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peanut butter s'mores cookies, loaded with melted marshmallow bits, graham cracker chunks, and chocolate drizzle are served on a rustic wooden board.

loaded peanut butter s'mores cookies recipe

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5 from 1 review

Studded with gooey marshmallows, buttery graham crackers, and finished with a silky chocolate drizzle, these peanut butter s’mores cookies are classic peanut butter cookies with the volume turned WAY up!

  • Total Time: 35 minutes
  • Yield: 2 dozen cookies 1x

Ingredients

Units Scale

for the cookies: 

  • 4 tablespoons unsalted butter, softened
  • 1/2 medium banana (enough to yield 1/4 cup mashed)
  • 3/4 cup lightly packed brown sugar
  • 2 eggs
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon cinnamon

for the mix-ins (use more or less depending on your preference!): 

  • 3 large graham crackers
  • 10-12 large marshmallows
  • 1/2 cup chopped chocolate, for the chocolate drizzle
  • Smoked salt, a few pinches

Instructions

  1. Preheat the oven to 350℉. Combine the softened butter, mashed banana, and brown sugar in a large mixing bowl.butter, mashed banana, and brown sugar in a stainless steel mixing bowl.
  2. Use an electric mixer to cream the mixture until light and fluffy.the butter and sugar mixture in a silver bowl has a fluffy and creamy texture.
  3. Lightly beat the eggs, then add them to the butter mixture along with the peanut butter and vanilla extract. Continue blending with the electric mixer until well combined. after the addition of eggs, peanut butter, and vanilla, the mixture has a thick, smooth, and shiny texture.
  4. Add the all-purpose flour, baking powder, and cinnamon. dry ingredients are added to the peanut butter mixture in the stainless steel bowl.
  5. Stir the mixture by hand, just until a dough comes together.a shaggy dough in the mixing bowl, with a sticky texture and peanut butter coloring.
  6. Scoop out the cookie dough, 1 heaping tablespoon at a time, roll them into balls, and arrange them on  parchment paper (or silpat) lined baking sheets. These cookies don’t spread much on their own, so use the back of a spatula to flatten the dough balls now. Transfer to the preheated oven and bake for 5 minutes. a silicone mat lined baking sheet with about a dozen flattened, unbaked peanut butter cookies on it.
  7. While the cookies complete their first bake, prep the mix-ins! Crumble the graham crackers into chunks, tear the marshmallows into large bits, and melt the chocolate. My favorite method is to heat the chopped chocolate in the microwave for 10-20 seconds at a time, stirring in between, until melted. crumbled graham crackers, torn marshmallow bits, and a bowl of melted chocolate arranged on a rustic wooden board.
  8. Remove the partially baked cookies from the oven and top each cookie with a few marshmallow bits and graham cracker chunks. Really press them into the dough so they stick! Don't worry if they get a bit malformed, the mess is half the fun of s’mores 🙃  Sprinkle the tops of the marshmallows with a pinch of smoked salt. the baking sheet with a dozen partiall baked cookies have now been topped with white marshmallow bits and chunky pieces of graham cracker.
  9. Return your cookies to the oven and continue baking for about 8 more minutes, until the dough is set and the marshmallows are nicely melted. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes.the fully baked peanut butter s'mores cookies have a golden brown coloring and the marshmallows are melted and gooey.
  10. Use a spatula to transfer the cookies to a wire rack to finish cooling completely.the baked peanut butter s'mores cookies cooling on a wire rack, next to a small bowl of melted chocolate.
  11. Once completely cooled, go ahead and drizzle your cookies with melted chocolate. You may need to pop your bowl of chocolate drizzle in and out of the microwave to keep it nice and melty as you work with it. the melted chocolate has been drizzled across the tops of the peanut butter s'mores cookies, in a diagonal pattern that contrasts with the grid lines of the wire cooling rack they rest on.

Notes

  • When arranging these cookies, I find that you can fit about 1 dozen on a standard size baking sheet. Make sure to stagger them so they each have 1-2 inches of space in between. 
  • When melting your chocolate, take extra care to make sure the bowl and spoon you use are very dry, and that you don’t accidentally drip any water into the chocolate itself. Moisture can cause the chocolate to seize–meaning it will harden up and become very difficult to melt into that smooth and silky chocolate drizzle of your dreams! 
  • Author: kelly@crescentmoonkitchen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 135
  • Sugar: 9.9 g
  • Sodium: 139.1 mg
  • Fat: 5.9 g
  • Carbohydrates: 18.5 g
  • Fiber: 0.8 g
  • Protein: 2.9 g
  • Cholesterol: 20.6 mg

Find it online: https://crescentmoonkitchen.com/peanut-butter-smores-cookies/