Peanut Butter S’mores

Peanut Butter S'mores

 

Yes ladies and gentlemen I present to you~  Peanut Butter S’mores

Peanut Butter Cookies, Marshmallows and Chocolate.

Super easy and super delicious! Whether you are roasting your marshmallows on an open fire (Blow torch anyone?)or taking the easy route and puffing them up in the microwave, I will be amazed if you can eat just one!

Peanut Butter Smores

I actually love this peanut butter cookie alone too, but why stop there when there are melt-y marshmallows to be had!??

Traditional s’mores call for a wedge of Hershey’s chocolate bar as part of the sandwiching technique, but I decided to keep it a little bit neater and went for mini chocolate chips baked into the cookie instead.

Oh yeah by the way, Graham cracker cookies?

You better watch yo’ back, peanut butter is coming for ya.

Peanut Butter S'mores
 
Prep time
Cook time
Total time
 
All ingredients are to be at room temperature.
Preheat oven to 350°F
Author:
Serves: 18 Sandwich Cookies
Ingredients
  • Unsalted Butter 8 Tablespoons (113g)
  • Granulated Sugar ½ Cup (100g)
  • Light Brown Sugar ½ Cup (105g)
  • Creamy or Chunky Peanut Butter ½ Cup (128g)
  • Egg large 1 (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt ¼ teaspoon
  • All Purpose Flour 1½ cups (190g)
  • Baking Powder ½ teaspoon (2.5g)
  • Baking Soda ½ teaspoon (2.5g)
  • 18 Large Marshmallows
  • Miniature Chocolate Chips ¾ cup or 2 Hershey's Chocolate Bars
Instructions
  1. Cream the butter and both sugars until fluffy approximately 5 minutes.
  2. Add the Peanut Butter and mix well
  3. Add the vanilla extract and the egg, mix well and scrape the bottom and sides of the bowl.
  4. Add the flour, salt, baking powder & soda all at once and mix well until combined.
  5. Scoop 1" balls with a #100 Scoop onto parchment lined sheet pans spaced about 2" apart.
  6. Sprinkle a scant teaspoon of mini chocolate chips onto the tops of half of the cookies (or all of the cookies if you are feeling chocolate-y!)
  7. Bake in preheated 350°f oven for 14 minutes or until golden browned.
  8. Cool completely and then plate a toasted marshmallow between 2 cookies and enjoy!
  9. Or place 1 cookie on a microwaveable plate and place a marshmallow on top of the cookie. Microwave on high for 10-15 seconds until the marshmallow is puffed and melted. Top it with another cookie and enjoy!
Notes
It is best to add the marshmallows at serving time, rather than make these too far in advance.

They can be made up to 1 hour in advance.

Store cookies with out the marshmallows in an airtight container for up to 2 weeks
 

 

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7 Comments

  1. Hi Gretchen
    I made a fruit cake for the holiday but I didn’t realize the cake was still somewhat soft in the middle until it was cut about 10 hrs later. Will it be ok if I put it back in the oven? And how should I do it.

  2. Hi Gretchen!

    Hope your holidays were magnificent. I used your Spritz recipe 5 or 6 times for gifts for all. They were gobbled up and declared “Delicious!”

    Glad I’m a patron.

  3. Hi Gretchen,

    Love your recipes. Quick question on this one: do you think it would work with a natural peanut butter or would I have to use something like Skippy’s?

    Thanks

    1. I prefer Skippy for baking because the natural is harder, firmer doesnt mix in as good, but you can use it for sure

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