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
Equipment
- 1-2 Mixing bowl
- 1-3 Cookie Sheets
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.
Tried this recipe?Let us know how it was!