Peanut Butter Smores Crescent Rolls Recipe – Easy 4 Ingredient Dessert

The first time I bit into a warm, gooey Peanut Butter S’mores Crescent Roll, I practically melted right alongside the chocolate and marshmallow inside. You know that moment when you realize you’ve found a shortcut to dessert bliss? That was me, standing by the oven, inhaling the sweet, toasty aroma of peanut butter and marshmallows swirling together. If you’ve ever craved the magic of s’mores but didn’t want to build a campfire (or, let’s be real, even go outside), you’re going to love this recipe.

I first made these Peanut Butter S’mores Crescent Rolls during a rainy weekend—camping plans scrapped, but my sweet tooth still in full force. With just four basic ingredients, I turned my kitchen into a cozy s’mores haven. Flaky crescent dough wraps up chocolate, marshmallows, and creamy peanut butter, creating the mess-free, portable treat you never knew you needed.

What I adore about this Peanut Butter S’mores Crescent Rolls recipe is how it brings together nostalgia and convenience. It’s perfect for families, busy parents, or honestly, anyone who wants a low-fuss dessert that delivers big-time flavor. Whether you’re throwing a last-minute party, looking for a fun holiday treat, or simply want an after-school snack that wows, this recipe has your back.

After testing these rolls (so many times, I lost count!), I can confidently say they’re foolproof. The hardest part is waiting for them to cool enough so you don’t burn your tongue on melty chocolate. Trust me, you’ll want to keep this Peanut Butter S’mores Crescent Rolls recipe in your back pocket for every occasion. Let’s get into why you’ll fall head over heels for this easy 4 ingredient dessert!

Why You’ll Love This Peanut Butter S’mores Crescent Rolls Recipe

• Quick & Easy: This recipe comes together in under 20 minutes, which means you can satisfy your s’mores craving almost instantly—no campfire, no problem!
• Simple Ingredients: With only four easy-to-find ingredients, there’s no need to make an extra grocery run. Most of these are pantry staples, especially if you’re a peanut butter fan.
• Perfect for Any Occasion: Whether it’s a movie night, sleepover, holiday brunch, or just a Tuesday—that’s right, these rolls fit right in.
• Crowd-Pleaser: I’ve served these to picky kids, skeptical adults, and even my neighbor who claims not to like marshmallows. Every single person went back for seconds.
• Unbelievably Delicious: The combination of gooey marshmallows, melty chocolate, creamy peanut butter, and flaky crescent dough? It’s like a warm hug for your taste buds.

But honestly, what makes my Peanut Butter S’mores Crescent Rolls different from all the other s’mores-inspired desserts out there is the balance—and the peanut butter. I blend the peanut butter right into the roll, so it’s not just a topping or afterthought. This makes every bite creamy, rich, and totally irresistible.

I’ve played around with different methods, but nothing beats the ease and texture of using crescent roll dough. It bakes up golden outside and pillowy-soft inside, perfectly enveloping all that ooey-gooey goodness. Plus, you get a satisfying crunch on the edges—a little s’mores-meets-croissant moment.

This recipe isn’t just a treat; it’s a mood-lifter. Whether you’re making memories with your kids, surprising friends at a potluck, or just treating yourself after a long day, these Peanut Butter S’mores Crescent Rolls deliver comfort and joy, every single time.

What Ingredients You Will Need

This Peanut Butter S’mores Crescent Rolls recipe proves you don’t need a mile-long list to make something amazing. Each ingredient pulls its weight, packing in flavor, texture, and nostalgia. Here’s what you’ll need:

• 1 can (8 oz / 226g) refrigerated crescent roll dough (I like Pillsbury, but any brand works great. Look for the classic version—not the “big & flaky” or “butter flake” styles, which can be a bit overwhelming for the filling.)
• 1/4 cup (60g) creamy peanut butter (I usually go with Jif or Skippy, but natural peanut butter works if you stir it really well. Want it nut-free? Use sunflower seed butter instead!)
• 1/4 cup (45g) semi-sweet chocolate chips (Mini chips melt faster, but regular size is fine. If you love dark chocolate, swap in bittersweet chips for a richer bite.)
• 1/2 cup (30g) mini marshmallows (These tuck into the dough easily and melt into gooey pockets. Regular marshmallows can be snipped into smaller pieces if that’s what you have.)

Ingredient Tips:

• Peanut Butter: For the creamiest texture, avoid chunky peanut butter. Want extra flavor? Try swirling in a little honey or using chocolate peanut butter.
• Chocolate Chips: I’ve tested this with milk chocolate and dark chocolate. Both are delicious—the milk chocolate gives more classic s’mores vibes, while dark is a little more sophisticated (if dessert can be sophisticated?).
• Dough: Crescent roll dough is a lifesaver here—no need to fuss with homemade pastry. If you want to make this recipe vegan, there are plant-based crescent dough options in many grocery stores now.
• Mini Marshmallows: These melt just right, but you can also use marshmallow fluff if you want an even gooier center. Just use a teaspoon per roll, or things get very sticky, very fast!

Substitutions & Swaps:

• Nut-Free: Substitute SunButter or Wowbutter to keep things school-safe.
• Gluten-Free: Use gluten-free crescent roll dough (found in specialty stores or online).
• No Chocolate Chips? Break up a chocolate bar or use chocolate chunks instead.
• Dairy-Free: Choose a dairy-free crescent dough and vegan chocolate chips.

Honestly, this list is as simple as it gets. You can always riff on the basics, but these four ingredients are all you need for the ultimate Peanut Butter S’mores Crescent Rolls experience.

Equipment Needed

• Baking Sheet: Any standard rimmed baking sheet will do. If you want easy cleanup, line it with parchment paper or a silicone baking mat. (I swear by my old, slightly warped baking sheet—it’s never let me down!)
• Small Spoon or Spatula: For spreading the peanut butter evenly on the dough. Even a butter knife does the trick.
• Measuring Cups & Spoons: Precision helps with even rolls and perfect gooeyness.
• Cooling Rack (optional): This isn’t strictly necessary, but letting your crescent rolls cool on a rack helps keep the bottoms from getting soggy.

Alternatives & Tips: If you don’t have parchment paper, a light spray of nonstick cooking spray works fine. If you’re using an older baking sheet (like me!), check for hot spots and rotate the pan halfway through baking. For specialty tools, keep them simple—these rolls are all about easy comfort.

On a budget? I’ve made these with dollar store pans and basic kitchen tools, and they turn out just as dreamy. Just be sure to wash up sticky peanut butter right away—it can be stubborn if it dries on your utensils!

Preparation Method

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. This gives you time to gather all your ingredients and ensures the oven is nice and hot for that crispy, golden finish.
2. Open the Dough: Carefully open the can of crescent roll dough. Gently unroll the dough and separate it into 8 triangles along the perforated seams. (Pro tip: If the dough is sticking, pop it in the fridge for 5 minutes. Cold dough is easier to handle!)
3. Spread Peanut Butter: Using a small spoon or butter knife, spread about 1.5 teaspoons (7g) of peanut butter onto each triangle, leaving a small border around the edges. Don’t overdo it—too much peanut butter can ooze out during baking. If you’re using natural peanut butter, give it a good stir so it’s smooth.
4. Add Chocolate & Marshmallows: Sprinkle 1.5 teaspoons (about 4g) of chocolate chips and a generous spoonful of mini marshmallows (about 4-5 per roll) onto the wide end of each triangle. Press them in slightly so they won’t fall out as you roll.
5. Roll Them Up: Starting at the wide end, gently roll up each triangle toward the tip, tucking in any stray marshmallows or chocolate chips as you go. Curve the ends to form a crescent shape and place each roll seam-side down on the prepared baking sheet. Don’t worry if some filling pokes out—it just adds character!
6. Bake: Bake in the preheated oven for 9-12 minutes, or until the crescent rolls are golden brown and the filling is bubbly. (My oven has a hot spot, so I rotate the pan halfway through for even browning.)
7. Cool & Serve: Remove from the oven and let the rolls cool on the baking sheet for 2-3 minutes. Carefully transfer to a cooling rack with a spatula if you’re using one. The filling will be very hot—give them a few minutes before biting in so you don’t burn your tongue!

Troubleshooting Tips:

• If the rolls open up while baking, pinch the seams a little tighter before putting them in the oven.
• For extra gooeyness, add a few more marshmallows on top of the rolls during the last 2 minutes of baking—just watch closely to avoid burning.
• If your rolls come out pale, give them another minute or two. Crescent dough is very forgiving!

Let’s face it—these Peanut Butter S’mores Crescent Rolls are almost impossible to mess up. Even if they look a bit rustic, they’ll taste fantastic.

Cooking Tips & Techniques

After dozens (okay, maybe hundreds) of batches, I’ve picked up a few tricks for perfect Peanut Butter S’mores Crescent Rolls every time:

• Keep the Dough Cold: Warm dough gets sticky and hard to work with. If your kitchen is warm, chill the dough triangles for 5 minutes before filling and rolling.
• Don’t Overfill: I know it’s tempting to add extra peanut butter or chocolate, but too much filling can leak out and burn. Trust the process—just the right amount creates the ideal gooey center.
• Pinch the Seams: Give each roll a gentle pinch at the tip and along the sides to help seal in the filling. This reduces leaks and keeps the rolls tidy.
• Line Your Baking Sheet: Marshmallows love to ooze! Parchment paper or a silicone mat will save you from a sticky cleanup.
• Rotate the Pan: For even browning, rotate your baking sheet halfway through baking. Every oven has its quirks!
• Let Them Cool Slightly: The filling is molten hot fresh out of the oven. Waiting just a few minutes ensures you get gooey, not scalding, bites.

One time, I tried making these with frozen dough straight from the freezer. Major fail—it cracked and wouldn’t roll! Let your dough come to fridge temperature, but keep it cool for best results. If you’re multitasking, prep all your filling while the oven heats, then assemble quickly so you don’t lose that chill.

My last tip? Make extra. These tend to disappear faster than you think, especially once that sweet, toasty aroma fills your kitchen.

Variations & Adaptations

One of the best things about Peanut Butter S’mores Crescent Rolls is how easy it is to mix things up. Here are a few favorite twists:

• Nut-Free Version: Swap peanut butter for sunflower seed butter or Wowbutter. The flavor’s a little different but still totally delicious—and allergy-friendly for school snacks.
• Double Chocolate: Use chocolate hazelnut spread (like Nutella) in place of peanut butter, and add extra chocolate chips for a seriously indulgent treat.
• Seasonal Flair: Add a sprinkle of pumpkin spice in the fall, or swap chocolate chips for white chocolate and add freeze-dried strawberries in spring for a “PB&J” vibe.

Other fun ideas? Try adding a pinch of sea salt on top before baking for a salty-sweet finish, or drizzle with melted chocolate after baking for an extra fancy look (great for parties!). I once made a batch with almond butter and dark chocolate—my husband called it “grown-up s’mores.”

Want to make these in an air fryer? Just reduce the baking time by a couple of minutes and check for doneness—they brown faster in the air fryer’s hot air.

Customize to your heart’s content—there’s really no wrong way to enjoy these warm, gooey rolls.

Serving & Storage Suggestions

Peanut Butter S’mores Crescent Rolls are best enjoyed warm, straight from the oven when the chocolate and marshmallow are still melted and gooey. I love piling them on a rustic wooden board or a pretty plate for a party-worthy presentation.

For extra flair, dust with powdered sugar or drizzle with melted chocolate. Pair with a cold glass of milk, a mug of hot cocoa, or even coffee—trust me, you won’t regret it!

Storage: If you have leftovers (a big “if”), cool the rolls completely and store them in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge for up to 5 days.

Freezing: Peanut Butter S’mores Crescent Rolls freeze surprisingly well! Wrap each cooled roll tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in a 300°F (150°C) oven for about 8 minutes, or until warmed through.

Over time, the flavors meld together, and the peanut butter becomes even richer. If you love ultra-gooey s’mores, microwave leftovers for 10 seconds before serving.

Nutritional Information & Benefits

Each Peanut Butter S’mores Crescent Roll (out of 8) has an estimated 165 calories, 9g fat, 18g carbs, and 3g protein. There’s a touch of fiber from the peanut butter, and both peanut butter and chocolate provide a little protein and magnesium.

This recipe can be made gluten-free and dairy-free with the right ingredient swaps. If you’re allergic to peanuts, using a seed butter keeps things safe for everyone. Just remember, marshmallows usually contain gelatin—if you’re vegetarian, look for a gelatin-free brand.

I love knowing exactly what’s in my dessert, and these rolls are a fun way to add a tiny bit of protein to a classic sweet snack. Everything in moderation, right?

Conclusion

Peanut Butter S’mores Crescent Rolls are proof that the simplest recipes sometimes pack the most joy. With just four ingredients and a few minutes in the oven, you’ll have a dessert that’s ooey, gooey, and guaranteed to make everyone smile.

Don’t be afraid to make this recipe your own—switch up the nut butter, try different chocolate, or toss in a pinch of sea salt. It’s the kind of treat that inspires creativity and brings people together.

This recipe always reminds me that dessert doesn’t need to be complicated to be special. Give it a try, share your results, and let me know how you made it your own. I bet you’ll end up with a new family favorite, just like I did!

Frequently Asked Questions

Can I make Peanut Butter S’mores Crescent Rolls ahead of time?

Yes, you can assemble the rolls a few hours ahead, cover, and refrigerate. Bake right before serving for the best texture and gooeyness.

Can I use chunky peanut butter instead of creamy?

You can, but creamy peanut butter spreads more easily and melts better inside the rolls. If you love a little crunch, go for it!

How do I prevent the filling from leaking out?

Make sure not to overfill the rolls and pinch the seams closed. Line your baking sheet for easy cleanup—some oozing is normal and tasty.

What’s the best way to reheat Peanut Butter S’mores Crescent Rolls?

Reheat in the oven at 300°F (150°C) for 5-8 minutes, or microwave for 10-15 seconds for a quick fix. The oven keeps them crispier.

Can I freeze these crescent rolls?

Absolutely! Wrap cooled rolls tightly and freeze up to 2 months. Reheat in the oven for best results—good as new!

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