Peanut Butter S'mores Cookies
These Peanut Butter S’mores Cookies feature thick and chewy peanut butter cookie dough layered with a buttery graham cracker, creamy peanut butter, Hershey’s chocolate, and a gooey marshmallow. They’re an irresistible combination of two classic treats!
Servings: 16 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.