Today we’re making peanut butter cookies loaded with chunks of dark chocolate, chopped peanut butter cups, and mini marshmallows.
These cookies are inspired by my fondness for swapping a dark chocolate peanut butter cup for a Hershey’s bar, and chocolate chip cookies for graham crackers, when building campfire s’mores.
If you’re going to hunt for the perfect roasting stick, wait for embers, and toast a marshmallow to the ideal golden ratio of exterior crisp to molten interior, you might as well pair it with something more exciting than standard chocolate and gas-station graham crackers.
Call me extra—these cookies are worth it.
If you haven’t already tried the chocolate-chip-cookie meets peanut-butter-cup s’mores vibe, consider this your introduction.
Let’s get started.
Ingredients and notes:
Coconut oil. Use virgin or refined—either works. Make sure it’s soft at room temperature so it mixes easily with the peanut butter.
Peanut butter. Choose a simple one made from peanuts and a pinch of salt for the best flavor and texture.
Egg. The egg helps the cookies hold their shape. For a vegan option, a flax egg (1 tablespoon ground flax + 3 tablespoons water) also works; expect a slightly more delicate cookie.
Coconut sugar. This adds a subtle caramel note; organic brown sugar is a fine substitute.
Almond flour. Blanched, finely ground almond flour gives a tender, naturally gluten-free crumb. Oat or chickpea flour can work for other gluten-free options. If gluten isn’t a concern, whole wheat pastry flour or unbleached all-purpose can be used instead.
Baking powder + baking soda. These leaveners keep the cookies tender and slightly puffy.
Dark chocolate and peanut butter cups. You don’t have to use both, but the combination makes the cookies extra exciting. Substitute additional dark chocolate if you prefer.
Mini marshmallows. Essential for the s’mores effect—use mini marshmallows so they disperse through the dough.
Salt. A small amount balances the sweetness and enhances flavor.
Everything mixes in one bowl, is scooped straight onto a baking sheet (no chilling required), and bakes until golden and gooey. It’s essentially a cookie lover’s dream.
If you care about ethical sourcing, consider choosing chocolate brands that prioritize farmer welfare, sustainable growing practices, and fair compensation for cocoa producers. Small purchasing choices can support better supply chains and farmer communities.
If you make these cookies, I’d love to hear how they turn out—leave a comment below or share a photo on Instagram. Happy baking!
Related recipes: Peanut Butter S’mores Bars and Peanut Butter Oatmeal S’mores Cookie Pie.
Peanut Butter Cup S’mores Cookies
Time: 30 minutes
Yields: 12 cookies
Ingredients:
- 1/2 cup peanut butter
- 1/3 cup coconut oil, softened to room temperature
- 1/2 cup coconut sugar
- 1 large egg (or flax egg: 1 T ground flax + 3 T water for vegan)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 1/2 cups blanched, fine almond flour
- 1/2 cup roughly chopped dark chocolate
- 3–4 peanut butter cups, roughly chopped (optional; can substitute with an extra 1/4 cup dark chocolate)
- 1/2 cup mini marshmallows
Instructions:
- Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper.
- In a large bowl, mix the peanut butter, softened coconut oil, and coconut sugar until smooth and well combined.
- Add the egg (or flax egg), baking soda, baking powder, and salt, and stir until incorporated.
- Fold in the almond flour, chopped dark chocolate, chopped peanut butter cups (if using), and mini marshmallows until evenly distributed.
- Scoop the dough by heaping 2-tablespoon portions to make about 12 cookies. Use your hands to press any loose marshmallows or chocolate back into each ball.
- Bake 10–12 minutes, until the cookies are golden around the edges and just set in the center.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Warm cookies are delicate but delicious; once cooled they hold their shape. Store extras in an airtight container at room temperature for 3–4 days.
MAKE IT VEGAN: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water) in place of the egg.