Soft-baked peanut butter s’mores cookies loaded with melted marshmallow and chocolate. No need for a campfire for this dessert recipe – bring your summer s’mores inside!

Soft-baked peanut butter s'mores cookies loaded with melted marshmallow and chocolate. No need for a campfire - bring your summer s’mores inside!How was your weekend? You are going to go bonkers over these Peanut Butter S’mores Cookies. I had a great day on Sunday.  Mr. Wishes took me on a surprise date out to the Finger Lakes (Seneca Lake) to a vineyard.  It was a beautiful drive out there and my first time doing a wine tasting.  We also had lunch out on their patio overlooking the vineyards and the lake.  Gotta soak up as much summer as I can get!

Soft-baked peanut butter s'mores cookies loaded with melted marshmallow and Hershey's chocolate. Great summer s'mores dessert recipe!

Speaking of summer, I love anything to do with s’mores this time of year, especially while sitting around a campfire.  With this Peanut Butter S’mores Cookies recipe, you just need your oven…no campfire required.  They are a sturdy peanut butter cookie, but have a chewy texture.  Chocolate, graham cracker, peanut butter, and marshmallow… this is the stuff dreams are made of.  If you love s’mores as much as I do, check out this S’mores Pie and this S’mores Fondue! If you’re a peanut butter cookie purist, you’ll love these 3 ingredient Peanut Butter Cookies from my friend Mary.

Chewy S'mores peanut butter cookies recipe loaded with melted marshmallow and Hershey's chocolate. Easy summer dessert!
Peanut Butter S'mores Cookies
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20 cookies
 
Soft-baked peanut butter s'mores cookies recipe loaded with melted marshmallow and chocolate.
Ingredients
  • 1 stick (1/2 cup) unsalted butter, softened
  • ¼ cup creamy peanut butter
  • ¾ cup light brown sugar, packed
  • ¼ cup sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1¾ cups all purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • pinch salt
  • 1 cup coarsely chopped graham crackers (approx. 4 full-size sheets)
  • 1 cup milk chocolate chips
  • 1 cup Marshmallow Bits
Instructions
  1. In the bowl of a stand mixer, add butter, peanut butter, light brown sugar, sugar, egg & vanilla. Beat on medium high speed until light and fluffy- about 5 minutes.
  2. In a separate bowl, whisk together flour, cornstarch, baking soda, & salt.
  3. Reduce mixer speed to low and add flour mixture a little at a time to the butter mixture until just incorporated. Don't over-mix or cookies won't be as soft as they should be.
  4. Remove bowl from stand and add in graham cracker pieces, chocolate chips, & marshmallow bits. Gently fold into the cookie dough until fully incorporated.
  5. Using a cookie scoop or your hands, form balls of dough approximately 2 tbsp. in diameter. Place dough balls onto a plate. I got 19-20 balls of dough. Cover dough balls with plastic wrap and place in the refrigerator for at least 2 hours or overnight. (You can also freeze them at this point if you wish).
  6. Preheat oven to 350 degrees. Remove cookie dough balls from refrigerator and let them come to room temperature (about 15-20 minute).
  7. Line a baking sheet with parchment paper or silicone baking mat. Place dough balls 2 inches apart. Bake for 8-10 minutes, rotating cookie sheet half way through. Bake until edges are lightly golden and centers are just beginning to set.
  8. Allow cookies cool on baking sheet for approximately 5 minutes then transfer to cooling rack to cool completely. Cookies will firm up as they cool.
  9. Store in an airtight container.

 Recipe source: adapted from  macaroniandcheesecake.com