This ooey-gooey peanut butter s’mores cookie recipe is the perfect holiday cookie and spin on a classic campfire dessert.
¼ cup + 2 tbsp butter (softened)
½ cup + 1 tbsp sugar
1 ½ tbsp honey
2 eggs (room temperature)
1 tbsp vanilla
1/2 cup + 1 tbsp, creamy peanut butter
2/3 cup all-purpose flour
¼ tsp baking powder
pinch of baking soda
½ tsp salt
¼ cup milk chocolate chips
½ heaping cup mini marshmallows
In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine butter, sugar, honey, and vanilla, with a stand or hand mixer on medium/high speed until light and pale in color. About 2 – 3 minutes. Add in the peanut butter, whip for another minute. Slowly add the eggs, and beat until combined. Then bring the mixture to medium-speed and whip for another 2 minutes until the mixture gains volume and sugar dissolves. Reduce the speed to low and add the dry ingredients. Mix until the dough comes together- no longer than 1 minute.
Fold in the chocolate chips and marshmallows with a paddle attachment or by hand until incorporated. Cover the bowl in plastic wrap and refrigerate for 1 – 3 hours. The longer it sits in the fridge, the tastier the flavor!
Preheat the oven to 365F, and line 2 baking trays with parchment paper.
Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth. Roll the cookie dough balls out with your hand, until smooth. Add two mini marshmallows and extra milk chocolate chips to the top of the cookie dough balls. Evenly space the cookie dough 3 inches apart onto the baking trays.
Bake for 14 – 15 minutes, until slightly golden on the edges.
Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.
Enjoy fresh while they are fresh and GOOEY!!!
Use your favorite plant-based butter and dairy-free chocolate chips if you wish!!
Swap the all-purpose flour with 1 cup of Bob’s Red Mill 1:1 Gluten-Free Flour Blend!!!
Swap the milk chocolate chips for any type of chocolate chunks or chop up your favorite chocolate bar! Even add pretzels for fun! Get creative and make them delectable.
Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
Have fun with it!
- Serving Size: 14
- Calories: 223
- Sugar: 12.6g
- Sodium: 189.2mg
- Fat: 8.9g
- Saturated Fat: 2.8g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 18.4g
- Fiber: 0.3g
- Protein: 1.8g
- Cholesterol: 36mg
Keywords: chocolate, chip, easy, tasty