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I dreamed up these cookies during a washed-out camping trip last summer. The little ones were so disappointed about missing their fireside s'mores that I wondered – could I turn them into something even better? I've always had a weakness for mixing peanut butter and chocolate, so I threw that into the equation too. They turned out incredible! Unlike those graham crackers that go soft after two minutes in a traditional s'more, these cookies stay chewy for days, and the filling is absolutely mind-blowing.
When I brought these to my kid's school gathering last spring, this one father kept coming back again and again for "just another one." He claimed they were all for his spouse until she finally wandered over looking totally puzzled because she hadn't eaten any yet. The school director even asked me how to make them – I'm pretty sure my child got some extra points that day (cookie points, not brownie ones).
Essential Components
- Butter should be properly softened – not liquefied or still firm with squished edges
- Peanut butter creates that nutty taste throughout instead of just in the middle
- White sugar creates that perfect slight crunch on the cookie edges
- Brown sugar ensures everything stays chewy and adds subtle toffee notes
- Eggs hold everything together – just the standard ones, nothing fancy
- Vanilla extract because it improves the flavor of absolutely everything
- Flour gives these cookies their shape so they won't spread into flat discs
- Graham cracker crumbs are what truly transform these into s'mores territory
- Baking soda gives the perfect lift without making them too fluffy
- Salt is crucial because sweets taste flat and boring without it
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Delicious Filling Ingredients
- Mini marshmallows perform much better than larger ones – they melt perfectly without creating a mess
- Chocolate chips – semi-sweet is my pick but milk works great for sweeter tastes
- More peanut butter because doubling up on greatness just makes sense
Step-by-Step Process
Start by heating your oven to 350°F and getting your baking sheets lined. Nothing ruins cookies faster than watching them stick to your pans.
Mix your butter, peanut butter, and both types of sugar until super fluffy. Don't rush this part – the more air you work in, the better your cookies will turn out.
Drop in eggs one by one, then add vanilla. Take your time here or you'll get weird egg streaks.
In a separate bowl, combine all your dry ingredients. This might seem like extra work but it makes sure everything gets evenly mixed in.
Slowly add your dry mix to the wet stuff. I usually go with three additions so I don't end up covered in flour.
Form walnut-sized balls of dough. Give them a gentle press with your hand since they don't spread much on their own.
Cook until barely golden for about 10-12 minutes. They'll look slightly undercooked in the center, which is exactly what you want.
Wait until they're totally cool. It's hard to be patient, but warm cookies plus filling equals a runny mess.
For your filling, melt chocolate chips and peanut butter in the microwave using short 30-second intervals, stirring between each.
Mix in the mini marshmallows while it's warm enough to partly melt them without turning them to goo.
Wait for the mixture to thicken up a bit, then put a spoonful on the flat part of one cookie and top with another.
My first try at these was completely awful. I cut up big marshmallows and they leaked all over. I also stuck chunks of graham cracker in the batter instead of using crumbs, and the cookies fell apart with every bite. The simple approach won out – mixing the crumbs right into the dough gives you that graham flavor without wrecking the texture.
Ways To Enjoy
They're fantastic as is, but for something extra special, pop them in the microwave for about 8 seconds before eating – it makes the filling all melty again. I've put these next to some vanilla ice cream for dinner guests, and they went crazy for the warm-cold combo. They also look super impressive stacked up on a fancy plate if you want to show off at gatherings.
Tasty Variations
I sometimes swap in crunchy peanut butter for extra texture. During Christmas season, I've added a tiny bit of peppermint extract to the chocolate mix for an amazing s'mores-meets-thin-mint experience. If you're feeling bold, try using Nutella instead of peanut butter in the filling – my friend who loves chocolate-hazelnut almost teared up when I baked these for her birthday.
Storage Tips
Keep them separated with parchment paper in a sealed container. They'll stay tasty on your counter for 3-4 days, though at my house they vanish much faster. Don't put them in the fridge unless your kitchen is blazing hot – it makes the filling too firm. You can freeze the unbaked dough balls and just cook them a minute longer when you want fresh cookies.
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I've probably made these treats at least twenty times by now, tweaking little things each round until they're perfect. There's just something magical about mixing peanut butter, chocolate and marshmallow together. My children now ask for these instead of cake on their birthdays, and I've caught my spouse sneaking them for breakfast when he thinks I'm not looking. But I can't really say anything – I've definitely enjoyed one with my morning coffee more times than I can count.
Recipe FAQs
- → Can I bake these in advance?
- Sure! Bake the cookies 2-3 days early and keep them sealed. Add the filling and stick them together on the day you’ll eat them so they stay fresh.
- → How should I store them once made?
- Keep them in a single layer in a sealed container for 3 days at room temp. If stacking, put parchment in between. You can chill them for 5 days, just let them warm up before eating.
- → Can natural peanut butter be used?
- It’s possible, but the texture might shift with natural peanut butter. For the best outcome, stick with smooth store-bought options like Jif.
- → How can I make them look round and neat?
- Once out of the oven, cut them with a small round cutter while they’re warm. Or, roll the dough into a ball and squash it flat before baking.
- → Can I switch up the ingredients?
- Of course! Add chopped nuts for crunch, swap milk chocolate for dark chocolate, or try chocolate graham crackers. You could even drizzle melted chocolate over the top!