Best S’more Peanut Butter Cookies
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We’ve got the Best S’more Peanut Butter Cookies here! They are super fudgy, soft and chewy peanut butter and graham cracker cookies topped off with a hunk of fluffy marshmallow and Hershey’s chocolate to make them completely s’more worthy!
These are a yummy version of campfire s’mores in cookie form, the all American treat! These cookies are the ultimate dessert for picnics, barbeques or any potluck gathering. You’ll love these this Easy S’mores Fudge and this gooey S’mores Pie for starters!
This best s’more cookie recipe with peanut butter is insanely delish and if you’re like me, you won’t stop at one, two . . . or three cookies when sampling! I know this as an official taste-tester! 🙂
By adding graham to our favorite peanut butter cookies, we totally upped our graham cracker cookies with more delicious flavor. Plus, the combination of gooey marshmallow and melty chocolate on top, brings back the lazy summer days of childhood s’more fun official!
Ingredients You Need for S’more Cookies Recipe with Peanut Butter
Best S’more Peanut Butter Cookies Recipe
- Butter
- Creamy peanut butter
- Sugar
- Brown sugar
- Egg
- Vanilla extract
- Salt
- Graham Cracker crumbs
- Flour
- Baking soda
- Large marshmallows – Use kitchen scissors to cut marshmallows in half.
- Hershey Bar Pieces
Instructions How to Make S’mores Peanut Butter Cookie Recipe
- Preheat the oven to 350F. Line a baking sheet with parchment paper or ungreased baking sheet.
- Cream together the butter, peanut butter and sugars together.
- After it is creamy, add in the egg, vanilla extract and salt and beat to combine.
- Blend in the graham cracker crumbs, flour, soda, and salt in and mix until just combined.
- Scoop cookies onto baking sheet using a large cookie scoop (3 tablespoons) or medium cookie scoop (1 ½ to 2 tablespoons) or roll into balls and slightly flatten.
- For large cookies, bake 7 minutes, then top each with marshmallow half and bake 5 minutes more.
- For medium sized cookies, bake 5 minutes, then top each with marshmallow half and bake 4 minutes more.
- Let cookies rest on baking sheet for 5 minutes before removing. They need time to firm up before transferring them too soon or they will break apart.
- After a few minutes, press a piece of chocolate bar on top gently into the marshmallow.
- Allow to cool on a wire rack, then enjoy!
If you want these more toasty looking, use a butane torch
Storing S’more Peanut Butter Cookies
- These s’mores peanut butter cookies will last for 4 days at room temperature. They will also keep in the fridge in airtight containers for 2 or 3 days. They are super addicting, so they might not even last a day!
- If you freeze, place in airtight containers between layers of wax paper, for up to a couple of months. Defrost before eating. Either leave them at room temp until they’re soft enough to eat or nuke them in the microwave for a few seconds.
Ok, so who’s ready for some s’more fun!?! There’s no chilling your dough for this s’mores cookie recipe, so it’s easier to make and certainly one of the best s’more desserts ever! Happy Baking!
More S’mores You Are Craving!
- Marshmallow S’mores Rice Krispies
- OMG S’mores Bars
- S’more Cookie Bars
- 20 Gooey Chocolatey S’more Desserts
- Reese’s S’mores Graham Cracker Candy
- S’more Ice Cream Cake
- 20 Gooey S’mores Desserts
- S’mores Cookie Cake
- Marshmallow S’mores Rice Krispies
- S’more Chocolate Chip Gooey Bliss Cookies
- Super Easy S’mores Bars
Best S'more Peanut Butter Cookies
Ingredients
- ⅓ cup unsalted butter softened
- ⅓ cup creamy peanut butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup Honey Maid® Graham Cracker crumbs
- 1 ¼ cups flour
- ½ teaspoon baking soda
- large marshmallows
- 2-4 Hershey Bars broken into pieces
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper or ungreased baking sheet.
- Cream together the butter, peanut butter, granulated and brown sugar.
- After it is creamy, add in the egg, vanilla extract and salt and beat to combine.
- Blend in the graham cracker crumbs, flour, soda, and salt in and mix until just combined.
- Scoop cookies onto baking sheet using a large cookie scoop (¼ cup) or medium cookie scoop (1 ½ to 2 tablespoons) or roll into balls and slightly flatten.
- For large cookies, bake 7 minutes, then top each with marshmallow half and bake 5 minutes more.
- For medium sized cookies, bake 5 minutes, then top each with marshmallow half and bake 4 minutes more.
- Let cookies rest on baking sheet for 5 minutes before removing. They have to set up and transferring them too soon, they will break apart.
- After a few minutes, press a piece of chocolate bar on top gently into the marshmallow.
- Allow to cool on a wire rack, then enjoy!
Notes
Tips
- Make sure you measure flour correctly, or cookies will be dry & crumbly. (Fluff flour, spoon flour into cup and level off with a knife.)
- Use kitchen scissors to cut marshmallows in half.
Cookie Sizes
- 12 large cookies - 3 tablespoons each - large cookie scoop size
- 18 medium cookies - 1 1/2 to 2 tablespoons - medium cookie scoop size
