This is definitely a Friday treat.
Weekends are for indulgence, and if you’re anything like me, the weekend begins on Thursday night. That makes this recipe perfectly timed.
This is a simple, flexible dessert you can customize however you like. Use any cookies, peanut butter or spread, store-bought marshmallows or the homemade vanilla bean marshmallows from the recipe below, and your favorite chocolate. Add unexpected flavors — bacon, sea salt, caramel — or keep it classic. It all works.
You can make these over an open fire on a warm night for true campfire s’mores, or broil them in the oven when the weather is less cooperative. Either way, they deliver warm, gooey marshmallow and melted chocolate tucked between chocolate chip cookies and a smear of peanut butter. Pure comfort.
The homemade vanilla bean marshmallows here are straightforward and don’t require corn syrup or a candy thermometer. They set up in a few hours and have a delicate, cloud-like texture. The vanilla bean seeds add a lovely depth that makes them spectacular when toasted and sandwiched in cookies.
Imagine a fluffy vanilla bean marshmallow, warmed until melty, pressed between two chocolate chip cookies, spread with peanut butter and topped with a square of dark chocolate that oozes into every crevice. It’s decadence in handheld form.
Chocolate Chip Cookie Peanut Butter S’mores
4 cookie s’mores
Pin Recipe
Leave a Review »
Ingredients
- 8 chocolate chip cookies
- 2 tablespoons creamy peanut butter
- 4 1/2 ounce squares of dark chocolate
- 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 about 1/2 tablespoon of peanut butter inside 4 cookies. Place a square of dark chocolate on each, then top with a marshmallow. Arrange the cookies on a baking sheet.
-
Set your oven to broil with the rack positioned directly under the broiler. Broil for 1–2 minutes until the marshmallows are golden, bubbly and soft. Remove, top each with the remaining cookie to form sandwiches, and serve immediately.
vanilla bean marshmallows
-
Sprinkle the gelatin into a small bowl and add 8 tablespoons cold water. Set aside. Lightly grease an 8×8-inch pan and dust it with powdered sugar, shaking out any excess so the pan is evenly coated.
-
In a small saucepan combine the remaining cold water and granulated sugar. Heat over medium, stirring constantly, until the sugar dissolves and the mixture becomes bubbly, about 3–4 minutes. Stir in the gelatin mixture, return to a boil, then remove from heat immediately. Transfer to the bowl of an electric mixer fitted with the whisk attachment and let cool slightly. Add vanilla extract, vanilla bean seeds and salt. Whip on medium-high for 10–15 minutes until the mixture is thick, glossy and tripled in volume. Pour into the prepared pan and dust the top with powdered sugar if desired. Let set for about 4 hours or overnight.
-
To cut the marshmallows, loosen the edges with a knife, invert the pan and remove the block. Use a knife sprayed with nonstick spray to slice into desired sizes, dusting with powdered sugar as needed to prevent sticking.
Notes
Did you make this recipe?
Tag your photos with #howsweeteats. I appreciate you so much!
Feel free to trash up these s’mores with any extra toppings you love — more chocolate, bacon, sea salt, or caramel. Enjoy!