightly lower sugar content (texture may be a bit softer).
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For sugar-free options, replace sugars with your favorite granulated sugar substitute.
🎨 Flavor Variations & Serving Ideas
Flavor Add-Ins:
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Add a pinch of cinnamon to the dough.
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Swap chocolate chips for dark chocolate or flavored chocolate spreads.
Serving Suggestions:
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Perfect for dessert platters, potlucks, or gifting.
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Serve with cold milk or hot cocoa for the ultimate treat.
🧊 Storage & Make-Ahead
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Storage: Store in an airtight container at room temperature for up to 3 days.
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Freezing: Freeze unassembled cookies. Thaw and assemble before serving.
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Make-Ahead Tip: Bake cookies ahead and store, assembling with chocolate and marshmallow just before serving for the best texture.
🔎 Nutrition & W-W Points (per sandwich cookie estimate)**
Calories: ~270 kcal | Carbs: ~26g | Protein: ~6g | Fat: ~17g
W-W Points (per sandwich cookie):
➡️ 9 Points (standard peanut butter, sugar, and full chocolate/marshmallow amounts)
➡️ 7 Points if using sugar substitute and lower-sugar marshmallow fluff.
Note: W-W Points may vary based on brands and portion sizes. For precision, input your exact ingredients into the W-W app.
Allergens: Peanuts, Egg, Milk (chocolate)
❓ Frequently Asked Questions
Q: Can I use almond or cashew butter instead?
A: Yes, though the flavor and texture will vary slightly.
Q: Can I make these gluten-free?
A: They already are—no flour needed!
Q: Can I make smaller cookies to reduce points?
A: Absolutely—making 16 smaller sandwiches instead of 12 will lower the W-W points per serving.
📝 The Story Behind the Recipe
This recipe came from a weekend craving for s’mores when there was no campfire in sight! By using peanut butter cookies as the “graham crackers,” I created a richer, chewier take on the nostalgic favorite that quickly became a family hit.
🗨️ Let’s Chat!
Did you try these peanut butter s’mores cookies? Share your variations or favorite add-ins in the comments or tag me on social media—I’d love to see your creations!