I am super pleased to have another guest post by Aida today! For those of you who don’t follow me on Instagram, you might not know that I had a baby last week! I’m doing well, but definitely not up to making something as awesome as these cookies by Aida. So I’m more than happy to have her share her energy and expertise!
(Obligatory picture of my handsome son. Look at that hair! I think I’ll keep him. ♥︎)
Hi Everyone! It’s me, Aida, from The Crafting Foodie, and I’m so happy to be back at Say Not Sweet Anne to share another decadent treat. This time, I have Peanut Butter S’more Cookies for you.
I came up with this recipe after making these S’more Sandwich Cookies. When I was eating a S’more Sandwich Cookie after dinner, I thought, “These cookies cannot get any better.” Then it hit me – what if I added some peanut butter into the mix? What is better than marshmallows, peanut butter, and chocolate? And that’s how these Peanut Butter S’more Cookies were created.
These Peanut Butter S’more Cookies are made a soft and chewy peanut butter cookies studded with chocolate chips, and it’s filled with a dollop of straight-up peanut butter and marshmallow fluff. Then the cookie is dipped in more chocolate and drizzled with peanut butter.
So, basically, Peanut Butter S’more Cookies are marshmallow, peanut butter and chocolate with more peanut butter and more chocolate. Can you tell that I have a soft spot in my heart for peanut butter and chocolate?
Because each of these cookies has so many layers and textures, each Peanut Butter S’more Cookie is like a dessert in and of itself. One of these cookies is very satisfying, so I’m not quite sure how I managed to polish off 6 at a time 😉
If you, or anyone you know is a fan of peanut butter or s’mores, make them these. They’ll love you forever. I promise 🙂
Ingredients for the Peanut Butter Cookies:
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
3 tbs honey
1 tsp vanilla extract
1 large egg at room temperature
1 cup chocolate chips or chopped chocolate
Ingredients to Assemble the Cookies:
1 cup chopped chocolate
1 tbs shortening (I like using non-hydrogenated shortening)
4 tbs creamy peanut butter
7 ounces marshmallow cream
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
In a medium bowl, sift the flour, baking soda and salt. Set aside.
In the bowl of a mixer fitted with a paddle attachment, cream the butter, peanut butter, and sugar.
Add the egg, honey, and vanilla. Mix until combined.
Add the dry ingredients to the peanut butter mixture, and mix until just combined.
Stir in the chocolate.
Roll about 1 tsp of the dough out. Flatten the balls slightly. Place on the baking sheet.
Bake for about 10 min. If you’d like chewy cookies, make sure to take them out of the oven before they brown.
Move the cookies to a cooling rack to cool completely.
Once the cookies are completely cooled, start assembling them.
Line 2 sheet pans with parchment paper.
Spread about 1/4 tsp peanut butter on the bottom of each cookie.
Chill the cookies in the freezer for about 15 minutes, until the peanut butter is very firm.
Spread about 1 tbs of marshmallow cream over the peanut butter.
Chill in the freezer until the cream is firm, about 15 min.
While the marshmallow cream is chilling, make the chocolate coating.
Melt the chocolate and shortening in a microwave safe bowl. Heat in 30 second intervals, mixing after each 30 seconds. Continue until the chocolate is melted.
Dip the side of the cookie with the marshmallow cream into the chocolate coating.
Place the chocolate side down on the baking sheet. Repeat with all the cookies.
Chill the cookies in the freezer for about 15 min.
Remove the cookies from the freezer and drizzle with peanut butter if desired.
Yields about 28 cookies.