The weather has been gorgeous lately and I have been able to fire up our backyard grill a few times already this season. The longer, warmer days make me feel like summer is right around the corner. We’re planning outdoor activities for our weekends and starting to think about miniature summer vacations to go camping, hiking, canoeing and tubing in the area.
Last weekend, Kyle and I met up with some friends at Dominion Riverrock, which is an outdoor sports and music festival in Richmond, VA. We spent hours outside in the sun, watching demonstrations and competitions for various outdoor sports, including mountain biking, bouldering, kayaking, stand up paddle boarding, trail running, and even dog jumping! It was amazing to be surrounded by people with so much love for the outdoors. It got us thinking about planning a camping trip this summer. Do you have any ideas for must-see spots to share?
Because my mood and the weather always influence my kitchen adventures, I made a campfire s’mores-inspired sweet treat to fuel our research and planning. These peanut butter s’mores cookies are soft, chewy, and packed with peanut butter flavor, with little bits of graham cracker and chocolate mixed throughout, and soft marshmallow middles (which is exactly what I’ll have, if I don’t stop eating these cookies).
I used one of my favorite basic peanut butter cookie recipes from chocolatecoveredkatie.com and modified it to dream up this unique combination. When enjoyed in moderation, they are quite delicious!
Peanut Butter S’mores Cookies
- 1/2 cup peanut butter
- 3 Tablespoons all natural applesauce (no sugar added)
- 1 teaspoon pure vanilla extract
- 1/3 cup Sucanat (or substitute brown sugar or Turbinado if you prefer)
- 3/4 teaspoon baking soda
- 3 Tablespoons all purpose flour
- pinch of salt
- 3 Tablespoons chocolate chips
- 1 rectangular regular size graham cracker (4 sections), crumbled
- 12 miniature marshmallows
- Combine peanut butter, applesauce, and vanilla in a medium bowl.
- In another bowl, combine Sucanat, baking soda, flour, and salt.
- Add the flour mixture to the peanut butter mixture and stir to combine until a dough is formed. Fold in the chocolate chips and crumbled graham crackers.
- Roll the dough into about 1-inch balls. Push a miniature marshmallow into the center of each cookie dough ball, and re-roll into a sphere. This should make 10-12 cookies.
- Chill dough balls in the refrigerator for 30 minutes. At 25 minutes, preheat the oven to 350 degrees F.
- Transfer dough balls to a lightly greased cookie sheet and space 2 inches apart. Bake at 350 degrees F for 8 minutes. Remove from oven and cool.
How do you enjoy the great outdoors this time of year? Have any tips on cool camping or hiking spots?