Peanut Butter S'mores Cookie Recipe
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 -14
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Calories
223 kcal
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Cuisine
International, Vegan
Peanut Butter S'mores Cookie Recipe
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This ooey-gooey peanut butter s'mores cookie recipe is the perfect holiday cookie and spin on a classic campfire dessert.
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Ingredients
- ¼ cup butter softened, 2 tbsp
- ½ cup sugar + 1 tbsp
- 1 ½ tbsp honey
- 2 egg room temperature
- 1 tbsp vanilla
- 1/2 cup + 1 tbsp creamy peanut butter
- 2/3 cup all-purpose flour
- ¼ tsp baking powder
- pinch baking soda
- ½ tsp salt
- ¼ cup milk chocolate chips
- ½ mini marshmallows heaping cup
Instructions
- In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine butter, sugar, honey, and vanilla, with a stand or hand mixer on medium/high speed until light and pale in color. About 2 – 3 minutes. Add in the peanut butter, whip for another minute. Slowly add the eggs, and beat until combined. Then bring the mixture to medium-speed and whip for another 2 minutes until the mixture gains volume and sugar dissolves. Reduce the speed to low and add the dry ingredients. Mix until the dough comes together- no longer than 1 minute.
- Fold in the chocolate chips and marshmallows with a paddle attachment or by hand until incorporated. Cover the bowl in plastic wrap and refrigerate for 1 – 3 hours. The longer it sits in the fridge, the tastier the flavor!
- Preheat the oven to 365F, and line 2 baking trays with parchment paper.
- Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth. Roll the cookie dough balls out with your hand, until smooth. Add two mini marshmallows and extra milk chocolate chips to the top of the cookie dough balls. Evenly space the cookie dough 3 inches apart onto the baking trays.
- Bake for 14 - 15 minutes, until slightly golden on the edges.
- Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.
- Enjoy fresh while they are fresh and GOOEY!!!
Notes
- Use your favorite plant-based butter and dairy-free chocolate chips if you wish!!
- Use your favorite plant-based butter and dairy-free chocolate chips if you wish!!
- Swap the all-purpose flour with 1 cup of Bob’s Red Mill 1:1 Gluten-Free Flour Blend!!!
- Swap the all-purpose flour with 1 cup of Bob’s Red Mill 1:1 Gluten-Free Flour Blend!!!
- Swap the milk chocolate chips for any type of chocolate chunks or chop up your favorite chocolate bar! Even add pretzels for fun! Get creative and make them delectable.
- Swap the milk chocolate chips for any type of chocolate chunks or chop up your favorite chocolate bar! Even add pretzels for fun! Get creative and make them delectable.
- Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
- Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
- Have fun with it!
- Have fun with it!
Nutrition Information
Show Details
Serving
14
Calories
223kcal
(11%)
Carbohydrates
18.4g
(6%)
Protein
1.8g
(4%)
Fat
8.9g
(14%)
Saturated Fat
2.8g
(14%)
Polyunsaturated Fat
0.3g
(2%)
Cholesterol
36mg
(12%)
Sodium
189.2mg
(8%)
Fiber
0.3g
(1%)
Sugar
12.6g
(25%)
Nutrition Facts
Serving: 12-14
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 14 | |
| Calories | 223kcal | 11% |
| Carbohydrates | 18.4g | 6% |
| Protein | 1.8g | 4% |
| Fat | 8.9g | 14% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 0.3g | 2% |
| Cholesterol | 36mg | 12% |
| Sodium | 189.2mg | 8% |
| Fiber | 0.3g | 1% |
| Sugar | 12.6g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
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