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These cookies are more work than your typical chocolate chip cookie but if you know someone who loves peanut butter, chocolate and summer-time s’mores than it is worth your time. An intense chocolate flavour and each bite filled with something delicious (think Ben & Jerry’s ice cream philosophy). This is as a cookie project rather than a quick bake. I made these over the span of two days given the multiple resting times required. Baking is about the process so build a decadent cookie!
Peanut Butter Filled S'mores Cookies
Makes: 18 large cookies
Time: Marshmallow drying (2 hours or overnight) + Prep time (30 minutes) + Resting time (4 hours) + Baking time (10 minutes per batch)
18 individual blobs of peanut butter ¼ - ½ tsp each
1 cup (125 g) all-purpose flour
1 cup (115) graham cracker crumbs
1 tsp baking soda
1/4 tsp salt
1/2 cup (115 g) unsalted butter, softened to room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) firmly packed brown sugar
2 large eggs
1 tsp pure vanilla extract
2/3 cup (52 g) dark cocoa powder
2 tbsp (30 ml) whole milk
1 cup (180 g) dark chocolate chunks or dark chocolate bar, chopped
1 cup (80 g) mini marshmallows
1. Dry the marshmallows by spreading them out on a pan for several hours or overnight (if you missed this step don’t worry! Instead, spread the marshmallows out on a pan and place them in the refrigerator while you make the cookie dough).
2. Line a baking sheet with wax paper. Using a ¼ or ½ tsp (depending on how much you love peanut butter- I preferred the ½ tsp but it is a little messier) portion out 18 individual peanut butter blobs (they will look messy). Place in the tray in the freezer. Freezing the peanut butter makes it easier to work with.
3. Whisk the flour, graham cracker crumbs, baking soda and salt in a medium bowl. Set aside.
4. Beat the butter and sugars using a hand-mixer or stand-mixer fitted with the paddle attachment until light and creamy. Add the eggs one at a time and mix until light and fluffy. Mix in the vanilla, cocoa powder and whole milk. Add the chocolate chunks and marshmallows and mix on low until just combined. This mixture will be sticky so place in the refrigerator for an hour.
5. Portion out the cookie dough into 18 balls (2-3 tablespoons depending on how much cookie dough you’ve eaten). Remove the peanut butter tray from the freezer. Take one of the cookie dough balls, break it in half and add one blob of peanut butter to the centre. Put the ball back together and reroll making sure that the peanut is encased by the cookie dough. Repeat with remaining dough and peanut butter. Place the cookie dough in the refrigerator again for an hour or overnight.
6. When ready to bake, preheat the oven to 350°F (180°C). Line a baking pan with parchment paper. The cookies will spread so provide 6 cm (2.5 inches) between each cookie dough ball. Bake for 10 minutes. The cookies will look slightly undercooked and will fall apart if removed from the pan right away. Allow to fully cool before removing them from the parchment paper. The marshmallow has to firm up and then the cookie will hold its shape.
Serve with a glass of milk.
Store in an airtight container for up 5 days.
Adapted from Sally’s Baking Addiction.
Did you try one of my recipes? I would love to see a photo! Feel free to tag me using the handle @lindenandlavender on Instagram.