Peanut Butter S’mores Sandwich Cookies

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine peanut butter, granulated sugar, brown sugar, egg, vanilla, baking soda, and salt. Mix until fully incorporated.
Roll dough into 1-inch balls and place on the prepared baking sheet. Use a fork to flatten each ball in a crisscross pattern.
Bake for 8–10 minutes, or until the edges are golden. Allow cookies to cool completely on a wire rack.
Spread a layer of chocolate spread or melted chocolate on the flat side of half the cookies.
If using marshmallows, toast them lightly over a flame or under a broiler until golden and soft. Place one on each chocolate-covered cookie. If using marshmallow creme, spoon about 1 tablespoon on each instead.
Top with the remaining cookies to create sandwiches. Gently press to seal.
Serve immediately for gooey goodness or chill slightly for a firmer bite.

Crunchy Finish: Roll the edges of the assembled cookies in crushed graham crackers for a true s’mores vibe.
Chocolate Peanut Butter: Use chocolate peanut butter or Nutella in place of regular chocolate spread.
Mini Version: Make smaller cookies for bite-sized treats—just reduce the baking time slightly.
Add-Ins: Mix mini chocolate chips or chopped nuts into the dough for extra texture.

For neat sandwiches, use a piping bag to apply the marshmallow creme.
Slightly underbake the cookies if you prefer a softer bite—they’ll firm up as they cool.
To toast marshmallows indoors, place them on a parchment-lined tray under the broiler for about 30 seconds, watching closely.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate to extend freshness.