Dessertscakemehometonight
Peanut Butter S'mores Cookies
These peanut butter s’mores cookies combine chewy peanut butter cookie dough with melty semisweet and milk chocolate, crunchy graham crackers, and a gooey marshmallow center. They bring together two nostalgic favorites in one soft, rich, and irresistible cookie. Perfect for sharing, these bakery-style cookies deliver all the classic s’mores flavor with a delicious peanut butter twist.
👥 32 Servings⏱️ Prep & Cook: 1h 43m⏳ Prep: 30 min🔥 Cook: 13 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- baking sheet
- pan
- oven
📝 Preparation Steps
1
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
all-purpose flour3 cupsbaking soda1 tspsalt1 tspunsalted butter (room temperature)1 cup
2
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until light and creamy. Add in the creamy peanut butter, eggs and vanilla extract and mix on medium speed until well combined.
salt1 tspunsalted butter (room temperature)1 cupcreamy peanut butter1 cuplarge eggs (room temperature)2vanilla extract2 tsp
3
Add the flour mixture and mix on low speed just until the cookie dough comes together. Scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated. Fold in the semisweet chocolate chips, chopped Hershey’s milk chocolate bars, and chopped graham crackers until evenly distributed throughout the dough.
semisweet chocolate chips1 cup¼ cup semisweet chocolate chips
4
Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet.
5
Flatten each cookie dough ball slightly with your hands. Place a marshmallow in the center and wrap the dough around it, leaving a small opening at the top so the marshmallow can peek through. Press additional semisweet chocolate chips and chopped Hershey’s milk chocolate pieces into the outside of the dough. Chill the assembled cookie dough balls for ⏱️ 1 hour before baking.
semisweet chocolate chips1 cup¼ cup semisweet chocolate chips
6
Preheat the oven to 350℉ (177℃). Line baking sheet pans with parchment paper.
7
Place the chilled cookie dough balls on the prepared baking sheets, spacing them well apart to allow for spreading. Bake for 13–⏱️ 14 minutes, or until the edges are set and lightly golden and the marshmallows are melted.
marshmallows32
8
As the cookies bake, they will spread and may become slightly misshapen from the marshmallow centers. Immediately after removing them from the oven, use a small bowl or round cookie cutter to gently swirl around each cookie to shape them into neat circles. Let the cookies cool on the baking sheet for ⏱️ 2 minutes, then transfer to a wire rack to cool completely. If desired, carefully toast the marshmallows with a kitchen torch before serving.
marshmallows32
Nutrition Facts
calories
289 kcal
fat Content
15 g
serving Size
1 cookie
fiber Content
2 g
sugar Content
22 g
sodium Content
168 mg
protein Content
4 g
trans Fat Content
0.2 g
cholesterol Content
26 mg
carbohydrate Content
36 g
saturated Fat Content
7 g
unsaturated Fat Content
6 g
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