Whole Wheat Peanut Butter S’mores Cookies

If you love the classic flavors of s’mores but want something a little more bakery-style (and a little more wholesome), these whole wheat peanut butter s’mores cookies are for you. They’re soft and chewy with rich peanut butter flavor, pockets of melted chocolate, gooey marshmallow, and bits of graham cracker in every bite. Made with whole wheat flour, they have a slightly nutty depth that pairs beautifully with the chocolate and marshmallow. Whole wheat baking can absolutely feel indulgent — and these cookies prove it.

Why You’ll Love These Cookies

• Made with whole wheat flour

• Soft and chewy texture

• Gooey marshmallow centers

• Chocolate in every bite

• Perfect for summer or holiday baking

• Flavor-first whole wheat dessert

Ingredient Notes

Peanut Butter: Creamy peanut butter works best for smooth dough.

Butter: Adds richness and tenderness.

Brown Sugar: Keeps cookies soft and chewy.

Chocolate Chips or Chunks: Milk, Semi-sweet, or dark chocolate work beautifully.

Mini Marshmallows: Distribute more evenly than large marshmallows.

Optional Variations

• Add chopped dark chocolate instead of chips.

• Use peanut butter chips for extra flavor.

• Sprinkle flaky sea salt on top.

• Make them extra large for bakery-style cookies.

Storage & Freezing

Store in an airtight container at room temperature for up to 3 days.

To freeze:

• Freeze dough balls (without marshmallows if possible) and bake fresh.

• Or freeze baked cookies for up to 2 months.

Recipe

Whole Wheat Peanut Butter S’mores Cookies

Makes about 4 dozen cookies

Ingredients:

• 1/2 cup of butter, softened

• 1 cup of creamy peanut butter

• 1/2 cup of packed brown sugar

• 1/2 cup of white sugar

• 2 eggs

• 1 teaspoon of vanilla extract

• 1/4 cup of water

• 2 cups of whole wheat flour

• 1 tablespoon of baking soda

• 1/2 tablespoon of baking powder

• 1 teaspoon of salt

• One 10-ounce bag of mini marshmallows

• 11 cup of chocolate melting chips

Directions:

1. In a large bowl mix together the butter, peanut butter, brown sugar, white sugar, eggs, and vanilla until smooth. Then add the water and mix again.

2. In a separate bowl mix the flour, baking powder, baking soda, and salt.

3. Gradually add the flour mix to the butter blend and mix well.

4. Once everything is mixed, chill the dough in the fridge for at least 1 hour covered.

5. After the dough has chilled for at least 1 hour, then preheat the oven to 350 degrees Fahrenheit.

6. Use a cookie scoop or spoon to drop the cookies on the baking sheet.

7. Bake cookies in the oven for 15-20 minutes total. After the cookies have been in the oven for 10 minutes, take the cookies out and add 3 mini marshmallows on top of each cookie, gently pressing the marshmallow slightly into the cookie so it says in place. Then put the cookies back in the oven to finish baking, taking the cookies out of the oven when the edges and bottom begin to brown.

8. Then remove the cookies from the baking sheet and let them cool for about 10 minutes.

9. Next, put the cookies on a cookie sheet that is lined with parchment paper.

10. Next put the chocolate melting chips in a microwave safe bowl. Put the bowl in the microwave for 30 seconds at a time, taking out the bowl to stir the chocolate each time. Once the chocolate is melted, then drizzle the chocolate on top of the cookies.

11. Put the cookies in the fridge to cool the chocolate, which should take about 10-15 minutes. After the chocolate has cooled, you can remove them from the parchment paper and enjoy.

If you try these whole wheat peanut butter s’mores cookies, I’d love to hear how they turned out! Leave a comment below and tell me if you kept them classic or added extra chocolate. And don’t forget to save this recipe for your next baking day.

— Tina