Peanut Butter S’mores Cookies and Sweet Pressure Cooker Treats
Transform a campfire classic with these Peanut Butter S’mores Cookies! Soft & chewy sandwich cookies with a rich chocolate ganache and toasted marshmallow fluff.
Ingredients
Ingredients
- 1 ¼ cups all-purpose flour the base for soft cookies that ain’t too tough
- ½ teaspoon baking soda helps your cookies puff up just right
- ¼ teaspoon sea salt brings all the sweetness into balance
- ¾ cup creamy peanut butter goes smooth, no natural chunky stuff
- ½ cup unsalted butter room temp - gotta have that creaminess to mix well
- ½ cup granulated sugar and ½ cup packed light brown sugar - sweetens things like a charm
- ½ cup packed light brown sugar
- 1 large egg at room temperature - helps hold everything together
- 1 teaspoon vanilla extract adds a cozy warmth of flavor
- 4 oz semi-sweet chocolate chips cause chocolate makes cookies better
- 2 oz heavy cream for whipped chocolate buttercream magic
- ¾ cup granulated sugar and ¾ cup light corn syrup - builds that chewy, gooey texture
- ¾ cup light corn syrup
- 3 large egg whites whipped for that fluffy topping or filling
- ½ teaspoon cream of tartar helps stabilize your meringue
- 1 teaspoon vanilla extract for extra flavor layers
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and sea salt in a medium bowl.
- Cream peanut butter, butter, granulated sugar, and brown sugar till it’s smooth and fluffy.
- Add your egg and vanilla to that mix and stir just till mixed in all the way.
- Slowly add your dry ingredients to wet ones and fold in chocolate chips.
- Drop spoonfuls about 2 inches apart on your sheet and bake for 10-12 minutes.
- Let cookies chill on the sheet for 5 minutes before transferring to a rack to cool fully.
Notes
Serve warm with tea or coffee. For richer flavor, wait for cookies to cool completely.