Step-by-Step Instructions
Prepare the Cookies
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a mixing bowl, combine the peanut butter, granulated sugar, brown sugar, egg, vanilla extract, baking soda, and salt.
Mix until smooth and fully combined.
Roll the dough into small balls and place them on the prepared baking sheet, spacing them apart.
Flatten each ball gently with a fork to create a crisscross pattern.
Bake for 8 to 10 minutes, until the cookies are lightly golden around the edges.
Remove from the oven and allow them to cool completely on a wire rack.
Assemble the Sandwich Cookies
Once the cookies are fully cooled, spread a layer of melted chocolate on the bottom of one cookie.
Add a generous spoonful of marshmallow fluff on top of the chocolate.
Place another cookie on top to form a sandwich, pressing gently.
Let the assembled cookies rest for about 10 minutes to allow the filling to set before serving.
Tips for Best Results
Allow the cookies to cool completely before assembling to prevent the chocolate from melting too quickly.
Use creamy peanut butter for the smoothest texture.
Melt the chocolate gently to keep it glossy and smooth.
For cleaner sandwiches, avoid overfilling with marshmallow fluff.
Variations and Additions
Toast the marshmallow fluff lightly with a kitchen torch for a classic s’mores flavor.
Use dark chocolate instead of milk chocolate for a deeper taste.
Add a pinch of flaky sea salt on the chocolate layer for contrast.
Roll the cookie dough in sugar before baking for extra texture.
Storage Information
Store sandwich cookies in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Bring to room temperature before serving for best texture.
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