Description
Delight in these Peanut Butter Choc Chip S’mores, combining creamy peanut butter cookies studded with semi-sweet chocolate chips, melted dark chocolate squares, and golden roasted marshmallows. Perfect for a cozy treat or a fun twist on the classic s’mores, these sandwiches offer a rich, gooey indulgence with a crispy peanut buttery base and a melty chocolaty center.
Ingredients
Scale
Cookie Dough
- 250 g creamy peanut butter
- 200 g granulated sugar
- 1 large egg
- 5 ml vanilla extract
- 135 g semi-sweet chocolate chips
S’mores Assembly
- 18 peanut butter chocolate chip cookies (baked)
- 9 squares dark chocolate
- 9 large marshmallows
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dough: In a stand mixer bowl, combine the creamy peanut butter, granulated sugar, egg, and vanilla extract. Mix until the ingredients are thoroughly blended into a smooth dough. Gently fold in the semi-sweet chocolate chips evenly without overmixing.
- Shape Cookies: Portion approximately 1 tablespoon of cookie dough per cookie. Roll each portion into a ball and place them on the prepared baking sheet, flattening each slightly. Leave about 2.5 cm (1 inch) of space between cookies to allow for spreading.
- Bake Cookies: Bake the cookies for about 10 minutes or until the edges turn golden brown. Remove from the oven and allow them to cool completely on a wire rack before assembling the s’mores.
- Assemble S’mores: Place 9 cookies upside down on a serving surface. Top each cookie with one square of dark chocolate. Using a roasting method (such as over a flame or broiler), toast each marshmallow until golden brown and gooey. Place the roasted marshmallow atop the chocolate, then cover with a second cookie, gently pressing to create a sandwich.
Notes
- Ensure cookies are fully cooled before assembling to prevent melting and sogginess.
- For roasting marshmallows indoors, use a broiler or kitchen torch carefully.
- You can substitute dark chocolate with milk or white chocolate according to preference.
- Store assembled s’mores briefly and consume fresh to maintain marshmallow texture.
- Cookie dough can be refrigerated for up to 24 hours before baking.
