Dudes, this has to be one of the funnest recipes to make ever. Let’s talk about these peanut butter cup s’mores cookies!
I’m one of those people who is usually completely unaware of the food holidays. All of the sudden, it’s national doughnut day. Whoops! I usually don’t celebrate food holidays, either. It’s not that I have a bad attitude about them, I just don’t really care. Either way, when I saw that it was national s’mores day the other day, I had to get on board.
One reason why was because I felt like I hadn’t s’mored enough this summer. I mean, I couldn’t even remember making one all summer. Maybe I had one at the most. Either way, it wasn’t enough.
Another reason why I felt like I had to make these peanut butter cup s’mores cookies is because they’re easy. Everyone knows it’s actual work to make a real fire and make a s’more. For this recipe, all you have to do is throw together a few ingredients, and there you have it.
I saw these awesome s’mores cookies by Cook’s Country and wanted to make them, but I also am not a huge fan of Hershey’s Kisses, so I knew I had to change that. Having known from some experience throughout the years, adding peanut butter cups to s’mores is one of the best things you can do. In my oh so humble opinion, the peanut butter cups add the perfect balance to the ultra sweet marshmallow. I knew I had to make these cookies with mini Reese’s peanut butter cups instead of the Hershey’s Kisses.
How do you make this cookie?
This recipe is so easy, guys! First, you start with some graham cracker crumbs. You can make the crumbs by either pulsing the graham cracker crumbs in a food processor or smashing them up really well in a ziplock bag.
Then you mix the crumbs into a shorbread cookie dough. Roll the dough into a ball, roll it into the graham cracker crumbs, then bake. After they come out of the oven, top them with a halved marshmallow. Preheat your broiler, then put the cookies under the broiler. These cookies only need a short stint in there! Maybe 30-45 seconds max. After you take them out of the oven, top them with a mini Reese’s peanut butter cup and there you have it.
Want to know a secret tip? Let the cookies cool on a cooling rack for maybe 20-30 minutes. In the meantime, the peanut butter cups will become so melty and gooey, it is incredible. Can you tell I really loved these cookies?
When should you make these peanut butter cup s’mores cookies?
Anytime! I mean, summer is ideal. But I would also argue that winter is an even better time to make them because they give you the feeling of summer without actually having a fire and a real s’more. Have a craving for them at midnight? Make these babies! Who am I to judge? I’m just trying to give you some good treats here.
I really hope you love this recipe as much as my family and I did. Cheers!
Peanut Butter Cup S'mores Cookies
Enjoy s'mores all year long with this fun twist on s'mores flavors!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt (heaping)
- pinch of cinnamon
- 8 tablespoons unsalted butter, at room temp
- 1/2 cup granulated sugar
- 6 whole graham crackers, crushed into fine crumbs
- 1 large egg, at room temp
- 1 teaspoon vanilla extract
- 12-13 large marshmallows, halved crosswise (kitchen shears are helpful for this)
- 24-25 Mini Reese's Peanut Butter Cups, unwrapped
Instructions
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Adjust oven rack to middle position. Preheat oven to 350 F and line two baking sheets with parchment paper.
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In a small bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
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In the bowl of a stand mixer with the paddle attachment, beat together the butter, sugar, and 1/2 cup of the graham cracker crumbs. Beat on medium-high speed for 2-3 minutes or until mixture is light and fluffy. Scrape down the sides then add egg and vanilla. Mix until just combined. Add dry ingredients and let mix on low speed until dry mixture is combined and no dry flour remains.
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Place remaining graham cracker crumbs in a shallow dish. Scoop out dough, one tablespoon at a time, and roll into a ball. Roll the dough balls in the graham cracker crumbs to coat them well. Place them on a baking sheet, evenly spaced (12 cookies per sheet). If you end up with 25 cookies, just arrange the cookie in the middle of the cookie rows, making sure it's not close to the other cookies.
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Bake one sheet of cookies at a time for 10-12 minutes. The cookies will be set and just barely starting to crack. Remove the cookies from the oven. Place the other batch in the oven and allow the first batch of baked cookies to cool on the rack for 5 minutes. Top baked cookies with halved marshmallows, cut side down on the cookie.
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After the second batch has baked, remove, allow to cool, then top with marshmallows. Move baking rack so it is sitting about 10" from the broiler and preheat the broiler. Place the cookies under the broiler for 30-45 seconds, rotating halfway through. The marshmallows should be a deep golden brown. Remove from oven, move to a cooling rack, and top with mini peanut butter cups, widest side down. Repeat process with second tray of cookies. You can eat the cookies warm from the oven or allow them to completely cool. Enjoy!
Recipe Notes
When purchasing Mini Reese's Peanut Butter Cups, buy the kind with the golden wrapper. Don't buy the minis that are small and unwrapped. They aren't big enough.
Using kitchen shears is an easy way to half the marshmallows.
