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.
Ingredients
- ½ cup (113.5 g) butter room temperature
- ½ cup (129 g) creamy peanut butter skippy or jif
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) salt
- ¾ tsp (0.75 teaspoon) baking soda
- 1¼ cups (175 g) all-purpose flour
- ½ cup (93 g) mini semi-sweet chocolate chips
- 1 cup (50 g) mini marshmallows
- 28 graham cracker squares the full rectangle equals 2 squares
- 28 mini reese's peanut butter cups
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 205kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 16mgSodium: 194mgPotassium: 104mgFiber: 1gSugar: 16gVitamin A: 117IUVitamin C: 0.02mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!