These peanut butter cookies are filled with chocolate and they have a s’mores topping! Simply top the cookies with a marshmallow, heat with a kitchen torch or on broil in the oven, then top them with the chocolate of your choice. Try these chocolate-filled peanut butter s’more cookies today!
These cookies have officially become one of my new favorites, and all it takes to make them is add two extra steps to my Chocolate-Filled Peanut Butter Cookies.
Quick Tips
- Make sure to let your chocolate ganache thicken enough before filling the cookies with it
- The ganache may get sticky as you work with it – that’s okay! Just return it to the fridge or freezer if you are unable to wrap the cookie dough around it
- Bake time is important! These cookies can be easily over-baked, so make sure to remove them from the oven at the first sign of cracking or when the bottoms are just slightly browned.
- Be careful not to burn your marshmallows when you use a kitchen torch or broil to soften them
Equipment
- Cookie sheets
- Mixing bowls
- Microwave safe mixing bowl or medium saucepan
- Measuring cups and spoons
- Silicone spatula
- Mixing spoon
- Kitchen torch (optional)
Ingredient Notes
- Unsalted butter: if using salted, decrease added salt by ¼ teaspoon
- Creamy peanut butter: I prefer to use Jif brand
- Granulated sugar: used in the cookie dough and for covering the balled dough
- Light brown sugar: dark brown sugar is OK too
- Egg
- All-purpose flour
- Baking soda
- Baking powder
- Salt: if using salted butter, reduce by ¼ teaspoon
- Large marshmallows
- Chocolate candy: for topping the marshmallow, I prefer Ghirardelli squares. Larger, flat chocolates will be easier to bite into.
Try these other filled cookies!
- Triple Chocolate Peanut Butter-Filled Cookies
- Peeps-Filled Cookies
- Chocolate Truffle-Filled Cookies
- Nutella-Filled Chocolate Chip Cookies
How to make Chocolate-Filled Peanut Butter S’more Cookies
These decadent cookies can be broken down into a few simple steps.
- Make the chocolate ganache filling
- Make the peanut butter cookie dough
- Assemble the cookies
- Bake and top the cookies
How to make the chocolate ganache filling
Heat the heavy cream in a small saucepan on the stove until almost boiling, stirring often. You can also heat the cream in the microwave for 20-30 seconds (or until almost boiling). Be sure not to over-heat.
Pour in chocolate chips and remove from heat, stirring continuously until the mixture is smooth and all of the chocolate is melted.
Place the chocolate mixture in the fridge in order to thicken (~45 minutes or so). A faster way to cool the chocolate is to use a piping bag or a spoon to place 2-inch dollops of ganache on to a cookie sheet lined with parchment paper. Freeze for 10-20 minutes or until the dollops have firmed up. (they may still be sticky/malleable – as long as they are chilled enough to get them rolled into your cookie dough!).
While the chocolate ganache sets, make the peanut butter cookie dough.
How to make the peanut butter cookie dough
Preheat the oven to 350 degrees. Use the convection bake function if you have it.
Lightly grease 1-2 cookie sheets or line with them parchment paper, set aside.
Add butter, peanut butter, granulated sugar and brown sugar to a large bowl and cream using a hand mixer or a stand mixer fitted with the paddle attachment. Mix on medium-high for about 1 minute, then scrape down the bowl once complete.
Add in the egg and mix until combined.
In a separate bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt).
Add the dry ingredients to the wet ingredients in 2-3 portions, mixing after each addition.
How to assemble the cookies
Remove the bowl of chocolate ganache from the fridge (or your cookie sheet of chocolate dollops from the freezer). Make sure that the chocolate has set and can be spooned or peeled off of the parchment paper.
Use a cookie dough scoop or a spoon to scoop out a heaping dough ball (2-3 inches). Then flatten the dough out and place a spoonful of ganache in the center of the dough. Fold the dough over the ganache (ensure it is fully covered by cookie dough) and roll dough into a ball.
Rough the dough in sugar and place it on to your prepared baking sheet, leaving at least 2 inches in between each cookie. These cookies will be large!
How to bake and top the cookies
Bake the cookies for 8-10 minutes or until the edges of the cookies just begin to crack. Then remove the cookies from the oven and let them cool for about 5 minutes before topping them.
Once the cookies have cooled slightly, place the marshmallow in the center of the baked cookie and lightly press down (some chocolate filled may spill out, that’s OK!).
Use a kitchen torch or the broil setting on your oven (only for 30 seconds to 1 minute!) to soften and lightly brown the marshmallows. Take care not to burn the marshmallows in this step, but also ensure that they soften so that you can place the chocolate candy on top.
Immediately place the chocolate on top of the warmed marshmallows, pressing down lightly.
Allow the cookies to cool to room temperature, then enjoy!
Chocolate-Filled Peanut Butter S’more Cookies
Ingredients
Equipment
Method
- Heat the heavy cream in a small saucepan on the stove until almost boiling, stirring often. Or heat in the microwave for 20-30 seconds. Be sure not to over-heat
- Pour in chocolate chips and remove from heat, stirring continuously until the mixture is smooth and all of the chocolate is melted.
- Place the chocolate mixture in the fridge in order to thicken (~45 minutes or so).
- A faster way to cool the chocolate: use a piping bag or a spoon to place 2-inch dollops of ganache on to a cookie sheet lined with parchment paper. Freeze for 10-20 minutes or until they have firmed up. (they may still be sticky/malleable – as long as they are chilled enough to get them rolled into your cookie dough!)
- Preheat oven to 350 degrees.
- Lightly grease a cookie sheet or line with parchment paper, set aside.
- Add butter, peanut butter, granulated sugar and brown sugar to a large bowl and cream using a hand mixer or a stand mixer fitted with the paddle attachment. Mix on medium-high for about 1 minute, then scrape down the bowl once complete.
- Add egg, mix until combined.
- In a separate bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt).
- Add dry ingredients to wet ingredients in 2-3 portions, mixing after each addition.
- Remove the bowl of chocolate ganache from the fridge (or your cookie sheet of chocolate dollops from the freezer). Make sure that the chocolate has set and can be spooned or peeled off of the parchment.
- Use a cookie dough scoop or a spoon to scoop out a heaping dough ball (2-3 inches). Then flatten the dough out and place a spoonful of ganache in the center of the dough. Fold the dough over the ganache (ensure it is fully covered by cookie dough) and roll dough into a ball.
- Rough the dough in sugar and place it on to baking sheet, leaving at least 1 inch in between each cookie.
- Bake for 8-10 minutes or until the edges of the cookies just begin to crack.
- Remove the cookies from the oven and let them cool for about 5 minutes before topping them.
- Once the cookies have cooled slightly, place the marshmallow in the center of the baked cookie and lightly press down (some chocolate filled may spill out, that's OK!).
- Use a kitchen torch or the broil setting on your oven (only for 30 seconds to 1 minute!) to soften and lightly brown the marshmallows. Take care not to burn the marshmallows in this step, but also ensure that they soften so that you can place the chocolate candy on top.
- Immediately place the chocolate on top of the warmed marshmallows, pressing down lightly.
- Allow the cookies to cool to room temperature, then enjoy!
SA says
Will the chocolate square stay in place if you don’t use marshmallows?
And I do realize they won’t be s’mores cookies without the marshmallows.
Thanks in advance
Jackie says
Hi there! If you place the chocolate squares on the cookies immediately upon removing them from the oven and press down slightly, they should slightly melt and adhere to the cookies well without the marshmallows.
Eldina says
I made these last summer and they were quite possibly the best cookies I’ve ever had!