PB S'mores Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 1 cup packed brown sugar
02 - 1 cup white sugar
03 - 1 cup creamy peanut butter
04 - 1 cup unsalted butter, brought to room temp
05 - 2 eggs, large
06 - 1½ cups crushed graham crackers
07 - 1½ cups plain flour
08 - 1 teaspoon baking soda
09 - ½ teaspoon salt
10 - 1 teaspoon vanilla flavoring

→ Chocolate Marshmallow Filling

11 - ¼ cup peanut butter
12 - ½ cup chocolate pieces
13 - 1 cup tiny marshmallows

# Instructions:

01 - Set your oven to 350°F (175°C) and get your baking pans lined with some parchment paper.
02 - Take a big mixing bowl, and with an electric blender, whip together the softened butter, peanut butter, and both sugars. Keep going until it’s all smooth and fluffy, which might take around 2-3 minutes.
03 - Add the eggs, putting one in at a time and mixing well each time. Pour in the vanilla and mix until everything's completely combined.
04 - Grab a medium bowl and whisk together the flour, the graham cracker crumbs, some salt, and the baking soda. Make sure it’s evenly mixed.
05 - Add the flour mixture bit by bit to the wet mixture while mixing at a slow speed. Stop once it's just mixed, and don’t overdo it.
06 - Scoop up about 1 tablespoon of dough per piece (you can use a spoon or a cookie scoop). Form into 1-inch balls, space them about 2 inches apart on the sheets, and press them down slightly with your hand or a glass bottom.
07 - Let the cookies bake for 10-12 minutes. You’ll know they’re ready when the edges are golden but the centers still look a little soft. Don’t overbake—let them firm up during cooling.
08 - Take the cookies out and leave them to cool on the baking trays for five minutes. After that, move them onto a wire rack to cool completely.
09 - While waiting for the cookies to cool, grab a bowl that's safe for the microwave. Toss in the chocolate chunks and peanut butter, microwaving it in 20-second bursts. Stir between each interval until it's melted and smooth.
10 - Let the chocolate mixture cool a bit but not so long that it hardens. Stir in the mini marshmallows and leave it for 5-10 minutes to thicken into a spreadable consistency.
11 - Flip over half the completely cooled cookies. Spread 1-2 teaspoons of filling on the bottoms, then top each one with another cookie, pressing lightly to create sandwiches.
12 - Allow the assembling process to set for 30 minutes or so. After that, they’re ready to serve, and the filling will hold better when eating.

# Notes:

01 - For even more s'mores flavor, broil the small marshmallows to toast them before adding to the filling.
02 - The cookies do spread, so keep enough space between them on the pan.
03 - Adding crushed graham crackers gives the dough its signature s'mores taste and texture.
04 - Put the cookie sandwiches in an airtight box and store them at room temp for up to three days.

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