Peanut Butter Cup Smores Cookies

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Peanut Butter Cup S’mores Cookies – A Campfire Classic Meets Cookie Heaven

If you’ve ever wished you could combine the magic of a campfire s’more with the comfort of a homemade cookie, these Peanut Butter Cup S’mores Cookies are your dream come true. Imagine a soft, chewy cookie base with graham cracker undertones, studded with mini marshmallows, melty chocolate chips, and crowned with a gooey peanut butter cup. It’s the ultimate mashup of three beloved treats: cookies, s’mores, and peanut butter cups—all in one bite.

Whether you’re baking for a party, a holiday cookie tray, or just a cozy night in, these cookies are guaranteed to steal the show. They’re rich, gooey, and packed with texture and flavor—everything a cookie should be and more.

Why You’ll Love These Cookies

  • S’mores flavor in every bite – Marshmallows, chocolate, and graham cracker goodness.
  • Peanut butter twist – A mini peanut butter cup in the center adds richness and surprise.
  • Soft and chewy texture – Thanks to the perfect balance of butter, sugar, and flour.
  • Easy to make – No chilling required, and they bake in under 10 minutes.
  • Crowd-pleasing – Perfect for bake sales, potlucks, or gifting.

Ingredients

This recipe makes about 24 cookies.

Dry Ingredients

  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Mix-Ins & Toppings

  • ¾ cup mini marshmallows
  • ¾ cup semi-sweet chocolate chips
  • ½ cup crushed graham crackers
  • 24 mini peanut butter cups, unwrapped
    (Reese’s or your favorite brand)

Optional: A sprinkle of flaky sea salt on top for contrast.

Equipment You’ll Need

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cookie scoop (optional)
  • Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

  • 1½ cups flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Set aside.

Step 3: Cream the Butter and Sugars

In a large bowl, beat:

  • ½ cup softened butter
  • ½ cup granulated sugar
  • ½ cup brown sugar

Mix on medium speed for 2–3 minutes, until light and fluffy.

Step 4: Add Egg and Vanilla

Add:

  • 1 large egg
  • 1 teaspoon vanilla extract

Beat until fully incorporated.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture.

Mix until just combined—don’t overmix.

Step 6: Fold in the Mix-Ins

Gently fold in:

  • ¾ cup mini marshmallows
  • ¾ cup chocolate chips
  • ½ cup crushed graham crackers

The dough should be thick and chunky.

Step 7: Scoop and Bake

Scoop dough into tablespoon-sized balls and place on the prepared baking sheet, spacing about 2 inches apart.

Bake for 8–10 minutes, or until the edges are golden and the centers are just set.

Tip: Don’t overbake—cookies will continue to set as they cool.

Step 8: Add the Peanut Butter Cups

Immediately after removing the cookies from the oven, press a mini peanut butter cup into the center of each cookie.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack

Step 9: Serve and Enjoy

Serve warm for maximum gooeyness, or let cool completely for a firmer bite.

Pair with a glass of milk, a mug of hot cocoa, or a scoop of vanilla ice cream

Time & Yield

  • Prep Time: 15 minutes
  • Bake Time: 10 minutes
  • Total Time: ~25 minutes
  • Yield: 24 cookies
  • Calories: ~180 kcal per cookie (approximate)

Tips for Success

  • Use room temperature butter for easy creaming.
  • Don’t skip the graham crackers—they add that signature s’mores flavor.
  • Press the peanut butter cups in gently so they don’t sink too deep.
  • Chill the dough for 15–20 minutes if your kitchen is warm.
  • Store in an airtight container for up to 5 days or freeze for up to 2 months.

Variations to Try

  • Nut-Free Version: Use chocolate truffles or caramel candies instead of peanut butter cups.
  • S’mores Explosion: Add a square of milk chocolate and a marshmallow half on top instead.
  • Double Chocolate: Use chocolate cookie dough as the base.
  • Campfire Style: Toast the marshmallows before folding them in.
  • Mini Version: Use teaspoon-sized dough balls for bite-sized treats.

Perfect For…

  • Bake sales and cookie swaps
  • Birthday parties and sleepovers
  • Holiday dessert trays
  • Summer BBQs and bonfires
  • Just-because baking days

Final Thoughts

These Peanut Butter Cup S’mores Cookies are everything you love about s’mores—melty chocolate, gooey marshmallows, and graham cracker crunch—wrapped in a soft, chewy cookie and topped with a peanut butter surprise. They’re nostalgic, indulgent, and totally irresistible. Whether you’re baking for a crowd or just treating yourself, these cookies are sure to become a new favorite.

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