Vegetarian
Peanut Butter S’mores Cookie Recipe
Prep
15 minutes
Cook
15 minutes
Yield
12 -14
This s’mores cookie recipe combines a classic campfire favorite into a cookie. Loaded with chocolate, and marshmallows, combined with the sweetness of honey, this recipe is sure to please anyone this holiday season. It can also make a fun cottage-themed snack in the summertime too!
Why you’ll love this s’mores cookie recipe:
- Quick: Prep these bad boys in only 15-minutes
- Comforting: Is there anything more comforting than the flavors of marshmallows, chocolate, and peanut butter?
- Ooey Gooey: This s’mores cookie recipe is so ooey and gooey it’s like eating a real s’more
Ingredient Notes:
Honey: Honey adds a delicious sweetness to these s’mores that remind me of the sweetness you’d get from graham crackers in a real s’more. With the addition of honey as well, you’ll lower the number of processed sugars you need to add to this recipe.
Marshmallows: Use mini marshmallows here, or if you are vegan, you can find a vegan substitute or cut up regular size marshmallows into smaller pieces. These will add to the gooeyness of the cookies.
Chocolate: Get creative and add whatever type of chocolate you like. Chop up a chocolate bar, use the classic Jersey Milk bar, or just add chocolate chips.
How to make this s’mores cookie recipe:
- 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!!!
Expert Tips & FAQ:
Can I make this s’mores cookie recipe vegan? Use your favorite plant-based butter and dairy-free chocolate chips if you wish!!
Can I make this recipe gluten-free? Yes! Swap the all-purpose flour with 1 cup of Bob’s Red Mill 1:1 Gluten-Free Flour Blend!!!
Chocolate: 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.
Storage: 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.
I don’t like peanut butter: Swap it for any other nut butters your little heart desires!
Other sweet recipes you’ll love:
- Homemade Peanut Butter Cups
- Vegan Cinnamon Bun Bread
- Vegan Cashew Chocolate Mousse Cake
- Chocolate Chunk Vegan Blondies
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Peanut Butter S'mores Cookie Recipe
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
- 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
Nutrition
