Ingredients:
For the Peanut Butter Cookies:
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
For the Filling:
1 1/2 cups marshmallow creme (fluff)
1 cup chocolate ganache or chocolate spread (Nutella or thick fudge sauce)
Directions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix peanut butter, sugars, egg, vanilla, baking soda, and salt until well combined.
Scoop 1-tablespoon portions, roll into balls, and place on the baking sheet.
Flatten each ball with a fork in a criss-cross pattern to create the classic peanut butter cookie look.
Bake for 9-10 minutes, until the edges are golden. Let them cool completely on a wire rack.
Once cooled, spread a thick layer of chocolate ganache on the bottom of one cookie.
On another cookie, spread a generous dollop of marshmallow creme.
Sandwich the two cookies together gently, pressing slightly until the filling peeks out.
Repeat with the remaining cookies.
Chill for 10-15 minutes for a firmer set or enjoy immediately for a gooey treat.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal per sandwich | Servings: 10 sandwich cookies
Tips:
Chill dough for 15 minutes before baking to prevent spreading too much.
Use store-bought fudge sauce or melt chocolate chips with a splash of cream for quick ganache.
