Unreal Peanut Butter S’mores Cookies

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An upgrade to your classic s’mores cookies, these are full of peanut butter and loaded with all of your favorite Reese’s toppings. Each cookie has a gooey marshmallow center and is topped with extra graham cracker crumbs.

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As I always say, s’mores season is year-round for me, but I know for most of you it’s just starting now. So, I have the perfect s’mores inspired dessert for you to try. I’m always thinking of new ways to add some variety to s’mores. If you haven’t seen my other recipes yet, I highly recommend trying out my Ultimate Caramel S’mores Cookies, Loaded M&M S’moreo Cookies, or Caramel S’mores Brownies. All three are such an easy way to add a s’mores twist to a classic recipe while giving it a lil something extra. 

One of my favorite add-ins for s’mores is peanut butter. Add a Reese’s peanut butter cup to a s’more and it’s absolutely heavenly. But, I still wanted to take this recipe up a notch, so I decided to add peanut butter to the cookie dough and it is EVERYTHING.

Super soft cookies that have the most perfect texture and are full of peanut butter flavor. Then, we just load ‘em up with our s’mores and Reese’s toppings. They’re so easy to make and seriously the dreamiest combo. I have a good feeling that you’re going to love them just as much as I do!

Read on for the full recipe for these delicious Peanut Butter S’mores Cookies.

Peanut butter cookies have to be in my top favorites. I’m a peanut butter lover — pair it with some chocolate and it’s all I need. However, throughout my years of baking, I often find that peanut butter cookies can be a bit tricky to make. Since peanut butter changes the texture of cookie dough, I have overcooked them, thinking they’re not done, and ended up with dry cookies. And, that’s not what we’re going for here. 

When baking any dessert, my top tip is to use the “cook/bake time” as guidance — it’s not a rule and it certainly will not be the same for everyone. When it comes to cookies, if you want them to be soft, chewy, and stay fresh for days, it’s a must that you remove them from the oven when the edges are set/lightly golden in color and the tops of the cookies still look a little wet. Cookies continue to bake on the baking sheet once they come out of the oven and will set. With these peanut butter cookies, it’s especially important to follow these tips so they don’t end up dry and crumbly (aka overcooked).

For this particular recipe, we will be using softened butter and a room temperature egg, so be sure to take those out about an hour or so before baking. This dough also requires a little chill time — only 25 minutes! — you can use this time to clean up and get that oven preheated. But, after that, you will have the dreamiest, most delicious Peanut Butter S’mores Cookies and it will be absolutely worth it.

Ingredients you’ll need

• Unsalted butter
• Brown sugar
• Granulated sugar
• Creamy peanut butter (I used Jif)
• Egg 
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Cornstarch
• Salt
• Reese’s Peanut Butter Chips
• Reese’s Peanut Butter Bar
• Reese’s Pieces
• Graham crackers
• Marshmallows

Kitchen tools you’ll need (linking my favorites below!)

• Stand or hand mixer
• Mixing bowls
• Measuring cups
• Spatula
• Cookie scoop
• Parchment paper
• Baking sheet
• Cookie turner
• Cooling rack

How to make these dreamy Peanut Butter S’mores Cookies

Using a stand or hand mixer, on medium to high speed, cream together 10 tbsp of softened unsalted butter, ¾ cup brown sugar, and ¼ granulated sugar until light and fluffy.

Add the egg, 2 tsp vanilla, and ¼ cup peanut butter and beat on medium to high speed until fully combined.

On low speed, add in the dry ingredients: 1¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp cornstarch, and ½ tsp salt. Mix until just a few flour streaks remain.

Fold in the toppings with a rubber spatula: ¼ cup Reese’s peanut butter chips, ½ cup chopped Reese’s peanut butter bar, and ½ cup Reese’s pieces, and ¼ cup graham crackers.

Cover the dough in plastic wrap and chill in the refrigerator for about 25 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper and scoop 8 dough balls. Flatten each dough ball with the palm of your hand. Place a marshmallow in the middle and wrap the dough around the marshmallow so that just the top of the marshmallow is visible. 

Bake the cookies for 11-13 minutes. The cookies are done when the edges are set and lightly golden in color.

Remove the cookies from the oven and immediately shape the cookies using a spoon, bowl, or circular cookie cutter, if needed. Top with additional toppings and graham cracker crumbs, if desired. Let the cookies cool for about 5-10 minutes before moving to a wire rack to continue cooling.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

NOTE: If your marshmallow does not bake fully into the cookie and is a bit raised, use a butter knife and slide it under the portion of the marshmallow that’s exposed. Flip it over and spread the melted marshmallow over the area.

Tips for success

• To measure dry ingredients, use a kitchen scale or the spoon and level method. Before measuring, use a spoon and run through your dry ingredients, fluffing them up and removing any clumps. For the spoon and level method, spoon the dry ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• Be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. If your batter/dough is overmixed, you may lose some of that soft and chewy texture.
• I highly recommend using the baking time listed as a guide, not a set rule. Ovens and oven temperature can vary. It’s best to closely monitor the cookies during the last 3-4 minutes of baking so that you can avoid overbaking. Cookies are done baking and can be removed when the edges are set and lightly golden. They will continue to bake on the sheet when they come out of the oven.
• Make sure you’re using fresh marshmallows as old/expired marshmallows do not melt as well. 
• When wrapping the marshmallows in the cookie dough, make sure that the dough is wrapped tightly around them. Only the top of the marshmallow should be exposed. If the dough is wrapped loosely, the marshmallows may not bake flat into the cookies and instead may be peeking out of the top. However, this is an easy fix – see my notes below (in the FAQs and recipe card/steps) on how to flip the marshmallows.

FAQs

Can I freeze these cookies?

Absolutely! Place the cookies in a freezer-safe storage bag or container and store for up to 3 months. When you’re ready to eat the cookies, place them on the counter and let them come to room temperature before consuming. I’d even recommend microwaving them for about 8-10 seconds to let that marshmallow get extra gooey.

Can I make this dough in advance?

Yes, this dough can be made in advance and stored in the fridge for up to 3 days — but, do not scoop into dough balls and stuff with marshmallows. 

Before baking, let the dough sit on the counter and soften for about 30 minutes to an hour. Then, resume at step 6. Baking temperature and time will remain the same. However, in regards to baking time, I always recommend determining baking time by how the cookies look (rather than the suggested bake time that I provide) as everyone’s oven is different. 

What should I do if the marshmallows don’t bake flat into my cookies? / How do I flip the marshmallows?

First, make sure that you’re using fresh marshmallows that haven’t expired. Expired marshmallows will not melt as well. 

If the marshmallows do not bake flat and are a bit raised/the top of the marshmallow is peeking out of the baked cookie, don’t worry — there’s an easy solution! Using a butter knife, slide it under the part of the marshmallow that’s peeking over the top of the cookie. Then, use the knife to flip the marshmallow over. The bottom (that is now on top) should be super gooey and spreadable. Use a knife or a spoon to spread the melted marshmallow over the area where the marshmallow was (so there aren’t any holes/gaps).

Is it required for the dough to chill?

In order to ensure that the cookies maintain their shape and the marshmallows bake properly into them, I highly recommend chilling your dough. It’s only 25 minutes and it’s absolutely worth it!

How to store

Store the cookies at room temperature in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature before eating.

Dreamy, delicious s’mores cookies that are full of peanut butter and all of your favorite Reese’s toppings. It really doesn’t get much better than this! S’mores season is finally here — bake a batch and celebrate! 

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock