From READY SET EAT
Featured Brand: PAM
Makes 24 servings
This indulgent treat combines two favorites, peanut butter cookies and s’mores, to create a crowd-pleasing creation. Just as tasty whether they’re made in the oven or around the campfire.
PAM Original No-Stick Cooking Spray
1/2 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
4 milk chocolate bars (48 pieces)
24 large marshmallows
1.Preheat oven to 350 degrees. Spray 2 large baking sheets with cooking spray.
2.In a medium bowl, beat together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the peanut butter and continue to mix until incorporated and smooth. Add the vanilla and eggs, one at a time, mixing after each addition. Mix in the graham cracker crumbs until combined. Add the flour, baking soda, and salt; reduce mixer speed to low and mix until just incorporated and smooth.
3.Form cookie dough into 1 1/2 tablespoon balls and place on prepared baking sheet 2 inches apart. Use the prongs of fork, press a criss-cross pattern into each dough ball to slightly flatten. Bake for 10 to 12 minutes, until the edges are golden brown. Transfer to a cooling rack and let cool. Repeat with the remaining cookie dough.
4.Turn the broiler on high. Place 6 peanut butter cookies, flat side up, down the center of a lined cookie sheet and top each with two chocolate squares and a marshmallow. Place under the flame and broil until marshmallows are golden and toasted, about 30 to 60 seconds, closely watching to not let marshmallows burn. Remove and top each with a second cookie while still warm, pressing down gently. Repeat with remaining cookies. Serve peanut butter s’mores cookies warm.
Find this recipe and more holiday treats at readyseteat.com