Soft & Chewy Peanut Butter S’mores Cookies

Last night we had another girls night, we decided to make them a monthly event! It’s so fun to have a night with the girls! We just got back from D.C. so I had to make something that I had all the ingredients for and this fit the bill! Not to mention that I love anything with s’mores flavors in them! I love to put a thin layer of peanut butter on my s’mores so I decided to sub some of the butter with peanut butter.  It worked fabulously and gave it a nice subtle peanut butter flavor. These cookies are soft and rich and if you heat them slightly in the microwave, nice and gooey! I didn’t have quite enough marshmallow bits for my cookies (full amount listed below), so I know next time they will be even better when I add more! These cookies also have a bit of cornstarch in them which is what helps to make them nice and soft. I may have to start using this every time I make cookies!

Soft & Chewy Peanut Butter S’mores Cookies
Source: Averie Cooks

Ingredients:
1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup creamy peanut butter
3/4 cup light brown sugar, packed
1/4 cup sugar
1 large egg
2 tsp. vanilla
1 3/4 cups all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
pinch salt
1 cup coarsely chopped graham crackers (approx. 4 full-size sheets)
1 cup semi-sweet chocolate chips
1/2 cup semi-sweet mini chocolate chips
1 cup Marshmallow Bits

Directions:
In the bowl of a stand mixer, add butter, peanut butter, light brown sugar, sugar, egg & vanilla.  Beat on medium high speed until light and fluffy for approximately 5 minutes.

In a separate medium sized bowl, whisk together flour, cornstarch, baking soda, & salt.

Reduce mixer speed to low and add flour mixture a little at a time to the butter mixture until just incorporated.

Remove bowl from stand and add in graham cracker pieces, chocolate chips, & marshmallow bits. Gently fold into the cookie dough until evenly distributed.

Use a cookie scoop to scoop out the dough.  Form a ball of dough approximately 2 tbsp. in diameter. You can use a medium sized scoop, or use a small scoop and combine two scoops to make the balls. Place dough ball onto a plate. Repeat for remaining dough. I got 21 balls of dough.  Cover dough balls with plastic wrap and place in the refrigerator for at least 2 hours or overnight.  (You can also freeze them at this point).

When ready to bake, preheat oven to 350 degrees. Remove cookie dough balls from refrigerator and let set at room temperature for 15 minutes.

Cover a baking sheet with parchment paper.  Place cookie dough balls 2 inches apart. Bake for 8-10 minutes, rotating cookie sheet half way through. Bake until edges are very lightly golden and centers are just beginning to set. Let cookies cool on baking sheet for approximately 5 minutes. Transfer to cooling rack to cool completely. Cookies will continue to firm up so don’t worry if they seem too underdone. Store cookies in an airtight container.

Notes:
*Feel free to add even more marshmallow bits to taste!
*You can use mini marshmallow instead, but cut them in half and make sure they are incased inside the ball of dough so they don’t stick to the pan or burn.