Peanut Butter Chocolate and Marshmallow Sandwich Cookies

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Delicious marshmallow creme and chocolate sandwiched between two chewy peanut butter cookies.

Who needs store-bought cookies? These cookies are soft, gooey and mouth-watering. They’re to die for, which means this recipe needs to come with a few caveats:
Warning #1: Don’t just eat peanut butter cookies right out of the oven. Save some sandwiches!
Warning #2: Can be addictive. Judging by my cravings for them, they probably fall into the same category as cocaine and heroin.
Warning #3: You should probably share. I understand the temptation to hoard them for yourself, but you’ll actually feel better about yourself if you share at least a few!

When baking cookies, especially with a new recipe or a different oven, it’s always a good idea to make test cookies. This way, you can check how long it takes to bake the cookies without overcooking them. The overcooked biscuits were hard, omg I hate hard biscuits! Just giving one cookie a trial run can save a whole batch.

  • Gluten-free options:

    Celiac or Gluten Sensitivity? we support you. Just substitute my 5 Ingredient Peanut Butter Cookie Recipe for the Peanut Butter Cookie recipe and you’ll have an amazing gluten-free dessert!

  • Cookie variants:

    So you’ve made Peanut Butter Chocolate Chip and Marshmallow Sandwich Cookies, would you like to expand? Try this with different cookies! Chocolate Chip Cookies, Best Ever Chocolate Chip Cookies, Cinnamon Roll Cookies, and Peanut Butter Sugar Cookies will all be delicious with marshmallows and chocolate in the middle!

  • Storage Instructions:

    These cookies should be stored in the refrigerator or other cool place. A warm room will soften the marshmallow creme and chocolate, and the cookies may melt.

If you liked this recipe, you might be interested in these other delicious cookie recipes:

Peanut butter chocolate marshmallow sandwich stacked with a glass of milk on a white plate.

raw material

cookies

  • 2/3 cup flour
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 1 cup peanut butter Smooth
  • 1 1/3 cup brown sugar
  • 1 Egg
  • 3/4 teaspoon vanilla

filling

  • 1 cup milk chocolate chips
  • 4 tablespoon butter
  • 1 (7 oz) Can Marshmallow Cream

instruct

  • Using a stand or hand mixer, in a large mixing bowl combine cookie ingredients until fully combined.

  • Spoon out a small amount of dough and roll into 1/2-inch balls. Place dough balls on a lightly greased baking sheet. Press down on the dough ball to flatten slightly.

  • Bake the cookies at 375 degrees for about 8 minutes. The length of baking time depends entirely on the size of the cookies. Keep an eye on it! Take them out once they are browned.

  • Let the cookies rest on the baking sheet for 2-3 minutes after baking. Remove from the pan and cool on a wire rack for another 10 minutes.

  • Refrigerate the baked cookies for about 20 minutes.

  • Meanwhile, melt the chocolate chips and butter in the microwave. Melt for 10-15 seconds at a time, remove, stir and continue until the chocolate is completely melted. Let stand for 30 minutes, until the chocolate has thickened to a spreadable consistency.

  • Once the cookies and chocolate are ready, heat the marshmallow creme in the microwave for about 10 seconds. This will make it easier to spread.

  • Spread marshmallow creme fraiche on one cookie and chocolate on the other and sandwich together. Repeat until all cookies are used.

notes

These cookies should be stored in the refrigerator or other cool place. A warm room will soften the marshmallow creme and chocolate, and the cookies may melt.