Peanut Butter S’mores Cookies

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Yield: Approximately 18-24 cookies
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 25 minutes

Ingredients

  • 1 cup peanut butter (smooth or crunchy, depending on preference)
  • 1/2 cup unsalted butter (softened at room temperature)
  • 3/4 cup brown sugar (packed, for a rich, caramel-like sweetness)
  • 1/4 cup white sugar (for a touch of crispness)
  • 1 large egg (at room temperature for better mixing)
  • 1 teaspoon vanilla extract (for enhanced flavor)
  • 1 cup all-purpose flour (measured with the scoop-and-level method)
  • 1/2 teaspoon baking soda (for leavening)
  • 1/4 teaspoon salt (balances the sweetness)
  • 1 1/2 cups graham cracker crumbs (roughly 10-12 crackers, finely crushed for a s’mores flavor)
  • 1/2 cup mini marshmallows (or large marshmallows cut into small pieces)
  • 1/2 cup chocolate chips (milk or semi-sweet, depending on your preference)

Instructions

1. Preheat and Prepare:

  • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2. Cream Wet Ingredients:

  • In a large mixing bowl, combine the peanut butter, softened butter, brown sugar, and white sugar.
  • Use a hand mixer or stand mixer to beat the mixture on medium speed until creamy and smooth (about 2-3 minutes).
  • Add the egg and vanilla extract, then mix until fully incorporated.

3. Combine Dry Ingredients:

  • In a separate medium bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture in batches, mixing on low speed until just combined.

4. Incorporate Graham Cracker Crumbs:

  • Gently fold the graham cracker crumbs into the dough using a spatula. This gives the cookies their signature s’mores flavor and texture.

5. Shape the Dough:

  • Use a tablespoon or medium cookie scoop to portion out the dough onto the prepared baking sheet.
  • Place each dough ball about 2 inches apart to allow room for spreading.
  • Press the dough balls down slightly to flatten them into cookie shapes.

6. Add Marshmallows and Chocolate Chips:

  • Press a few mini marshmallows and chocolate chips into the top of each cookie dough ball.
  • For extra gooeyness and a prettier look, add a few more marshmallows and chocolate chips to the tops.

7. Bake the Cookies:

  • Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges of the cookies are lightly golden and the marshmallows have melted.
  • Be careful not to overbake; the cookies will continue to firm up as they cool, and the marshmallows should remain soft and gooey.

8. Cool and Enjoy:

  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  • Serve warm for the best gooey marshmallow and melty chocolate experience!

Pro Tips

  1. Crushing Graham Crackers: Place graham crackers in a zip-top bag and crush with a rolling pin, or use a food processor for a finer texture.
  2. Room Temperature Ingredients: Use room temperature butter and egg for better blending and a smoother dough.
  3. Storage: Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage (up to 3 months). Reheat in the microwave for 10-15 seconds to revive the gooey marshmallows!
  4. Optional Add-ins: Sprinkle a pinch of flaky sea salt on top for a sweet-salty twist, or swap chocolate chips for chopped Hershey’s bars for a true s’mores vibe.

Enjoy your gooey, chocolatey, peanut buttery s’mores cookies—perfect for cozy nights or holiday gatherings!

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