This is absolutely a Friday recipe.
We all know calories somehow don’t count on the weekends. If you’re like me, the weekend starts on Thursday night, so technically you’re already there.
I’m convinced that simple rules like that make life more fun from Thursday evening through Sunday afternoon. Sunday nights are another story — the familiar Sunday blues sneak in, and I usually retreat to TV to cope.
The best part about this recipe is how flexible it is. Use any cookies you like, swap in your favorite nut butter or spread, grab store-bought marshmallows or make your own, and choose whatever chocolate makes you happiest. Add bold extras — bacon, salty pretzels, or a drizzle of caramel — or keep it classic and simple.
You can make these over a summer fire for real toasted marshmallows, or replicate the effect in winter under the broiler. Either way, they’re indulgent and exactly the kind of dessert you want on a cold night.
These marshmallows are similar to a few I’ve made before but easier: no corn syrup, no candy thermometer, and they come together quickly (you do need to beat them until glossy and fluffy). They set in a few hours, and the vanilla bean flavor makes them extra special — light, airy, and pillowy, like biting into a sweet cloud.
Imagine a cloud of vanilla marshmallow sandwiched in a cookie, spread with peanut butter, topped with a square of dark chocolate and melted until gooey. It’s messy, decadent, and totally worth it.
Chocolate Chip Cookie Peanut Butter S’mores
4 cookie s’mores
Ingredients
- 8 chocolate chip cookies
- 2 tablespoons creamy peanut butter
- 4 1/2-ounce squares of dark chocolate (or 4 squares)
- 4 vanilla bean marshmallows
vanilla bean marshmallows
- 2 packets gelatin
- 8 tablespoons cold water
- 1 1/2 cups granulated sugar
- 1/3 cup cold water
- 2 teaspoons vanilla extract
- 1 vanilla bean, seeds scraped
- 1/4 teaspoon salt
Instructions
- To assemble the s’mores, spread roughly 1/2 tablespoon of peanut butter on the inside of 4 cookies. Place a square of dark chocolate on each, then top with a marshmallow. Arrange the prepared cookies on a baking sheet.
- Set the oven rack directly under the broiler and preheat the broiler. Broil the cookies for 1–2 minutes, watching closely, until the marshmallows are golden, bubbly and soft. Remove and immediately top with the remaining cookies to form sandwiches. Serve hot.
vanilla bean marshmallows
- Sprinkle gelatin over 8 tablespoons cold water in a small bowl and let bloom while you prepare the pan. Spray an 8×8-inch pan with nonstick spray, then dust lightly with powdered sugar, shaking to coat evenly.
- In a small saucepan, combine 1/3 cup cold water and 1 1/2 cups granulated sugar. Heat over medium, stirring until sugar dissolves and the mixture becomes bubbly, about 3–4 minutes. Stir in the gelatin mixture, return to a boil briefly, then remove from heat.
- Pour the hot syrup into the bowl of a stand mixer fitted with the whisk attachment. Let it cool slightly, then add vanilla extract, vanilla bean seeds and salt. Whisk on medium-high speed for 10–15 minutes until the mixture is white, glossy and thick. Spread into the prepared pan, dust the top with powdered sugar if desired, and let set for about 4 hours or overnight.
- To cut, loosen edges with a knife, invert the pan and remove the marshmallow slab. Use a knife or pizza cutter sprayed with nonstick spray to slice into pieces sized for your cookies.
Notes
Give these s’mores whatever trashy additions you want — extra peanut butter, bacon, a sprinkle of flaky sea salt, or a drizzle of caramel. They’re meant to be messy, indulgent, and totally weekend-worthy.