Ingredients 🧈🥚
Peanut butter cookies
- 1 1/2 cup flour
- 1/2 cup butter
- 1 1/4 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 tsp vanilla
- 1 egg
- 3/4 tsp baking powder
- 1/4 tsp salt
Marshmallow fluff - 3 large egg whites
- ½ teaspoon cream of tartar
- ¾ cup light corn syrup
- ⅓ cup water
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
Chocolate ganache
- 8 ounces chocolate
- 1 cup heavy cream
Instructions 📝
Cookies
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour and baking powder.
3. In a separate bowl, beat the butter, brown sugar, and granulated sugar until light and creamy.
4. Mix in the peanut butter, then add the egg and vanilla extract until everything is combined.
5. Stir in the dry ingredients just until a soft dough forms.
6. Roll the dough into small balls (about 1 inch each) and place them on the prepared baking sheet.
7. Use a fork to gently press each cookie in opposite directions to create that classic crisscross pattern.
8. Bake for 8–10 minutes, until the edges are just set. The centers will still be soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish setting up.
Marshmallow fluff
1. Add the egg whites and cream of tartar to the bowl of a stand mixer and beat until foamy.
2. Sprinkle in 2 tablespoons of sugar and continue mixing until soft peaks form. Set aside.
3. In a saucepan, combine the water, corn syrup, and remaining sugar.
4. Cook over medium-high heat, stirring occasionally, until the syrup reaches 248°F on a candy thermometer.
5. With the mixer running on medium speed, slowly drizzle the hot syrup into the whipped egg whites.
6. Once all of the syrup has been added, increase the speed to high and whip for 5 minutes until thick and fluffy.
7. Add the vanilla extract and mix for another minute until smooth and glossy.
8. Transfer to an airtight container
Chocolate ganache
1. Finely chop the chocolate and place it in a bowl.
2. Heat the heavy cream until it’s hot and just beginning to simmer around the edges. Don’t let it come to a full boil.
3. Pour the warm cream over the chocolate and let it sit for 3–5 minutes.
4. Slowly whisk until the chocolate is completely melted and the mixture is smooth and glossy.
If you're a fan of classic s'mores but want to enjoy them anytime, these peanut butter s'mores cookies are a fantastic twist. The combination of peanut butter in the cookies adds a wonderful nutty richness that beautifully complements the sweet marshmallow fluff and smooth chocolate ganache. From personal experience, using natural peanut butter can intensify the flavor, making the cookies even more delicious. When making the marshmallow fluff, I found that patience is key—slowly drizzling the hot syrup into the whipped egg whites ensures a glossy, stable meringue that's perfect for spreading or sandwiching between cookies. It’s also helpful to use a candy thermometer to reach the precise temperature of 248°F, which helps the fluff firm up correctly without becoming grainy. For the chocolate ganache, be careful not to overheat the cream; it should just start to simmer to avoid separating the ganache. Pouring the warm cream over finely chopped chocolate allows for gentle melting and a perfectly smooth mixture. Once combined, the ganache can be used as a drizzle or spread to finish off your s’mores cookies. These cookies can be made ahead of time, with the marshmallow fluff and ganache stored separately in airtight containers in the fridge. Assemble before serving for the best texture and freshness. Plus, these treats are a delicious way to bring a touch of summer camping nostalgia into your kitchen year-round. Enjoy baking and indulging in these delightful peanut butter s'mores cookies!
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