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Peanut Butter S’mores Stuffed Cookies

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Level: Easy

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Description

Soft peanut butter cookies are filled with gooey marshmallow and melty chocolate making for the perfect peanut butter and s’mores treat!

Ingredients

  • FOR THE COOKIES:
  • ¾ cups Unsalted Butter, Softened
  • 1-½ cup Granulated Sugar, Divided
  • ½ cups Brown Sugar
  • 1-½ cup Creamy Peanut Butter
  • 2 teaspoons Vanilla Extract
  • 2  Eggs
  • 2-½ cups All-purpose Flour
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • FOR THE FILLING:
  • 1 bar (4.4 Oz. Size) Milk Chocolate (I Used Hershey’s), Broken Into 16 Squares
  • 8  Large Marshmallows, Cut Into Halves
  • FOR THE CHOCOLATE DRIZZLE:
  • ½ cups Semi-Sweet Chocolate Chips

Preparation

In a large mixing bowl, cream butter, 1 cup granulated sugar, and brown sugar, until thoroughly combined. Add peanut butter and vanilla and mix until combined. Beat in eggs.

Add flour, baking soda, and salt and mix until just combined. Chill dough in freezer for 10 minutes. Remove from freezer and assemble cookies.

To assemble, place remaining ½ cup sugar into a small bowl and set aside.

Take about 1 heaping tablespoon of dough (close to 2 tablespoons) and flatten slightly using the palm of your hand. Place 1 chocolate square and 1 marshmallow half on top of the flattened dough, 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 minutes. (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 inches 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 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 resealable bag and snip a very small piece off the corner. Drizzle chocolate over cookies.

Serve warm.

Notes:
1. If you aren’t in any rush, you can chill the prepared cookies in the fridge for 1–2 hours before baking.
2. 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.

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