Ingredients
For the Cookies
1 cup (250g) creamy peanut butter
½ cup (100g) granulated sugar
½ cup (110g) packed light brown sugar
1 large egg
1 tsp pure vanilla extract
½ tsp baking soda
¼ tsp salt
For the Filling
1 cup (180g) semi-sweet chocolate chips, melted
1 cup (120g) marshmallow fluff
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Cookie Dough
In a large mixing bowl, combine the peanut butter, granulated sugar, brown sugar, egg, vanilla extract, baking soda, and salt. Mix until smooth and fully incorporated.
3. Shape and Bake
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to gently flatten each ball, creating a crisscross pattern on top.
Bake for 8–10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
4. Assemble the Sandwich Cookies
Spread a thin layer of melted chocolate on the bottom of one cookie. Add a dollop of marshmallow fluff on top of the chocolate.
Place another cookie on top, gently pressing to create a sandwich. Repeat with the remaining cookies.
5. Set and Serve
Let the assembled cookies sit for 10 minutes to allow the chocolate to set. For an extra touch, use a kitchen torch to lightly toast the marshmallow fluff for a classic s’mores flavor.
Serve and enjoy!
