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Stuffed Peanut Butter S’mores Cookies

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These thick, gooey cookies combine creamy peanut butter, melty chocolate, and marshmallow, all wrapped in a chewy cookie crust with graham cracker crunch. They’re easy to make and bring nostalgic campfire flavors to your kitchen.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup (130g) creamy peanut butter
  • 1 1/2 cups (188g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (75g) graham cracker crumbs (about 6 full-size crackers, crushed)
  • 12 large marshmallows, halved (or 1 cup mini marshmallows)
  • 4 oz (113g) milk chocolate bars, broken into squares
  • Extra graham cracker crumbs (optional, for topping)
  • Mini chocolate chips (optional, for topping)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes). Add peanut butter and beat until smooth.
  3. Beat in egg and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together flour, baking soda, salt, and graham cracker crumbs.
  5. Add dry ingredients to wet ingredients in two parts, mixing until just combined. If dough is too sticky, add flour 1 tablespoon at a time.
  6. Scoop about 2 tablespoons of dough, flatten into a disk. Place a marshmallow half (or mini marshmallows) and a square of chocolate in the center. Top with another disk of dough, pinch edges to seal, and roll gently into a ball.
  7. Arrange stuffed dough balls 2 inches apart on prepared sheets. Top with mini chocolate chips or graham cracker crumbs if desired.
  8. Bake for 10-12 minutes, until edges are set and lightly golden. Centers may look undercooked for gooey texture.
  9. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack.
  10. If cookies spread too much, chill stuffed dough balls for 20 minutes before baking. Handle gently as marshmallow inside will be hot.

Notes

For thicker cookies, chill stuffed dough balls before baking. Use mini marshmallows for less mess. Substitute gluten-free flour and graham crackers for gluten-free version, or plant-based butter and dairy-free chocolate for dairy-free. Seal dough tightly around filling to minimize marshmallow leakage. Cookies are best served slightly warm for maximum gooeyness.

Nutrition

Keywords: s'mores cookies, peanut butter cookies, stuffed cookies, campfire dessert, easy cookie recipe, gooey cookies, chocolate marshmallow cookies

Find it online: https://jodierecipes.com/stuffed-peanut-butter-smores-cookies-recipe-easy-gooey-treats/