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Peanut Butter Cup S’mores Cookies

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These Peanut Butter Cup S’mores Cookies combine gooey chocolate, melty marshmallow, and a salty-sweet peanut butter twist in a soft, chewy cookie. They deliver all the nostalgia of classic s’mores with the rich flavor of peanut butter cups—no campfire required!

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (130g) creamy peanut butter (not natural)
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (80g) graham cracker crumbs (about 6–7 crackers, crushed)
  • 1/2 teaspoon (2g) baking soda
  • 1/4 teaspoon (1g) salt
  • 1 cup (50g) mini marshmallows
  • 3/4 cup (130g) semisweet chocolate chips
  • 1 cup (170g) mini peanut butter cups, chopped
  • Extra graham cracker pieces, for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat together the butter and peanut butter until smooth and fluffy (about 2-3 minutes).
  3. Add the brown sugar and granulated sugar. Beat again until light and creamy, scraping down the sides as needed.
  4. Mix in the egg and vanilla extract. Beat on medium speed until fully incorporated (about 30 seconds).
  5. In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand just until combined. If the dough feels too dry, add a splash of milk (about 1 tablespoon).
  7. Gently stir in the mini marshmallows, chocolate chips, and chopped mini peanut butter cups until evenly distributed.
  8. Using a medium cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press extra marshmallows, chocolate chips, or graham cracker pieces on top if desired.
  9. Bake for 8-10 minutes, until the edges are lightly golden but the centers still look soft and slightly underbaked.
  10. Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling. The cookies will firm up as they cool but remain gooey in the center.

Notes

For thicker cookies, chill the dough for at least 30 minutes before baking. Tuck marshmallows into the center of the dough balls to minimize oozing. Sprinkle flaky sea salt on top after baking for a sweet-salty finish. Store in an airtight container for up to 4 days or freeze for up to 2 months. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free graham crackers.

Nutrition

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