Peanut Butter S’more Sandwich Cookies

Peanut Butter S’more Sandwich Cookies

PB Lover month

“They were almond cookies, although they could have been made of spinach and shoes for all I cared. I ate eleven of them, right in a row. It is rude to take the last cookie.”

– Lemony Snicket


November 23 is the day that dreams come true.


On November 23, 1945, the meat ration ended in Seattle.


On November 23, 1995, the people of Japan could buy Windows 95 in their language.  (side note: Windows 95 is the first operating system of which I have a conscious memory.)


On November 23, 2013, I started this blog.


On November 23, 2018, you get to eat the most amazing cookie of your life.


Congratulations!  Your dreams came true today 🙂



  • 1 cup peanut butter
  • 1/2 cup packed brown sugar
  • 2 tbs white sugar
  • 1 egg
  • Marshmallow cream
  • Mini chocolate chips


  • Preheat oven to 350 degrees Fahrenheit.
  • Mix together peanut butter, brown sugar, white sugar, and an egg.
  • Use a 1-tablespoon cookie scoop to drop cookie dough onto non-stick baking sheet.
  • Flatten cookies slightly.  For a criss-cross design, dip a fork in white sugar, and press the back of the fork onto the cookie dough.  Turn the fork 90 degrees and press again.
  • Bake 8-10 minutes until edges are just starting to turn brown (you don’t want to burn them! When in doubt, take them out!)
  • Let cool completely.
  • Spread marshmallow cream on the bottoms of 1/2 of the cookies.  Dip the cream in chocolate chips and place another cookie on top.  Roll in additional chocolate chips.
  • You can store these cookies in an airtight container in the fridge for up to a week, but I will be surprised if they last more than an hour!


P.S. I’m linking up with Angie and her cohosts Mollie @ Frugal Hausfrau and Monika @ Everyday Healthy Recipes for Fiesta Friday!

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