Description
These Peanut Butter S’mores Sandwich Cookies combine the rich, creamy flavors of peanut butter with the classic s’mores experience. Soft peanut butter cookies are rolled in sugar and baked to perfection, then sandwiched with a luscious marshmallow filling and topped with a smooth chocolate ganache, creating a delightful treat that’s perfect for any occasion.
Ingredients
Scale
Cookies
- 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
- 3/4 cup granulated sugar (for rolling)
Marshmallow Filling
- 3/4 cup light corn syrup
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 4 oz semi-sweet chocolate chips
- 2 oz heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside.
- Mix Wet Ingredients: In a standing mixer, cream together the unsalted butter and peanut butter until smooth. Add the sugar, brown sugar, and shortening and mix until well combined. Then, add the egg and continue mixing until fully incorporated.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, baking powder, and salt.
- Make Cookie Dough: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to form the cookie dough.
- Form Cookies: Using an ice cream scoop or tablespoon, scoop out cookie dough and roll into balls with your hands. Roll each dough ball in the 3/4 cup granulated sugar to coat well, then place them on the prepared cookie sheet, spacing them evenly.
- Bake Cookies: Bake in the preheated oven for 6 to 8 minutes, until the edges are set and cookies are lightly golden. Remove from oven and allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Prepare Marshmallow Filling: In a clean mixing bowl, with an electric mixer, combine the egg whites and cream of tartar. Beat until soft peaks form. Gradually add the light corn syrup while continuing to beat, then add vanilla extract. Continue beating until stiff peaks form and the marshmallow filling is glossy and thick.
- Make Chocolate Ganache: Place the chocolate chips in a heat-safe bowl. Heat the heavy cream in a saucepan over medium heat just until it begins to simmer, then pour it over the chocolate chips. Let sit for 2 to 3 minutes, then stir gently until smooth and shiny.
- Assemble Cookies: Once cookies are completely cooled, spread or pipe a generous amount of the marshmallow filling on the bottom side of one cookie. Sandwich with another cookie pressed gently on top.
- Dip in Ganache: Using a fork, dip each sandwich cookie into the chocolate ganache to coat the top or half of the cookie, allowing excess chocolate to drip off. Place the cookies on parchment paper to let the ganache set.
Notes
- Ensure the cookies are fully cooled before assembling to prevent the marshmallow filling from melting.
- Use a stand mixer or hand mixer to achieve the best texture for the marshmallow filling.
- For easier dipping, slightly warm the ganache if it thickens too much before dipping.
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- For a nuttier taste, use natural peanut butter without added sugar or oils.
