Peanut Butter S'mores Cookies
Peanut Butter S'mores Cookies combine a rich chocolate cookie base with peanut butter dough, graham cracker crumbs, and gooey toasted marshmallows—bringing campfire flavors into an oven-baked treat.
-0:00
Peanut Butter S'mores Cookies combine a rich chocolate cookie base with peanut butter dough, graham cracker crumbs, and gooey toasted marshmallows—bringing campfire flavors into an oven-baked treat.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This will form the base of your chocolate cookie dough.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
For the topping, prepare a simple peanut butter cookie dough by mixing creamy peanut butter with a bit of flour and sugar until it forms a spreadable paste. (Note: this step is not shown in detail).
Scoop balls of the chocolate cookie dough onto a parchment-lined baking sheet and flatten them into discs.
Spread a layer of the peanut butter cookie dough mixture on top of each chocolate cookie disc.
Dip the edges of each cookie into a bowl of graham cracker crumbs to coat.
Using scissors, cut the large marshmallows in half. Place two marshmallow halves, cut-side down, on top of each cookie.
Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cookie edges are set.
After baking, carefully use a kitchen torch to toast the marshmallows until they are golden brown and gooey.
Store baked cookies (with marshmallows) in an airtight container up to 2 days at room temperature; reheat in a 300°F oven for 3–5 minutes to refresh the marshmallow if desired. Freeze unbaked dough discs up to 1 month.
Add marshmallows in the final minutes of baking so they toast and stay gooey without burning. Watch closely starting at 2 minutes before the expected bake time ends.
Bake the cookies without marshmallows and store in an airtight container up to 3 days. Top with marshmallows and toast just before serving.
Use honey or regular graham crackers crushed into fine crumbs. Avoid overly fine crumb dust; aim for texture that holds together slightly.
Ensure the chocolate base is fully set before topping. Chill if needed, then gently press peanut butter dough on top without overworking it.
Yes, but natural peanut butter may separate. Mix well and add 1 tbsp extra butter to the peanut butter layer for easier spreading.
Crispy Chicken Katsu Sandwich
25 min · moribyan
Crispy Chicken Snack Wrap
5 min · moribyan
Pistachio Cheesecake Bars with Chocolate Ganache
245 min · moribyan
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Sourdough Bread
50 min
Creamy Corn Chowder
45 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
