I can say with confidence that s’mores are one of my favorite desserts. Ever. The combination of toasted marshmallow, milk chocolate and graham crackers will probably be forever at the top of my list. Right under s’mores themselves would have to be anything s’more inspired. So as I thought to myself about what to bake up this week, the thought of something s’more inspired came to mind. I decided to jazz up a traditional s’more theme by adding peanut butter, and combining all 4 scrumptious flavors into one yummy cookie.

These cookies have multiple steps to them, but don’t require a plethora of ingredients. Simply bake up the PB cookies, top with marshmallows, drizzle on the 2-ingredient ganache, and sprinkle with graham cracker crumbs. There’s really nothing more to be said on these little treats! The only tip I would give is to keep a close eye on the marshmallows as they toast in the oven. One minute it may look like nothing is happening, while one minute later the marshmallows could be close to burning! Keep a close watch to ensure the perfect level of toastiness.

These yummy campfire treats are perfect for outdoor activities, parties, an after school/work snack, or perhaps even Saturday lunch (if you’re me…)!

Peanut Butter S’more Cookies

For the Cookies:

• 1 cup shortening
• 1 cup creamy peanut butter
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 teaspoon water
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• Large marshmallows
• 4 graham crackers (crushed into crumbs)

For the Milk Chocolate Ganache:

• 2 cups milk chocolate chips
• 12 Tablespoons heavy cream

For the Cookies:

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the shortening, peanut butter and sugars until light and fluffy.
3. Add eggs to mixture and beat well.
4. Mix in vanilla and water.
5. Gradually combine the flour, baking soda and salt to mixture. Mix well.
6. Drop by rounded tablespoonfuls onto parchment lined baking sheets, about 2 inches apart. Flatten with the bottom of a glass.
7. Bake for 12-15 minutes until golden brown. Remove to wire racks to cool completely.
8. Once the cookies are cooled, use kitchen scissors to cut marshmallows in half, placing one half, sticky side down, on each cookie.
9. Turn oven to broil. Return marshmallow-topped cookies to baking sheet and place in oven for 1-5 minutes until the tops of the marshmallows are toasted golden brown. Remove from oven.

For the Milk Chocolate Ganache:

1. Place chocolate chips in a microwave safe bowl and pour heavy cream over them.
2. Microwave in 30 second increments, stirring after each increment, until ganache is smooth. Let cool for a few minutes.
3. Pipe ganache onto toasted marshmallow cookies in a zig-zag design and sprinkle with graham cracker crumbs.

Makes 4-5 dozen cookies