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Peanut Butter S'mores Cookies
Yield: 32 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.
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
Storing & Serving:
- 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
Serving: 1cookie | Calories: 289kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 168mg | Potassium: 146mg | Fiber: 2g | Sugar: 22g | Vitamin A: 197IU | Calcium: 26mg | Iron: 2mg
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