Flourless S’mores Peanut Butter Cookies

Flourless S’mores Peanut Butter Cookies

Adapted from Marinecorpsnomads.com
Makes 32 cookies
Author Wendy Sondov


  • 2 cups peanut butter or other nut/seed butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 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


  1. Preheat the oven to 350° F and line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, cream together the peanut butter and sugar.
  3. Beat in the eggs and vanilla until incorporated.
  4. Fold in the chocolate chips and marshmallows.
  5. Use a medium (2 tablespoon) scoop to portion the dough onto the prepared baking sheet placing the dough balls about 2” apart.
  6. Press down on each dough ball with the palm of your hand to flatten into hockey puck shaped discs.
  7. Bake for 10-12 minutes. The cookies will still look moist on top but the bottom edges will begin to brown.
  8. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. When completely cooled, store the cookies in an airtight container at room temperature for up to five days.

Packing Tips

Wrap pairs of cookies, bottoms together, in plastic wrap. Stack the wrapped bundles in a column in a freezer weight ziplock bag, or fit snugly in an airtight storage container.