Think s’mores but in cookie form and add Reese’s in there.
The best way I can describe the consistency of these Reese’s s’more cookies is that they are ooey-gooey. They aren’t an overly soft cookie but the peanut butter keeps them moist where the marshmallows hold it all together. Just make them, you’ll understand!
These Reese’s s’more cookies passed the family taste test over Memorial Day weekend a couple weeks ago. Instead of using Hershey’s chocolate like a traditional s’more, my sister-in-law recommended that I try subbing for Reese’s. What a fabulous idea. I used mini Reese’s and cut them in half for the recipe then used mini marshmallows.
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 stick unsalted butter (room temp)
- 2 cups light brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup mini marshmallows
- 1 cup chopped Reese’s
Recipe
- Preheat oven to 350.
- In a medium bowl – combine the flour, baking soda, and sea salt together. Set aside.
- In a large bowl – mix together the butter and brown sugar until it’s a fluffy consistency. Then, mix in the eggs and vanilla until just combined.
- Slowly mix in your medium bowl ingredients into the large bowl. Beat together until the dough pulls together.
- Add the marshmallows and Reese’s. Mix until combined.
- On a sprayed cookie sheet, add large spoonfuls of cookie dough onto the sheet. Keep each cookie roughly 2-3 inches apart.
- Bake for 13-15 minutes. Cookies should be a light golden brown.
Special Notes
- Reese’s: I recommend using mini Reese’s and cutting them in half. You could chop up regular size Reese’s as well, just make sure you have at least 1 cup of chopped Reese’s for this recipe.
- Baking Time: Depending on the size of your cookies, it might take a good 13 to 15 minutes for them to bake. Cookies should be a light golden brown when you pull them out. They spread out while making more than an average cookie so make sure you spread them 2-3 inches apart on your cookie sheet.
