Chewy peanut butter s’more 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’ve also got another delicious dessert recipe that includes apples and cinnamon, if that’s more your style: Apple Roses.
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.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!