Gooey Peanut Butter S’mores Cookies
These peanut butter s’mores cookies are completely inspired by S’mores made with Reese’s cups (if you’ve never had one, they’re superior – I prefer the dark chocolate!). The cookies have gooey centers, crisp edges, and are stuffed full of graham crackers, peanut butter cups and marshmallow fluff.
Back in November I made these Brown Sugar Cookies and I was OBSESSED with both the flavor and texture of this cookie. I also love how it looks, it’s just the perfect base cookie dough.
Since then I’ve turned it into so many variations, including my families’ favorite Brown Butter Chocolate Chip Cookies and of course I had to do a s’mores version since it’s one of my all time favorite flavor combinations. Hence the ton of s’mores recipes I have lol. The latest being my s’mores sheet cake and I also have a simple quick & easy s’mores cookie (no peanut butter cups).
How To Make Peanut Butter S’mores Cookies – Step-By-Step Photos
- Brown the butter
- Whisk together the sugar with the brown butter.
- Whisk in the eggs and vanilla.
- Fold in the dry ingredients.
- Fold in the chopped graham crackers and peanut butter cups (make sure the batter is not warm anymore when you add the chocolate or it can melt – refrigerate it for just 15-30ish minutes if you need to before adding the chocolate).
- Chill cookie dough before scooping (if it’s soft – if not, scoop and then chill).
- Roll cookie dough into 2 oz balls, make a little well in the center and add some marshmallow fluff and another piece of chocolate and/or graham cracker chunk.
- Bake for 8ish minutes, remove & bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4ish minutes.
Storing & Serving Cookies
Obviously cookies are always best served warm and fresh but make sure to let them set for 10 or so minutes before removing from the tray.
I recommend you place them in a ziplock bag or cookie jar/container and keep them at room temperature for a few days.
You can put them in the refrigerator to make them last longer, but they will dry out a bit more. I put them in the microwave for like 5-10 seconds before eating if I do this.
I hope you love these peanut butter s’mores cookies as much as I do! If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried this, I would very much appreciate a star rating or review as well.
As always, have a blessed day and happy baking!
Love, B
Peanut Butter S’mores Cookies
These peanut butter s’mores cookies are completely inspired by S'mores made with Reese’s cups (if you’ve never had one, they’re superior – I prefer the dark chocolate!). The cookies have gooey centers, crisp edges, and are stuffed full of graham crackers, peanut butter cups and marshmallow fluff.
Equipment
- 1 bowl
- 1 Whisk
- 1 small saucepan
Ingredients
- 113 grams (1/2 cup) salted butter browned to 93 grams
- 133 grams (2/3 cup) light brown sugar lightly packed
- 1 large egg
- 1 tsp vanilla extract
- 150 grams (1 1/4 cup) all-purpose flour spooned and leveled
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- 2 full sheets of graham crackers Reserve 1/2 a sheet for topping
- 100 grams (about 10 Reese's Thins) peanut butter cups chopped (I like the dark)
- 4-8 Tbsp marshmallow fluff
- pinch flaky sea salt
Instructions
- In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.113 grams (1/2 cup) salted butter
- Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes.
- Place the sugar into a medium-large bowl with the butter and whisk until they're completely combined.113 grams (1/2 cup) salted butter, 133 grams (2/3 cup) light brown sugar
- Then add the egg, and vanilla and whisk together aggressively for 2-3 minutes, until it's smooth and has lightened in color.1 large egg, 1 tsp vanilla extract
- Add the flour, salt and baking powder and fold the cookie dough just until there are only a couple more streaks left of flour (if the dough is still at all warm, refrigerate it briefly before folding in the graham crackers and peanut butter cups, so it doesn't melt the chocolate)150 grams (1 1/4 cup) all-purpose flour, 1/4 tsp fine sea salt, 1 1/2 tsp baking powder
- Fold in the chopped graham crackers and peanut butter cups (save a few for topping the cookie dough balls) until they're evenly distributed.100 grams (about 10 Reese's Thins) peanut butter cups, 2 full sheets of graham crackers
- Freeze cookie dough for 15-30 minutes or refrigerate for at least an hour. Scoop eight cookies (just over 2 ounces each) into cookie dough balls. Place them on large cookie sheet (or two) and make a little well in the center for the marshmallow fluff. Refrigerate the cookie dough balls while the oven preheats.
- Preheat oven to 325F (163C) convection** and top each cookie with a dollop of marshmallow fluff and another chunk or two of peanut buttercups and/or graham crackers. Try to contain the marshmallow fluff within the well so it doesn't burn on the pan.4-8 Tbsp marshmallow fluff
- Bake one sheet on the middle rack for 8ish minutes, remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4ish minutes, just until the edges are starting to brown.
- Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round. The edges should be lightly browned and the top no longer wet.
- Sprinkle with flakey sea salt and allow them to rest for at least 10 minutes on the pan before transferring off of the cookie sheet.pinch flaky sea salt
Notes
- **Most ovens, if set to 350F convection will adjust to 325F inside. Mine doesn’t do this so I set mine to 325F convection and make sure it stays at 325F with a thermometer. So check your oven – you want the inside of the oven to be 325F when it’s on convection so you may need to set yours to 350F if it automatically adjusts lower on its own.
Nutrition
Calories: 322kcalCarbohydrates: 41gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 52mgSodium: 324mgPotassium: 103mgFiber: 1gSugar: 23gVitamin A: 390IUVitamin C: 0.04mgCalcium: 80mgIron: 1mg
Tried this recipe?Let us know how it was!