If you love classic peanut butter blossoms and nostalgic s’mores treats, these Peanut Butter S’mores Cookies are about to become a new favorite. They start with a soft, chewy peanut butter cookie base that’s rolled in sugar for just the right amount of crisp on the outside. Halfway through baking, a marshmallow is added and lightly toasted, then finished with a melty Hershey’s Kiss pressed right into the center. The result is a cookie that delivers on every level, rich peanut butter flavor, gooey marshmallow texture, and that unmistakable chocolate finish that feels both familiar and fun. They’re the kind of cookies that disappear fast at parties, bake sales, and family gatherings, and they’re especially popular during the holidays when cozy, nostalgic desserts shine.
Best of all, this recipe is designed to actually work. The dough holds its shape, the marshmallows toast without melting into a mess, and the cookies stay soft instead of greasy or overly sweet. Whether you’re baking for a crowd or just craving something indulgent and comforting, these cookies strike the perfect balance between playful and dependable.
Ingredient Breakdown & Variations
Each ingredient in these Peanut Butter S’mores Cookies plays an important role in creating the perfect balance of flavor, texture, and structure. Understanding how they work also makes it easy to customize the recipe without ruining the results.
Butter
Butter adds richness and flavor while helping the cookies spread just enough to stay soft without becoming greasy. Using unsalted butter lets you control the salt level for balanced sweetness.
Granulated Sugar & Brown Sugar
The combination of sugars gives these cookies crisp edges and soft, chewy centers. Brown sugar adds moisture and a subtle caramel note that pairs perfectly with peanut butter and chocolate.
Peanut Butter
Creamy peanut butter provides structure, flavor, and richness. It’s important to use a standard creamy peanut butter rather than natural, which can separate and cause excess spreading.
Egg
The egg binds the dough and adds moisture, helping the cookies bake evenly and hold their shape.
Vanilla Extract
Vanilla enhances the overall flavor and balances the sweetness from the marshmallow and chocolate.
Flour
All-purpose flour provides structure so the cookies don’t collapse under the marshmallow topping.
Baking Soda & Salt
Baking soda helps the cookies rise just enough, while salt balances the sweetness and brings out the peanut butter flavor.
Marshmallows
Marshmallows create the classic s’mores texture. Cutting large marshmallows in half ensures even melting and prevents them from sliding off the cookies.
Hershey’s Kisses
Hershey’s Kisses add the chocolate element while keeping their shape once pressed into the cookies, making them easier to store and serve than melted chocolate chips.
Easy Variations & Substitutions
This recipe is flexible and easy to customize while keeping the same structure:
- Chocolate Swap: Use dark chocolate or milk chocolate kisses instead of classic milk chocolate.
- Mini S’mores Style: Press mini chocolate bars or chocolate squares into the marshmallow instead of kisses.
- Crunchy Twist: Add crushed graham crackers to the dough for a subtle s’mores crust flavor.
- Nut-Free Option: Replace peanut butter with sunflower seed butter (texture may vary slightly).
- Extra Peanut Butter Flavor: Drizzle melted peanut butter over cooled cookies for an added boost.
These variations allow you to change flavors while keeping the cookies soft, sturdy, and bakery-quality.
Troubleshooting Tips
Cookies spreading too much
This can happen if the butter is too soft or the dough is overmixed. Make sure the butter is softened but not melted, and mix just until the ingredients are combined.
Cookies turning out dry
Overbaking is the most common cause. Remove the cookies when the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
Marshmallows melting or sliding off
Be sure to add the marshmallows halfway through baking, not at the beginning. Using marshmallow halves (cut side down) also helps them stay in place.
Chocolate melting too much
Press the Hershey’s Kiss into the cookie immediately after baking, then let the cookies cool undisturbed. This allows the chocolate to soften without completely losing its shape.
Cookies sticking together during storage
Let the cookies cool completely before storing and separate layers with parchment paper to prevent sticking.
Budget Breakdown
One of the best things about these Peanut Butter S’mores Cookies is that they look bakery-level but are made with mostly pantry staples, keeping the overall cost very reasonable.
Estimated ingredient costs (U.S. average grocery prices):
- All-purpose flour (1½ cups): $0.25
- Baking soda + salt: $0.05
- Unsalted butter (½ cup): $1.25
- Granulated sugar (¾ cup total including rolling): $0.30
- Brown sugar (½ cup): $0.35
- Creamy peanut butter (¾ cup): $1.50
- Egg: $0.30
- Vanilla extract (1 tsp): $0.50
- Large marshmallows (12, halved): $0.75
- Hershey’s Kisses (24): $2.50
Estimated Total Cost: $7.75 per batch
Cost per cookie (24 cookies):
➡️ About $0.32 per cookie
Why You’ll Love This Peanut Butter S’mores Cookie Recipe
These Peanut Butter S’mores Cookies bring together everything people love about classic desserts in one irresistible treat. You get the rich, nutty flavor of a soft peanut butter cookie, the gooey nostalgia of a toasted marshmallow, and the chocolatey finish of a Hershey’s Kiss — all in one bakery-style cookie.
This recipe is dependable and approachable, even if you don’t bake often. The dough is easy to work with, holds its shape while baking, and doesn’t require chilling. The step-by-step process is simple, and the results look impressive without needing advanced techniques.
They’re also incredibly versatile. These cookies work just as well for holidays and parties as they do for casual baking days. Whether you’re adding them to a cookie tray, serving them at a gathering, or baking with kids, they’re guaranteed to stand out and disappear fast.
.Frequently Asked Questions
Do these cookies spread a lot?
No. This recipe is formulated to limit spreading. Using a balanced amount of peanut butter and flour helps the cookies hold their shape while still staying soft and chewy. Rolling the dough in sugar also helps create structure on the outside.
Can I use natural peanut butter?
It’s not recommended. Natural peanut butter tends to separate and contains more oil, which can cause the cookies to spread too much and become greasy. For best results, use a standard creamy peanut butter like Jif or Skippy.
Why are the marshmallows added halfway through baking?
Adding the marshmallows halfway through prevents them from completely melting or burning. This timing allows the cookies to set first so the marshmallows sit on top instead of sliding off or dissolving into the dough.
Should I use mini marshmallows or large ones?
Large marshmallows cut in half work best. Mini marshmallows melt too quickly and don’t give that classic toasted s’mores look or texture.
Can I use chocolate chips instead of Hershey’s Kisses?
You can, but the texture and presentation will be different. Hershey’s Kisses melt just enough to stay soft while keeping their shape, which makes these cookies easier to store and serve. Chocolate chips will melt more fully and may spread.
How do I keep the marshmallows from sticking to everything?
Let the cookies cool completely before storing. Once cooled, layer them with parchment paper in an airtight container to prevent sticking.
Can I make the dough ahead of time?
Yes. The dough can be made up to 24 hours in advance and stored covered in the refrigerator. Let it sit at room temperature for about 10–15 minutes before scooping if it becomes too firm.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the initial bake time before adding the marshmallow.
Can I freeze the baked cookies?
Yes, but for best texture, freeze them without the marshmallow and chocolate if possible. If freezing fully assembled cookies, separate layers with parchment paper and thaw at room temperature.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, they stay soft and fresh for about 3 days. After that, the marshmallow may begin to firm up.
Can I make these cookies gluten-free?
Yes, you can substitute a 1:1 gluten-free all-purpose flour blend. Results may vary slightly, but the cookies should still hold their shape.
Why did my cookies turn out dry?
Dry cookies are usually caused by overbaking or adding too much flour. Be sure to spoon and level your flour rather than scooping directly from the bag, and remove the cookies once the edges are set but the centers still look slightly soft.
Can kids help make these cookies?
Definitely. Kids can help roll the dough in sugar and press the marshmallows and chocolate into the cookies (with supervision). It’s a fun, hands-on recipe that’s great for baking together.
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Peanut Butter S’mores Cookies
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
For Topping
- 12 large marshmallows cut in half
- 24 Hershey’s Kisses unwrapped
For Rolling
- ¼ cup granulated sugar
Instructions
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a large bowl or stand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 1–2 minutes.
- Add the peanut butter, mixing until smooth. Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Scoop dough using a medium cookie scoop (about 1½ tablespoons). Roll each scoop into a ball, then roll in granulated sugar. Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 6 minutes, then remove the pan from the oven. Gently press a marshmallow half (cut side down) into the center of each cookie.
- Return cookies to the oven and bake for an additional 4–6 minutes, until the cookies are set around the edges and the marshmallow is lightly toasted.
- Remove from the oven and immediately press an unwrapped Hershey’s Kiss into the center of each marshmallow.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Comments & Reviews
Diana says
Your recipe calls for baking soda but you do not mention again when combining the flour, etc. Nor do you mention that you need to take a fork and press down on the ball of dough before baking.
Rrebecca says
When do you put in the peanut butter
Nituty Cookies & Bonlie says
Great article.
Tammy says
Hi. This recipe looks fun for me and my daughter, but I have couple questions. In the instructions, there is no mention of the peanut butter. Do I add that in #3? Also, when rolling the dough ball in the sugar, is this extra sugar, or sugar set aside from the 1/2 cup listed in the ingredients?
Gin says
Why do we need to have to scroll through 6 pictures of the same cookie before you share the recipe. Such a waste of my time. I will google it and get the recipe quicker.
David Jonanni says
These Peanut Butter S’mores Cookies were an absolute hit! I made them for a family get-together and they didn’t last more than a few minutes. The peanut butter cookies stayed soft, the marshmallows toasted perfectly, and the Hershey’s Kiss on top just brought everything together.
Everyone kept talking about how fun and nostalgic they were…. like a s’mores treat and a peanut butter blossom in one cookie. I loved how easy the recipe was to follow, and every batch turned out exactly the same. I already had multiple people ask me for the recipe, and I’ll definitely be making these again for parties and holidays!