Peanut butter cup s'mores cookies
Updated: Apr 6
A cookie that almost doesn't need an introduction! I think we all know by now how much I love anything chocolate peanut butter, so I wanted to do a mashup of one of my favorite chocolate candies with another of my favorite cookies.
Over the summer, I shared a recipe for brown butter s'mores cookies, and a personal favorite of mine has been my graham chocolate chip cookies. Marshmallows aren't my favorite treat on their own, but the way they melt into cookies is something unlike anything else. And crushed graham cracker is one of my all time favorite add ins to cookie dough. It gives the cookie both an amazing texture and taste. It adds a nice added crunch and then you can taste graham cracker in every bite.
I bought an 8 pack of "snack size" Reese's and used them all for this recipe. I'll share the weight in case you need or want to swap in a different size or brand of peanut butter cup. I just recommend using something other than the mini size so that you get more peanut butter.
For this recipe, you won't need any special equipment. You can absolutely use a stand or hand mixer to make your dough until you begin to incorporate the dry ingredients, but mixing by hand is going to lead to a delicious end product. I love my stand mixer, but sometimes I just love making cookies without it!
This recipe makes about 13 cookies, and I share guidance at the bottom on how to freeze the dough and bake any time from frozen if you'd like. For scooping your cookie dough, your cookies should be about 2 1/2 to 3 tablespoons in size. I love these scoops from Cook'n Feel (I use the medium scoop usually for cookies) or this large scoop from Oxo.
1 stick (half cup) unsalted butter at room temperature 113g
1/2 cup brown sugar 96g
1/4 cup granulated sugar 48g
1 tablespoon neutral oil (canola or vegetable)
2 tablespoons peanut butter (no added oil)
1 large egg
1 teaspoon vanilla extract
1 cup all purpose flour 120g
1/2 teaspoon baking soda
1/4 teaspoon salt
4 sheets crushed graham cracker (about 2/3 cup) 62g
8 Reese's "snack size" peanut butter cups 127g
1/2 cup mini marshmallows 23g
Total time: 1 1/2 - 2 hours including chill time
Prep time: About 15 minutes
Bake time: 8-10 minutes
Inactive chill time: 1 hour
Spatula or large spoon
Scooper (2 1/2 to 3 tablespoons)
Cooking instructions: Before starting, ensure your butter and egg are at room temperature. You can put your butter into the microwave for 5-10 seconds to soften if needed, and the egg should come out of the fridge at least 30 minutes prior to starting.
Meanwhile, prep your graham cracker and Reese's.
For your graham cracker, place it into a plastic bag and use a rolling pin or flat tool - like the flat side of a meat tenderizer or flat pan - to crush your graham into a near powder. You can also use a food processor if you'd like. Set the graham aside for later.
Chop up your Reese's into smaller pieces and then into a small dish into the fridge.
Into a large bowl, add your butter and both sugars. Use a spatula to fully combine your butter and sugars until you no longer see any streaks of butter.
Next, add in your oil and peanut butter. Continue to mix until everything is fully combined.
Add in your egg and vanilla extract. With speed, keep mixing, being sure to scrape down the sides of your bowl and spatula until your mixture lightens in color.
Now it's time for your dry ingredients. Pour in your crushed graham cracker, flour, baking soda, and salt. Use your spatula to fold in your dry ingredients. Once your dough is about half formed, add in your chopped Reese's and mini marshmallows. If you'd like, reserve some Reese's and marshmallows to top your dough balls with. Continue to fold your mixture together, being sure that your mix ins are evenly incorporated throughout your dough. Onto a parchment lined cookie sheet, use a large cookie scoop or spoon to portion out your dough (it should make about 13 cookies, 2 1/2 to 3 tablespoons in size). If you reserved some toppings, place them on top of your scooped dough and gently press down to slightly flatten your dough balls using the palm of your hand. Place your cookie dough into your fridge for about an hour so your dough can chill and set prior to baking. When you're ready, preheat your oven to 350 degrees. If you want to bake all of your cookies, grab another cookie sheet and ensure your cookies are spaced out enough (these cookies spread, but not a ton). Bake for 8-10 minutes until your marshmallows are lightly golden. Allow to cool and enjoy! I think these taste best when warm, but they'll still taste delicious for a day or two if stored in an airtight container. You can also pop one of your already baked cookies into the microwave for 5-10 seconds to refresh it. If you want to save some of your dough for later, place your dough balls into the freezer for at least 12 hours (up to 24 hours) on your baking sheet, then transfer your dough to a plastic bag or airtight container and store in the freezer. Bake any time at 325 for 11-13 minutes.
Carb and serving info:
Servings: 13 cookies
Carbs per serving: 30
Carbs in full recipe: 394
Carbs from marshmallows: 18
Carbs from Reese's: 72
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.