Peanut Butter S'mores Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup of brown sugar, packed tightly
02 -
1 cup of white sugar
03 -
1 cup of butter, leave out to soften
04 -
1 cup of creamy peanut butter
05 -
2 large eggs
06 -
1 teaspoon vanilla flavoring
07 -
1½ cups of regular flour
08 -
1½ cups of crushed graham crackers
09 -
1 teaspoon baking soda
10 -
½ teaspoon fine salt
→ Marshmallow Chocolate Filling
11 -
¼ cup of smooth peanut butter
12 -
1 cup of tiny marshmallows
13 -
½ cup of chocolate chips
# Instructions:
01 -
Fire up the oven to 350°F (175°C) and line your baking sheets with parchment paper for non-stick cookies.
02 -
Use a big mixing bowl and an electric mixer to whip up the butter, peanut butter, white sugar, and brown sugar. Keep mixing for 2-3 minutes until it's fluffy and smooth.
03 -
Beat in each egg one at a time, making sure each is well blended before adding the next. Stir in the vanilla extract until everything looks combined.
04 -
In a medium bowl, combine the baking soda, graham cracker crumbs, flour, and salt by giving it a good whisk until they're evenly mixed.
05 -
Gradually pour the dry mixture into the wet, using low speed until just mixed. Don’t overdo the mixing here.
06 -
Shape 1-inch cookie balls using a spoon or cookie scoop. Pop them onto your baking tray about 2 inches apart and lightly press them down with your hand or the back of a cup.
07 -
Bake the cookies in the preheated oven for 10-12 minutes. Look for golden edges and soft centers to know they’re ready. Don’t overcook—the cookies will firm as they cool.
08 -
Let the cookies sit on the baking trays for 5 minutes, then transfer them to a cooling rack until fully cooled.
09 -
With a microwave-safe bowl, heat peanut butter and chocolate chips in short 20-second bursts. Stir after each round until it's melted and smooth.
10 -
Once the chocolate mix cools but hasn’t solidified yet, stir in the mini marshmallows. Leave it for 5-10 minutes to thicken just enough to spread.
11 -
Flip half your cookies upside down. Spread a couple teaspoons of filling onto the flat side of each. Top with another cookie, gently pressing to make sandwiches.
12 -
Place the sandwiches in a cool spot for 30 minutes so the filling firms up before biting into them.
# Notes:
01 -
To add a classic s’mores touch, you can lightly toast the mini marshmallows using a broiler before mixing them in.
02 -
These spread out while baking, so leave enough room between them on the baking tray.
03 -
The graham cracker crumbs are what bring that iconic s'mores texture and flavor to the dough.
04 -
Keep the finished cookies in a sealed container on the counter for up to three days.