Peanut Butter Cup S'mores Chocolate Cookies
Total Time
45 minutes
Prep Time
35 minutes
Cook Time
10 minutes
Rating
4.72 out of 5 stars
(14)
Ingredients
24 servings
- Dry ingredients:
- 2 cups all purpose flour
- ¾ cup unsweetened cocoa powder (I use Ghirardelli)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Wet ingredients:
- 1 cup salted butter, at room temperature
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- For the mix-ins:
- 14-16 dark chocolate peanut butter cups (I used 7 packages of Justin’s), roughly chopped and divided (about 2 cups chopped peanut butter cups)
- 1 heaping cup mini marshmallows
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line a large baking pan with parchment paper.
Step 2
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
Step 3
In the bowl of an electric mixer, cream together butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes. Next add in the egg and vanilla extract; beat again on medium speed until well combined smooth and creamy; about 1 minute longer.
Step 4
Add in dry ingredients and mix on low until just combined and the dough forms. Next use a wooden spoon to fold in the mini marshmallows and 1 ½ cups of chopped peanut butter cups (reserving ½ cup for topping).
Step 5
Use a medium cookie scoop to grab about 2 tablespoons of dough, then roll dough balls and place on a cookie sheet, leaving at least 2 inches apart from one another. Top each dough ball with 1-2 of the chopped peanut butter cup pieces; this will help to create a pretty effect so you can see the peanut butter cups and so they get nice and melty on top!
Step 6
Bake for 10-12 minutes or until edges begin to set and crackle. Remove and allow cookies to cool for 5-10 minutes on the baking sheet before transferring to a wire rack to finish cooling. Makes 2 dozen cookies.
Step 7
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