Chef Sarah Martinez - Pastry Chef and Cookie Specialist
👨‍🍳 Certified Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Graduate ⏰ 15 Years Professional Baking 🍽️ Award-Winning Cookie Recipes

❤️ My Recipe Story

"I created these cookies after a camping trip where we ran out of graham crackers but had plenty of peanut butter cookies. My kids suggested making s'mores with them instead, and it was a revelation! The combination was so good that I developed this recipe to recreate that happy accident at home. Now these are requested at every family gathering and have become our signature treat."

As a pastry chef with over 15 years of experience, I specialize in creating elevated versions of classic American desserts. My philosophy is that the best recipes balance nostalgia with innovation, using quality ingredients and proper technique to create something truly memorable.

View All Mitchell's Recipes →
Stack of golden peanut butter s'mores sandwich cookies with chocolate ganache and marshmallow cream layers on a black cooling rack

Why These Peanut Butter S'mores Cookies Work

The magic of these cookies lies in the combination of textures and flavors. The peanut butter cookies remain tender even after baking, providing a soft base that contrasts beautifully with the smooth ganache and airy marshmallow cream. Unlike traditional s'mores where graham crackers can be crumbly and messy, these cookies hold together perfectly while delivering that same satisfying sweetness.

Using a homemade chocolate ganache instead of plain melted chocolate creates a professional finish with a silky texture that stays soft even when refrigerated. The marshmallow cream provides that authentic s'mores flavor without the need for a campfire or messy toasted marshmallows. This recipe is particularly great for entertaining because you can make the components ahead and assemble them just before serving.

💡 Professional Tip

For the most tender cookies, don't overbake them. Remove them from the oven when the edges are set but the centers still look slightly underdone—they'll continue cooking on the hot pan and will be perfectly soft when cooled.

Frequently Asked Questions

Yes! Bake the cookies up to 3 days ahead and store in an airtight container. Make the ganache up to 5 days ahead and refrigerate, then bring to room temperature before assembling. Assemble the sandwiches the day you plan to serve them for best texture, though they'll keep assembled for 2-3 days refrigerated.

I don't recommend natural peanut butter for this recipe. The oils in natural peanut butter can cause the cookies to spread too much and become greasy. Stick with conventional creamy peanut butter like Jif or Skippy for the best texture and structure.

These are classic flourless peanut butter cookies that rely on the protein in peanut butter and the binding power of eggs to hold together. The result is an incredibly tender, melt-in-your-mouth texture with intense peanut butter flavor that flour-based cookies can't match.

While you can use store-bought frosting, I highly recommend making the ganache—it only takes 5 minutes and tastes infinitely better. The ganache has a rich, sophisticated chocolate flavor and silky texture that pairs perfectly with the peanut butter and marshmallow. Store-bought frosting tends to be too sweet and has an artificial taste.

The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and may even appear a bit underbaked. They should not be brown all over. The cookies will firm up as they cool. If they look dry or cracked, they're overbaked.

These rich cookies pair perfectly with cold milk, hot coffee, or even a scoop of vanilla ice cream for an over-the-top dessert. They're also wonderful alongside hot chocolate in winter. For parties, serve them on a platter with fresh strawberries to balance the sweetness.

Absolutely! Use 1/2 tablespoon of dough for mini cookies and reduce baking time to 8-10 minutes. You'll get about 48 mini cookies, making 24 mini sandwiches. These are perfect for parties and dessert platters. Adjust filling amounts to about 1-2 teaspoons each.

Store assembled cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10-15 minutes before serving for the best texture. The ganache and marshmallow soften slightly at room temperature, making them even more delicious. Don't freeze assembled cookies as the marshmallow cream doesn't freeze well.

Recipe Troubleshooting Guide

✅

Cookies Spread Too Much

Problem: Cookies spread into thin, flat discs instead of staying thick and chewy.

Solution: This happens when the dough is too warm or overmixed. Make sure your peanut butter is at room temperature, not warm. If your kitchen is very hot, chill the dough balls for 15 minutes before baking. Also ensure you're measuring ingredients accurately—too much sugar or too little peanut butter causes spreading.

✅

Cookies Are Too Dry or Crumbly

Problem: Cookies fall apart easily and have a dry, crumbly texture.

Solution: You've likely overbaked them. Reduce baking time by 1-2 minutes and remove them when centers still look soft. Also check that you're using the right amount of peanut butter—under-measuring can cause dryness. Make sure your egg is large size, as a smaller egg won't provide enough moisture.

✅

Ganache Is Too Thin

Problem: Ganache runs off the cookies instead of staying in place.

Prevention: Let the ganache cool for at least 10-15 minutes before assembling. It should be spreadable but not runny. If it's still too thin after cooling, refrigerate for 5-10 minutes, stirring occasionally. The ratio of chocolate to cream is critical—make sure you're using 1 cup chips to 1/3 cup cream.

✅

Ganache Is Grainy

Problem: Ganache has a grainy texture instead of being smooth and silky.

Recovery: This happens when the cream is too hot or the mixture is stirred too vigorously. Heat cream until just steaming, not boiling. After pouring over chocolate, let it sit for 2 full minutes before stirring gently from the center outward. If it seizes, whisk in 1 tablespoon of warm cream to smooth it out.

✅

Cookies Break When Assembling

Problem: Cookies crack or break apart when adding filling and pressing together.

Prevention: Make sure cookies are completely cooled before assembling—warm cookies are too fragile. Handle them gently and avoid pressing down hard when sandwiching. If cookies are particularly delicate, place the second cookie on top without pressing and let the weight of the cookie itself do the work. You can also make slightly thicker cookies by using a bit more dough per cookie.

✅

Flavor Balance Issues

Too Sweet: If the cookies taste too sweet, reduce granulated sugar to 1/3 cup and balance with an extra pinch of salt. Choose dark chocolate chips (60-70% cacao) for a less sweet ganache.

Too Salty: If cookies taste too salty, reduce salt to 1/8 teaspoon. Some peanut butter brands are saltier than others, so use unsalted peanut butter if this is an issue.

Bland: If flavor seems flat, increase vanilla to 1 1/2 teaspoons and add 1/4 teaspoon of espresso powder to the ganache to intensify the chocolate flavor. Make sure your peanut butter isn't natural or no-stir variety.

Overhead view of peanut butter s'mores cookie ingredients arranged on white marble: peanut butter in glass measuring cup, bowls of sugars, egg, butter, vanilla, baking soda, chocolate chips, heavy cream, and marshmallow cream jar

Choosing the Right Ingredients for Perfect Cookies

The quality of your ingredients directly impacts the final result of these cookies. Use conventional creamy peanut butter rather than natural varieties—brands like Jif, Skippy, or Peter Pan work best because they contain added oils and stabilizers that create the perfect cookie texture. Natural peanut butter, while healthier, contains too much oil and will cause the cookies to spread excessively and become greasy.

For the chocolate ganache, choose good quality semi-sweet chocolate chips with around 50-60% cacao content. Higher percentages can make the ganache too bitter, while lower percentages make it too sweet. Ghirardelli, Guittard, or even Nesker Toll House work beautifully. For the marshmallow cream, stick with traditional brands like Marshmallow Fluff—the texture and spreadability are ideal for this application and homemade versions don't work as well.

Essential Ingredient Notes

  • Peanut Butter: Use room temperature conventional creamy peanut butter. Avoid natural or fresh-ground varieties as the oil separation causes spreading issues. The cookie structure depends on the stabilizers in commercial peanut butter. Stir the jar well before measuring to ensure even distribution of oils.
  • Chocolate Chips: Semi-sweet chips with 50-60% cacao work best. They melt smoothly for ganache and provide balanced sweetness. Avoid using chocolate bars or baking chocolate as they have different melting properties. Keep chips at room temperature before making ganache for even melting.
  • Brown Sugar: Pack the brown sugar firmly into the measuring cup for accurate measurement. Light brown sugar provides subtle molasses flavor without overpowering the peanut butter. Fresh, soft brown sugar creates more tender cookies—if yours is hard, microwave it with a damp paper towel for 20 seconds.
Close-up of peanut butter cookie dough balls being pressed with a fork to create crosshatch pattern on parchment-lined baking sheet

Mastering the Technique for Bakery-Quality Results

The iconic crosshatch pattern on peanut butter cookies isn't just decorative—it serves an important purpose. Pressing the cookies with a fork creates more surface area, which helps them bake evenly and develop those slightly crispy edges while keeping the centers soft. Dip your fork in sugar between presses to prevent sticking and create a light sparkle on the finished cookies. Press in one direction, then rotate 90 degrees and press again for the classic pattern.

Timing is everything when assembling these sandwich cookies. The cookies must be completely cool or the heat will melt the ganache and marshmallow, creating a mess. The ganache should be cooled to a thick but spreadable consistency—too warm and it runs off, too cold and it won't spread smoothly. Work with one cookie at a time, building the layers methodically: ganache, marshmallow, ganache, top cookie. A brief chill in the refrigerator helps everything set perfectly before serving.

Perfect Cookie Thickness

When pressing cookies with the fork, aim for an even 1/4-inch thickness. Too thick and they won't bake through properly; too thin and they'll be crispy rather than chewy. The fork tines should reach about halfway through the dough ball. If you press too hard and the cookies become paper-thin, gather the dough and re-roll it before baking.

Peanut Butter S'mores Sandwich Cookies

Prep 15 min
Cook 12 min
Serves 12 sandwich cookies servings
Level Easy

📋 Ingredients

Cookie Base

  • 1 cup (170g) semi-sweet chocolate chips
    Choose quality chips for smooth, silky ganache
  • 1/3 cup (80ml) heavy cream
    Must be heavy cream for proper ganache consistency
  • 1 cup (90g) marshmallow cream
    Traditional Marshmallow Fluff works best

Filling Components

  • 1 cup (250g) creamy peanut butter
    Room temperature, conventional style works best
  • 1/2 cup (100g) granulated sugar
    Creates crispy edges and helps with texture
  • 1/3 cup (110g) packed light brown sugar
    Pack firmly for accurate measurement
  • 1 large egg
    Binds the flourless cookie dough
  • 1 teaspoon vanilla extract
    Pure vanilla enhances peanut butter flavor
  • 1/2 teaspoon baking soda
    Creates lift and tender crumb
  • 1/4 teaspoon salt
    Balances sweetness and enhances flavors

Instructions

  1. Prepare Cookie Dough

    Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, mix peanut butter, granulated sugar, brown sugar, egg, vanilla, baking soda, and salt until well combined and smooth. The mixture should be thick but not dry.

  2. Shape and Bake Cookies

    Roll dough into 24 balls (about 1 tablespoon each). Place on prepared baking sheets 2 inches apart. Use a fork dipped in sugar to press a crosshatch pattern on each cookie, flattening to about 1/4 inch thick. Bake for 10-12 minutes until edges are set but centers still look slightly soft. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

  3. Make Chocolate Ganache

    Heat heavy cream in microwave for 45 seconds until steaming but not boiling. Pour over chocolate chips in a heatproof bowl and let sit undisturbed for 2 minutes. Stir gently from center outward until completely smooth and glossy. Let cool for 10 minutes to thicken slightly before using.

  4. Assemble S'mores Cookies

    Turn half the cookies upside down on work surface. Spread 1 tablespoon of ganache on each cookie bottom using a small offset spatula or back of spoon. Add a generous dollop (about 1 tablespoon) of marshmallow cream on top of chocolate. Add another thin layer of ganache over marshmallow. Place second cookie on top, right side up, pressing very gently to adhere. Refrigerate assembled cookies for 15 minutes to set before serving.

Recipe Notes & Tips

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for 10-15 minutes before serving for best texture. Unbaked dough can be frozen for up to 3 months—thaw in refrigerator before baking. Baked cookies (unfilled) freeze well for 2 months.

Serving Suggestions

Serve these cookies at room temperature or slightly chilled with cold milk or hot coffee. They're perfect for dessert platters, bake sales, summer parties, or as a special treat. For an extra indulgent dessert, warm individual cookies slightly in the microwave for 10 seconds to soften the chocolate and marshmallow.

Variations

Try using crunchy peanut butter for added texture, or substitute almond butter for a different flavor profile. Use milk chocolate or dark chocolate for the ganache depending on preference. Add mini chocolate chips to the cookie dough for double chocolate peanut butter s'mores. For a fun twist, toast the top cookie with a kitchen torch before assembling for authentic toasted marshmallow flavor.