Best S'more Peanut Butter Cookies
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!
Servings: 18 Servings
Calories:
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