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:
- Make sure the butter and peanut butter are at room temperature.
- Do not over mix the dough. After adding the dry ingredients stop mixing when the flour disappears.
- Use a cookie scoop to get even cookies every time.
- Use parchment paper sheets to help the cookies bake more evenly.
- Bake the cookies on the middle rack of the oven.
- Don’t be afraid to remove the cookies when the centers are slightly underdone. That is how you get soft and chewy cookies.
- Let the cookies cool on the pan before removing so the cookies can set.
How to make the cookies
- Start by preheating the oven to 350 F and line two standard cookie sheets with parchment paper.
- 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.
- 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.
- 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.
- Repeat steps 3 and 4 until all the cookies have been baked.
- 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.
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.
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.
