Gooey marshmallows and plenty of melty chocolate chips transform plain peanut butter cookies into Peanut Butter S'mores Cookies. These crunchy cookies are flourless and gluten free. Skipping the flour leaves more room for flavor.
Why you'll love this recipe
I first made these gluten free s'mores cookies last year for Passover and they immediately became a year round family favorite. No one can resist the combination of flavors in this crunchy, gooey treat.
These flourless peanut butter cookies are a treat my gluten free daughter and everyone else in the family can happily enjoy together. Use vegan marshmallows (Dandies brand) and chocolate chips to make the cookies vegan/vegetarian friendly too.
For those with peanut allergies (or those who don’t eat peanuts during Passover), just swap out the peanut butter for a different nut or seed butter, and your cookies are good to go. I’ve made delicious batches with almond butter and soy nut butter too.
This recipe is one you will want to make for so many reasons! These fabulous cookies are easy to make, are gluten free, travel well in care packages, and can be Passover friendly.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In the bowl of a stand mixer, cream together the peanut butter and sugar. Beat in the eggs and vanilla until incorporated. Fold in the chocolate chips and marshmallows.
- Use a medium (2 tablespoon) scoop to portion balls of dough onto a parchment paper lined cookie sheet.
- Press down on each dough ball with the palm of your hand to flatten into hockey puck shaped discs.
- Bake for 10-12 minutes. The cookies will still look moist on top but the bottom edges will begin to brown.
Storage
Store Peanut Butter S'mores cookies in an airtight container at room temperature for up to five days.
Tips
- An electric mixer is not required, but does make combining the ingredients much easier.
- For portioning the dough, I find that the 2 tablespoon scoop size is best to ensure that each cookie contains marshmallows and lots of chocolate chips.
- Though the cookie dough barely spreads while baking, be sure to leave room on the baking sheet to press down each dough ball to form disc shapes.
- Be careful not to overbake these cookies. the cookies will still look wet on top even when they are finished baking. That look goes away and the cookies firm as they cool.
- You will be tempted to sneak a taste straight from the oven. Warm, the cookies will fall apart. I recommend waiting for the cookies to cool when you can enjoy each crunchy bite!
Looking for more Passover possibilities? Readers love these!
The World's Best Chocolate Chip Mandel Bread really is the world's best! Try it and I bet you will agree. This delicious cookie is made with matzo cake meal.
Flourless Almond Cookies (GF), Pasticcini di Mandorle, are an Italian favorite. Just a hand full of ingredients are neede to make this delicious flourless treat.
Flourless Mocha Brownie Bites (GF) are fudgy bite sized treat coated in chocolate.
Flourless Passover Fudge Brownies (GF) are fudgy and chewy. You won't miss the flour in this perfect treat.
Passover Chocolate Coconut Whoopie Pies (GF) are an excellent way to enjoy flourless chocolate cookies sandwiched with marshmallow cream.
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Peanut Butter S'mores Cookies
Equipment
Ingredients
- 2 cups creamy peanut butter or other nut/seed butter
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips I use Whole Foods 365 brand fair trade chocolate chips
- ½ cup mini marshmallows I use Dandies brand vegan/kosher/gluten free
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- In the bowl of an electric mixer, cream together the peanut butter and sugar.
- Beat in the eggs and vanilla until incorporated.
- Fold in the chocolate chips and marshmallows.
- Use a medium (2 tablespoon) scoop to portion the dough onto the prepared baking sheet placing the dough balls about 2” apart.
- Press down on each dough ball with the palm of your hand to flatten into hockey puck shaped discs.
- Bake for 10-12 minutes. The cookies will still look moist on top but the bottom edges will begin to brown.
- Immediately after removing from the oven, use a spatula to gently press down on each cookie to flatten slightly. Use the edge of the spatula to gently shape the edges of each cookie if any marshmallow or chocolate has melted out.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- When completely cooled, store the cookies in an airtight container at room temperature for up to five days.
Notes
- An electric mixer is not required, but does make combining the ingredients much easier.
- The 2 tablespoon scoop size is best to ensure that each cookie contains marshmallows and lots of chocolate chips.
- Be sure to leave room on the baking sheet to press down each dough ball to form disc shapes.
- Be careful not to overbake these cookies. the cookies will still look wet on top even when they are finished baking. That look goes away and the cookies firm as they cool.
- Warm, the cookies will fall apart. I recommend waiting for the cookies to cool when you can enjoy each crunchy bite!
Nutrition
First Published: March 26, 2018. Last Updated: January 8, 2023. Updated for better reader experience.
Pettia
Hi Wendy,
I can’t wait to try this recipe.
May I ask if I can use crunchy peanut butter or a combination of both?
Thank you the recipe!
Mrs. G.
Wendy Sondov
Hi Mrs.G. You absolutely can use crunchy or smooth peanut butter with this recipe! I usually use smooth because that is what I keep on my shelf, but the crunchy would add bits of peanut to this cookie which sounds really good to me too. I hope you love the cookies and will come back to let me know. Happy baking!!
Jaida
I don't know what went wrong but these did not work out for me. The dough was super stiff, it was difficult to mix in the marshmallows & chocolate chips. They came out of the oven looking like a Pinterest Fail 🙁
The Monday Box
Hi, Jaida. I am sorry your cookies didn't turn out. I am trying to think of reasons you dough would have been stiff, as there are so few ingredients in this recipe. Perhaps you used a dry nut butter? I use Jiff peanut butter not a natural peanut butter, because the oil separates in the natural one leaving a very dry nut butter. The first step is creaming the peanut butter and sugar which should give you something the consistency of frosting. Adding eggs and vanilla to that would be adding liquid. Pressing down on the cookies before baking is also important because otherwise you will have ball shaped cookies. I hope something here helps you figure out what went wrong. This recipe is a gluten free family favorite that I make frequently.
Julie @ Back To My Southern Roots
I love that these are gluten-free! They look so delicious. Thanks for sharing the recipe!
The Monday Box
Thank you, Julie! These have become a favorite at my house regardless of gluten free needs!
Carlee
These look absolutely delicious! I love that they are gluten free without having to find any exotic ingredients and these flavors have to be amazing together. I think our next get together is calling for a batch of these!
The Monday Box
Thanks, Carlee! Though I have several exotic flours in the house for recipes I make for my daughter who has to eat gluten free, I am always happiest when a recipe calls for things you would have around anytime you feel like baking! I hope you will give them a try. Everyone at your get together is sure to love them. 🙂
saltandserenity
I love the idea of these cookies. My son follows a gluten free diet and he loves peanut butter and chocolate. These have his name written all over them.
The Monday Box
I hope your son loves them as much as everyone at my house, Cindy! I originally made them because my daughter has to eat gluten free, but these cookies are on everyone's request list now!
Shannon @ Love At First Bento
These are deliciousness to the max! I'm not sure I house the mental fortitude to wait for these to cool - pretty sure I'd shovel them into my mouth as soon as they left the oven. Definitely saving this recipe to try for later. I've never actually tried a flourless cookie before, so excited to see how these turn out!
The Monday Box
Thanks, Shannon! Nut butters are great for flourless cookies. You honestly won't notice the difference, which makes me wonder why anyone put flour in nut butter cookies in the first place!
Tricia @ Saving Room for Dessert
Oh my goodness these look delicious Wendy. My husband and I were talking about you the other day. I was telling him all about your military care packages. You are such a dear sweet lady! Thanks for sharing this wonderful recipe.
The Monday Box
Thank you so much, Tricia, for all of your kind thoughts! The military care packages are a surprise bonus from this blog. I knew nothing about Soldiers Angels when I started the blog. But a care package recipe blog has to include military care packages. So, I jumped in with both feet. Sending my thanks and support in care packages is an honor.
Pettia
Hi Wendy,
When you said the crunchy would add bits of peanuts you were right. Too many! I never use it so I wanted to give it a go.
I made them with the crunchy peanut butter. Not a fail but it was very hard to get the dough to stay together and shape. Next time I’ll try with just the creamy.
They look nothing like yours, lol
Thank you for the recipe.
Mrs. G.
Wendy Sondov
Hi, Mrs. G.. Sorry to hear that your experiment didn't go as planned. I do have a couple of tips that I just added to the recipe card. (I really thought they were in there already and am not sure what happened!) You mention that the cookies were hard to form. In my experience with this cookie, I have that problem when the scoop of dough has too much of the add-ins (choc chip and marshmallows) and not enough pb dough. If that happens, I take out a few chips/marshmallows, form the cookie, and then add a chip or two back on top of the cookie. Also, you mention that your cookies looked nothing like mine. This is the tip that disappeared from the recipe card. Immediately after removing the cookies from the oven, use a spatula to gently press down on each cookie to flatten slightly. Use the edge of the spatula to gently shape the edges of each cookie if any marshmallow or chocolate has melted out. I hope that this helps your next batch turn out perfectly. (p.s. Use the batch you made as crumble on top of ice cream! So good!)