Receta Peanut Butter S’mores Cookies
If you follow my Instagram, you might have noticed my impulse s’mores purchase on Memorial Day. It was like fate…I wasn’t planning on going to the store, I wasn’t planning on going to THAT store, I wasn’t planning on making s’mores, and then I saw that fateful combination, my very favorite of all the s’mores combos, and they all came home with me.
You’re going to start with 2 3/4 cup all-purpose flour and some baking soda, baking powder, and table salt.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Next, you’ll need some brown sugar and white sugar (I’m always going to put more brown sugar in cookies. This it who I am.)
Grab 2 sticks of butter, 1/4 cup full-fat cream cheese, some vanilla, an egg, and an egg yolk. Well, don’t grab them; gently retrieve them and allow them to come to room temperature.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and sugars until light and fluffy, about 2 minutes. Add the egg and egg yolk, then add the vanilla and beat to combine. With the speed on low, gradually add the flour mixture. Add the peanut butter cups and mix until just combined.
Scoop by rounded tablespoons onto the prepared baking sheets.
Bake for 10-14 minutes (depending on your oven) until golden. Remove from oven and immediately (and gently) press a few mini marshmallows into each cookie. Cool for 2-3 minutes on baking sheets before transferring to a wire rack to cool completely.
Peanut Butter S’mores Cookies
Recipe by Our Best Bites
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks butter, softened to room temperature
- 1/4 cup full-fat cream cheese
- 1/2 cup white sugar
- 1 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chopped Reese’s Peanut Butter Cups or 2 cups Reese’s Peanut Butter Minis
- 1 cup mini marshmallows
Instructions:
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and sugars until light and fluffy, about 2 minutes. Add the egg and egg yolk, then add the vanilla and beat to combine. With the speed on low, gradually add the flour mixture. Add the peanut butter cups and mix until just combined. Scoop by rounded tablespoons onto the prepared baking sheets.
Bake for 10-14 minutes (depending on your oven) until golden. Remove from oven and immediately (and gently) press a few mini marshmallows into each cookie. Cool for 2-3 minutes on baking sheets before transferring to a wire rack to cool completely.