Do you remember when I made S’more Chocolate Chip Cookies?
Probably not; that was back when no one read my blog besides Kevin and my mom. Well, those cookies continue to be one of our very favorite ways to eat s’mores.
Today I’m bringing you the same idea, but with peanut butter cookies instead. Sort of like a fluffernutter sandwich. I love those.
While there’s no graham cracker in this recipe, I still like to think of these cookies as portable little s’mores with a huge peanut butter kick.
How can you resist one of these?!
To make today’s cookies, I used one of my favorite peanut butter cookie recipes as the base. It’s my go-to peanut butter cookie dough and have so many cookies on my website using this dough as the base. They bake up to be so soft, puffy, unbelievably thick, and the most peanutbutteriest cookies I’ve ever tasted. In fact, one reader even told me that the cookies taste like the soft peanut butter inside of a Reese’s Peanut Butter Cup.
They are SO easy to make. Many of you rave about them. Just check out all of the comments here!
Here are all of the cookie recipes I have made using my peanut butter cookie dough base:
5. Rolo-Stuffed Peanut Butter Cookies
And I’m so excited to share my 6th version with you today. Chocolate, marshmallow, and peanut butter are just meant to be.
First make my beloved peanut butter cookie dough. I dare you to resist tasting the raw dough…
As the cookies bake, cut 12 large marshmallows in half with a knife or a pair of kitchen scissors.
Now these peanut butter cookies only take about 9 minutes in the oven to bake. However, you’re going to pull them out of the oven at the 7 minute mark and stick the cut marshmallow right on top. It’s important to watch the clock in this step!
Press the marshmallow down slightly to flatten the cookie out a bit:
After you stick the marshmallow on top, place the cookies back in the oven for 2-3 more minutes.
Watch the marshmallows get nice and melty over your soft peanut butter cookies.
Let the cookies cool off for a few minutes before adding the chocolate.
I always use Baker’s melting chocolate bars when I need to cover or dip something in chocolate. Unless I add shortening, I just never have luck melting chocolate chips to a thin smooth consistency. Any chocolate made for melting will work for the chocolate on top.
Use about 2 teaspoons of chocolate per cookie. Just drop it on top and spread it around the marshmallow with a spoon. The chocolate hadn’t really set yet when I photographed the cookies, so that’s why it looks extra melty. AKA: irresistible.
The sprinkles were merely and afterthought, but you know me. I love an adorably decorated cookie.
I even used some leftover heart sprinkles from Valentine’s Day for a few of them.
Start to finish, these cookies took less than an hour. You have to let the cookie dough chill for at least 30 minutes. As they bake, get your marshmallows ready and melt your chocolate. Top with sprinkles and you’re done. Wasn’t that easy?
Thick peanut butter cookie base, gooey marshmallow center, melty chocolate topping, and sprinkles for a little something extra. I don’t think I’ve EVER had a better “s’more” in my life!
There is no combination better than peanut butter and chocolate in this world. Unless you add marshmallow. Done and done. We found our new favorite way to eat peanut butter cookies!
makes 24 cookies
- 1 batch soft peanut butter cookie dough
- 12 large marshmallows, cut in half (shown above)
- 8 oz melting chocolate (such as Baker's)
- sprinkles (optional)
- Using the peanut butter recipe linked above: in a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Chill dough for at least 30 minutes.
- Preheat oven to 350 degrees. Roll 1.5 Tablespoons of dough into a ball. Place onto ungreased cookie sheet or silicone baking mat. Bake for exactly 7 minutes. Remove from oven and place marshmallow on top, gently pressing it down into the warm cookie. Place back into the oven for 2-3 more minutes so the marshmallow can melt and the cookie can finish baking.
- Remove from oven and allow to cool for about 5 minutes. As the cookies cool, melt chocolate according to package directions. Spoon about teaspoons of chocolate on top of each marshmallow and swirl around with the back of the teaspoon. Top with sprinkles if desired. Cookies remain fresh at room temperature for up to 7 days in an airtight container.
Recipe source: sallysbakingaddiction.com
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Do you like s’mores and peanut butter together?
Here are my S’more Chocolate Chip Cookies. Just as tasty as today’s peanut butter version.
If you love s’mores and peanut butter together, you’ll love my S’mores Puppy Chow
One of my favorite pie recipes ever is this S’mores Brownie Pie. It’s a must-make.
Here’s a s’more recipe using graham crackers, chocolate chips, and marshmallows. These are so easy!
And I know many people either love or hate Peeps, but you have to take a peek at the Peeps S’mores I made for Easter last year.
And on the subject of peanut butter, chocolate, and marshmallow, have you seen my Chocolate Frosted Reese’s Puffs Treats yet? Oh my goodness, I love these things!