Peanut Butter S'more Cookies .... { Portable S'mores }

Stacked peanut butter s'more cookies

yes the chevron obsession continues :P

S’mores … a camping tradition for me …. Started by me ,
I know it’s an American tradition and not many aussies have tried it … but trust me if you haven’t your seriously missing out … this is the ultimate way to eat marshmallows and the ultimate camping tradition
A smokey ooey gooey roasted marshmallows and a piece of milk chocolate squeezed between two salty crackers …… umm delicious ! And what could possibly make a S’more… more amazing? …. Peanut butter of course !
Add the salty peanut butter to the sweetness of chocolate and marshmallow  …. 100% perfection
And even better than that ….. a S’more made with cookies, that you can take with you and enjoy anywhere … your welcome :P
The orginal recipe is from the goddess of peanut butter baking: Sally …  you can see more amazing recipes  on her website {Sallys BakingAddiction}
This recipe is my “tweaked” Version …. Enjoy 
Cookies :
•3/4 cup room temp salted butter
•3/4 raw sugar  
•1 egg
•3/4 cup creamy organic peanut butter
•1 tsp vanilla extract
•1/2 tsp baking soda
•1 and 1/4 cups plain flour
 Topping :
•12 large marshmallows, cut in half
•8 oz melting chocolate
•sprinkles (optional) 
·         In a large mixing bowl, cream the butter and sugar together with an electric mixer.
·         Mix in the peanut butter, egg and vanilla ( in this order) scrape down the sides as needed
·         Slowly mix in the flour and baking soda, be careful not to over mix
·         Chill in the fridge for at least 30 minutes  ... this is the important bit ! while the dough is chilling, use scissors to cut the marshmallows in half.
·         Pre-heat oven to 180 deg
·         Roll 1 and a half tablespoons of dough into a rough ball and place onto a cookie sheet
·         Bake for exactly seven minutes
·         Remove from the oven and place the sliced marshmallow on top, sticky side down …. Push gently on the marshmallow to slightly flatten the cookie
·         Place back into the oven for a further 2-3 minutes so the cookie can finish baking and the marshmallow can melt  
·         Remove from the oven and allow too cool  for about 5 minutes
·         While the cookies are cooling down, melt the chocolate according the package directions.
·         Once melted spoon about a teaspoon on melted chocolate on top of each marshmallow and spread with the back of the spoon.
·         If you wish , add sprinkles ... of course add sprinkles... Duh!
These cookies will remain fresh for 7 days if kept at room temp in an air tight container …. But let’s be honest, there all going to be gone within 2 days they are that good !
Sally also says, if you don’t have salted butter, use regular butter and simply add ¼ tspn of salt to the recipe.
Enjoy ... The best bit, Licking the beaters :)

xxx Free Range Mumma xxx


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