Ooey gooey S’mores Cookies made with peanut butter plus all of the campfire classics. Marshmallows, chocolate, and graham crackers galore!
You realize whenever you make s’mores however swap the chocolate bar for a peanut butter cup? OMG.
This recipe was impressed by that drool-worthy campfire scenario. I took my beloved peanut butter oatmeal chocolate chip cookies and made some basic s’mores swaps to beginning my dream summer season cookie!
Meaning chances are you’ll simply should activate the oven. So sorry.
Now inform me—do you set your ‘mallows completely on fireplace or go for the golden glow? I am crew flames all the best way.
make s’mores cookies
These come collectively in a jiffy. They’re so enjoyable to make as a result of they’re completely different! Think about gooey golden marshmallows, melty puddles of chocolate, and that nostalgic graham cracker style. Divine.
- Crush your graham crackers.
- Cream collectively butter, peanut butter, and brown sugar. It ought to be gentle and fluffy!
- Add flour and baking soda. Fold in marshmallows and chocolate chips.
- Bake, then say howdy to campfire bliss.
Key components and ideas
- All goal flour: The one and solely! Entire wheat pastry flour will even work. I additionally examined them with this gluten free flour and so they had been delish.
- Graham crackers: For traditional campfire style. Save additional crumbs for topping!
- Brown sugar: For additional moisture and chew issue! Coconut sugar works nice, too.
- Peanut butter: What’s higher than a peanut butter s’extra? Use the pure, drippy form with peanuts and salt because the components. I like Kirkland model from Costco. Almond or cashew butter will even work however I favor the peanut taste. Sunflower seed butter works for nut-free however they are going to flip inexperienced from a pure response with the baking soda.
- Butter: For richness and yummy taste.
- Egg: A vital to bind the cookies, assist them rise, and add moisture. You should use a flax egg however egg-free however they could be much less puffy.
- Chocolate chips: I like semi-sweet right here however a chopped Hershey’s bar can be glorious for a basic s’mores cookie recipe!
- Vanilla extract: To make these cookies much more flavorful and crave-worthy.
- Sea salt: To convey out and stability the sweetness. I wish to high mine with extra salt on the finish.
Can I freeze the dough?
You realize it! Merely pop the sheet pan of raw dough balls into the freezer. As soon as frozen, switch frozen dough right into a freezer baggie and freeze for as much as 3 months. Add one other two minutes to the baking time.
Which marshmallows to make use of
Mini marshmallows are nice right here! You’ll be able to even chop them in half for extra marshmallow density. Should you solely have massive marshmallows, merely chop them into small items.
Storage ideas
These delish cookies will last as long as 4 days in an air-tight container on the counter. Freeze any leftovers for future snacking!
Extra splendid cookie recipes
A campfire is kind of presumably one of the best scent on the planet.
S’Mores Cookies Recipe
Prep Time: 10 minutes
Prepare dinner Time: 10 minutes
Complete Time: 20 minutes
Yield: 20 cookies 1x
Class: dessert
Technique: Oven
Delicacies: American
Food plan: Vegetarian
Description
Ooey gooey S’mores Cookies made with peanut butter plus all of the campfire classics. Marshmallows, chocolate, and graham crackers galore!
Elements
Items
Scale
- ½ cup pure salted peanut butter (add ¼ tsp salt if unsalted)
- ½ cup unsalted butter (1 stick), at room temperature
- ⅔ cup brown sugar (or coconut sugar)
- 1 massive egg
- 1 tsp vanilla extract
- ¾ cup all goal flour
- ½ cup crushed graham crackers (about 3 graham cracker sheets)
- ¾ tsp baking soda
- ¾ cup mini marshmallows
- ¾ cup chocolate chips or chopped chocolate bar
Directions
- Preheat oven to 350F. Line one extra large baking sheet or two common baking sheets with parchment paper or a Silipat.
- Chop graham crackers (or crush in a baggie) and measure out ½ cup. Use any extras to sprinkle on high of cookies!
- In a big mixing bowl with a hand mixer or within the bowl of a stand mixer, cream collectively peanut butter, butter and sugar till gentle and fluffy, about 2 minutes.
- Add egg and vanilla and beat simply till mixed. Add the flour, graham cracker crumbs, baking soda (and elective salt). Beat till a clean dough is shaped. Fold in chocolate chips and marshmallows.
- Roll dough into clean 1-inch balls (I used a cookie scoop) and place evenly 2 inches aside on baking sheets. For even prettier cookies, you’ll be able to high dough balls with additional chocolate chips and marshmallows. I like flaky salt on high, too! For flatter cookies (like photos) use your hand to softly flatten dough balls. For puffy, taller cookies, do not flatten.
- Bake (one sheet at a time) for about 10 minutes. Should you discover any marshmallows have oozed out of the cookie onto the sheet (it occurred to me!), use a spatula to push it again into the cookie. Let cookies cool for 10 minutes on baking sheet then dig in!
