There is no other flavor combination I love more than peanut butter and chocolate
Sweet and salty together… mmmm. Today we took the cover off of the firepit and made a fire once the sun started going down.
Peanut Butter Cookie S’mores Printable Version
Ingredients:
For the cookies:
1 cup butter (2 sticks), softened
1 cup sugar
1 cup packed brown sugar
1 cup chunky peanut butter, such as Skippy’s
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
For the s’mores:
bars of chocolate, such as Hershey’s
full-size marshmallows
Directions:
In a stand mixer, cream together the butter, sugars, and peanut butter.
Mix in the eggs and vanilla.
Sift together the flour, baking soda, and baking soda, and mix in to the batter until just combined.
Chill the dough in the refrigerator for at least 1 hour. Preheat the oven to 375 degrees F.
Using a cookie/ice cream scoop (2 inches diameter of scoop), shape cookie dough into balls, then press* each cookie ball with a fork into a criss-cross pattern.
Bake cookies for 12 minutes. Let cool on a baking rack.
When making s’mores, substitute a graham cracker for these crunchy peanut butter cookies and enjoy!
Notes:
*To keep the fork from sticking to the cookie ball, spray the fork with a little cooking spray. For extra peanut butter goodness, smear the inside of the cookie with a little extra peanut butter before assembling the s’more! Makes 34-36 cookies.
© 2020, Blue Willow Kitchen
bluewillowkitchen.com
Peanut Butter Cookie S’mores Printable Version
Ingredients:
For the cookies:
1 cup butter (2 sticks), softened
1 cup sugar
1 cup packed brown sugar
1 cup chunky peanut butter, such as Skippy’s
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
For the s’mores:
bars of chocolate, such as Hershey’s
full-size marshmallows
Directions:
In a stand mixer, cream together the butter, sugars, and peanut butter.
Mix in the eggs and vanilla.
Sift together the flour, baking soda, and baking soda, and mix in to the batter until just combined.
Chill the dough in the refrigerator for at least 1 hour. Preheat the oven to 375 degrees F.
Using a cookie/ice cream scoop (2 inches diameter of scoop), shape cookie dough into balls, then press* each cookie ball with a fork into a criss-cross pattern.
Bake cookies for 12 minutes. Let cool on a baking rack.
When making s’mores, substitute a graham cracker for these crunchy peanut butter cookies and enjoy!
Notes:
*To keep the fork from sticking to the cookie ball, spray the fork with a little cooking spray. For extra peanut butter goodness, smear the inside of the cookie with a little extra peanut butter before assembling the s’more! Makes 34-36 cookies.
© 2020, Blue Willow Kitchen
bluewillowkitchen.com