Description
These Peanut Butter S’mores Cookies combine the classic flavors of peanut butter, marshmallow, and chocolate into a gooey, delicious treat. Soft and chewy peanut butter cookie bases are topped with toasted marshmallows and Hershey’s Kisses, creating a nostalgic and crowd-pleasing dessert perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/4 cup unsalted butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 cup peanut butter
- 1/4 cup shortening
- 1 large egg
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Toppings
- 24 regular size marshmallows
- 24 Hershey’s Kisses, unwrapped
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C) to prepare for baking the cookies.
- Prepare Baking Sheet: Line a cookie sheet with parchment paper and set it aside to prevent sticking and ease cleanup.
- Cream Wet Ingredients: In a standing mixer, combine the unsalted butter, sugar, packed brown sugar, and shortening. Mix until the ingredients are fully blended and creamy.
- Add Egg and Peanut Butter: Add the large egg and peanut butter to the creamed mixture and mix until smooth and well combined.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture into the wet mixture, mixing until fully combined to form the cookie dough.
- Shape Dough Balls: Use an ice cream scoop to portion out the dough, then roll each portion into a ball with your hands.
- Coat Dough in Sugar: Roll each cookie dough ball in sugar to add a sweet, crunchy coating, then place them on the prepared baking sheet.
- Repeat for Remaining Dough: Continue shaping, coating, and placing dough balls on the cookie sheet until all dough is used (total 24 cookies).
- Initial Bake: Bake the cookies in the preheated oven for 5 minutes to partially cook the dough.
- Add Marshmallows: Remove the cookies from the oven and place one marshmallow on top of each cookie.
- Toast Marshmallows: Return the cookies to the oven and bake for an additional 5 minutes, or until the marshmallows are lightly toasted and golden.
- Add Chocolate Kisses: Remove the cookies from the oven and immediately press one unwrapped Hershey’s Kiss into the center of each marshmallow while still warm.
- Cool and Serve: Allow the cookies to cool completely on a wire rack before serving to let the chocolate set and the flavors meld.
Notes
- For best results, use fresh marshmallows and unwrapped Hershey’s Kisses for easy melting and decorating.
- You can substitute peanut butter with natural or creamy styles, but avoid runny types to maintain cookie texture.
- Ensure not to overbake marshmallows – they should be lightly toasted to keep their gooey texture.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
- Optionally, roll dough balls in coarse sugar for extra crunch and visual appeal.
