Chocolate Chip Cookie Peanut Butter S'mores

Name: Chocolate Chip Cookie Peanut Butter S'mores
Yield: 4 cookie s'mores
Ingredients: 8 Chocolate Chip Cookies; 2 tablespoons creamy peanut butter; 4 1/2 ounce square of dark chocolate; 4 vanilla bean marshmallows; 2 packets of gelatin; 8 tablespoons of cold water; 1 1/2 cups granulated sugar; 1/3 cup cold water; 2 teaspoons vanilla extract; 1 vanilla bean; 1/4 teaspoon salt

User Reviews

5.0

3 reviews

Excellent

Servings
4 cookie s'mores
Course
Dessert
Cuisine
American

Chocolate Chip Cookie Peanut Butter S'mores

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

8 Chocolate Chip Cookies
2 tablespoons creamy peanut butter
4 1/2 ounce square of dark chocolate
4 vanilla bean marshmallows

vanilla bean marshmallows

2 packets of gelatin
8 tablespoons of cold water
1 1/2 cups granulated sugar
1/3 cup cold water
2 teaspoons vanilla extract
1 vanilla bean the seeds scraped
1/4 teaspoon salt

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Instructions

To make the s’mores, spread a half tablespoon of peanut butter on the inside of 4 cookies. Place a square of chocolate on top, then place a marshmallow on top of that. Place the cookies on a baking sheet.
Heat the broiler in your oven, placing the oven rack directly underneath. Broil for 1-2 minutes, until the marshmallows are golden, bubbly and runny. Remove from the oven and top with the other chocolate chip cookie. Eat!

vanilla bean marshmallows

Place the gelatin in a small bowl and stir in the 8 tablespoons of cold water. Set aside. Spray an 8×8 pan with nonstick spray, then sprinkle some powdered sugar in the pan and shake well, dispersing it all over the pan, covering the entire thing.
In a small saucepan, combine the remaining cold water and sugar. Heat oven medium heat, stirring constantly until the sugar is dissolved and bubbly, about 3-4 minutes. Stir in the gelatin mixture, stirring, and bring it to a boil. Once boiling, immediately remove from heat. Add to the bowl of an electric mixer attached with a whisk. Let sit and slightly cool. Add in vanilla extract, beans and salt. Beat on medium-high speed for 10-15 minutes, until white and glossy and shiny and thick. Spread in the 8×8 pan and top with powdered sugar if desired. Let sit for about 4 hours, or even overnight.
To cut, I run a knife along the outside of the pan, then turn it over and shake the marshmallow cube out. Using a knife sprayed with nonstick spray, slice the marshmallows into your desired size.