S’more and Peanut Butter? this is definitely a match made in heaven! these Peanut Butter S’more Cookies were gone the same day we baked them, so be warned, they’re highly addictive!
These cookies are thick, soft Chocolate Chip Peanut Butter Cookies with roasted marshmallows and melted chocolate drizzle on top.
There are a few things you’ll need to pay attention to when baking these cookies:
First, cream your butter and sugars until light and fluffy on medium speed for two minutes. Add egg and beat, next add peanut butter and vanilla extract and beat for one more minute.
Secondly, add flour, baking soda and salt and mix until just combined. Avoid over mixing or you could en up with dry cookies!
Fold in Chocolate chips and distribute evenly. Again, do not over beat.
With a 1 1/2 tsp cookie scoop measure your batter, place it on your cookie sheet 2 inches apart from each other and flatten the top of your cookie. Add 3 marshmallows on top and bake for 8 minutes.
Remove from the oven and let cool in cookie sheet for 1 minute, then transfer to a wire rack to cool completely… or you can try one small, warm cookie before it cools (highly recommended!)
Drizzle with melted chocolate and enjoy! -no need to let the chocolate set!
These cookies will be at its best when eaten the first two days after they were baked, but they will keep for around 5 days if kept covered in an air-tight container.
These could also be frozen in zip lock bags or a freezable air tight container for up to 3 months
Follow me on Instagram and tag #sweetfixbaker to see all the S’more Peanut Butter Cookies you make!
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