I’m not sure if you guys know how much I love peanut butter.
I mean, I really loooove peanut butter.
I have it every morning in my smoothie.
I think that if one of my kids had a peanut allergy, I would take yearly peanut butter vacations where I could travel far away from said child and eat all the peanut butter.
Yup, I’m a peanut butter glutton…
A few years ago, I posted these PBJ Cookies…they are always a hit!
So, of course, I had to go back to the drawing board and recreate an even more over-the-top peanut butter cookie – a cookie that satisfies the child in you (uhhhh hellllloooo s’mores) but soothes the adult in you (uhhhh helllloooo caffeine!).
Introducing a cookie with a peanut butter base, scented with coffee and finished with all the s’mores things.
I hear the cheers already!
On another note, I went to the dentist today. She said I need to ease off on the sugar. Boo….
She also said I need a crown. I was like “I know, RIGHT?!”
I’m the queen of sugar AND all things peanut butter, so when I say these cookies are all kinds of awesomeness, you should listen. And, also, because when you mix chocolate, peanut butter, marshmallows and graham crackers together, someone should seriously give you a crown!
Coffee Peanut Butter S’Mores Cookies
You can make these cookies plain or with all of the toppings...either way they'll be a hit with all of your friends!!
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground coffee
- ¼ tsp salt
- 1 cup peanut butter
- 1 cup butter at room temperature
- ½ cup granulated sugar
- ½ cup lightly packed brown sugar
- 2 eggs
- 1 bag 10 oz/283 g marshmallows (you’ll need about 100)
- ½ cup graham cracker crumbs
- 1 tsp ground coffee
- 1½ cups semi-sweet chocolate chips
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl, mix together flour, baking powder, baking soda, ground coffee and salt; set aside.
In the bowl of an electric mixer, cream together peanut butter, butter and both sugars until combined. Add eggs and beat well until fluffy. Stream in the flour mixture and mix until thoroughly combined. Scoop out batter by the tablespoonful. Bake until golden around the edges, about 11 to 13 minutes (may take longer if you bake two sheets at the same time). Remove sheet from oven and let cool on wire rack.
To prepare topping, place marshmallows, in a single layer, on a foil-lined baking sheet. Lightly brown marshmallows by toasting them under a broiler for a few minutes until they get golden brown (alternatively, use a kitchen torch).
In a coffee grinder (or the bowl of a food processor), pulse graham crackers and ground coffee together; set aside.
In a small bowl, melt chocolate chips in the microwave for about 1 minute on high (or over a double boiler); set aside.
Dip the edge of each cookie into the melted chocolate and then take 2 marshmallows per cookie and press them into the melted chocolate before it hardens.
Working quickly while the chocolate is soft, dust cookie with some graham crumbs.
Store cookies in an airtight container for a week (freezing will change the texture so it is not recommended).