Chocolate Dipped Peanut Butter Cookie Sandwiches – Easy Homemade Treats with Marshmallow Filling

Sticky, sweet, and oh-so-satisfying—the first time I bit into one of these chocolate dipped peanut butter cookie sandwiches with fluffy marshmallow filling, I honestly couldn’t believe I’d made them in my own kitchen. Imagine: tender, rich peanut butter cookies hugging a dreamy marshmallow cloud, all half-dipped in glossy chocolate. The crunch, the goo, the melt… it’s pure dessert magic. This recipe isn’t just a treat; it’s an event. I’ll admit, I first whipped up a version of these on a chilly weekend when my sweet tooth just wouldn’t quit nagging. And you know what? They’re like the best parts of s’mores and peanut butter cups rolled into one.

Peanut butter cookies have always been a weakness of mine, but adding marshmallow filling and a chocolate dip? That was a game changer. If you’re a fan of classic flavors with a playful twist, you’ll fall in love with these. They’re the kind of cookie you make for special occasions, but also for no reason at all—just to see the looks of delight when you share them with friends or family. And let’s face it, there’s something nostalgic about marshmallow fluff that takes you right back to childhood, but in the best, most grown-up way possible.

Whether you’re baking for a crowd, need a fun weekend project with kids, or simply crave something that feels a bit extra, these chocolate dipped peanut butter cookie sandwiches are about to become your new go-to. I’ve tested, tweaked, and taste-tested (a lot, trust me) to get them just right. From the crunch of the cookie to the silky marshmallow and that snappy chocolate shell, every bite is a tiny celebration. Ready to see why this might be your new favorite homemade treat?

Why You’ll Love This Recipe

After countless batches and a few sticky fingers (okay, a lot), I can probably talk your ear off about why these chocolate dipped peanut butter cookie sandwiches are a must-bake. Here’s what sets them apart—and why I’m borderline obsessed:

• Quick & Easy: You can whip these up in under an hour, including the chill time for the cookies. Perfect for last-minute cravings or when you want to impress with minimal stress.
• Simple Ingredients: No need for specialty flours or hard-to-find stuff. I bet you’ve got most of the essentials in your pantry right now—think classic peanut butter, eggs, sugar, and a bag of chocolate chips.
• Perfect for Every Occasion: These make epic party treats, a sweet lunchbox surprise, or a fun DIY dessert for family movie night. I even wrapped them up for holiday cookie swaps and, not to brag, but they disappeared first.
• Crowd-Pleaser: Both kids and grown-ups go wild for these. Something about that marshmallow center just sparks joy.
• Unbelievably Delicious: The flavor combo is next-level. Peanut butter, chocolate, and marshmallow—it’s nostalgic, comforting, and a little bit decadent.

What makes this recipe really stand out? It’s all about the marshmallow filling—soft, fluffy, and just the right amount of sweet. I blend the peanut butter cookie dough for perfect texture (no crumbly mess here), and a quick chill keeps the cookies thick and chewy. And that chocolate dip? It adds a satisfying snap and a little flair that makes these sandwiches downright irresistible. This isn’t just any peanut butter cookie recipe—it’s my best one yet, and it’s got a gooey surprise in every bite.

Sometimes, a recipe is more than the sum of its parts. This one’s a memory-maker and a mood-booster. The first bite always makes me smile, and I hope it does the same for you. Whether you’re baking to treat yourself or to share with someone special, these cookies turn a simple afternoon into something unforgettable. Give them a try, and don’t be surprised if they become your signature treat!

What Ingredients You Will Need

This recipe uses simple, everyday ingredients to deliver big flavor and an irresistibly satisfying texture. Most of them are pantry staples, but a couple of tips can really bump up the result. Here’s what you’ll need for your chocolate dipped peanut butter cookie sandwiches with fluffy marshmallow filling:

• For the Peanut Butter Cookies:
  • 1 cup (250g) creamy peanut butter (I like to use Skippy or Jif for that classic flavor and smooth texture. Natural peanut butter works too, but the cookies spread a bit more.)
  • 1/2 cup (100g) packed light brown sugar (adds chewiness)
  • 1/2 cup (100g) granulated sugar
  • 1 large egg (room temperature—makes the dough easier to mix)
  • 1 tsp vanilla extract (for warmth and depth)
  • 1/2 tsp baking soda (for lift)
  • 1/4 tsp salt (balances the sweetness; skip if your PB is already salty)
  • 1 cup (120g) all-purpose flour (or use a 1:1 gluten-free blend if needed)
• For the Marshmallow Filling:
  • 1 cup (120g) marshmallow creme or fluff (Jet-Puffed is my go-to for consistency)
  • 2 tbsp (28g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar (sifted—no lumps!)
  • 1/2 tsp vanilla extract
  • Pinch of salt (optional, but helps cut the sweetness)
• For the Chocolate Dip:
  • 1 cup (170g) semi-sweet or dark chocolate chips (I go for Ghirardelli or Guittard for a glossy finish)
  • 1 tbsp (14g) coconut oil or vegetable shortening (makes for a smoother, snappier dip)

Ingredient Tips: If you want a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend. For a dairy-free twist, use plant-based butter and check your chocolate chips’ ingredients. Got chunky peanut butter? Go for it—adds a little crunch! If you’re feeling adventurous, try a swirl of Nutella or cookie butter in the filling. Honestly, you can’t go wrong.

Equipment Needed

Baking doesn’t have to mean buying a bunch of new gadgets—most of what you need for these chocolate dipped peanut butter cookie sandwiches is probably already in your kitchen. Here’s the rundown:

• Mixing Bowls: One large for cookie dough, one medium for marshmallow filling.
• Hand Mixer or Stand Mixer: Makes creaming the filling and dough a breeze, but you can totally use a sturdy spatula and some elbow grease if needed.
• Baking Sheet: Standard size works great; line with parchment paper for easy cleanup.
• Cookie Scoop or Tablespoon: For even-sized cookies. I use a 1.5-tbsp scoop, but a regular spoon works in a pinch.
• Wire Rack: For cooling the cookies before assembling.
• Small Offset Spatula or Butter Knife: For spreading the marshmallow filling.
• Microwave-Safe Bowl: For melting chocolate. You can use a double boiler if you’re feeling fancy, but the microwave is faster and just as good.

If you don’t have a mixer, just make sure your butter is softened and mix vigorously by hand. Parchment paper is a lifesaver for sticking cookies. Baking sheets can be swapped for pizza pans or even the back of a roasting tin—just keep an eye on the bake. Maintenance tip: Wipe down your mixer blades and spatulas right away after working with peanut butter and marshmallow to avoid sticky messes later. Budget-wise, these tools are basics you’ll use for tons of recipes, so no need to splurge!

How to Make Chocolate Dipped Peanut Butter Cookie Sandwiches with Fluffy Marshmallow Filling

1. Prep Your Baking Area (5 minutes):
   Line a baking sheet with parchment paper. Preheat your oven to 350°F (175°C). Trust me, parchment prevents sticky cookie bottoms and makes cleanup a breeze.
2. Make the Peanut Butter Cookie Dough (10 minutes):
   In a large bowl, combine 1 cup (250g) creamy peanut butter, 1/2 cup (100g) brown sugar, and 1/2 cup (100g) granulated sugar. Cream together until light and fluffy—about 2 minutes with a mixer or 4 minutes by hand. Beat in 1 egg and 1 tsp vanilla extract until smooth. Sprinkle in 1/2 tsp baking soda and 1/4 tsp salt, mixing to combine. Add 1 cup (120g) flour and stir until just incorporated. Don’t overmix or the cookies will get tough!
3. Scoop and Shape Cookies (5 minutes):
   Use a 1.5-tbsp cookie scoop (or heaping tablespoon) to portion dough onto your lined baking sheet, spacing 2 inches (5cm) apart. Gently flatten each mound with the tines of a fork, making a classic criss-cross pattern. This helps the cookies bake evenly.
4. Bake and Cool (10-12 minutes baking, 10 minutes cooling):
   Bake at 350°F (175°C) for 10-12 minutes until edges are set and tops look just dry. Cookies will be soft in the center—don’t overbake! Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Pro tip: If cookies spread too much, gently nudge the edges back in with a spoon while warm.
5. Mix the Marshmallow Filling (5 minutes):
   In a medium bowl, beat 1 cup (120g) marshmallow creme, 2 tbsp (28g) softened butter, 1/2 cup (60g) powdered sugar, and 1/2 tsp vanilla until fluffy and smooth. Add a pinch of salt if you like. Filling should be thick and spreadable—add a little more powdered sugar if it’s too loose.
6. Assemble the Sandwiches (10 minutes):
   Match cookies into pairs by size. Spread about 1 tbsp marshmallow filling onto the flat side of one cookie, then top with another to make a sandwich. Repeat. If you’re a perfectionist, pipe the filling for a tidy look, but a butter knife works just fine!
7. Melt and Dip in Chocolate (5 minutes):
   In a microwave-safe bowl, melt 1 cup (170g) chocolate chips with 1 tbsp (14g) coconut oil in 30-second bursts, stirring after each, until smooth. Dip half of each sandwich in chocolate, letting the excess drip off. Place back on parchment to set. If your kitchen is warm, pop the cookies in the fridge for 10 minutes to harden the chocolate.
8. Final Touches and Troubleshooting:
   If chocolate is too thick, add a touch more oil. For a fancy finish, sprinkle with sea salt or chopped nuts while chocolate is wet. If marshmallow filling squishes out, chill sandwiches for 10 minutes before dipping. (Been there, done that!)

That’s it! You’ve got a batch of chocolate dipped peanut butter cookie sandwiches with fluffy marshmallow filling, ready to wow everyone—or just you, no judgment.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks to make these chocolate dipped peanut butter cookie sandwiches truly foolproof. Here’s what I’ve learned (sometimes the hard way):

• Don’t Overbake: The cookies should look slightly underdone in the center when you pull them out. They keep cooking on the sheet and end up perfectly chewy. If they’re golden all over, they’ll be crispier—not bad, just different!
• Chill the Dough: If your kitchen is warm or the dough feels sticky, pop it in the fridge for 15 minutes before scooping. This helps cookies hold their shape and bake up thicker.
• Use an Offset Spatula: For spreading the marshmallow filling, a small offset spatula gives you way more control. If you don’t have one, a butter knife or even the back of a spoon works, but be gentle to avoid breaking the cookies.
• Chocolate Melting Tips: Always melt chocolate in short bursts and stir well. Overheating can scorch it, making it grainy. If that happens, add a tiny bit of coconut oil and whisk like crazy—it usually smooths out.
• Assembly Efficiency: Lay out pairs of cookies first, so you’re not scrambling to match sizes with sticky hands. I learned this after my first marshmallow mishap.
• Troubleshooting Filling: If your marshmallow filling oozes out, your cookies might be too warm or your filling too soft. Chill both for a few minutes and try again.
• For Consistent Results: Weigh your ingredients if you have a kitchen scale. It makes a world of difference, especially for the flour and peanut butter.
• Flavor Boost: A sprinkle of flaky sea salt on the chocolate before it sets adds a bakery-style finish and cuts the sweetness.

Honestly, the biggest lesson? Don’t stress perfection. These cookies are about fun, flavor, and a little mess. If the chocolate drips or the filling squishes, just call it “homemade charm!”

Variations & Adaptations

One of the best things about these chocolate dipped peanut butter cookie sandwiches is how customizable they are. Here are some fun ways to make them your own:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. I’ve tried Bob’s Red Mill and King Arthur’s—both work great. The cookies come out just as tender.
• Nut-Free: For those with allergies, use sunflower seed butter in place of peanut butter. It adds a lovely roasted flavor and works beautifully in the dough.
• Flavored Fillings: Stir a little cocoa powder or freeze-dried berry powder into the marshmallow filling for a twist. Lemon zest is fun for a bright, summery vibe.
• Vegan Option: Use plant-based butter, dairy-free chocolate chips, and a vegan marshmallow creme (like Dandies). No one will miss the dairy, promise.
• Extra Crunch: Roll the edges of your assembled sandwiches in mini chocolate chips, chopped peanuts, or sprinkles before dipping in chocolate for a playful finish.
• Personal Favorite: I’ve made these with a drizzle of salted caramel over the chocolate dip, and wow—it’s next-level. Just let the chocolate set first so the caramel doesn’t slide off.

Mix, match, and experiment based on your pantry and cravings. That’s half the fun!

Serving & Storage Suggestions

These chocolate dipped peanut butter cookie sandwiches are best served at room temperature, where the filling is fluffy and the chocolate has a satisfying snap. If you’re serving for a party, stack them on a pretty cake stand or arrange them in cupcake liners for easy grabbing. They pair perfectly with cold milk, hot cocoa, or even a cup of coffee (trust me—dipping is encouraged).

For storage, keep them in an airtight container at room temp for up to 3 days. If your kitchen is warm, stash them in the fridge so the chocolate doesn’t melt. They’ll stay fresh for about a week chilled, but let them sit out for 10 minutes before serving so the filling softens up. For longer storage, freeze the assembled, chocolate-dipped sandwiches in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months—just thaw at room temp for 30 minutes before enjoying.

Honestly, the flavors get even better after a day as the marshmallow melds with the cookie. If you love a chewier texture, try one after 24 hours—it’s a whole new level.

Nutritional Information & Benefits

Each chocolate dipped peanut butter cookie sandwich is estimated to have around 290 calories, with 5g protein, 16g fat, and 33g carbs. Peanut butter brings healthy fats and a little plant-based protein, while the marshmallow filling is mostly for pure, playful joy. If you make them gluten-free or with sunflower seed butter, you’ll still get that rich flavor and indulgence.

These are definitely a treat, but they’re nutty and satisfying—so you don’t need a huge serving to feel happy. If you’re watching allergens, remember there’s peanut, egg, and dairy in the classic recipe. For a lighter version, you can use reduced-sugar marshmallow fluff and dark chocolate, or go for a vegan butter substitute. I love that you can tweak them to fit most diets, and I always feel good sharing a cookie that’s baked from scratch and full of heart.

Conclusion

So, why should these chocolate dipped peanut butter cookie sandwiches with fluffy marshmallow filling make it onto your baking list? Because they’re fun, nostalgic, and seriously delicious. It’s the kind of treat that makes you—and everyone you share with—feel special. You can easily customize them, make a batch ahead, or whip them up on a whim. It’s a recipe that’s forgiving and full of joy, just like dessert should be.

If you try these, I hope you’ll experiment with flavors, fillings, and dips to make them totally your own. Personally, I love them for their mix of gooey, crunchy, and creamy—plus, they always make my kitchen smell amazing. Don’t be shy—drop a comment if you try them, share your twists, or tag your creations. Life’s too short for boring cookies, so let’s bake something unforgettable today!

FAQs

How do I keep the marshmallow filling from oozing out?

If the filling is too soft, chill the assembled sandwiches for 10 minutes before dipping in chocolate. Make sure cookies are fully cooled before assembling.

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter adds extra texture and a bit of nutty bite—just expect the cookies to look a little more rustic (which I love!).

What’s the best way to melt the chocolate for dipping?

The microwave method is fast and easy—melt in 30-second bursts, stirring well each time. If you prefer, use a double boiler to gently melt the chocolate and coconut oil together.

Can I make these cookies ahead of time?

Yes! Bake the cookies and prepare the filling a day in advance. Assemble and dip in chocolate when you’re ready to serve for the freshest flavor and texture.

Are there nut-free options for this recipe?

Yes—swap peanut butter for sunflower seed butter and choose nut-free chocolate chips. The cookies will have a slightly different flavor, but they’re still delicious and allergy-friendly.

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