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Gooey S’mores Peanut Butter Cookies

Gooey Smores Peanut Butter Cookies - featured image
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These Gooey S’mores Peanut Butter Cookies combine classic campfire flavors with a cozy peanut butter cookie base. Soft, chewy, and packed with chocolate and marshmallow pockets, they’re an easy, crowd-pleasing treat perfect for holidays or any time you crave nostalgic comfort.

Ingredients

Scale
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup graham cracker crumbs (finely crushed)
  • 1 cup semisweet chocolate chips
  • 1 cup mini marshmallows
  • Extra chocolate chips (optional, for topping)
  • Extra mini marshmallows (optional, for topping)
  • Pinch of flaky sea salt (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, beat together unsalted butter and creamy peanut butter until smooth and fluffy (about 2 minutes). Add brown sugar and granulated sugar, then mix until light and creamy (about 2 minutes).
  3. Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl.
  4. In a separate bowl, whisk together flour, baking soda, salt, and graham cracker crumbs. Gradually add the dry mix to the wet ingredients, beating on low until just combined.
  5. Gently stir in chocolate chips and mini marshmallows. If dough is too sticky, chill for 15 minutes.
  6. Scoop dough into 2-tablespoon balls and place on the prepared baking sheet, spacing about 2 inches apart. Press extra chocolate chips and marshmallows on top if desired. Sprinkle with flaky sea salt.
  7. Bake for 10–12 minutes, until edges are golden and centers look just set but still soft.
  8. Let cookies sit on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For thicker cookies, chill the dough for 15–30 minutes before baking. Freeze mini marshmallows before mixing in to keep them gooey. Bake a test cookie first to check oven timing. Dough can be made ahead and refrigerated overnight. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free graham crackers. Vegan adaptations work well with plant-based butter, flaxseed egg, and vegan chocolate/marshmallows.

Nutrition

Keywords: s'mores cookies, peanut butter cookies, holiday cookies, easy dessert, chocolate marshmallow cookies, gooey cookies, baking, party treats

Find it online: https://blixfood.com/gooey-smores-peanut-butter-cookies-easy-6-step-holiday-treat/