The Best Peanut Butter S’mores Cookies

This cookie has all of the elements of a traditional s’more but contains crunchy peanut butter and extra delicious chocolate fudge frosting to elevate this iconic dessert to the next level. It is a cookie that will stand out from the crowd and will have people coming back for more.

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Cookie tips:

1. Make sure the butter and peanut butter are at room temperature.
2. Do not over mix the dough. After adding the dry ingredients stop mixing when the flour disappears.
3. Use a cookie scoop to get even cookies every time.
4. Use parchment paper sheets to help the cookies bake more evenly.
5. Bake the cookies on the middle rack of the oven.
6. Don’t be afraid to remove the cookies when the centers are slightly underdone. That is how you get soft and chewy cookies.
7. Let the cookies cool on the pan before removing so the cookies can set.

How to make the cookies

1. Start by preheating the oven to 350 F and line two standard cookie sheets with parchment paper.
2. Make the cookie dough by combining the softened butter and peanut butter with a hand mixer in a large mixing bowl until smooth. Next mix in the eggs and vanilla extract. In a separate bowl add the flour, baking soda, baking powder and salt, lightly stir with a fork. Then pour the dry ingredients into the wet ingredients and fold them into each other until just combine. Stop the moment the last bit of flour disappears.
3. Lay up to 6 half graham cracker sheets, evenly spaced on the prepared cookie sheet pan. Scoop 6 even cookie dough balls (using a 2.75 oz cookie scoop) to place on top of the graham crackers. Then cross press each cookie with a fork.
4. Bake the cookies for 8 minutes. Then press half of a large marshmallow onto the tops of each cookie and bake another 4 minutes. Remove the cookies from the oven an allow them to cool on the pan.
5. Repeat steps 3 and 4 until all the cookies have been baked.
6. Prepare the frosting. In a small saucepan over medium heat melt the butter and then stir in the cocoa powder with a whisk until combined. Remove the saucepan from the heat and stir in 1 cup of powdered sugar and 2 tablespoons of milk until smooth. Repeat and add another cup of powdered sugar and 2 tablespoons of milk. Once the frosting is silky and fudgy drizzle the tops of the cookies, making sure to cover the marshmallow.
7. Serve and enjoy.
8. Store leftover in an airtight container at room temperature out of the sun for up to 3-5 days.

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Course: Dessert

Cuisine: American

Keyword: chocolate fudge frosting, marshmallows, peanut butter, Smores

Peanut Butter S’mores Cookies

This cookie has all of the elements of a traditional s'more but also contains crunchy peanut butter and extra delicious chocolate fudge frosting to elevate this iconic dessert to the next level. It is a cookie that will stand out from the crowd and will have people coming back for more.

Servings: 18 large cookies

Author: Cookiee Club

Equipment

• 1-2 Mixing bowl
• Measuring Cups
• Cookie Scoop
• Hand Mixer
• 1-3 Cookie Sheets
• Parchment Paper
• Saucepan
• Whisk
• Rubber Spatula

Ingredients

Cookies:

• 1 cup softened butter
• 1 cup chunky natural peanut butter
• 2 teaspoons vanilla extract
• 1 ½ cup organic brown sugar
• ½ cup organic cane sugar
• 2 eggs
• 1 teaspoon baking soda
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 ½ cup all-purpose unbleached flour
• 9 large marshmallows cut in half
• 9 graham cracker sheets split in half

Fudge Frosting:

• ¼ cup butter
• ¼ cup organic cocoa powder
• 3 tablespoons milk
• 2 cups powdered sugar
• ½ teaspoon pure vanilla extract

Instructions

• Start by preheating the oven to 350 degrees Fahrenheit and line 3 standard baking trays with parchment paper for later.
• Then in a large mixing bowl combine softened butter and peanut butter using a hand mixer until smooth.
• Now throw in the brown sugar and cane sugar and beat until fluffy about 1-2 minutes.
• Add in the eggs and vanilla extract and mix until combined.
• In a smaller mixing bowl mix all dry ingredients (flour, baking soda, baking powder and salt) together with a fork.
• Pour the dry ingredients into the wet ingredients and fold the two into each other using a rubber spatula; stop mixing the moment the last bit of flour disappears.
• Set the dough aside.
• Place 5 half graham cracker sheets onto one of the baking trays lined with parchment paper.
• With a large cookie scoop (about 3 oz) scoop the dough onto the top of each cracker.
• Using a fork cross smash the cookie dough down in each direction.
• Bake the cookies for 8 minutes in the preheated oven at 350 degrees Fahrenheit.
• After 8 minutes of baking, press the centers of each cookie with half of a large marshmallow.
• Bake the cookies for 4 more minutes before removing them from the oven to cool.
• Continue baking the cookie dough until all the cookies are baked.
• Now prepare the frosting.
• In a small saucepan over medium heat melt the butter and then stir in the cocoa powder with a whisk until combined.
• Remove the saucepan from the heat and stir in 1 cup of powdered sugar and 2 tablespoons of milk until smooth.
• Repeat and add another cup of powdered sugar and 2 tablespoons of milk.
• Once the frosting is silky and fudgy drizzle the tops of the cookies, making sure to cover the marshmallow.
• Serve and enjoy.
• Store leftover in an airtight container at room temperature out of the sun for up to 3-5 days.

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