S'Mores Cookies (with peanut butter!)

Ooey gooey S'mores Cookies made with peanut butter, smashed graham crackers, marshmallows, and chocolate chips. With crispy edges and soft middles, these taste like a campfire classic and are so easy to make! No chilling required.

You know when you make s'mores but swap the chocolate bar for a peanut butter cup? OMG.

This recipe was inspired by that drool-worthy campfire situation. I took my beloved peanut butter oatmeal chocolate chip cookies and made some classic s'mores swaps to birth my dream summer cookie!

That means you may just have to turn on the oven. So sorry.

Now tell me---do you set your 'mallows totally on fire or go for the golden glow? I'm team flames all the way.

How to make s'mores cookies

These come together in a jiffy. They're so fun to make because they're different! Imagine gooey golden marshmallows, melty puddles of chocolate, and that nostalgic graham cracker taste. Divine.

1. Crush your graham crackers.
2. Cream together butter, peanut butter, and brown sugar. It should be light and fluffy!
3. Add flour and baking soda. Fold in marshmallows and chocolate chips.
4. Bake, then say howdy to campfire bliss.

The low down on star ingredients

• All purpose flour: The one and only! Whole wheat pastry flour will also work. I also tested them with this gluten free flour and they were delish.
• Graham crackers: For classic campfire taste. Save extra crumbs for topping!
• Brown sugar: For extra moisture and chew factor! I tested these with white sugar and I like the chewy, molasses vibe brown sugar gives.
• Peanut butter: What's better than a peanut butter s'more? Use the natural, drippy kind with peanuts and salt as the ingredients. I like Kirkland brand from Costco. Almond or cashew butter will also work but I prefer the peanut flavor. Sunflower seed butter works for nut-free but they will turn green from a natural reaction with the baking soda.
• Butter: For richness and yummy flavor.
• Chocolate chips: I love semi-sweet here but a chopped Hershey's bar would be excellent for a classic s'mores cookie recipe!

Can I freeze the dough?

You know it! Simply pop the sheet pan of uncooked dough balls into the freezer. Once frozen, transfer frozen dough into a freezer baggie and freeze for up to 3 months. Add another two minutes to the baking time.

Storage tips

These delish cookies will last up to four days in an air-tight container on the counter. Freeze any leftovers for future snacking!

A campfire is quite possibly the best smell in the world.

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