Let me introduce you to these absolutely decadent peanut butter cup s’mores chocolate cookies. If you’ve never put a peanut butter cup in a s’more before, this is your chance to try the magical combo. Sweet and salty peanut butter cups pair with gooey marshmallows all baked into a rich chocolate cookie.
If heaven was a cookie it might just be this unbelievable combo.
Bake them up for your chocolate-loving friends and family members this holiday season and watch them fall in love!
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Ingredients in peanut butter cup s’mores chocolate cookies
These fudgy peanut butter cup s’mores cookies are the perfect combo of peanut butter, gooey marshmallow and rich chocolate. The ingredients are super simple and the result is absolutely epic. Here’s what you’ll need to make them:
- Flour: we’re using good old all purpose flour in this cookie recipe.
- Cocoa powder: the cookies get their rich chocolate flavor from unsweetened cocoa powder.
- Butter: salted butter gives the cookies incredible flavor.
- Sugar: we’re using both white granulated sugar and light brown sugar for sweetness. Learn how to make your own brown sugar here!
- Egg: you’ll just need 1 egg in these s’mores chocolate cookies.
- Baking staples: don’t forget the baking soda, salt and vanilla extract!
- Mix-ins: here’s where things get extra delicious. We’re folding chopped up peanut butter cups and mini marshmallows right into the batter for that incredible peanut butter cup s’mores flavor.
Can I make them vegan or gluten free?
I haven’t tested a vegan or gluten free substitute in these peanut butter s’mores cookies but you could try using a flax egg and vegan butter! Be sure to also find dairy free peanut butter cups or swap for dairy free chocolate chips.
If you’re looking for a gluten free substitute you could try a gluten free all purpose flour, but please note that I haven’t tested it to be sure.
Mix up your mix-ins
These chocolate cookies are made extra special with delicious peanut butter cups and gooey marshmallows baked right in, but they would also be delicious with:
- White or dark chocolate chunks
- Chopped up walnuts
- White chocolate peanut butter cups (my fav!)
How to make these chocolate peanut butter cup s’mores cookies
- Prep your pan. Start by preheating your oven to 350 degrees F and lining a large baking sheet with parchment paper.
- Whisk the dry. Whisk together the flour, cocoa powder, baking soda & salt in a large mixing bowl.
- Mix the wet. Cream together the butter and sugars until creamy, then beat in the egg and vanilla until smooth.
- Make the dough. Slowly beat the dry ingredients into the wet until just combined, then fold in the peanut butter cups and marshmallows. Save some pb cups for topping!
- Scoop, top & bake. Use a medium cookie scoop to grab the dough, roll it into balls and space them out on your cookie sheet. Top each with more chopped peanut butter cups and bake.
- Cool & devour. Let your cookies cool on a wire rack, then serve and enjoy!
The best cookie baking tips
Remember to get all of my best tips & tricks for baking cookies in our downloadable cookie e-book here! As for the basics in these chocolate peanut butter cup s’mores cookies:
- Do not use substitutes. Please be sure to follow the recipe as written unless substitutes are noted in the notes section of the recipe. Changing the flour will greatly affect the taste and texture of these cookies.
- Make sure your ingredients are room temp. You’ll want to be sure that your butter and egg are both at room temp so that they cream together well and create the perfect texture in the cookies.
- Use fresh baking soda. Make sure your baking soda is fresh to ensure that these peanut butter cup s’mores chocolate cookies bake up properly.
- Measure your flour correctly. Do you know the best way to measure flour without a scale? Get my tips & tricks in this video!
Two ways to freeze these cookies
You can either freeze the peanut butter cup s’mores cookie dough or the baked cookies for later! Check out our full post here to learn exactly how to prep, freeze and thaw both ways.
More cookie recipes you’ll love
- Salted Brown Butter Butterscotch Oatmeal Cookies
- Peanut Butter Oatmeal Cream Pies with Fluffy Peanut Butter Filling
- Mint Chocolate Cookies with Mint Frosting
- Soft Brown Butter Ginger Cookies with Lovely Lemon Icing
- Italian Chocolate Orange Cookies with Orange Icing
Get all of our amazing cookie recipes here!
I hope you love these peanut butter cup s’mores chocolate cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Peanut Butter Cup S'mores Chocolate Cookies
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F. Line a large baking pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
- 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.
- 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).
- 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!
- 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.
Recipe Notes
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
43 comments
Could you add Graham cracker pieces or would they get soggy?
OOOH that sounds fabulous!! I think they should be fine!
These look UHHH MAZING! Any chance you tested them with flax eggs or gf flour? Any recs?
I didn’t test either, sorry! I *think* a flax egg and 1:1 all purpose GF flour might work, but I’m not 100% sure!
Wow this is really too good about the peanut butter cup s’mores chocolate cookies thanks for sharing this article
I agree with every factor that you have pointed out. Thank you for sharing your beautiful thoughts on this.
these look DELISH. Do you think they would freeze well? Or probably not because of the marshmallows..?
Hi! Yes absolutely, they’ll freeze well both before baking and after 🙂 Just wrote a blog post about how to do both here!
SO so so yum!
Yay!! Happy you enjoyed them!
I really enjoyed making these cookies. They tasted fantastic!! My dough ended up being very crumbly though and had a hard time staying together to form the dough balls. I am a baking newbie so i’m unsure of what I did wrong. Any help for next time?
Thank you!
Hi! So happy you enjoyed them. Sorry to hear about the crumbly dough! My guess is a bit too much flour was added, making them a little dry. I’d recommend checking out our brand new Ultimate Guide to Cookie Baking to read about how to measure flour and tons more cookie baking tips!
Would these still work if I don’t have an electric mixer? Any tips?
I think these should be fine to mix by hand! Just make sure to mix the butter, brown sugar and granulated sugar REALLY well 🙂 Hope you love them!
These were delicious, and the s’mores / peanut butter cup combo was a big hit! They do spread quite a bit, so make sure to leave even more room than you think in between. Giving them 4 stars instead of 5, only because I wish they were a little thicker/more pillowy and didn’t spread as much.
Thanks, Monique, for this recipe!
Hi! Glad you enjoyed them 🙂 Did they spread about the same as the cookies in the photos in this post or more?
I made these last night and they are delicious! They sort of remind me of a brownie? I wish I had added a few more marshmallows and PB cups. I will be making these again, I’m also eating one as I type this review 🙂
Yes TOTALLY like a brownie–so fudgy! Happy you enjoyed them 🙂
All I can say is “WOW!” These cookies are so decadent. The marshmallows melt and almost caramelize which is probably the best part.
Right?! So rich and addictive! Happy you loved them 🙂
OMG! Some of the best cookies I have ever made! Addicting.
YAY! Glad you love them!
I made these the other day and they were heavenly. I love the peanut butter and s’mores combination. Unfortunately, the store I went to was completely sold out of marshmallows, but they did have marshmallow fluff. I folded a container in in place of the marshmallows, and it worked out great!
Ohh yes that’s a great idea to swirl in the fluff! Thanks for sharing. Happy you loved them 🙂
These are incredible!
Just tried this and loved it! My cookies just spread out a bit more than I expected, I think better to chill the dough first for a few minutes before baking, but still yummy and not too sweet for me!
That’s a good idea! So glad you still enjoyed them 🙂
These cookies were a big hit over the holidays!! The first time I made them completely vegan and gluten free (gluten free only because I realized last minuet that I didn’t have regular flour). I can report that gf 1:1 all purpose flour produced a great cookie!
And for my vegan substitutes I used a flax egg, dandies marshmallows, and milkadamia butter. I did find myself needing a tiny splash of almond milk to finalize the mix.
My coworkers couldn’t even tell they were vegan and gluten free! Highly recommend
So happy to hear those all worked well, that’s amazing! Glad that you loved them 🙂
Our family made these Santa and she loved them! They were gooey, chewy and the peanut butter melted into the batter… which honestly, what’s better than peanut butter and chocolate? Mine didn’t keep the most circular shape, probably from the marshmallows but it hasn’t been a fashion show around here lately anyways. Love em!
Couldn’t agree more 😍 So happy you guys loved them!
These were DELICIOUS! I made them as-is and they turned out great. I have a hard time with cookies turning out chewy and soft but these were great! I do think next time I make them I won’t add in as many marshmallows – maybe 1/4 cup less – since I had a hard time getting all of the marshmallows in the cookies.
Yay!! So glad they turned out great. And totally fine to add fewer marshmallows 🙂
These cookies look amazing!!! Have you ever considered a healthier version of a mexican chocolate
cookie?
Oooh I need to make those!! Until then, I bet these cookies would be great with cinnamon (and maybe even a pinch of cayenne!) added 🙂
Hi these look incredible! Do you think they’d ship well?
Hi! I think if they’re well sealed (preferably in an air-tight container) they should be fine for a few days! Depends on how long it takes to ship, of course 🙂 Hope you can try them!
Thank you for this wonderful post!
Just made these cookies and OMG they are the BOMB! Seriously sooo worth the time and effort. Seeing them pull apart in the ooey-gooey center filled with marshmallow and chocolate-y PB goodness is what it’s all about. 🤤🤤🤤
YAY I’m so glad you tried them! They’re one of my fav cookies ever!!
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So I tried making these and I’m not sure what I did wrong. I followed the instructions to the letter but maybe I beat the dough too much? It was very dry and when I tried baking them they pretty much held their dough ball shape. The monstrosities that came out did taste pretty good, but I ended up scrapping the whole batch.
So strange! There could be a few things happening. Did you measure your flour using the spoon & level method (here)? Was your butter at room temp before beating it with the sugar? Over-mixing also produces a dense texture, which could have contributed. Let me know if you give it another try!