Peanut Butter S'mores Cookies
If you've ever wished you could enjoy a gooey s'more without the mess of a campfire-or wanted to elevate that nostalgic flavor with a peanut butter twist-these Peanut Butter S'mores Cookies are your answer. They're soft, chewy, and packed with everything you love about s'mores: golden graham cracker crumbs, melty chocolate, and marshmallow cream, all wrapped up in a cookie with rich peanut butter chips in every bite.
Whether you're baking for a summer picnic, a backyard BBQ, or just a quiet night in, these cookies bring all the cozy flavor of a campfire treat with none of the smoke.
Ingredients for Peanut Butter S'mores Cookies
Makes about 15 cookies
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon corn starch
- ½ teaspoon salt
- 1- 4 oz. semi-sweet chocolate bar (chopped into chunks)
- 1 cup peanut butter chips
- 1 cup crushed graham crackers (for topping)
- Homemade or store-bought marshmallow cream (for topping)- I used this recipe!
Instructions for Peanut Butter S'mores Cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Using a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy-about 2-3 minutes.
- Add the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt.
- Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Fold in the chocolate chunks and peanut butter chips.
- Scoop the dough into 2-tablespoon portions and place on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 14-16 minutes, or until the edges are golden. The centers may look a bit soft-that's perfect.
- Let the cookies cool slightly before topping each cookie with marshmallow cream and crushed graham crackers.
Tips & Variations
- No peanut butter chips? Swap in butterscotch chips, white chocolate, or just double up on chocolate chips.
- Store cooled cookies in an airtight container in the fridge for up to 4 days (if they last that long!).
These Peanut Butter Chip S'mores Cookies are crowd-pleasers, kid-friendly, and an easy way to add some nostalgic charm to your baking lineup.
Craving more cookie magic? Check out our Maple Bar Cookies, Lemon Raspberry Cookies, and Banana Cream Cookies! Don't forget to leave a comment below if you bake these-I'd love to hear what you think!
Peanut Butter Chip S'mores Cookie
Equipment
- 1 Kitchen-Aid Stand Mixer or a hand mixer
Ingredients
- ½ cup Unsalted Butter
- ½ cup Granulated Sugar
- ¾ cup Light Brown Sugar
- 2¾ cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 2 teaspoon Cornstarch
- 1 cup Peanut Butter Chips
- 4 oz. Semi-sweet chocolate bar Chopped into chunks
- 1 cup Marshmallow Cream for topping
- 1 cup Graham Cracker, crushed about 8 sheets
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Using a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy-about 2-3 minutes.
- Add the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt.
- Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Fold in the chocolate chunks and peanut butter chips.
- Scoop the dough into 2-tablespoon portions and place on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 14-16 minutes, or until the edges are golden. The centers may look a bit soft-that's perfect.
- Let the cookies cool slightly before topping each cookie with marshmallow cream and crushed graham crackers.
- Enjoy!
