Chocolate Peanut Butter S'mores Cookies
When I think of my favorite memories, almost all of them have two things in common, most of my happiest memories happened outside and pretty much always include food. Im chuckling a little as I write that sentence but it's the truth.
A favorite moment from the last couple years was a regular Tuesday night in the dead of summer (maybe it was a Wednesday or Thursday, but I know for sure it was a weeknight). A group of us decided to take a night cruise on Rim Rock lake. It was hot in town and as the group text started up, it was clear, we were all going a little stir crazy.
We met after work, caravanning up Highway 12. Once we arrived, the ensuing half hour of chaos as boats were loaded with kids, dogs, coolers, life jackets, boogie boards and beach towels was downright comical but finally, we were out on the lake, happy as could be, cruising slowly, eating snacks, playing music.
Kids took turns tubing behind the boats as we made circles around the lake, stopping here and there to jump in the water or pull kids in from the tubes. The cold mountain water cooled us off and by the end of the night we had happy tired kids and our boring regular night was a memory for a lifetime.
We got off the water as the sun started to set and went to the day camp area to have a little fire and roast marshmallows before heading home. We circled up our camp chairs and laid damp beach towels in the dirt to sit on. We pulled bags of marshmallows and chocolate bars from our coolers while a couple parents helped kids find sticks for roasting.
With a little fire crackling in the dusky sunset, happy kids squealing over oozing gooey marshmallows and the laughter of good friends all as the stars start to shine overhead makes for a memory that will last a lifetime. Nothing fancy, or even planned and yet downright magical when I think back on that night.
As summer approaches, I’m hoping for many more nights gathered with family and friends around a little campfire, laughing and chatting, eating good food and making memories. If s’mores are on the menu, I think I’ll make a batch of these over-the-top decadent s’mores cookies. Filled with graham cracker crumbles, mini marshmallows and peanut butter cups, these cookies make the most delicious s’more of your life. If s’mores aren’t your favorite or its just too hot for a campfire, they make a great ice cream sandwich as well. Just swap a toasted marshmallow for a scoop of your favorite ice cream.
The secret to really great cookies is two things: room temperature ingredients and careful measurements. Make sure your butter and eggs aren’t too cold. Put the butter and egg on the counter for a few hours before making your batch of cookies. The other secret to perfect cookies is very carefully measuring your dry ingredients. If you have a kitchen scale, use it to measure out the flour and cocoa powder. If you don’t have one, that’s ok, just lightly scoop the flour into the measuring cup, making sure not to overfill or pack down the ingredients.
Chocolate Peanut Butter S’mores Cookies
1 cup salted butter softened
1 cup light brown sugar, packed
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/.4 cup coca powder
1 teaspoon baking soda
1/2 teaspoon salt
10 graham cracker squares, crumbled
1 heaping cup mini marshmallows
1 cup plus 4 peanut butter cups, chopped
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer, cream the softened butter, brown sugar and granulated sugar together until smooth and well-combined, about two minutes. Add the egg and vanilla extract and mix again.
In a separate bowl combine the all-purpose flour, cocoa powder, baking soda and salt. Whisk to combine. Add the dry ingredients to the butter mixture and mix gently until a dough forms. Take the bowl off the mixer and stir in the chocolate chips, peanut butter cup pieces, graham crackers and mini marshmallows with a wooden spoon or spatula.
Use a medium cookie scoop or any kind of spoon to make cookie dough balls, about two tablespoons each. Line the dough balls on the prepared baking sheet spacing evenly about 2-inches apart. Tuck a leftover piece of peanut butter cup or marshmallow onto the top of each cookie then place the tray in the oven to bake for 10 to 12 minutes. The cookies will spread slightly and have begun to crackle. Remove from the oven and allow to cool on the tray before transferring to a wire rack to finish cooling. Repeat the process until all the dough is baked. Recipe makes 24-28 cookies.
For S’mores: Roast marshmallows over an open flame until toasted and golden brown. Make a sandwich with two chocolate peanut butter s’mores cookies and the toasted marshmallow.
For ice cream sandwiches: Allow ice cream of choice to slightly soften on the counter until it is easy to scoop. Spoon softened ice cream onto one side of the cookie and top with a second cookie, squeezing the cookies together to evenly spread the ice cream between the cookies. Working quickly, repeat until you’ve prepared as many ice cream sandwiches as desired, lining the ice cream sandwiches on a baking sheet. Transfer the baking sheet to the freezer and cool in the freezer for an hour. If you aren’t planning to serve the ice cream sandwiches right away, place the treats in ziplock bag or Tupperware with a lid and keep in the freezer until ready to serve.