Peanut Butter S'mores Cookies (Print Version)
S'mores-style peanut butter cookies packed with chocolate, marshmallow fluff, and a buttery graham cracker twist.
# Ingredients:
→ Cookie Dough
01 -
1 teaspoon baking soda
02 -
½ teaspoon salt
03 -
1½ cups graham cracker crumbs
04 -
1½ cups all-purpose flour
05 -
1 cup brown sugar, packed
06 -
1 cup granulated sugar
07 -
2 large eggs
08 -
1 cup peanut butter
09 -
1 cup unsalted butter, softened
10 -
1 teaspoon vanilla extract
→ Marshmallow Chocolate Filling
11 -
1 cup mini marshmallows
12 -
½ cup chocolate chips
13 -
¼ cup peanut butter
# Steps:
01 -
Turn your oven to 350°F (175°C). Lay down parchment paper on baking sheets.
02 -
Mix the softened butter and peanut butter with the granulated and brown sugars using an electric mixer. Beat for 2-3 minutes until it looks fluffy.
03 -
Beat in the eggs, adding one at a time and blending well each time. Then stir in vanilla until it all comes together.
04 -
In a medium bowl, whisk together the graham cracker crumbs, salt, baking soda, and flour until they’re evenly mixed.
05 -
Slowly add the dry mixture to the wet one while mixing on a low speed. Don’t overmix—stop once it’s just combined.
06 -
Scoop about a tablespoon of dough and roll it into small balls (about 1 inch). Put them on the prepared sheets, leaving 2 inches between each. Gently flatten the tops using a glass or your palm.
07 -
Put the cookies in the oven for 10-12 minutes. The edges should look golden, but the center should be soft. Let them firm up as they cool down.
08 -
Leave the cookies on the baking sheets for 5 minutes, then move them to a cooling rack to finish cooling.
09 -
Melt the chocolate chips and peanut butter together in a microwave-safe bowl. Heat in short 20-second bursts, stirring in between, until smooth.
10 -
Let the chocolate mixture cool off a bit, but don’t let it harden. Stir in the marshmallows and let it sit for around 5-10 minutes until it’s thick enough to spread.
11 -
Grab half of the cookies and flip them so the bottoms face up. Spread 1-2 teaspoons of filling on each, then top with another cookie, pressing gently to make sandwiches.
12 -
Let the cookies sit for about 30 minutes so the filling can firm up before serving. This keeps it from spilling out when you take a bite.
# Helpful Notes:
01 -
Want a more realistic s’mores vibe? Toast the marshmallows under a broiler before mixing them into the filling.
02 -
These cookies will spread in the oven, so leave plenty of space when placing them on the baking sheet.
03 -
Adding graham cracker crumbs to the dough makes these cookies taste just like s’mores, with a unique texture.
04 -
To keep the cookies fresh, store them in an airtight container at room temperature for up to 3 days.