Description
These Peanut Butter S’mores Sandwich Cookies combine a chewy peanut butter cookie base with a sweet marshmallow filling and a creamy chocolate ganache, creating a delicious twist on traditional s’mores in cookie form. Perfect for snack time or dessert, these homemade treats capture the classic campfire flavors in an easy-to-make sandwich cookie.
Ingredients
Scale
Cookie Dough
- 1/4 cup unsalted sweet cream butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 cup peanut butter
- 1/4 cup shortening
- 1 large egg
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Marshmallow Filling
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 1/3 cup water
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 4 ounces semi-sweet chocolate chips
- 2 ounces heavy cream
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Prepare Baking Sheet: Line a cookie sheet with parchment paper and set aside for placing the cookies.
- Cream Butters and Peanut Butter: In a standing mixer, beat together the unsalted butter and peanut butter until smooth and creamy.
- Add Sugars and Shortening: Add the granulated sugar, brown sugar, and shortening to the butter mixture and mix until combined and smooth.
- Add Egg: Incorporate the large egg into the mixture and continue mixing until fully combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, mixing until a smooth cookie dough forms.
- Form Cookie Balls: Using an ice cream scoop, portion the dough, roll it into balls with your hands, and then roll each ball in granulated sugar to coat.
- Arrange on Cookie Sheet: Place the sugar-coated cookie balls onto the prepared baking sheet, spacing them evenly.
- Bake Cookies: Bake in the preheated oven for 6-8 minutes until the cookies are set but still soft.
- Prepare Marshmallow Filling: While the cookies bake, combine the granulated sugar, corn syrup, and water in a saucepan and cook to 240°F (soft-ball stage).
- Whip Egg Whites: In a clean bowl, beat egg whites with cream of tartar until soft peaks form; gradually add the hot sugar syrup in a thin stream and continue beating until glossy and thick. Add vanilla extract and mix well.
- Assemble Sandwich Cookies: Once cookies have cooled, spread or pipe a generous amount of marshmallow filling onto the bottom side of half the cookies, then sandwich with the remaining cookies.
- Make Chocolate Ganache: Heat heavy cream until just simmering and pour over chocolate chips in a bowl; let sit for a minute then stir until smooth and glossy.
- Dip or Drizzle Ganache: Dip the edges of the sandwich cookies into the ganache or drizzle over the tops; allow ganache to set before serving.
Notes
- Use parchment paper to avoid sticking and ease cleanup.
- Ensure marshmallow filling is whipped until glossy for a light, fluffy texture.
- If you do not have shortening, you can substitute with unsalted butter at room temperature.
- For even baking, rotate the cookie sheet halfway through baking.
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute the butter and heavy cream with plant-based alternatives.
