Chocolate-Filled Peanut Butter S'more Cookies
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!
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Servings: 12 cookies
Equipment
- Cookie sheets
- Measuring cups and spoons
- silicone spatula
- Microwave safe mixing bowl or medium saucepan
- Mixing spoons
Ingredients
For the filling
- ½ cup semi-sweet chocolate chips ~4 ounces
- ¼ cup heavy cream
For the cookies
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ¾ cup creamy peanut butter 6 ounces
- 1 egg
- 1¼ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For coating the cookie dough
- ½ cup granulated sugar
For topping the cookies
- 12-16 marshmallows
- 12-16 chocolate pieces I use Ghirardelli squares
Instructions
To make the filling
- 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!)
To make the cookie dough and assemble the cookies
- 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.
To top the cookies
- 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!