S’mores Sandwich Cookies

Preheat oven to 350 F.

In the bowl of a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes. Add peanut butter and mix for 1-2 minutes. Add egg and vanilla. Mix until combined and clump free.

Combine flour, salt and baking soda in a small bowl. Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix. Fold in chocolate chips by hand.

Portion dough into 16 cookies. Place on a baking sheet lined with a baking mat spacing them a couple inches apart. Using your fingers gently flatten the cookies. This will help the cookies spread as they cook.

Bake cookies for 8-10 minutes until lightly golden brown and firm on the edges. Remove from the oven and let cookies set for 2 minutes on the baking sheet. Do not turn off the oven!

Transfer cookies to a cooling rack and cool for 2-3 more minutes (until they are cool enough to handle).

Flip over half of the cookies (should be about 8) and place them back on the baking tray. Place 1 whole marshmallow on the bottom side of those cookies. Place pan in the oven and bake for 1-2 minutes or until the marshmallow is soft and gooey. Take pan out of the oven and press the marshmallow down gently with your fingers. (I do this before placing the cookie on top so it doesn’t crumble). Top with another cookie and serve immediately.

Cookies are best served hot. To reheat cookies just place in the microwave for a couple of seconds.