These decadent cookie sandwiches combine rich chocolate and peanut butter doughs with a gooey toasted marshmallow filling. The cookies are baked until soft and chewy, then assembled with a warm marshmallow for a delightful s’mores-inspired treat. Perfect for dessert parties or satisfying a sweet craving, they offer a perfect balance of sweet, salty, and creamy textures.
Peanut Butter & Chocolate Cookie Sandwiches
Description
These decadent cookie sandwiches combine rich chocolate and peanut butter doughs with a gooey toasted marshmallow filling. The cookies are baked until soft and chewy, then assembled with a warm marshmallow for a delightful s'mores-inspired treat. Perfect for dessert parties or satisfying a sweet craving, they offer a perfect balance of sweet, salty, and creamy textures.Ingredients
Directions
-
Preheat oven to 350F (175C).
-
In a small saucepan over very low heat, melt 1/2 cup peanut butter chips and 3 tablespoons softened butter, stirring until smooth. Remove from heat and let cool slightly.
-
In a large mixer bowl, beat the remaining 1/2 cup softened butter and 1 cup sugar until light and fluffy.
-
Add corn syrup, egg, and vanilla to the butter mixture; blend thoroughly.
-
In a separate bowl, combine 2 cups all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, blending well until just combined.
-
Remove 1 1/4 cups of the batter and place in a small bowl. Stir in the remaining 2 tablespoons flour and the cooled peanut butter chip mixture until fully incorporated.
-
To the remaining batter in the large bowl, blend in the cocoa, remaining 1/4 cup sugar, and melted butter until a smooth chocolate dough forms.
-
Refrigerate both doughs for 5-10 minutes or until firm enough to handle easily.
-
Roll both the peanut butter and chocolate doughs into 1-inch balls. Roll each ball in the additional sugar to coat lightly.
-
Place the dough balls on ungreased cookie sheets, spacing them about 2 inches apart.
-
Bake for 10-11 minutes or until the cookies are set but still soft in the center.
-
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
-
Once cool, place 1 large marshmallow on the flat side of each chocolate cookie.
-
Microwave the assembled cookies at 50% power (Medium) for 10 seconds, or just until the marshmallow is softened but not melted.
-
Immediately place a peanut butter cookie on top of the marshmallow, pressing down slightly to adhere.
-
Repeat with remaining cookies and marshmallows. Serve immediately while warm.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 362.7kcal
- % Daily Value *
- Total Fat 35.7g55%
- Saturated Fat 9.6g48%
- Cholesterol 0.0mg0%
- Sodium 427.5mg18%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 1.8g8%
- Sugars 2.7g
- Protein 7.6g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover sandwich cookies in an airtight container at room temperature for up to 3 days. The marshmallow filling may become less gooey over time; you can microwave individual sandwiches for 5-10 seconds to restore texture.
Substitutions: If you do not have peanut butter chips, you can substitute with 1/4 cup creamy peanut butter mixed into the dough instead of melting chips. For a gluten-free version, use a gluten-free all-purpose flour blend.
Tips: Ensure the butter is softened to room temperature before creaming for the best texture. Do not overbake the cookies, as they should remain soft to pair well with the marshmallow. If your marshmallows are small, use two per sandwich.
