Alkaline PurEssentials

I’m a walking human lucky triple 777s. Very magical and lucky Rebirthday for this Leo.

🥜 Gooey Peanut Butter Chocolate S'mores Cookies 🍫
Ingredients
For the Peanut Butter Graham Cookies
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
1½ cups graham cracker crumbs
1 teaspoon baking soda
½ teaspoon salt
For the Marshmallow Chocolate Filling
1 cup mini marshmallows
½ cup semisweet or milk chocolate chips
¼ cup creamy peanut butter
Instructions
Preheat and Prepare: Position an oven rack in the center and preheat your oven to 350°F. Line two large baking sheets with parchment paper. Set them aside.

Cream the Butter, Peanut Butter, and Sugars: In a large mixing bowl, combine the softened butter, peanut butter, granulated sugar, and brown sugar. Using an electric hand mixer or a stand mixer with the paddle attachment, beat on medium speed for 2 to 3 minutes, until the mixture is light, pale, and fluffy.

Add the Eggs and Vanilla: Add the room-temperature eggs one at a time, beating well after each addition until they are fully incorporated. Add the vanilla extract and mix until combined, scraping down the sides of the bowl as needed.

Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt until they are evenly distributed.

Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms and the flour disappears. Be careful not to overmix the dough.

Scoop and Shape: Scoop the dough into 1-inch balls (about 1 tablespoon each) and place them onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down on each ball with the palm of your hand or the bottom of a flat glass to slightly flatten the tops. This helps them bake evenly.

Bake: Bake the cookies for 10 to 12 minutes. The edges should be lightly golden, but the centers will still look slightly soft and underdone. Do not overbake, as they will continue to firm up as they cool. Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

Make the Filling: While the cookies are cooling, prepare the filling. In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 20-second intervals, stirring well between each, until the mixture is completely melted and smooth. Allow the chocolate-peanut butter mixture to cool for a few minutes, but do not let it harden. Gently stir in the mini marshmallows.

Assemble the Sandwiches: Once the cookies are completely cool, match them up by size. Turn half of the cookies upside down. Spoon about 1 to 2 teaspoons of the marshmallow-chocolate filling onto the flat side of each upside-down cookie. Top with the matching cookie, right side up, and press down gently to create a sandwich. The filling will ooze slightly.

Set and Serve: Let the assembled sandwich cookies sit at room temperature for about 30 minutes to allow the filling to firm up slightly. This makes them less messy to eat. Serve and enjoy!

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