Peanut Butter S'more Cookies

These peanut butter s'more cookies are a chewy peanut butter cookie filled with marshmallows and chocolate baked on top of a graham cracker and topped with a mini Reese's cup. Chewy, sweet and perfect for peanut butter lovers!

Peanut butter s'more cookies were created because I have always loved adding peanut butter cups to my s'mores. My graham cracker s'more cookies are loved by so many I decided a peanut butter version was a must!

For more peanut butter recipes, try my Reese's pieces peanut butter cookies, my old fashioned peanut butter pie, or my peanut butter marshmallow brownies.

Jump to:

• Why You Will Love This Recipe
• Ingredient Notes
• Recipe Instructions
• Expert Baking Tips
• FAQ
• Storing & Freezing
• Other Popular Recipes to Try
• Peanut Butter S'more Cookies

• Peanut Butter: You want to avoid using a natural peanut butter, as it is too wet. I like using skippy or Jif for these.
• Brown Sugar: dark or light will work great for these cookies.
• Flour: Use a scale if possible to have proper measurements.
• Mini Chocolate Chips: Because the cookie dough ball is small, the mini chocolate chips disperse better. If you only have regular size that is fine also.
• Graham Crackers: If possible use nabisco or honeymaid graham crackers, they don't burn like some generic brands.
• Reese's mini cups: You could also use a Reese's thin cup if you would prefer it to cover the whole top of the cookie.

Recipe Instructions

Step 1: Place butter, peanut butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg and vanilla and mix again.

Step 2: Add salt, baking soda and flour to bowl and mix on low, being careful not to over mix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in mini chips and marshmallows.

Step 3: Scoop the dough into a medium size ball, about 1½ tablespoon or the #40. Place the dough balls on a parchment lined cookie sheet and chill for a few hours.

Step 4: Preheat oven to 385 F, and line two baking sheets with parchment paper. Line the graham crackers along the cookie sheets side by side, with a little space for marshmallow goey-ness. Place 1 cookie dough ball in the middle of each graham cracker square.

Step 5: Bake the cookie for 8-10 minutes, or until lightly golden brown around the edges. As soon as you've removed the cookies press one mini reese's cup on top of the freshly baked cookie. Doing this should deflate the cookie a bit, and help the chocolate melt right in. Allow to cool before eating.

Expert Baking Tips

• Using either honey maid or nabisco is best for graham crackers. Other brands have been known to burn on the edges. I also think it helps to bake the cookies somewhat close together. I usually bake 16-20 per baking sheet.
• Push the Reese's cup into the cookie as soon as it comes out of the oven so that it can start to melt and soften.
• You could also do these with chocolate graham crackers instead of traditional ones.
• If any of the cookie oozes too far off the graham cracker after baking, just take a spoon or spatula and push it back in. Sometimes the marshmallow spreads the cookies a little bit more.

FAQ

Storing & Freezing

Peanut Butter S'more Cookies need to be stored in an airtight container, and will last 1-2 days. The graham cracker will start to soften after sitting in the container much longer.

These cookies can be stored in the freezer in an airtight container for 2-3 months. Just pull them out and allow them to thaw before eating. You can also keep the cookie dough balls stored in your freezer and pull them out as needed to bake.

Other Popular Recipes to Try

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!