These delightful cookie sandwiches combine two favorite flavors: rich chocolate and creamy peanut butter. The recipe yields two distinct doughs, one cocoa-based and one peanut butter-infused, baked into chewy, sugar-dusted cookies. The real magic happens in the assembly: a large marshmallow is placed between a chocolate cookie and a peanut butter cookie, then briefly microwaved. This creates a warm, gooey center that binds the cookies together, mimicking the texture of a homemade s’more. Perfect for parties, potlucks, or a sweet treat with coffee, these cookies offer a nostalgic, comforting experience.
Peanut Butter & Chocolate Cookie Sandwich Cookies
Description
These delightful cookie sandwiches combine two favorite flavors: rich chocolate and creamy peanut butter. The recipe yields two distinct doughs, one cocoa-based and one peanut butter-infused, baked into chewy, sugar-dusted cookies. The real magic happens in the assembly: a large marshmallow is placed between a chocolate cookie and a peanut butter cookie, then briefly microwaved. This creates a warm, gooey center that binds the cookies together, mimicking the texture of a homemade s'more. Perfect for parties, potlucks, or a sweet treat with coffee, these cookies offer a nostalgic, comforting experience.Ingredients
Directions
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Preheat oven to 350F (175C).
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In a small saucepan over very low heat, melt the peanut butter chips and 3 tablespoons of softened butter. Remove from heat and let cool slightly.
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In a large mixer bowl, beat the remaining 1/2 cup softened butter and 1 cup of sugar until light and fluffy.
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Add corn syrup, egg, and vanilla extract to the butter mixture; blend thoroughly.
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In a separate bowl, combine 2 cups of flour, baking soda, and salt. Add this dry mixture to the butter mixture, blending well until just combined.
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Remove 1 1/4 cups of the batter and place in a small bowl. Stir in 2 tablespoons of flour and the cooled peanut butter chip mixture.
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Into the remaining batter in the large bowl, blend in the cocoa, the remaining 1/4 cup sugar, and the melted butter.
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Refrigerate both doughs for 5-10 minutes, or until firm enough to handle.
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Roll both doughs into 1-inch balls. Roll each ball in additional sugar to coat.
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Place the balls on ungreased cookie sheets, spacing them apart.
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Bake for 10-11 minutes, or until set.
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Cool cookies slightly on the sheet, then remove to a wire rack to cool completely.
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Place 1 marshmallow on the flat side of 1 chocolate cookie.
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Microwave the cookie with the marshmallow at MEDIUM (50%) power for 10 seconds, or until the marshmallow is softened.
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Immediately place a peanut butter cookie over the marshmallow, pressing down slightly to adhere.
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Repeat with remaining cookies and marshmallows. Serve immediately.
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.
