These cookies are simply wonderful and incredibly peanut buttery.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 cup unsalted butter, at room temperature
- ¾ cup white sugar
- ¾ cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup peanut butter chips
- 1 ½ cups miniature marshmallows
- 4 (1.5 ounce) packages peanut butter cups (such as Reese’s®), chopped
Instructions
- Cream butter, sugar, and brown sugar together in a large bowl. Mix in eggs and vanilla until combined. Add flour, graham cracker crumbs, baking soda, and salt; mix well. Stir in peanut butter chips. Cover and refrigerate dough for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Roll tablespoonfuls of dough into balls and drop on the prepared baking sheet, leaving about 2 inches between each to allow cookies to spread.
- Bake in the preheated oven for 6 minutes. Remove from the oven. Push 3 to 5 mini marshmallows into the center of each cookie, along with a few pieces of chopped peanut butter cups. Return to the oven and bake until cookies are golden brown and marshmallows are a bit toasted, 2 to 3 more minutes.
- Cool on the baking sheet briefly before removing to a wire rack to cool completely.
- If you would rather have regular s’mores cookies just replace peanut butter chips and peanut butter cups with chocolate chips and chopped chocolate bars, such as Hershey’s(R).
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 152 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |