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

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November 23 is the day that dreams come true.

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

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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.)

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On November 23, 2013, I started this blog.

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

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Congratulations!  Your dreams came true today 🙂

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Ingredients:

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

Directions:

  • 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!

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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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