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Peanut Butter S'mores Cookies

Peanut Butter S’mores Cookies are soft, chewy peanut butter cookies rolled in sugar, baked until just set, then topped with a toasted marshmallow and a classic Hershey’s Kiss. They combine the rich, nutty flavor of peanut butter cookies with the gooey, chocolatey goodness of s’mores, creating a fun, bakery-style cookie that’s perfect for holidays, parties, or anytime you want a nostalgic treat with a twist!
Prep Time 15 minutes
Total Time 25 minutes
Servings 24

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.