Description
Peanut butter cookies stuffed with all the components of s’mores makes for a delightfully indulgent treat!
Ingredients
- ½ cups Unsalted Butter, Softened
- ¾ cups Peanut Butter
- ¾ cups Light Brown Sugar, Packed
- ¼ cups Granulated Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 2 cups All-purpose Flour
- 1 package (3 1/2 Oz. Size) Instant Vanilla Pudding Mix (not Sugar-free And Not ‘Cook & Serve’)
- 1 teaspoon Baking Soda
- 5 Regular Sized Marshmallows
- 1 bar (4.4 Oz. Size) Milk Chocolate (I Used Hershey’s)
- 1 Sheet Graham Cracker
Preparation
In the bowl of a mixer fitted with the paddle attachment (or a large bowl using an electric mixer), combine butter, peanut butter sugars, eggs, and vanilla. Beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop mixer and scrape down the sides of bowl. Add flour, pudding mix, and baking soda and beat on low speed until just combined, about 1 minute.
Stop the mixer and again scrape down sides of bowl. Place bowl in freezer. This is to slightly firm up the dough before assembling cookies.
While dough is chilling, cut marshmallows in half and set aside. Take 10 little squares off the chocolate bar and set aside. Next, break a graham cracker sheet into 10 small pieces and set aside.
Remove bowl from freezer and assemble cookies. To assemble, take about 2 tablespoons of cookie dough, roll into a ball, then flatten with the palm of your hand. Repeat with another 2 tablespoons of dough. Place 1 graham cracker piece, 1 chocolate square, and 1 marshmallow half on top of 1 flattened dough ball. Place the second flattened dough ball on top and press the edges together to seal (see note below), then form into a ball. Repeat with remaining dough, graham crackers, marshmallows, and chocolate; setting balls onto a plate, container, or tray. (Note: a link for a similar assembling technique can be found on the site.)
Chill in fridge for 2 hours (or up to 5 days).
Preheat oven to 350°F and line a baking sheet with parchment paper. Place dough mounds on sheet, spaced at least 2 inches apart. Bake for about 11–13 minutes, or until edges have set and tops are just set. They may still look underbaked, but do not over-bake! The cookies will firm up as they cool. Let the cookies cool on baking sheet for about 10 minutes before serving. If desired, drizzle some melted chocolate on top, because there is no such thing as too much chocolate!
Note: When sealing the cookies, you may notice excess dough around the edges. To remedy this, trim any excess dough off the edges with your fingers and re-seal.
