Description
Ooey gooey S'mores Cookies made with peanut butter plus all the campfire classics. Marshmallows, chocolate, and graham crackers galore!
Ingredients
Units
Scale
- 1/2 cup natural salted peanut butter (add 1/4 tsp salt if unsalted)
- 1/2 cup unsalted butter (1 stick), at room temperature
- 2/3 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup crushed graham crackers (about 3 graham cracker sheets)
- 3/4 tsp baking soda
- 3/4 cup mini marshmallows
- 3/4 cup chocolate chips or chopped chocolate bar
Instructions
- Preheat oven to 350F. Line one extra large baking sheet or two regular baking sheets with parchment paper or a Silipat.
- Chop graham crackers (or crush in a baggie) and measure out 1/2 cup. Use any extras to sprinkle on top of cookies!
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, cream together peanut butter, butter and sugar until light and fluffy, about 2 minutes.
- Add egg and vanilla and beat just until combined. Add the flour, graham cracker crumbs, baking soda (and optional salt). Beat until a smooth dough is formed. Fold in chocolate chips and marshmallows.
- Roll dough into smooth 1-inch balls (I used a cookie scoop) and place evenly 2 inches apart on baking sheets. For even prettier cookies, you can top dough balls with extra chocolate chips and marshmallows. I like flaky salt on top, too! For flatter cookies (like pictures) use your hand to gently flatten dough balls. For puffy, taller cookies, don't flatten.
- Bake (one sheet at a time) for about 10 minutes. If you notice any marshmallows have oozed out of the cookie onto the sheet (it happened to me!), use a spatula to push it back into the cookie. Let cookies cool for 10 minutes on baking sheet then dig in!