Peanut Butter S’Mores Cookies are all about making your Monday morning a beautiful place. Just imagine the marshmallow bits giving way to a delectable peanut butter center, with chewy cookie adding texture to every bite.
I might be in the minority, but I geek out about new baking ingredients the way someone else might geek out about a new electronic gadget or makeup. Tell me I’m not alone?
A few months ago, I ordered graham flour for the first time – also known as whole wheat pastry flour. As you can probably tell from the name, this is the flour you’d use to make graham crackers. And while I haven’t done that yet, I have been having fun experimenting with graham flour in cookies.
Graham flour adds an extra undertone of flavor, and a slightly firmer texture to baked goods. I absolutely love this, because it means my cookies are a bit firmer on the outside, but give way to that chewy texture we all chase.
When I started playing with the flour, the idea of graham crackers was not lost on me. I’d been looking for a reason to use those Jet Puffed Marshmallow Bits for a while, so using them in a graham flour based cookies is a no-brainer.
Call me crazy – but what’s the ONE thing that makes a S’Mores better? That’s right. Peanut Butter. So do me a favor and stuff this cookie with a Dove Peanut Butter Promise. Biting into the peanut butter middle of a Peanut Butter S’Mores cookie will just make your day better.
It will. I promise.
Peanut Butter S’Mores Cookies
makes 26 medium-large cookies
Ingredients
26 Peanut Butter Milk Chocolate Dove Promises, frozen for at least 2 hours
1 1/2 cups butter; softened
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla
2 eggs
3 cups all-purpose flour
3/4 cup whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips
1 whole container of Jet Puffed Vanilla Marshmallow Bits
Directions
Preheat oven to 375°F. Unwrap candy from wrappers and put them back in the freezer.
Combine all purpose flour, whole wheat pastry flour, baking soda, and salt in a medium bowl and whisk together to combine and aerate.
In a large mixing bowl, combine softened butter and both sugars until light and fluffy using a stand or hand mixer on medium-high speed. Add in vanilla and eggs and beat again until light and fluffy.
Add in flour mixture and mix on low speed, stopping to scrape the sides of the bowl often until flour mix is completely incorporated.
Mix in chocolate chips and marshmallows by hand.
Remove the candies from the freezer. Line a baking sheet with parchment paper and set up an assembly line: candy, cookie dough, baking tray.
Scoop out large tablespoons of dough using a cookie scoop or regular spoon. Roll the dough into a ball using your hands, and then press a frozen candy into the center of the dough and roll it again until the chocolate piece is completely covered by the dough. Place the dough ball on the baking tray.
Once all dough has been rolled into balls and placed on the tray, place the tray back in the freezer for at least 20 minutes.
At this point, you can bake up the entire batch (6 cookies at a time – they’re big!) or bake a few and package the rest into a gallon sized freezer top bag to bake at will.
6 cookies takes approximately 17 minutes in a 375°F oven. Cookies should be golden brown and puffy. Remove from the oven, allow to cool slightly on the pan, and then remove to a cooling rack.
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{ 22 comments… read them below or add one }
I’ve always wondered what graham flour tastes like – I’ve made the crackers but cheating slightly with wholewheat flour. These cookies look heavenly and perfect to cheer up my Monday – might even whip up a batch tonight and surprise my boyfriend!
Whole Wheat Pastry flour is a blend, much like cake flour or bread flour. It’s different from whole wheat flour in that it has less protein (gluten) than whole wheat flour, which means it doesn’t add as much of the “stiffness” you get with plain whole wheat flour. Does that make sense? These would be a pretty sweet surprise! If you don’t want to use whole wheat flour, just sub in All Purpose for the whole recipe.
OH MY WORD – - Yuummm!! This cookie is calling my name :) I need to make them and soon … I hadn’t known about Graham Flour until now, you have no idea how many things change now … I’m so excited to start getting messy with my own little creations.
New baking ingredients are so fun :)
Oh these cookies look amazing! I have loads of those bits and am always looking for a way to use them :)
Also, I had no idea that graham flour was whole wheat pastry flour. Very interesting :)
Shelly, I can speak from experience that they’re faboosh in cookies – any kind of cookies! They don’t melt or get gooey like normal marshmallows would.
I had no idea graham flour is the same as whole wheat pastry! I’ve been stocking both in my pantry.
It’s funny, Christina, different manufacturers call it different things, but King Arthur Flour says they’re the same thing. I trust them, so I repeat what they say. ;)
What are you doing to me with all these delicious sounding peanut butter & chocolate recipes?!
Kathryn, you have a load of time to make up for! And more people to indoctrinate to the best chocolate pairing ever! The whole of England, even. ;)
If I had these cookies in my life, my entire Monday would feel turned around. Wowza!
(P.S. Thanks for the fun fact about graham flour! Totally didn’t know that. :) )
Fun new baking ingredient to play with, right, Tara? Wish I could bring some of these to you!
How funny you just bought graham flour… I just finished the graham cracker recipe for the book! It’s fate!
Ha! You say that as if I have time to bake them :(
After the day I’ve had, I could certainly use one or five of these bad boys! They look super fantastic, friend!
If I had any left, they’d be yours.
OMG, these look amazing!!! Can I ask why whole wheat pastry flour? can I use regular AP flour? or a blend of AP flour and bread flour?
Hi Alice,
As I said in the post, I was just experimenting, but it’s the graham flour that makes these “s’mores” by adding an ever so slight graham cracker taste and a chewier texture. If you don’t have graham flour, you can just use all AP. Bread flour is a completely different protein content to graham flour, so I wouldn’t recommend using that in this recipe.
Thanks for stopping by!
Amber
You are definitely not alone in the geek department, hehe! I love experimenting with new baking ingredients and tools!! :-)
If you add s’mores to the title of any recipe, I HAVE to try it.
Hi Amber
Do you remember what size cookie scoop you used in this recipe. Also, I don’t have room to put the whole cookie sheets in freezer, I was wondering if I could put them on a plate and put them back in the freezer for 20 minutes,
Hey Jackie, whenever I make these candy stuffed cookies, I tend to use the medium Oxo scoop. Just make sure you have enough dough to fully cover the chocolates.
You can refreeze them on anything that will work. If you’ve only got room for a plate, use a plate. When they’re frozen, move them to a ziploc bag and keep them in a freezer until you’re ready to bake. You want them to be frozen when you bake them.