Gooey Smores Peanut Butter Cookies – Easy 6-Step Holiday Treat

Picture this: You crack open the oven door and a wave of sweet, nutty air hits you—peanut butter, chocolate, and toasted marshmallows mingling together in the kind of scent that stops you in your tracks. The gooey centers glisten, the edges are golden brown, and those puddles of melted chocolate look almost too good to be true. Honestly, these Gooey S’mores Peanut Butter Cookies are the kind of treat you’d want to snag straight off a Pinterest board and whip up for your next holiday get-together. The first time I made these, I was trying to recreate the sticky-fingered joy of summer campfire s’mores—but with the cozy twist of peanut butter and a cookie base my grandma used to swear by.

Let’s face it, the holidays are chaotic. You want something easy, something fun, and something that makes people gather around the kitchen counter, grinning and reaching for seconds. My family couldn’t stop sneaking these cookies off the cooling rack (and, between you and me, neither could I). It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, baking meant flour everywhere and laughter. Years ago, if someone had handed me these Gooey S’mores Peanut Butter Cookies, I’d have thought I’d hit the jackpot.

Now, they’re my go-to for holiday parties and chilly weekend afternoons—perfect for potlucks, a sweet treat for your kids, or just to brighten up your Pinterest cookie board. You know what? After testing these at least four times (all in the name of research, of course), they’ve become a staple for family gatherings, gifting, and those nights when pure, nostalgic comfort is what you crave. These cookies feel like a warm hug, and you’re going to want to bookmark this one for sure.

Why You’ll Love These Gooey S’mores Peanut Butter Cookies

There’s a reason these cookies have earned a permanent spot in my holiday baking rotation. Years of kitchen experiments, late-night snacking, and honest taste tests with my crew have turned this recipe into a tried-and-true winner. Here’s what makes them stand out:

• Quick & Easy: You can whip these up in under an hour, no fancy equipment or baking degrees needed. Great for busy parents or last-minute sweet tooth emergencies.
• Simple Ingredients: You likely have everything you need in your pantry—no wild goose chases for specialty items. It’s just good old peanut butter, chocolate, and marshmallows.
• Perfect for Any Occasion: These cookies are a hit for holiday parties, school bake sales, cozy winter nights, or just because you want something special with your evening tea.
• Crowd-Pleaser: I’ve never seen both kids and adults go after cookies so fast. The combo of gooey marshmallow, rich peanut butter, and chocolate is pure magic.
• Unbelievably Delicious: The texture is soft and chewy on the inside, with just enough crisp around the edges. Plus, that gooey, melty chocolate with marshmallow pockets? Next-level comfort food.

This recipe is different from the rest because it marries classic s’mores flavor with homemade peanut butter cookies—no campfire required. I use a blend of creamy peanut butter and mini marshmallows for that perfect gooey bite, and my trick is adding graham cracker crumbs right into the dough for a subtle crunch. It’s not just another holiday cookie—it’s the best version I’ve ever tasted.

These cookies make you close your eyes after the first bite. They turn ordinary moments into little celebrations. Whether you’re looking to impress guests or just sneak a treat after dinner, they promise soul-soothing satisfaction—without the stress. Trust me, you’ll want to make a double batch.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that dreamy, gooey texture—without any fuss. Most of these are pantry staples, but I’ll share my favorites and a few handy swaps just in case.

• For the Cookie Dough:
  • 1 cup (240g) creamy peanut butter (I love Jif or Skippy for the best consistency)
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed (adds moisture and depth)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract (for that cozy aroma)
  • 1 and 1/4 cups (160g) all-purpose flour (can sub with gluten-free blend if needed)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (75g) graham cracker crumbs (finely crushed; honey or cinnamon work great)
• For the Mix-Ins:
  • 1 cup (175g) semisweet chocolate chips (use chunks for bigger pools of chocolate if you want)
  • 1 cup (50g) mini marshmallows (I use Jet-Puffed; if you only have large, snip them into bits)
• Optional Topping:
  • Extra chocolate chips and mini marshmallows for pressing on top before baking
  • Pinch of flaky sea salt (brings out the flavors—highly recommended!)

Substitution Tips:
If you’re dairy-free, swap the butter for plant-based margarine. For an egg-free version, I’ve had success with flaxseed “eggs” (1 tablespoon ground flaxseed + 2.5 tablespoons water, let sit for 5 minutes). For gluten-free, use almond flour or your favorite blend—just watch the texture. In summer, you can swap in fresh mini marshmallows for an extra gooey bite. Don’t stress if you’re missing graham crackers—plain digestive biscuits work in a pinch!

Equipment Needed

• Mixing bowls – One large for the dough, one small for the mix-ins
• Hand mixer or stand mixer – Either works; I’ve used both, and a sturdy wooden spoon can do in a pinch (just a bit of elbow grease!)
• Measuring cups and spoons – For accuracy (especially with peanut butter)
• Baking sheet – Standard half-sheet pans work best; if you only have smaller sheets, just bake in batches
• Silicone baking mat or parchment paper – Keeps the cookies from sticking and makes clean-up a breeze
• Cookie scoop – Optional but handy for uniform cookies; a regular tablespoon works, too
• Wire cooling rack – Let the cookies set without getting soggy bottoms

If you don’t have a mixer, you can absolutely mix by hand (I’ve done it when the power was out—just takes a little extra muscle). For cleaning, soak sticky peanut butter bowls with warm water and baking soda—saves you scrubbing! You don’t need to splurge on fancy gear for this recipe; most of mine are budget-friendly picks from my local market. If your baking sheets are older, line with parchment to keep cookies from sticking.

Preparation Method

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
   (Tip: Prepping your sheet now means less chaos once the dough is ready.)
2. Cream Butter, Peanut Butter, and Sugars:
   In a large bowl, beat together 1/2 cup (115g) unsalted butter and 1 cup (240g) creamy peanut butter until smooth and fluffy (about 2 minutes). Add 1 cup (200g) brown sugar and 1/4 cup (50g) granulated sugar, then mix until light and creamy—another 2 minutes.
   (You’ll see it turn pale and almost mousse-like.)
3. Add Egg and Vanilla:
   Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated. Scrape down the sides of the bowl so everything gets mixed.
   (The mixture should smell sweet and nutty.)
4. Combine Dry Ingredients:
   In a separate bowl, whisk together 1 and 1/4 cups (160g) all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 3/4 cup (75g) graham cracker crumbs. Gradually add the dry mix to the wet ingredients, beating on low until just combined.
   (Warning: Over-mixing here can make cookies tough—stop as soon as the dough comes together.)
5. Fold in Mix-Ins:
   Gently stir in 1 cup (175g) semisweet chocolate chips and 1 cup (50g) mini marshmallows. The dough will be thick but soft.
   (If it’s too sticky, chill for 15 minutes.)
6. Shape and Top:
   Scoop dough into 2-tablespoon balls (about 35g each) and place on the prepared baking sheet, spacing about 2 inches (5cm) apart. Press a few extra chocolate chips and marshmallows on top if you like. Sprinkle with flaky sea salt for a gourmet touch.
7. Bake:
   Bake for 10–12 minutes, until edges are golden and centers look just set but still soft.
   (Don’t overbake—cookies will firm up as they cool.)
8. Cool:
   Let cookies sit on the sheet for 5 minutes (they’re fragile and gooey!), then transfer to a wire rack to finish cooling.

Troubleshooting: If your cookies spread too much, chill the dough for 30 minutes next time. If marshmallows melt too fast, freeze them first before mixing in. For smaller cookies, use a 1-tablespoon scoop and reduce bake time by 2 minutes. The dough can be made ahead and kept in the fridge overnight—just let it soften slightly before scooping.

Personal Tip: I always bake a test cookie first. It’s a good excuse to sneak a taste and tweak your timing!

Cooking Tips & Techniques for Gooey S’mores Peanut Butter Cookies

After countless batches (and more than a few sticky mishaps), these are the tips that make all the difference for perfect Gooey S’mores Peanut Butter Cookies:

• Use Room Temperature Butter and Eggs: Cold butter won’t cream properly, and cold eggs can cause the dough to seize up. Set them out 30 minutes before you start.
• Don’t Over-Mix: As tempting as it is to keep beating, stop as soon as the flour disappears. Over-mixing = tough cookies (learned that the hard way!).
• Chill Your Dough: If your kitchen is warm, chilling the dough for 15-30 minutes boosts thickness and prevents flat cookies.
• Freeze Mini Marshmallows: They stay gooier if you freeze them before mixing in. Otherwise, they can dissolve into the dough during baking.
• Test Bake: Always bake one cookie first to check how your oven handles it. Adjust your timing or temperature if needed. My first batch burned around the edges because I didn’t rotate the pan—lesson learned!
• Don’t Crowd the Pan: These cookies spread out, so give them room. Otherwise, you’ll end up with a giant cookie slab (which, honestly, isn’t the worst thing).
• Multitasking: While the first tray bakes, scoop the next batch. You’ll save time and keep the rhythm going.
• Consistency: Use a cookie scoop for evenly sized cookies. If you don’t have one, two spoons work just fine.

Even after a few “oops” moments—like melted marshmallow puddles or cookies stuck to the pan—I’ve found these tricks bring out the best result every time. And hey, imperfect cookies still taste amazing!

Variations & Adaptations

One of the best things about Gooey S’mores Peanut Butter Cookies is how versatile they are. You can tweak them for different diets, seasons, or flavor cravings without losing all that gooey goodness.

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking blend and use gluten-free graham crackers. The texture is slightly softer but still delicious.
• Vegan Adaptation: Use plant-based butter and replace the egg with a flaxseed “egg” (1 tablespoon ground flaxseed + 2.5 tablespoons water). Opt for dairy-free chocolate chips and vegan marshmallows like Dandies.
• Seasonal Twist: In winter, add a pinch of cinnamon or nutmeg to the dough for warm spice flavor. In summer, try adding crushed freeze-dried strawberries or raspberries for a fruity s’mores vibe.
• Flavor Customization: You can swap out peanut butter for almond, cashew, or even sunflower seed butter if there are allergies. Chunky peanut butter adds extra crunch!
• Different Cooking Methods: For a “cookie bar” version, press the dough into a lined 8×8-inch (20x20cm) pan and bake for 20–25 minutes, then slice into squares.

My personal favorite? Adding a handful of chopped roasted peanuts to the dough for a bit of salty crunch. My sister likes hers with dark chocolate and a dash of espresso powder for a grown-up twist. The possibilities are endless—let your taste buds be your guide!

Serving & Storage Suggestions

These Gooey S’mores Peanut Butter Cookies are best served warm, when the marshmallows are still gooey and the chocolate is soft. For a holiday party, arrange them on a festive platter with extra graham cracker crumbs sprinkled around. Pair with a mug of hot cocoa, coffee, or even a glass of cold milk for ultimate comfort.

To store, let cookies cool completely, then place in an airtight container. They’ll stay fresh at room temperature for up to 4 days. For longer storage, pop them in the fridge (they firm up a bit but are still chewy) or freeze for up to 2 months. To reheat, microwave for 10–15 seconds or warm in a low oven (300°F/150°C) for 3–5 minutes—just until the chocolate melts again.

Flavor tip: The peanut butter and graham notes deepen after a day or two, so leftovers are even tastier. If you’re gifting, stack them in a cellophane bag tied with ribbon—they’re a hit for homemade holiday presents!

Nutritional Information & Benefits

Each Gooey S’mores Peanut Butter Cookie is estimated to contain about 180 calories, 9g fat, 22g carbs, and 3g protein. Peanut butter adds healthy fats and a bit of protein, while the chocolate brings antioxidants and joy (seriously, chocolate just makes everything better). Marshmallows are mostly sugar, but hey, the holidays are about treating yourself.

If you swap for gluten-free flour or vegan ingredients, nutritional values will vary slightly. These cookies are naturally nutty, so they’re not suitable for peanut allergies (try sunflower seed butter if needed). Dairy-free and egg-free versions work well for most dietary needs. As always, moderation is key—these are a sweet treat, not a health food. Still, I like knowing there’s a little protein in every bite!

Conclusion

If you’re searching for a holiday treat that’s easy, fun, and guaranteed to bring smiles, these Gooey S’mores Peanut Butter Cookies are worth every sticky finger and crumb. They’re simple to make, endlessly customizable, and full of nostalgic flavor—perfect for adding a warm, homemade touch to any gathering.

Don’t be afraid to tweak the recipe to suit your crew—try different nut butters, swap in vegan marshmallows, or make them gluten-free. That’s the beauty of a cookie that brings everyone together. Honestly, I love these cookies because they remind me of laughter around the table and the pure joy of baking for people you care about.

Ready to try them? Leave a comment below if you give these a whirl, share your favorite twist, or tell me how your family liked them. I’d love to see your creations—tag me on Pinterest or share your photos! Happy baking, and may your kitchen be filled with gooey, chocolatey joy.

FAQs About Gooey S’mores Peanut Butter Cookies

Can I make these cookies ahead of time?

Yes! You can prepare the dough up to 24 hours in advance and refrigerate it. Just let it soften slightly before scooping and baking.

Do I need to chill the dough before baking?

Chilling isn’t required but helps if your kitchen is warm or you want thicker cookies. Fifteen to thirty minutes in the fridge is usually enough.

Can I use crunchy peanut butter instead of creamy?

Absolutely—you’ll get extra texture and little peanut pieces in every bite. Both work well, so use what you have!

How do I keep the marshmallows from melting too much?

Freeze the mini marshmallows before mixing them in. This helps them stay gooey and visible in the finished cookies.

Can I double the recipe for a larger batch?

Yes, you can easily double (or even triple) the recipe. Just bake in batches and be sure not to crowd the cookies on the baking sheet.

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