Peanut butter Smore cookies. Nutrient-Dense, Whole Food Ingredients In Every Product. Browse Baking Mixes, Snacks, And More. Print Recipe Pin Recipe Rate this Recipe. Beat in the vanilla and egg. Peanut butter s'mores cookies have a peanut butter graham cracker filled cookie, topped with a gooey marshmallow, and a chocolate Hershey kiss.
They combine the great taste of s'mores and peanut butter into a delicious Making Peanut Butter Cup S'mores Cookies.
This recipe is absolutely delicious and really easy to make!
You'll use a combination of flour and graham cracker crumbs and incorporate the chocolate pieces, some of the marshmallows and pieces of graham cracker right into the dough!
You can cook Peanut butter Smore cookies using 5 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Peanut butter Smore cookies
- You need of Cookie dough peanut butter or chocolate chip.
- Prepare of Nonstick spray.
- You need bar of Chocolate chips or Hershey kiss or Hershey candy.
- Prepare half of Large marshmallows cut in.
- You need of Muffin or mini muffin pan.
In the bowl of a stand mixer, beat your butter until nice and smooth. 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). In a large mixing bowl, beat the peanut butter, butter, oil, sugars, milk, and vanilla and mix again. Slowly add the flour mixture into the wet mixture, mixing until just combined.
Peanut butter Smore cookies instructions
- Preheat oven to 350 spray muffin pan with nonstick spray..
- Make cookie dough (I cheated and used a bag kind).
- Place cookie dough in muffin Pan pressing around the sides And making a thumbprint on the inside in the middle bake until done remove from oven (I used a cookie scoop it was perfect for this.).
- Notes- I Had a hard time to telling when the cookies was done, when they started to pull away from the sides and brown up some I removed them remember they go back in the oven I didn’t want a hard crunchy cookie I wanted it soft but not doughy. And if you are like me you forgot to set a timer. They are being done in a muffin pan so I don’t think cooking times will be right with the bag instructions anyways..
- Add the half cut marshmallow to each one(push them down in the cookie even if it breaks it some.)put it back in the oven till it melts some (I used the boiler for this part and watched it, only took a min or two)remove from oven then top with chocolate chips or a Hershey kiss and remove from pan (notes- if using chocolate chips place them in first then the marshmallow just another option so they don’t fall off the top.).
- Remove with butter knife they should pop right on out easy. I only had one that stuck and one that broke coming out I’d say that pretty darn good. That one bag made 22 cookies in a mini muffin pan. And I used 2 Hershey candy bars not sure how many you will get if using a regular muffin pan, and if using a regular muffin pan I don’t think you would have to cut the marshmallows in half. If anyone trying on a regular muffin pan please let me know so I can make the change on here...
- I did pop these back in the oven after I topped it with the chocolate. My oven was off and still warm. This step is optional..
- Enjoy 😉.
- Notes- to make less of a mess use chocolate chip cookie dough. And you don’t have to worry about the chocolate..
- I took so many pictures that’s how good they are lol..
Finally, fold in the chocolate chips, graham crackers and marshmallows. Combine the butter and peanut butter. Add baking soda, baking powder, sugar and brown sugar. Beat in the egg and vanilla. Add the marshmallows and slowly mix.