Description
These Peanut Butter S’mores Cookies combine the classic flavors of peanut butter, chocolate ganache, and fluffy marshmallow for a delightful twist on traditional s’mores. Soft, chewy cookies are sandwiched with rich chocolate and homemade marshmallow fluff, creating a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Cookie Dough
- 3/4 cup smooth peanut butter
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
Chocolate Ganache
- 4 oz semi-sweet chocolate chips
- 2 oz heavy cream
Marshmallow Fluff
- 1/3 cup water
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 3 large egg whites
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt to evenly distribute the leavening and salt throughout the cookie dough.
- Cream Butter and Sugars: In a separate large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is fluffy and light. This creates the perfect base for a soft cookie texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and smooth peanut butter into the creamed butter and sugars until well combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined to avoid overworking the dough, which keeps the cookies tender.
- Shape and Bake: Scoop tablespoon-sized amounts of the cookie dough onto the prepared baking sheets, spacing them appropriately. Bake for 12 minutes or until the edges are just golden brown.
- Prepare Chocolate Ganache: While the cookies are baking or cooling, melt the semi-sweet chocolate chips with the heavy cream over low heat, stirring frequently until smooth and glossy. Set aside to cool slightly.
- Make Marshmallow Fluff: In a heatproof bowl or stand mixer bowl, combine water, granulated sugar, light corn syrup, egg whites, cream of tartar, and vanilla extract. Beat using a stand mixer fitted with a whisk attachment on medium speed until soft peaks form, ensuring the marshmallow fluff is light and airy.
- Assemble Cookies: Spread a layer of chocolate ganache on the bottom of one cookie, then top with a generous dollop of marshmallow fluff. Sandwich with another cookie on top, gently pressing together to create a s’mores style sandwich cookie.
Notes
- Ensure the butter and peanut butter are at room temperature for easy mixing.
- Do not overmix the dough to keep the cookies tender and chewy.
- You can use a stand mixer or hand mixer for making the marshmallow fluff for best results.
- Store assembled cookies in an airtight container at room temperature for up to 3 days to keep freshness.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
