"These cookies showcase the classic campfire s'mores combination of chocolate and marshmallow without the need for a fire!"
Ingredients:
2/3 cup all-purpose flour
1 teaspoon baking soda
1 stick unsalted butter, melted just until warm
1 cup creamy peanut butter
1 1/3 cup packed light brown sugar
1 large egg, beaten
3/4 teaspoon vanilla extract
1/2 cup chocolate chips
2 tablespoons unsalted butter
1/2 cup marshmallow cream
Yield: 2 dozen cookies.
1. Preheat oven to 375 degrees.
2. Line a 9-by-13-inch baking dish with foil (foil should be long enough to extend over the ends, creating a handle to lift the baked cookie out of the dish); lightly coat bottom and sides with cooking spray.
3. Mix flour and baking soda in a small bowl; set aside.
4. Mix butter, peanut butter, and brown sugar in a medium bowl until smooth. Add egg and vanilla, and beat with a spoon until smooth. Add flour mixture; stir until well combined.
5. Spread dough evenly into baking dish. Bake for 16 minutes, until light golden brown. Remove from oven and let stand for about 10 minutes. Place pan in refrigerator to cool for about 20 minutes. (The peanut butter cookie can be made in advance and stored in the refrigerator until ready to fill.)
6. Place chocolate chips and 2 tablespoons of butter in a small bowl; microwave until just melted (the chips will hold their shape; stir with a spoon to check if melted). Let sit for 30 minutes, or until slightly stiff.
7. Once the cookie has cooled, lift the foil out of the baking dish. Cut the cookie in half, creating 2 equal pieces. The edges of the cookie may need to be cut off if they are not level with the rest of the cookie.
8. Heat 1/2 cup marshmallow cream in the microwave for 10 seconds to soften. Spread over 1 cookie piece. Spread chocolate filling on top of the marshmallow, and top with the remaining cookie piece.
9. Let sit in refrigerator until firm; about 30 minutes. Cut into 1 inch squares. Store in refrigerator.
*Note: The peanut butter cookie can be made thinner if you want to use cookie cutters to form holiday shapes. Instead of using all of the dough, spread a thin layer in the baking dish and use the remaining dough to make traditional peanut butter cookies: roll into 1" balls and bake on a baking sheet. These cookies can also be sandwiched with the filling.
