One of the iconic foods of summer is the s’more, and I’ve made a couple of different variations of this treat for my blog. In general I really like baking with marshmallows and I hadn’t made anything with them in a while. My husband and I had gone out to lunch last week and we had the s’mores kit at the restaurant for dessert. Roasting marshmallows over little sterno pots doesn’t quite have the same feel as roasting them in the great outdoors, they were still good.
This cookie isn’t quite a s’more, as it contains no graham crackers, but it’s really close. I considered crushing up some graham crackers and adding them to the dough! I like the addition of peanut butter chips, with chocolate and gooey marshmallows, how could that be bad? I actually used half peanut butter chips and half chocolate chips as I only had half a package in the cupboard and the silly grocery store didn’t carry peanut butter chips. Really, no peanut butter chips? I was shocked.
These might look good in the picture, but I will admit to you that I had quite a few marshmallow blow-outs and so these aren’t the prettiest cookies. They are pretty rough around the edges, in fact. The marshmallow kind of melts into the dough and after they are baked there are just these chewy bits of sweetness where the marshmallow had been. Be careful not to over bake these; they should still look puffy and a little undone when you take them out of the oven. They will set up! The cookies are chewy and rich, with a wonderful combination of flavors.
Chocolate, Peanut Butter and Marshmallow Cookies
1 cup butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounce box instant chocolate pudding mix
10 ounce bag peanut butter chips
1 1/2 cups mini marshmallows
Preheat oven to 350F. Line a two baking sheets with silicone baking mats.
In a large mixer bowl, beat the sugars and butter together until light and fluffy. Add the eggs and vanilla and stir until completely combined. In a separate bowl, stir together the flour, baking soda, salt and chocolate pudding mix. Slowly add the flour mixture into the butter mixture. By hand, stir in the peanut butter chips and marshmallows. Mix just until combined.
Shape the dough into 1-inch balls and place on the prepared baking sheets. Bake for 10 to 12 minutes. Let cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.
Recipe from Taste and Tell