Chewy Peanut Butter HERSHEY'S S'mores Cookies Recipe

Name: Chewy Peanut Butter HERSHEY'S S'mores Cookies Recipe | Recipes
Prep time: 15 min
Total time: 31 min
Yield: 4 dozen cookies
Ingredients: 1 3/4 cups HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (300 g); 1 cup butter, softened (250 mL); 3/4 cup granulated sugar (175 mL); 3/4 cup packed brown sugar (175 mL); 2 eggs; 2 tsps vanilla extract (10 mL); 2 3/4 cups all-purpose flour (675 mL); 1 tsp baking soda (5 mL); 1/2 tsp salt (2 mL); 1 1/4 cups HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, divided (300 mL); 1/2 cup toasted silvered almonds (125 mL); 1 1/2 cups miniature marshmallows (approx.) (375 mL)

Details

Timing
Timing
Total:
Bake:: 11 Min.
Prep:: 15 Min.
Skill Level:: Intermediate
Yields:: 4 dozen cookies

What happens if you mix chewy peanut butter cookies with s'mores? The answer: Our Chewy Peanut Butter HERSHEY'S S'mores Cookies. Get baking this uniquely fun recipe!

Ingredients & Directions

Prep Time: 15 minutes
Bake Time: 11 minutes
Cool Time: 5 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 3/4 cups

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (300 g)
1 cup

butter, softened (250 mL)
3/4 cup

granulated sugar (175 mL)
3/4 cup

packed brown sugar (175 mL)
2

eggs
2 tsps

vanilla extract (10 mL)
2 3/4 cups

all-purpose flour (675 mL)
1 tsp

baking soda (5 mL)
1/2 tsp

salt (2 mL)
1 1/4 cups

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, divided (300 mL)
1/2 cup

toasted silvered almonds (125 mL)
1 1/2 cups

miniature marshmallows (approx.) (375 mL)

Directions

Equipment Needed 

Oven & Stovetop

Saucepan

Heatproof Bowl

Mixing Bowl

Mixer

Baking Sheet

Parchment Paper

Wire Rack

Preheat the oven to 350°F (180°C); position the racks to the upper and lower thirds of the oven.

Melt peanut butter chips in a small bowl set over simmering water; cool to room temperature. Beat butter with granulated and brown sugars until fluffy; beat in eggs and vanilla until creamy.

Stir flour with baking soda and salt; gently beat into butter mixture, alternating with the melted peanut butter chips until well combined. Fold in 3/4 cup (175 mL) chocolate chips and the almonds.

Drop small spoonfuls of dough onto parchment paper-lined baking sheets. Bake two pans at a time, rotating the pans halfway through, for 9 minutes or until golden around the edges.

Top each cookie with 3 marshmallows; return to oven. Bake for 2 to 3 minutes or until marshmallows start to melt. Cool for 5 minutes before transferring to a rack to cool completely.

Melt remaining chocolate chips in a small bowl set over simmering water; drizzle over cookies. Let stand until chocolate is set.