These cookies have all the gooey goodness of s’mores, no campfire required. I used to think there wasn’t much that could be done to improve s’mores, but several years ago I came up with the brilliant idea of spreading peanut butter on the graham cracker before adding the chocolate and roasted marshmallow- and I haven’t eaten a s’more without peanut butter since. These cookies have the same amazing flavor combination because the filling is a mixture of marshmallow fluff and creamy peanut butter. Instead of graham crackers, the filling is sandwiched between two molasses shortbread cookies.
When I saw this recipe on The Chew a little over a year ago I knew I had to make it because I love peanut butter and Greg loves s’mores. Just a few weeks after making them I actually got to meet Carla Hall, the celebrity chef who created this recipe! Greg and I had already planned to go to a Red Wings game to see the Louisville Bats (the Cincinnati Reds triple A affiliate), and it just so happened that Carla Hall was going to be at Frontier Field doing a book signing before one of the games. After watching her cooking demonstration, it quickly became apparent that you needed special tickets in order to meet Carla and have her sign a book for you. We didn’t know that though, and so didn’t have those special tickets. I decided to get in line anyway, and fortunately no one asked to see my ticket, so I got to meet Carla Hall! She was just as nice in person as she is on TV, and we had a chance to chat about how much I loved these cookies, and about the food I’d smuggled into the park in my purse.
Peanut Butter S’mores
From: The Chew, Carla Hall
Makes 16 sandwich cookies
For the Shortbread Cookie:
2 c. flour
½ c. sugar
1 tsp cinnamon
2 sticks unsalted butter, at room temperature
1 Tbsp molasses
1 tsp vanilla extract
Pinch of salt
For the Peanut Butter Cream:
1 ½ c. marshmallow cream, warmed
½ c. creamy peanut butter, warmed
3 Chocolate bars, broken into 16 piecess
- In a medium bowl whisk together the flour, sugar, cinnamon and salt. In a large bowl beat together the butter, molasses and vanilla until thoroughly combined. Continue to beat while adding the flour mixture in three additions, blending just until combined before adding more flour. Form dough into a disk and wrap in plastic wrap. Chill in the refrigerator for 20 minutes or until ready to roll out.
- Preheat the oven to 350°. On a lightly floured surface roll out the dough to ¼ inch thickness. Use a 2 ½ inch round cookie cutter to cut out circles. Transfer the circles to a parchment lined baking sheet. Re-roll the excess dough and cut out more circles. Bake the cookies for 15-20 minutes until lightly golden on the edges. Allow to cool completely and store in an airtight container until ready to assemble.
- In a small bowl beat together the marshmallow cream and peanut butter until combined. Warm the mixture as needed to assist in mixing.
- To assemble the s’mores place a piece of chocolate on the underside of a shortbread cookie and top with a spoonful of peanut butter cream. Top with another shortbread cookie.