Peanut Butter S’Mores Stuffed Cookies - butter

Method

• In a large mixing bowl, cream butter, 1 cup granulated sugar, and brown sugar, until thoroughly combined. Add peanut butter and vanilla and mix until combined. Beat in eggs.
• Add flour, baking soda, and salt and mix until just combined. Chill dough in freezer for 10 minutes. Remove from freezer and assemble cookies.
• To assemble, place remaining 1/2 cup sugar into a small bowl and set aside.
• Take about 1 heaping tablespoon of dough (close to 2 tablespoons) and flatten slightly using the palm of your hand. Place 1 chocolate square and 1 marshmallow half on top of the flattened dough, then take another heaping tablespoon of dough, flatten slightly, and place on top.
• Press edges together to seal, forming into a ball as you do so, and place on a plate. Repeat until you have made 16 cookies. Place plate/s with cookies in freezer and chill for 25-30 minutes. (See note below!)
• Preheat oven to 375°F and line 2 cookie sheets with parchment paper. Remove cookies from freezer and roll each cookie in the sugar before placing on prepared baking sheet, placing each cookie about 2 inches apart.
• Bake for 15-16 minutes, until cookies are firm and tops are just beginning to crack (do not overbake!). Remove from oven and allow to cool slightly.
• Place semi-sweet chocolate chips in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each interval, until chocolate is melted and smooth. Place melted chocolate in a small resealable bag and snip a very small piece off the corner. Drizzle chocolate over cookies.
• Serve warm.
• Notes:
• 1. If you aren't in any rush, you can chill the prepared cookies in the fridge for 1-2 hours before baking.
• 2. If you don't want to bake the whole batch at once, you can store unbaked cookies in the fridge for up to 1 day.