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Peanut Butter S'mores Cookie Recipe

This ooey-gooey peanut butter s'mores cookie recipe is the perfect holiday cookie and spin on a classic campfire dessert.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 -14
Calories: 223 kcal
Cuisine: International , Vegan

Ingredients

  • ¼ cup + 2 tbsp butter softened
  • ½ cup + 1 tbsp sugar
  • 1 ½ tbsp honey
  • 2 eggs 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 heaping cup mini marshmallows

Instructions

    Cup of Yum
  1. In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  2. 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. 
  3. 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!
  4. Preheat the oven to 365F, and line 2 baking trays with parchment paper.
  5. 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. 
  6. Bake for 14 - 15 minutes, until slightly golden on the edges.
  7. Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.
  8. 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

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 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

% 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.