Last updated on April 18th, 2023 at 09:01 am
Peanut butter s’mores cookies are a delicious twist on the classic s’mores treat. These cookies combine the sweet and gooey flavors of a s’more with peanut butter’s nutty and rich taste. This article will explore how to make peanut butter s’mores cookies from scratch, including a list of ingredients and step-by-step instructions. We’ll also provide tips on how to serve and store your homemade cookies.
Peanut Butter Smores Cookies
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
- Wire rack for cooling
- Oven mitts or kitchen towels
- Food storage container for storing cookies.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extractm crackers, broken intosmall pieces
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 4-5 graham crackers, broken intosmall pieces
Instructions
- Preheat your oven to 350°F(180°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir until well combined.
- Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
Video
Notes
- Use room temperature butter and eggs for best results.
- Don’t overmix the cookie dough. Mix until just combined, as overmixing can result in tough cookies.
- You can use crunchy or smooth peanut butter, depending on your preference.
- If the dough is too soft, chill it in the fridge for 30 minutes before baking to prevent the cookies from spreading too much.
- You can use a cookie scoop or a spoon to form the dough balls, but make sure they are evenly sized for even baking.
- Make sure to leave enough space between the cookie dough balls when placing them on the baking sheet, as they will spread while baking.
- The marshmallows on top of the cookies may brown quickly, so keep an eye on them in the oven to prevent burning.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to five days.
- You can also freeze the cookie dough balls for up to three months and bake them as needed.
Tips for Serving:
- These cookies are best served warm and gooey, so try to serve them as soon as possible after baking.
- For an extra special treat, you can also top each cookie with an additional mini marshmallow and use a kitchen torch to toast the marshmallow until golden brown and crispy.
Tips for Storing:
- Store any leftover cookies in an airtight container at room temperature for up to 3 days.
- To reheat, microwave the cookies for a few seconds or warm them up in the oven at 350°F for 5-7 minutes.
- The marshmallows may become slightly challenging after storage, but the flavor should still be delicious.
Can I use chunky peanut butter instead of creamy?
Yes, you can use chunky peanut butter instead of creamy. However, remember that the cookies’ texture will be slightly different.
Can I use milk chocolate instead of chocolate chips?
Yes, you can use milk chocolate instead of chocolate chips. Just chop the chocolate into small pieces before adding it to the cookie dough.
Can I use regular-sized marshmallows instead of mini marshmallows?
Yes, you can use regular-sized marshmallows instead of mini marshmallows. Just chop them into smaller pieces before adding them to the cookie dough.
Can I use gluten-free flour instead of all-purpose flour?
Yes, you can use gluten-free flour instead of all-purpose flour. Just make sure to use a gluten-free flour blend suitable for baking.
Do I have to refrigerate the cookie dough before baking?
No, you don’t have to refrigerate the cookie dough before baking. However, you can chill the dough for 30 minutes before baking if you want thicker cookies.
How long do these cookies stay fresh?
These cookies can be stored in an airtight container at room temperature for up to 5 days.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Just shape the dough into balls, place them on a baking sheet, and freeze for 1 hour. Then transfer the dough balls to a freezer-safe bag or container.
How many cookies does this recipe make?
This recipe makes about 24-30 cookies, depending on the size of the cookies.
Can I use a different type of cracker instead of graham crackers?
Yes, you can use a different type of cracker instead of graham crackers. You could try using digestive biscuits, shortbread cookies, or even pretzels.
Can I add nuts to these cookies?
You can add nuts such as chopped peanuts or almonds to these cookies for extra crunch and flavor.
Final Thought On Making These Peanut Butter Smores Cookies
Peanut butter s’mores cookies are a delicious and unique dessert that combines the classic flavors of a s’more with the nutty taste of peanut butter. With just a few simple ingredients and some essential kitchen equipment, you can create a batch of homemade cookies that will be a hit with your family and friends.
Follow these step-by-step instructions and tips to make a set of peanut butter s’mores cookies that will leave your taste buds wanting more.
