1-Ready to dive into making these yummy peanut butter cookie s’mores? Start by browning the butter in a small saucepan over medium heat for 5-10 minutes until it bubbles and foams, then stir until the milk solids brown before transferring it to a bowl to cool. Next, whisk the browned butter with 133 grams of light brown sugar until they’re well combined, creating a rich base for your dough. Add 1 large egg and 1 teaspoon vanilla extract, then whisk vigorously for 2-3 minutes until the mixture is smooth and lightened in color.

2-Now, fold in 150 grams of all-purpose flour, 1/4 teaspoon fine sea salt, and 1 1/2 teaspoons baking powder until only a few streaks of flour remain if the dough feels warm, pop it in the fridge briefly before adding mix-ins. Fold in the chopped graham crackers and peanut butter cups, saving some for the top. Chill the dough in the freezer for 15-30 minutes or in the refrigerator for at least one hour to set it up nicely.

3-Scoop the dough into eight balls, each a little over 2 ounces, and create a well in the center of each to fill with marshmallow fluff. Refrigerate the balls while you preheat the oven to 325°F (163°C) using convection settings. Top each cookie with more marshmallow fluff and extra pieces of peanut butter cup or graham cracker, making sure the fluff stays in the well. Bake on the middle rack for about 8 minutes, then remove and gently tap on the counter to shape them use a round cutter if needed before returning to the oven for another 4 minutes until the edges are lightly browned.

4-Finally, take them out, tap again to perfect the shape, and sprinkle with a pinch of flaky sea salt. Let the cookies rest on the baking sheet for at least 10 minutes before moving them. For those without a convection oven, try our tips from a similar chocolate treat by checking out this peanut butter chocolate molten lava cake recipe for baking adjustments.