If you love peanut butter, chocolate, and s’mores, these Peanut Butter S’mores Cookies are about to become your new favorite cookie recipe. They start with a thick and chewy peanut butter cookie dough and are layered with a graham cracker, creamy peanut butter, Hershey’s chocolate, and a whole marshmallow.
The cookie dough is draped over the top so the marshmallow remains partially exposed while baking. The result is a giant bakery-style cookie with lightly crisp edges, a soft and chewy peanut butter center, melted chocolate, and a perfectly gooey marshmallow. Every bite has all the flavors of a classic s’more with plenty of extra peanut butter.
These cookies may look impressive, but they are surprisingly easy to assemble. They are perfect for summer parties, camping-themed desserts, bake sales, or anytime you cannot decide between a peanut butter cookie and a s’more.
WHY YOU’LL LOVE THESE COOKIES
These cookies have everything I love in a homemade cookie. The peanut butter cookie dough is thick and chewy without being dry like traditional peanut butter cookies can sometimes be. Underneath the cookie is a buttery graham cracker topped with an extra spoonful of creamy peanut butter, melted milk chocolate, and a gooey marshmallow.
Leaving part of the marshmallow exposed gives the cookies that toasted, slightly messy s’mores look while also making the center extra gooey. They are large, indulgent, and taste incredible while still being simple enough to make at home.
RECIPE TIPS
Underbaking the Cookies
Underbaking is essential to getting the texture right. Bake the cookies just until the edges look set and the centers still appear slightly underbaked. The cookies will continue cooking on the hot baking sheet as they cool, which gives them lightly crisp edges and a thick, chewy center without drying them out.
The marshmallow and chocolate will be very hot and gooey when the cookies first come out of the oven, so let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack.
Chilling the Dough
Chilling the dough helps keep the cookie dough from spreading too much and sliding away from the s’mores center. Chill the dough for 30 to 45 minutes before assembling the cookies.
I keep the dough in the refrigerator and only pull out what I need for each baking sheet. The dough should feel firm enough to shape around the filling and should be baked straight from the refrigerator.
Peanut Butter
Use a traditional creamy peanut butter, such as Jif or Skippy, for the best texture. I do not recommend using natural peanut butter because the oil can separate and cause the cookie dough to spread.
Adding a small spoonful of peanut butter directly to the graham cracker gives you even more peanut butter flavor in the center. Spread it slightly before pressing the chocolate on top so it stays contained beneath the cookie as it bakes.
Assembling the Cookies
Place the peanut butter on the graham cracker first and then gently press the chocolate into it. This helps hold the chocolate in place while you add the marshmallow and cookie dough.
Drape the cookie dough over the entire stack and press it around the sides, leaving part of the marshmallow exposed. The cookie dough does not need to completely cover the graham cracker. It will spread around the filling as it bakes.
Cookie Dough Scoop
I always get questions about what cookie scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in multiple sizes. For these cookies, I use the large scoop and portion approximately 3 tablespoons of dough for each cookie.
Using a cookie scoop helps create uniform portions, which means all of the cookies bake evenly. After scooping, gently flatten the dough before draping it over the s’mores filling.
Baking Sheet
For all of my cookie recipes, I recommend using a quality cookie sheet. You can use a jelly roll pan; however, I find the edges of the cookies tend to brown faster and bake differently.
A light-colored baking sheet helps the cookies bake evenly and prevents the bottoms from becoming too dark. Make sure to line the pan with parchment paper, especially since some of the marshmallow may melt onto the baking sheet.
Bake only 3 to 4 cookies on each pan because these cookies are large and need plenty of room to spread.
VARIATIONS
You can easily change these cookies by using a different variety of chocolate. Swap the milk chocolate for dark chocolate, semisweet chocolate, or a peanut butter cup. You could also use chocolate graham crackers for even more chocolate flavor.
For an extra peanut butter and chocolate combination, replace the Hershey’s bar with two miniature peanut butter cups. If you love a little salt with your sweets, sprinkle the warm cookies with flaky sea salt as soon as they come out of the oven.
You can also sprinkle crushed graham crackers over the tops while the cookies are still warm for even more graham cracker flavor and a bakery-style finish.
HOW TO GET PERFECTLY ROUND COOKIES
If your cookies spread unevenly while baking, don’t worry. While the cookies are still warm, place a round glass or large cookie cutter around each cookie and gently swirl it in a circular motion. This helps reshape the edges and creates perfectly round bakery-style cookies every time.
Be gentle when reshaping these cookies because the marshmallow and chocolate will still be very soft.
STORAGE
Store the cookies in an airtight container at room temperature for up to 3 days. Once completely cooled, place parchment paper between the layers to keep the marshmallow from sticking to the other cookies. To enjoy that warm, gooey s’mores center again, microwave an individual cookie for approximately 10 seconds before serving. Be careful not to overheat it because the marshmallow and chocolate can become extremely hot.
For longer storage, freeze the baked cookies for up to 2 months. Let them cool completely before wrapping them individually and placing them in a freezer-safe container. Thaw at room temperature and warm briefly in the microwave before serving. I recommend freezing these cookies after baking rather than freezing them fully assembled. However, the peanut butter cookie dough can be scooped and frozen separately for up to 2 months. Let the dough thaw in the refrigerator before assembling and baking the cookies.
These Peanut Butter S’mores Cookies combine two of my favorite desserts into one giant, gooey cookie. The soft and chewy peanut butter cookie dough, buttery graham cracker, extra peanut butter, melted chocolate, and toasted marshmallow create the perfect bite. They are messy in the best possible way and guaranteed to be a hit with anyone who loves peanut butter and chocolate.
Peanut Butter S’mores Cookies
Ingredients
- 1 cup salted butter melted, room temperature. You can use unsalted if you prefer!
- 1 cup creamy peanut butter not natural style
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1 egg yolk room temperature
- 2 ⅓ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 16 Graham cracker squares
- 8 full size Hershey's bars
- ⅓ cup creamy peanut butter approximately 1 tsp per cookie
- 16 large marshmallows
Instructions
- In a large bowl, whisk together the melted butter and 1 cup of peanut butter until smooth. Add the brown sugar and granulated sugar and mix until fully combined. Add the eggs, egg yolk, and vanilla extract. Mix until smooth.
- Stir in the flour, baking soda, baking powder, and salt until just combined. Do not overmix. Scoop the cookie dough into 16 even portions. Place the dough balls on a parchment-lined baking sheet or plate, cover, and chill for 30 to 45 minutes. While the dough chills, preheat the oven to 350°F and line a light-colored baking sheet with parchment paper.
- Place a graham cracker square on the prepared baking sheet. Spoon approximately 1 teaspoon of peanut butter onto the center and press half of a Hershey’s bar on top of the peanut butter, followed by one large marshmallow. Gently flatten one chilled portion of cookie dough and drape it over the top of the stack. Press the dough down and around the sides, leaving part of the marshmallow exposed. Repeat with the remaining ingredients, placing only 3 to 4 cookies on each baking sheet to leave plenty of room for spreading. Keep the remaining dough refrigerated between batches.
- Bake for 11 to 12 minutes, until the edges are set and the centers still look slightly underbaked. As soon as the cookies come out of the oven, use a round glass or large cookie cutter to gently reshape them, if needed. Sprinkle with crushed graham crackers and flaky sea salt, if desired.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before carefully transferring them to a wire rack. The chocolate and marshmallow will be very hot and gooey. Enjoy warm or allow them to cool completely before storing.