Peanut Butter S’mores Stuffed Cookies:
Soft peanut butter cookies are filled with gooey marshmallow and melty chocolate making for the perfect peanut butter + s’mores treat!
Happy Valentine’s Day! ♥ Got any special plans?
I’ve already previously expressed my feelings toward VD and I am afraid they haven’t changed any. I don’t know why it’s not top on my holiday list – maybe the lack of good candy? (Sorry, I’m not a raspberry chocolate person…) However, there it is – Valentine’s Day is not my favorite holiday. But what about you, are you a fan or indifferent?
That said though, I will always take an occasion to bake/eat a sweet something. And because I can’t get behind berry filled candies, these Peanut Butter S’mores Stuffed Cookies are my Valentine’s offering to you. Do you suppose it is a coincidence that my last VD post featured a peanut butter + chocolate dessert? Maybe, but it does happen to be my most loved flavor combination (well, it’s kind of a toss up between that and mint + chocolate), which totally makes it appropriate for the holiday celebrating love, don’t you think?
These cookies are a few of my favorite things – cookies, peanut butter, s’mores – combined into one sweet package. The peanut butter cookies are soo soft, but not so soft to crumble under the decadent filling inside. Once you bite into the soft cookie, you will be greeted with the delicious combination of gooey marshmallow and melty chocolate. (Oh my gosh, I’m drooling just at the thought of it!) Like most cookies, these are best when eaten fresh as well as warm, to enjoy the full s’mores effect. Don’t worry if you have day-old leftovers (hahaha…) though, as one visit to the microwave will have that warm, gooey s’mores goodness back again!
There is nothing complicated about this recipe and therefore no reason why you shouldn’t make a batch asap. The cookies are a one-bowl affair and with minimal assembly, you can have these cookies in your mouth in less than 2 hours!
Now, who’s ready to bake some of the best cookies you will ever eat?
- ¾ C. (1 ½ sticks) unsalted butter, softened
- 1 1/2 C. granulated sugar, divided
- ½ C. brown sugar
- 2 eggs
- 1 ½ C. creamy peanut butter
- 2 tsp. vanilla extract
- 2 ¼ C. all-purpose flour
- ¾ tsp. baking soda
- ¼ tsp. salt
- 1 (4.4 oz) milk chocolate bar (I used Hershey’s), broken into 16 squares
- 8 large marshmallows, cut into halves
- ½ C. semi-sweet chocolate chips
In a large mixing bowl, cream together butter, 1 C. granulated sugar, and brown sugar, until thoroughly combined.
Add in peanut butter and vanilla and mix until combined.
Beat in eggs.
Add in flour, baking soda, and salt and mix until just combined.
Chill dough in freezer for 10 minutes.
Remove from freezer and assemble cookies.
Place remaining ½ C. sugar into a small bowl and set aside.
Take about 1 heaping tablespoon of dough (close to 2 tbsp.) and flatten it slightly, using the palm of your hand.
Place 1 chocolate square and 1 marshmallow half on top of the flattened dough (reference photo below recipe); then take another heaping tablespoon of dough, flatten slightly, and place on top.
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 min. (See note below!)
Preheat oven to 375° F. 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 in. apart.
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.
Place the 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 ziploc bag and snip a very small piece off the corner, then drizzle chocolate over cookies.
If you aren’t in any rush, you can chill the prepared cookies in the fridge for 1-2 hours before baking. Also, 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.
Recipe adapted from Food Network.