Peanut Butter S’mores Cookies
These peanut butter s’mores cookies are everything you love about a classic s’more with a peanut butter twist. Made with chewy peanut butter cookie dough, melty semisweet and milk chocolate, crunchy graham crackers, and a gooey marshmallow center, these cookies combine two nostalgic favorites into one irresistible dessert.
Peanut Butter S’mores Cookies
Like a perfectly recorded mixtape, these peanut butter s’mores cookies bring together two all-time favorites into one unforgettable treat.
Soft and chewy peanut butter cookie dough is loaded with melty semisweet and milk chocolate, crunchy graham crackers, and gooey toasted marshmallows for the ultimate nostalgic dessert mash up.
So preheat the oven, turn up the boombox, and bake a batch that’s guaranteed to be your next dessert obsession.
If peanut butter cookies make your heart melt, check out my classic peanut butter cookies, peanut butter M&M cookies, and chocolate frosted peanut butter cookies.
Why You Will Love This Recipe
- Easy recipe: Made with simple, pantry-friendly ingredients and no campfire required.
- Nostalgic flavors: Combines two childhood favorites, classic s’mores and chewy peanut butter cookies, in one irresistible dessert.
- Soft and chewy texture: Made with rich peanut butter cookie dough and a gooey marshmallow center in every bite.
- Loaded with chocolate: Packed with both semisweet and milk chocolate for the perfect balance of rich and creamy.
- Perfect for sharing: A fun, crowd-pleasing cookie that’s great for parties, bake sales, and everyday baking.
Recipe Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter – Room temperature.
- Light brown sugar
- Granulated sugar
- Creamy peanut butter
- Eggs – Room temperature.
- Vanilla extract
- Semisweet chocolate chips – Replace with milk or dark chocolate chips, if preferred.
- Hershey’s milk chocolate bars – Roughly chopped.
- Graham crackers – Roughly chopped.
- Marshmallows – Use regular-sized marshmallows.
How to Make Peanut Butter S’mores Cookies
Make the peanut butter cookie dough.
Fold in the semisweet chocolate chips, Hershey’s milk chocolate bar pieces, and chopped graham crackers.
Portion the cookie dough into balls using a large cookie scoop.
Flatten out the cookie dough balls and place a marshmallow in the center of the dough.
Wrap the cookie dough around marshmallows, leaving a little space at the top.
Press additional chocolate chips and chocolate bar pieces into the cookie dough and chill for 60 minutes.
Place the chilled cookie dough balls on a parchment-lined baking sheet pan.
Bake and cool the cookies. If desired, toast the marshmallow with a kitchen torch.
Courtney’s Tips for Recipe Success
- Use a large cookie scoop to portion the dough so the cookies bake evenly and stay uniform in size.
- Flatten each scoop of dough into a disc before wrapping it around the marshmallow, leaving a small opening at the top but sealing the bottom completely.
- Chill the cookie dough balls for at least 1 hour to help keep the cookies thick, soft, and prevent spreading.
- Press extra chocolate chips and milk chocolate pieces onto the tops of the dough balls before chilling for a bakery-style finish.
- Line your baking sheets with parchment paper instead of silicone mats to make cleanup easier if marshmallow escapes.
- As soon as the cookies come out of the oven, swirl a small glass bowl or large round cookie cutter around them to create perfectly round cookies.
- Let the cookies cool on the baking sheet for a few minutes so the marshmallow can set before moving them.
- Use a kitchen torch to lightly toast the marshmallow centers for extra color and classic campfire flavor.
Frequently Asked Questions
Because of the gooey marshmallow center, the cookies may spread unevenly while baking. As soon as they come out of the oven, use a round cookie cutter or small glass bowl to gently swirl them into a more uniform shape while they’re still warm. Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack so they can set properly.
Marshmallows can melt and escape if the cookie dough isn’t sealed well. Make sure the marshmallow is fully enclosed on the bottom and sides, leaving only a small opening at the top.
Yes. You can use mini marshmallows, but large marshmallows create a more dramatic gooey center. If using minis, pack a few together in the center of each cookie.
Definitely. You can use all semisweet, all milk chocolate, or your favorite chocolate combination.
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Peanut Butter S’mores Cookies
Ingredients
Peanut Butter S'mores Cookies
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (260 g) creamy peanut butter
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 1 cup (180 g) semisweet chocolate chips
- 3 (3) Hershey's milk chocolate bars (roughly chopped)
- 4 (4) whole graham crackers (roughly chopped)
- 32 (32) marshmallows
Additional Ingredients
- 1 (1) Hershey's milk chocolate bar (roughly chopped)
- ¼ cup (45 g) semisweet chocolate chips
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- 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.
- 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.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet.
- 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.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with parchment paper.
- 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.
- 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.
Notes
- Room temperature: Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days. Serve at room temperature or heat the cookies in the microwave for 8-10 seconds to melt the chocolate and marshmallows.
- Refrigerator (cookie dough): Store the unbaked cookie dough balls in the refrigerator in an airtight container or resealable storage bag for 1 week. Let the cookie dough sit out at room temperature for about 5 minutes and then bake as directed.
- Freezer (cookie dough): Store the unbaked cookie dough balls in the freezer in an airtight container or resealable storage bag for 3 months. Thaw the cookie dough balls until they are unfrozen but cold and then bake as directed.
- Freezer (baked cookies): Store the baked cookies in the freezer in an airtight container or resealable storage bag for 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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