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Peanut Butter S’Mores Cookies

Peanut Butter S’Mores Cookies are all about making your Monday morning a beautiful place. Just imagine the marshmallow bits giving way to a delectable peanut butter center, with chewy cookie adding texture to every bite.

I might be in the minority, but I geek out about new baking ingredients the way someone else might geek out about a new electronic gadget or makeup. Tell me I’m not alone?

A few months ago, I ordered graham flour for the first time – also known as whole wheat pastry flour. As you can probably tell from the name, this is the flour you’d use to make graham crackers. And while I haven’t done that yet, I have been having fun experimenting with graham flour in cookies.

Graham flour adds an extra undertone of flavor, and a slightly firmer texture to baked goods. I absolutely love this, because it means my cookies are a bit firmer on the outside, but give way to that chewy texture we all chase.

When I started playing with the flour, the idea of graham crackers was not lost on me. I’d been looking for a reason to use those Jet Puffed Marshmallow Bits for a while, so using them in a graham flour based cookies is a no-brainer.

Call me crazy – but what’s the ONE thing that makes a S’Mores better? That’s right. Peanut Butter. So do me a favor and stuff this cookie with a Dove Peanut Butter Promise. Biting into the peanut butter middle of a Peanut Butter S’Mores cookie will just make your day better.

It will. I promise.

Amazon links within this post are created from an affiliate program. Bluebonnets & Brownies receives a small commission on products that are purchased through these links. [wpurp-searchable-recipe]Peanut Butter S’Mores Cookies – – – [/wpurp-searchable-recipe]

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Monday 24th of September 2012

Hi Amber

Do you remember what size cookie scoop you used in this recipe. Also, I don't have room to put the whole cookie sheets in freezer, I was wondering if I could put them on a plate and put them back in the freezer for 20 minutes,


Monday 24th of September 2012

Hey Jackie, whenever I make these candy stuffed cookies, I tend to use the medium Oxo scoop. Just make sure you have enough dough to fully cover the chocolates.

You can refreeze them on anything that will work. If you've only got room for a plate, use a plate. When they're frozen, move them to a ziploc bag and keep them in a freezer until you're ready to bake. You want them to be frozen when you bake them.


Wednesday 19th of September 2012

If you add s'mores to the title of any recipe, I HAVE to try it.


Tuesday 18th of September 2012

You are definitely not alone in the geek department, hehe! I love experimenting with new baking ingredients and tools!! :-)

Alice @ Hip Foodie Mom

Tuesday 18th of September 2012

OMG, these look amazing!!! Can I ask why whole wheat pastry flour? can I use regular AP flour? or a blend of AP flour and bread flour?


Tuesday 18th of September 2012

Hi Alice, As I said in the post, I was just experimenting, but it's the graham flour that makes these "s'mores" by adding an ever so slight graham cracker taste and a chewier texture. If you don't have graham flour, you can just use all AP. Bread flour is a completely different protein content to graham flour, so I wouldn't recommend using that in this recipe.

Thanks for stopping by! Amber

Jamie | My Baking Addiction

Monday 17th of September 2012

After the day I've had, I could certainly use one or five of these bad boys! They look super fantastic, friend!


Tuesday 18th of September 2012

If I had any left, they'd be yours.