Sunday baking plans include these nom nom s’more peanut butter cookies! They are quite literally the perfect munchies to catch up on your favorite shows this holiday season. They are filled with mini marshmallows that create a sticky pull and made with peanut butter cookie dough. These peanut butter cookies surprised me because I though they would be gross but they make a lot of sense. They have a crunchy exterior but a soft, gooey interior.
Mini marshmallows are used because they are easy to fold into the cookie dough. Some people use a fork to press down on the cookies to form a lattice design on the cookies. I tried that too and it wasn’t bad. But I think I like the regular cookie dough balls. They are much cuter I think.
Some tips for great s’more peanut butter cookies
- Like all other baked goodies, keep all your ingredients at room temperature.
- Refrigerate your cookie dough before baking for at least 1 hour or even overnight. This also applies to skillet cookies.
- Bake your cookies in batches. Leave enough space between the unbaked cookies, about the width of your palm.
- With these s’more peanut butter cookies, have patience when they are freshly-baked. They are super-soft when they come out of the oven so don’t despair. They will harden and leave a yummy, gooey center filled with marshmallow in every bite.
Check out my marshmallow peanut brittle for more smore and peanut vibes!
Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, tightly packed
1/2 cup smooth peanut butter
1/4 cup mini marshmallows
1 tablespoon vanilla extract
1 large egg, at room temperature
1&1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
Instructions
- Using a hand or stand mixer, cream the butter and both sugars until it looks creamy brown in color.
- Then whisk in the egg, vanilla extract and peanut butter into the same bowl.
- In another mixing bowl, whisk the flour, salt, baking powder, and baking soda together.
- Add this to the bowl from step 1 and fold in the mini marshmallows.
- Refrigerate this dough for 1-2 hours.
- Preheat the oven to 350F/175C.
- Scoop the dough ( I used an ice cream scoop) and place on a lined cookie tray. Leave about 2 inches of space between each cookie dough. The doughs spread out when baked.
- Since not all the dough will fit on the tray at a time, you will bake the cookies in batches. Bake the cookies for 15-20 minutes. Let each batch of cookies cool on a wire rack.
- Repeat steps 7 and 8 for the remaining cookie dough.