One of my all-time favorite summertime treats… S’MORES!
They remind me of being up north, on the beach as the sun is setting, around a bonfire with family and friends. Although I am also 100% guilty of roasting marshmallows over the flame of my stovetop on many occasions 😂 when a craving hits… 🤷♀️🤷♀️
ANYWAY’S, if you know me, you know that if there’s a way to add peanut butter, I’ll do it. I loved making my s’mores with a Reese’s cup in place of a piece of chocolate (if you haven’t tried yet, trust me) and this recipe is basically an upgraded version of that.
These S’mores cookies are gluten-free, dairy-free, and grain-free. But even more importantly, they are SO EASY to make. These are an upgraded version of my Easiest Ever Peanut Butter Cookies aka you only need a handful of ingredients and a few minutes to whip up the dough and stick ’em in the oven.
I have always wanted to make homemade marshmallows but I haven’t quiiiite found the time for that yet… so I used the brand Smashmallow (found at Whole Foods) and they work great and are super tasty with minimal ingredients! But I am planning on making some homemade for my next batch so I will keep you guys updated on Instagram 😉
If you don’t want a peanut butter-y taste, you can sub cashew butter as it has a really mild flavor. You can also sub almond butter or any other nut butter but the flavor will be more prominent compared to cashew.
I can’t wait to hear what you guys think of this recipe! ♡♡
S’mores Cookies
Ingredients
- 1 cup peanut butter (or sub any nut butter– I recommend cashew butter if you don’t want a “nutty” flavor)
- 1 cup organic cane sugar (coconut sugar or any kind of sugar will work)
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- pinch sea salt
- 1/2 cup chocolate chips
- 1/2 cup marshmallows (mini or cut large ones)
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Combine nut butter, sugar, egg, vanilla, sea salt, and baking soda in a large bowl. Stir in chocolate chips and marshmallows.
- Using a cookie scoop or spoon, scoop out cookie dough and roll into balls. Each cookie dough should be able two tablespoons. Make sure you get at least one marshmallow in each cookie! 😉
- Very gently flatten each cookie on baking sheet (or leave as is for slightly thicker cookies!). Be careful not to place each cookie dough ball too closet together as they do spread quite a bit in the oven.
- Bake for 12-15 minutes. Let cool completely.