Chewy peanut butter cookies, topped with a toasty, melted marshmallow and drizzled with sweet chocolate. For any chocolate and peanut butter fan out there, these peanut butter s’more cookies are sure to please.
I have a huge love of marshmallows. When I was a kid I used to take a giant bowl, fill it up with marshmallows, nuke it for a few seconds, and eat it with a spoon (I’m not sure where my parents were when I was doing this). Anytime s’mores are offered or even just marshmallows in hot chocolate, I’m first in line.
I’m not a huge fan of the graham cracker when making s’mores– I wish you could make a s’more using just the marshmallow and chocolate but that would get pretty messy. Me and my siblings used to wedge a piece of chocolate inside the marshmallow and roast it over the first as-is without the cracker. YUM.
Here’s a video to show you how easy these cookies are to make!
You see though, something magical happens when you pair chocolate and peanut butter. And wouldn’t a chewy peanut butter cookie make a much better s’more vehicle than a graham cracker? I may be biased by my long time love for marshmallows but I do think a peanut butter cookie would be much better.
That’s where these cookies came in. I used a slight variation of the Betty Crocker original peanut butter cookie recipe, and then in the last 3 minutes of baking, added a giant marshmallow to each cookie. Then I used a spatula to flatten them down once they got all soft and goey. On top goes a sweet chocolate drizzle! There you have it, peanut butter cookies made into s’mores.
Make these for your cookie exchange this year (I plan to!) or make a big platter and serve them with your Christmas dinner. Everyone will love them!
I hope you have a wonderful Christmas and a Happy New Year!
Here’s the recipe for Peanut Butter S’more Cookies:
Peanut Butter S'more Cookies
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup natural creamy peanut butter
- 1 stick butter, softened
- 1 egg
- 1 1/4 cup all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 bar sweet melting chocolate
- 30 large marshmallows
Mix sugars, peanut butter, butter, and egg in a large bowl. Stir in remaining ingredients. Cover and refrigerate for 2 hours.
Preheat your oven to 375 F. Shape dough into 1" balls (about a teaspoon). Place on an ungreased cookie sheet. Flatten in crisscross patterns with a fork.
Bake 8-9 minutes until just light brown. Place a marshmallow into the center of each cookie and bake for another 2 minutes. Remove from oven and use a spatula to flatten the marshmallows.
Let cool for 5 minutes, then remove from cookie sheet and cool on a wire rack.
Melt the chocolate in a small bowl in 30 second increments. Using a spoon, swirl chocolate onto each cookie.
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