Print

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

chocolate dipped peanut butter cookie sandwiches - featured image
Print Recipe

Tender, rich peanut butter cookies sandwich a fluffy marshmallow filling and are half-dipped in glossy chocolate for a nostalgic, crowd-pleasing treat. These cookie sandwiches combine the best of s’mores and peanut butter cups in a fun, easy-to-make dessert.

Ingredients

Scale
  • 1 cup (250g) creamy peanut butter
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (120g) all-purpose flour (or 1:1 gluten-free blend)
  • 1 cup (120g) marshmallow creme or fluff
  • 2 tbsp (28g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • Pinch of salt (optional)
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • 1 tbsp (14g) coconut oil or vegetable shortening

Instructions

  1. Line a baking sheet with parchment paper and preheat oven to 350°F (175°C).
  2. In a large bowl, cream together peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes with a mixer or 4 minutes by hand).
  3. Beat in egg and vanilla extract until smooth.
  4. Mix in baking soda and salt. Add flour and stir until just combined; do not overmix.
  5. Scoop dough (1.5-tbsp portions) onto prepared baking sheet, spacing 2 inches apart. Flatten each with a fork in a criss-cross pattern.
  6. Bake for 10-12 minutes until edges are set and tops look just dry. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. In a medium bowl, beat marshmallow creme, softened butter, powdered sugar, and vanilla until fluffy and smooth. Add a pinch of salt if desired. If too loose, add more powdered sugar.
  8. Pair cookies by size. Spread about 1 tbsp marshmallow filling onto the flat side of one cookie and top with another to make a sandwich.
  9. In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second bursts, stirring after each, until smooth.
  10. Dip half of each sandwich in melted chocolate, letting excess drip off. Place on parchment to set. Chill in fridge for 10 minutes if needed to harden chocolate.
  11. Optional: Sprinkle dipped cookies with sea salt or chopped nuts before chocolate sets.
  12. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Notes

For best results, do not overbake cookies—they should look slightly underdone in the center. Chill dough if sticky for thicker cookies. If marshmallow filling oozes, chill assembled sandwiches before dipping in chocolate. For gluten-free, use a 1:1 flour blend. For vegan, use plant-based butter and vegan marshmallow creme. Sprinkle sea salt on chocolate for a flavor boost.

Nutrition

Keywords: peanut butter cookies, marshmallow filling, chocolate dipped, cookie sandwiches, homemade dessert, easy cookies, s'mores cookies, party treats, kid friendly, nostalgic dessert

Find it online: https://bitematrix.com/chocolate-dipped-peanut-butter-cookie-sandwiches-easy-homemade-treats-with-marshmallow-filling/