Peanut Butter S’Mores Stuffed Cookies Recipe

Name: Peanut Butter S’Mores Stuffed Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 3/4 cups Unsalted Butter, Softened; 1-1/2 cup Granulated Sugar, Divided; 1/2 cups Brown Sugar; 1-1/2 cup Creamy Peanut Butter; 2 teaspoons Vanilla Extract; 2 Eggs; 2-1/2 cups All-purpose Flour; 3/4 teaspoons Baking Soda; 1/4 teaspoons Salt; FOR THE FILLING:; 1 bar (4.4 Oz. Size) Milk Chocolate (I Used Hershey's), Broken Into 16 Squares; 8 Large Marshmallows, Cut Into Halves; FOR THE CHOCOLATE DRIZZLE:; 1/2 cups Semi-Sweet Chocolate Chips

Servings: persons

FOR THE COOKIES:
3/4 cups Unsalted Butter, Softened
1-1/2 cup Granulated Sugar, Divided
1/2 cups Brown Sugar
1-1/2 cup Creamy Peanut Butter
2 teaspoons Vanilla Extract
2 Eggs
2-1/2 cups All-purpose Flour
3/4 teaspoons Baking Soda
1/4 teaspoons Salt
FOR THE FILLING:
1 bar (4.4 Oz. Size) Milk Chocolate (I Used Hershey's), Broken Into 16 Squares
8 Large Marshmallows, Cut Into Halves
FOR THE CHOCOLATE DRIZZLE:
1/2 cups Semi-Sweet Chocolate Chips

1
In a large mixing bowl, cream butter, 1 cup granulated sugar, and brown sugar, until thoroughly combined. Add peanut butter and vanilla and mix until combined. Beat in eggs.
2
Add flour, baking soda, and salt and mix until just combined. Chill dough in freezer for 10 minutes. Remove from freezer and assemble cookies.
3
To assemble, place remaining 1/2 cup sugar into a small bowl and set aside.
4
Take about 1 heaping tablespoon of dough (close to 2 tablespoons) and flatten slightly using the palm of your hand. Place 1 chocolate square and 1 marshmallow half on top of the flattened dough, then take another heaping tablespoon of dough, flatten slightly, and place on top.
5
Press edges together to seal, forming into a ball as you do so, and place on a plate. Repeat until you have made 16 cookies. Place plate/s with cookies in freezer and chill for 25-30 minutes. (See note below!)
6
Preheat oven to 375u00b0F and line 2 cookie sheets with parchment paper. Remove cookies from freezer and roll each cookie in the sugar before placing on prepared baking sheet, placing each cookie about 2 inches apart.
7
Bake for 15-16 minutes, until cookies are firm and tops are just beginning to crack (do not overbake!). Remove from oven and allow to cool slightly.
8
Place semi-sweet chocolate chips in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each interval, until chocolate is melted and smooth. Place melted chocolate in a small resealable bag and snip a very small piece off the corner. Drizzle chocolate over cookies.
9
Serve warm.
10
Notes:
11
1. If you aren't in any rush, you can chill the prepared cookies in the fridge for 1-2 hours before baking.
12
2. If you don't want to bake the whole batch at once, you can store unbaked cookies in the fridge for up to 1 day.

1164

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE COOKIES:, 3/4 cups Unsalted Butter, Softened, 1-1/2 cup Granulated Sugar, Divided, 1/2 cups Brown Sugar, and more.

Yes, Peanut Butter S’Mores Stuffed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter S’Mores Stuffed Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions