Peanut Butter S’mores Cookies
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!
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!
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.
- 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
- 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.
- In a separate bowl, whisk together flour, cornstarch, baking soda, & salt.
- 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.
- Remove bowl from stand and add in graham cracker pieces, chocolate chips, & marshmallow bits. Gently fold into the cookie dough until fully incorporated.
- 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).
- Preheat oven to 350 degrees. Remove cookie dough balls from refrigerator and let them come to room temperature (about 15-20 minute).
- 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.
- 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.
- Store in an airtight container.
Recipe source: adapted from macaroniandcheesecake.com