Peanut Butter & Chocolate Cookie Sandwich Cookies
Peanut butter and chocolate sandwich cookies built from one clever dough split two ways, baked, then sandwiched around a soft marshmallow. A fun two-tone treat with the classic chocolate-PB combo.
YIELD
24 servingsPREP
20 minCOOK
30 minREADY
1 hrsA clever two-in-one cookie. You start with a single base dough, then split it: half gets melted peanut butter chips stirred in, half gets cocoa and butter for a chocolate version. Two distinct doughs, one bowl of work.
Both get rolled into balls, tumbled in sugar for a crackly, sparkly top, and baked. Then the fun part: pair a chocolate cookie with a peanut butter one, tucking a soft marshmallow in between for a s’mores-meets-peanut-butter-cup sandwich.
A quick chill helps. Both doughs are soft, so 5 to 10 minutes in the fridge firms them up enough to roll neatly into balls.
Warm the marshmallow slightly as you assemble so it softens and glues the two cookies together. The result is a playful, three-flavor treat, peanut butter, chocolate, and toasty marshmallow in every bite.
Kitchen Tips
- Chill both doughs 5 to 10 minutes so they’re firm enough to roll into neat balls.
- Roll the balls in sugar for crackly, sparkly tops.
- Don’t overbake; pull them when just set so the cookies stay tender for sandwiching.
- Warm the marshmallow slightly when assembling so it softens and holds the sandwich together.
Variations
- Use chocolate chips melted into the dough in place of peanut butter chips.
- Toast the marshmallow briefly for a true s’mores vibe.
- Sandwich with peanut butter or chocolate frosting instead of marshmallow.
Ingredients
Directions
Heat oven to 350℉ (180℃).
In small saucepan over very low heat, melt peanut butter chips and 3 tablespoons softened butter.
Remove from heat; cool slightly.
In large mixer bowl, beat remaining ½ cup softened butter and 1 cup sugar until light and fluffy.
Add corn syrup, egg and vanilla; blend thoroughly.
Combine 2 cups flour, baking soda and salt; add to butter mixture, blending well.
Remove 1¼ cups batter and place in a small bowl; with wooden spoon, stir in remaining 2 tablespoons flour and peanut butter chip mixture.
Blend cocoa, remaining ¼ cup sugar and melted butter into remaining batter.
Refrigerate both batters 5 to 10 minutes or until firm enough to handle.
Roll both doughs into 1 inch balls; roll in additional sugar.
Place on ungreased cookie sheet.
Bake 10 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
Cool completely. Place 1 marshmallow on flat side of 1 chocolate cookie.
Comments
