Peanut Butter S’mores Cookies – Soft, Chewy & Gooey

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If you love peanut butter cookies, chocolate, and gooey s’mores, I have some very good news for you: you don’t have to choose!

These Peanut Butter S’mores Cookies take all the best parts of a classic campfire s’more and tuck them inside a soft, chewy peanut butter cookie. Think rich peanut butter, melty chocolate, and a sweet, gooey marshmallow center—all wrapped up in one seriously irresistible cookie.

And yes, they’re every bit as messy and delicious as they sound!

The trick is getting that perfect balance: a tender cookie on the outside with a warm, melty surprise hiding inside. I’ll walk you through a few simple tips to keep your marshmallow where it belongs, and make sure your cookies come out soft and chewy, not dry or overbaked.

They’re perfect for summer get-togethers, bake sales, movie nights, lunchbox treats, or anytime you’re craving s’mores but don’t happen to have a campfire handy.

Grab your peanut butter and let’s get baking!

Peanut butter s'mores cookies piled on a piece of parchment paper

Quick Recipe Overview

These Peanut Butter S’mores Cookies are soft, chewy, and packed with all the flavors of a classic s’more—with a peanut butter cookie twist!

Prep Time: About 20 minutes
Bake Time: About 10–12 minutes
Yield: About 3 dozen cookies
Texture: Soft and chewy with a gooey center
Difficulty: Easy
Best For: Summer parties, bake sales, holidays, or anytime you’re craving something sweet

The secret to the best cookies: Don’t overbake them! The centers should look slightly underdone when you take them out of the oven. They’ll continue to set as they cool, leaving you with that soft, chewy texture you want.

Pro tip: Make sure the marshmallow and chocolate are completely enclosed in the cookie dough before baking. This helps keep all that gooey goodness inside the cookie instead of all over your baking sheet!

Why You’ll Love These Cookies

If you can’t decide between peanut butter cookies and s’mores, you don’t have to! These cookies bring the best of both worlds together with a soft, chewy peanut butter cookie wrapped around gooey marshmallows and melty chocolate. Every bite is rich, sweet, and just a little bit messy—in the very best way.

They’re also surprisingly easy to make and perfect for sharing. Whether you’re baking for a summer get-together, a bake sale, a family movie night, or simply want a sweet treat waiting in the cookie jar, these Peanut Butter S’mores Cookies are guaranteed to disappear fast. And because they freeze well, you can stash some away for the next time a serious cookie craving hits!

Ingredients You’ll Need

You only need a handful of everyday baking ingredients to make these cookies. Here’s what each one brings to the recipe:

Butter: Gives the cookies a rich flavor and tender texture. Let it soften before mixing so it creams easily with the sugars.
Peanut Butter: Adds that classic nutty flavor. Creamy peanut butter works best for a smooth, consistent dough.
Brown Sugar: Helps create a softer, chewier cookie with a little extra caramel-like flavor.
Granulated Sugar: Adds sweetness and helps give the cookies their classic texture.
Eggs: Bind the dough and give the cookies structure.
Vanilla: A small amount makes all the other flavors pop.
All-Purpose Flour: Provides the structure for the cookies. Be careful not to pack your measuring cup with flour, as too much can dry out the cookies.
Baking Soda & Baking Powder: Help the cookies rise and achieve the right texture.
Mini Marshmallows: The secret to that gooey s’mores center.
Chocolate Chips: Add pockets of melty chocolate in every bite.

Optional: Want to switch things up? Try chocolate chunks, peanut butter chips, or crunchy peanut butter for a slightly different twist.

Tips for Soft, Chewy Cookies

Want that perfect soft-and-chewy texture instead of a crisp, crumbly cookie? A few small details can make a big difference with these Peanut Butter S’mores Cookies. The good news is that none of them are complicated!

Start with softened butter. It should be soft enough to mix easily, but not melted. Properly softened butter helps create a lighter, more evenly textured dough.
Take your time creaming the butter and sugars. Don’t rush this step! Mixing for several minutes helps incorporate air into the dough and gives the cookies a better texture.
Measure your flour carefully. Too much flour can quickly turn a soft cookie into a dry one. For the most accurate results, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
Don’t overmix once the flour goes in. Mix just until the ingredients are combined. Overmixing can develop too much gluten and leave you with tougher cookies.
Don’t overbake! This is probably the most important tip. The cookies should look set around the edges but still slightly soft in the center when you take them out of the oven. They’ll continue cooking on the hot baking sheet as they cool.
Let them rest before moving them. Let the cookies rest on the baking sheet for a few minutes after coming out of the oven. They’ll firm up enough to handle while keeping that soft, chewy center.

And don’t worry if the cookies look a little too soft when they first come out of the oven—that’s exactly what you want. Once they cool, you’ll have a tender peanut butter cookie with a deliciously gooey chocolate-marshmallow center.

Can You Freeze Peanut Butter S’mores Cookies?

These Peanut Butter S’mores Cookies freeze well, so you can make a batch ahead of time and save some for later. You can freeze either baked cookies or unbaked cookie dough. I think they’re best frozen unbaked, but you can also freeze them after baking if you prefer.

To freeze them unbaked, just follow all the directions above, but instead of baking them, place the cookie sheet lined with unbaked cookies in the freezer for about 30 minutes. Once they’re frozen, transfer them to a freezer bag until you’re ready to use them. On the day you want to bake them, pull out as many as you need and set them on a cookie sheet for about 30 minutes. Then bake as normal.

If you want to freeze them after they’re cooked, just place the cooled cookies in a freezer bag. When you want to eat one, remove it from the bag and let it sit out for about 30 minutes before you eat it.

Storage Tips

These cookies are best enjoyed fresh, but they’re easy to store if you happen to have leftovers—which, let’s be honest, may be the hardest part!

At room temperature: Store completely cooled cookies in an airtight container for several days. Adding a piece of bread to the container can help keep them soft.

For longer storage: Freeze baked cookies in a freezer-safe container or bag. Place parchment paper between layers to prevent them from sticking together.

Freezing the dough: You can also freeze the unbaked cookie dough. Scoop and shape the dough first, then freeze the cookie portions until firm before transferring them to a freezer-safe bag or container.

Baking from frozen: Add a little extra baking time when baking frozen dough, and watch the centers. You want them set around the edges while still looking slightly soft in the middle.

Quick tip: Let frozen baked cookies thaw at room temperature, or warm one briefly in the microwave when you want that soft, gooey s’mores experience again!

Recipe Variations

Want to put your own spin on these Peanut Butter S’mores Cookies? The classic combination of peanut butter, chocolate, and marshmallow is hard to beat, but there are plenty of easy ways to change things up!

Add graham crackers: Stir crushed graham crackers into the dough for even more classic s’mores flavor.
Try different chocolate: Swap the chocolate chips for milk chocolate, dark chocolate, or chocolate chunks.
Make them extra peanut buttery: Add peanut butter chips along with the chocolate chips.
Use crunchy peanut butter: For a little extra texture, replace creamy peanut butter with your favorite crunchy variety.
Add peanut butter cups: Tuck a small piece of peanut butter cup into the center along with the marshmallow for an extra-rich cookie.
Go seasonal: Try white chocolate chips, festive sprinkles, or seasonal candies to turn these into a fun holiday treat.

Tip: If you’re changing the filling, keep the amount fairly small so you can still seal it completely inside the cookie dough. That helps prevent the marshmallow and chocolate from escaping while the cookies bake.

Frequently Asked Questions

For more questions, comments, or just to let us know how much you loved

Can I use crunchy peanut butter?

Crunchy peanut butter works well if you want a little extra texture in your cookies. The small pieces of peanuts add a nice contrast to the soft cookie and gooey marshmallow center.

Can I use natural peanut butter?

Creamy, conventional peanut butter is the safest choice for consistent results because natural peanut butter can separate and vary in texture. If you do use natural peanut butter, make sure you stir it thoroughly before adding it to the dough.

Can I use regular-size marshmallows?

Mini marshmallows are easiest to work with because they fit neatly inside the cookie dough. You can use regular-size marshmallows, but cut them into smaller pieces so they can be fully enclosed without making the cookies hard to seal.

Can I add graham crackers?

Crushed graham crackers are a fun way to bring even more classic s’mores flavor to these cookies. Try mixing a small amount of finely crushed graham crackers into the dough, or add a few larger crumbs for extra texture.

Why did my marshmallow leak out?

Marshmallow can escape when the dough isn’t sealed completely around the filling or when there’s simply too much filling inside the cookie. Make sure the marshmallow and chocolate are fully enclosed with dough, and gently pinch any seams closed before placing the cookies on the baking sheet.

Wrapping Up

And there you have it—soft, chewy Peanut Butter S’mores Cookies with a gooey marshmallow and chocolate center in every bite!

If you’re anything like me, you’ll want to eat one while it’s still warm. Just be careful—that melted chocolate-and-marshmallow filling is deliciously sneaky!

For the best texture, let the cookies cool for a few minutes before moving them to a cooling rack. And if you’re making a batch ahead of time, don’t forget that you can freeze them too, so you can have homemade s’mores cookies ready whenever the craving strikes.

Whether you’re making these for a summer party, a family movie night, a bake sale, or simply because peanut butter and chocolate deserve to be together, I hope these cookies become a new favorite.

If you make them, I’d love to hear how they turned out! Leave a rating or comment, and be sure to save or PIN this recipe so you can find it the next time you need a seriously gooey cookie fix.

Happy baking!

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How to Make Peanut Butter S’mores Cookies

The first step is to make sure your butter is softened. I try to make sure my butter is set out about 30 minutes to an hour before I need to use it. You can also soften butter in the microwave but make sure you only do about 5 seconds at a time, rotating between times, until it’s softened.

To make the cookies, mix your softened butter with peanut butter until it’s smooth and creamy.

Next add your white sugar and brown sugar and mix until really light and fluffy. I mix at this stage more than you would expect, probably 3-5 minutes, to get really light cookies.

Then add your eggs and vanilla extract and beat till combined.

Last, add your dry ingredients- flour, baking soda and baking powder. Stir on low until completely combined. You don’t want to overbeat at this stage once you add the flour.

Now for the fun part! I use a 2 tablespoon cookie scoop to make sure my cookies are all even in size. This makes sure that they bake evenly too.

Once I get my scoop of cookie dough, I flatten it into a disc and place on the cookie sheet. Then place about 2 mini marshmallows and around 10 chocolate chips in the center of each cookie.

a cookie sheet with peanut butter cookie dough balls and 4 of them have mini marshmallows and chocolate chips in the center

Then bring up the edges of the dough to wrap around the marshmallows and chocolate chips. You want a ball of peanut butter cookie dough with none of the fillings peaking through.

a cookie sheet with 12 balls of peanut butter cookie dough

Then bake at 375 for about 8-10 minutes. You want to take them out when they still look slightly undercooked in the middle. Then let them finish cooking on the sheet for another few minutes.

This will result in the most tender and moist cookies!

a peanut butter s'mores cookies broken in half with a pan of more cookies in the background

cookie sheet with a cooked peanut butter s'mores cookies

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