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Soft-baked, thick style peanut butter cookies topped with melty marshmallow and chocolate. Bring campfire s’mores inside!

stack of peanut butter cookies topped with marshmallows, melted chocolate, and sprinkles

 Do you remember when I made S’more Chocolate Chip Cookies

Today I’m bringing you the same idea, but with peanut butter cookies instead. Sort of like a fluffernutter sandwich with chocolate.

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?!

peanut butter cookies topped with marshmallows, melted chocolate, and sprinkles

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. 🙂

peanut butter cookie dough balls on a silpat baking mat

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 12 minutes in the oven to bake. However, you’re going to pull them out of the oven at the 10 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.

collage of 5 images showing how to make s'more 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.

stack of peanut butter cookies topped with marshmallows, melted chocolate, and sprinkles
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stack of peanut butter cookies topped with marshmallows, melted chocolate, and sprinkles

S’more Peanut Butter Cookies

  • Author: Sally
  • Prep Time: 1 hour, 40 minutes (includes chilling)
  • Cook Time: 12 minutes
  • Total Time: 2 hours
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Soft-baked, thick style peanut butter cookies topped with melty marshmallow and chocolate. Bring campfire s’mores inside!


  • 1 batch of dough from peanut butter cookies
  • 12 large marshmallows, cut in half (shown above)
  • 8 oz melting chocolate (such as Bakers brand)
  • optional: sprinkles


  1. Prepare dough for peanut butter cookies through step 3.
  2. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Roll chilled cookie dough into balls, about 1.5 Tablespoons of dough each. Arrange 3 inches apart on prepared baking sheets. Bake for exactly 10 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.
  3. 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.
  4. Cookies remain fresh covered at room temperature for up to 7 days in an airtight container.


  1. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: s’more peanut butter cookies

Reader Questions and Reviews

  1. I made these last night with my 10 y.o. daughter (her favorite part was cutting the marshmallows in half). These cookies are wonderful! Truly, very good cookies. The peanut butter cookie base is pillow-y soft, half a marshmallow is the perfect amount, and using the melting chocolate on top instead of chocolate frosting is the perfect finishing touch because it adds just a touch of firmness for a nice mouth feel, and makes the whole thing non-stick (easy for the little ones to handle). I can’t believe how easy the whole thing went together as well. This recipe is going in my permanent file. Thank you!

    BTW, we used a 1 1/2 Tablespoon Wilton cookie scoop and did get exactly 24 cookies. Also our marshmallows didn’t melt over the top of the cookies, which was a bit disappointing. They puffed up really tall which was worrisome (as far as presentaion), but as the cookies cooled they settled down just fine.

  2. I just tried this recipe without the toppings because I wanted to test the cookie part. I accidentally left a rack of cookies on the counter overnight and they were STILL incredibly soft and moist in the morning! Can’t wait to try the other variations 🙂

    1. Rebekah, I know! These cookies are unbelievably soft. They stay soft for days!

  3. These cookies are delicious; everyone loved them. I made them for a cookie contest at my office and they won first place! Thanks so much for the recipe, Sally! 🙂

  4. I cannot express how incredibly delicious these cookies are! In fact, I think they taste even better a few days later. I made them for my Bunco group. But my husband is a pb cookie lover, so I’m super excited to have found a new recipe to make for him. They are so unbelievably soft! Yum. Thank you!

  5. I am in the US Navy. I’ve been following your blog for a few months and bought your cookbook as soon as I could! Everything I have tried so far has come out perfect. I occasionally bring treats to work with me and they are always gone within an hour. This is remarkable because I work in a joint service job (I work with Airforce, Marines, and Army) and, because of strict physical fitness standards, most of the people I work with are on some fad diet or another. When I bring your baked goods in, no one says no! Thanks for making our service members so happy!

  6. I found your blog about over year ago and have since been making your recipes regularly! I preordered your book too! Your recipes never disappoint, so I knew I had to use one for my school’s cookie contest. This recipe won over the teachers and dethroned the reigning 3 time champion!! They are sooooo good! Thank you, Sally!

  7. I made the cookie dough and after it chilled I rolled it into balls and Froze it for an upcoming party. Shoukd I let dough thaw when baking or just add another minute or two?

  8. Your cookies are wonderful. May I share 2 cookie recipes handed down in my family. Please try them!
    Mica’s Sugar Plums
    Cream 1# or packed 2 1/4 cups brown sugar, 1 cup shortening. Beat in 2 eggs, 2 tsp coconut extract, 1 cup sour cream. Mix well. Mix together 4 cups flour, 1 tsp baking soda, 1/2 tsp salt, 3 tsp baking powder and mix into wet ingredients. Add up to 1 cup more flour a little at a time until dough is only a little sticky. Mix in 1/2 package chocolate chips and 1 bottle maraschino cherries cut up and squeezed in paper towel to reduce liquid. Use teaspoon or small ice cream scoot to form small balls and roll in sugar then placing on cookie sheet lined with parchment or silpat. Allow space to expand. Bake 350 degrees until just set and a little gooey in center but DO NOT LET even the edges brown or flavor is lost. Cool on baking rack. These freeze well. *Option substitute coconut with almond extract, use 1/4 cup coconut oil which is solid for 1/4 cup of shortening.

    Orange Carrot Cookies
    Cook 5-6 peeled carrots steaming or boiling. Grind to make 1 cup (I use baby food grinder). Cream 3/4 cup sugar with 1 cup shortening. Beat in 1 egg, carrots, zest of 1/2 orange. Mix in 2 cups flour 2 tsp baking powder 1 tsp salt 1 tsp vanilla. coop by teaspoon onto baking sheet and bake 350 degrees until set but not brown. While first batch bakes make the icing: mix zest of 1/2 orange, 1 tsp soft butter, pinch salt, juice from 1/2 orange or more, powdered sugar. Make consistency you can easily smear on baked cookies with back of teaspoon. Ice while cooke are hot. Yummy warm or cooled.

    1. Thank you for sharing your family’s recipes with me! They both sound so unique and delicious!

  9. I’ve been making your PB S’mores cookies almost 2 years now and everyone loves them. It’s fun to experiment every now and then and I can’t wait to try them with the new marshmallows stuffed with real milk chocolate! I will still add the Bakers chocolate on top!

  10. I’m making these today and I don’t have large marsh mallows. Could I use mini marsh mallows or marshmallow fluff?