Peanut Butter S'mores Cookies - Fresh Bean Bakery

Ingredients

100 g unsalted butter (7 tbsp.)
60 g creamy peanut butter (¼ c.)
100 g light brown sugar (½ c.)
50 g granulated sugar (¼ c.)
1 egg room temperature
½ tsp. vanilla
140 g all purpose flour (1 c. + 2 tbsp. + 2 tsp.)
½ tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
120 g semi-sweet chocolate* chopped (⅔ c.)
30 g graham crackers finely chopped / crushed
100 g marshmallow creme or fluff for topping (~1 c.)
mini peanut butter cups for topping, optional

Instructions

Brown the butter: In a small saucepan set over medium heat, melt the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
Pour the brown butter into a medium sized mixing bowl. You should be left with at least 80g of brown butter (but not more than 85g.) If you have a little less than 80g, you can add in a few grams of water until you reach 80g.
Immediately mix the cookie butter into the hot brown butter until the mixture is smooth, then set the mixture in the freezer for 5 minutes.
In the meantime, chop up your chocolate bar (if using) or break your chocolate feves in half.
Once the brown butter has chilled a little bit, whisk in both sugars, followed by the egg and vanilla.
Add in the flour, baking soda, baking powder and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
Add in the chocolate and crushed graham crackers and fold just until no flour streaks remain.
Cover the bowl tightly with a lid or with plastic wrap, and set the dough to chill in the fridge for at least 30 minutes, and up to 2 days.**
Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
Scoop out heaping 3 tbsp. scoops of dough***, placing the cookies spread apart to allow room for spreading.
Top each cookie with additional chocolate if desired, then bake for 12-14 minutes, or until the edges of the cookies are golden brown.
Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.
Allow the cookies to sit on the hot cookie sheet for 5 minutes before transferring to a wire rack. Press mini peanut butter cups into the cookies if desired, then allow the cookies to cool.
Once the cookies are no longer hot, dollop a hefty tablespoon of marshmallow creme on to the cookies and use a spoon to spread the creme into a swoop. Toast the marshmallow with a kitchen torch if you have one, then serve and enjoy!

Notes

*I use Valrhona feves for those signature puddles! I'm also a big fan of guittard super cookie chips.

**If you are letting the dough chill for over 1 hour, you will want to bring it out to room temp for ~20-30 minutes, until it's scoopable before baking.

***This recipe makes 8 decently big cookies. If you’d like to make 10 smaller cookies, only scoop out 3 tbsp. scoops (not heaping)

Nutrition