Ever meringue obsessed, I have been almost equally obsessed by it’s squishy cousin, the marshmallow. Needless to say, smores have been high on my hitlist of things to try.

Unfortunately I’ve really only consumed them through pop-culture because I cannot find a Graham cracker here to save my life, let alone two. And I haven’t figured out what the European equivalent might be [because I’m lazy, but a friend has since Googled the Dutch equivalent for me].

An inclusive cookie for sharing

Because I am all about inclusivity, I was looking for gluten and dairy free treats to make for a friend. And as luck would have it, I found these peanut butter smores cookies that fit the bill. I found them on a doomsday-prepper separationist website, because of course I did, so pardon me if I don’t use proper accreditation in this instance.

I’m glad I finally have access to a semi-smore. These cookies are a crime against humanity. They’re the perfect combo of sweet, salty, crispy, gooey, way too easy to make and I can’t wait to make them again (and again, and again).

Peanut butter smores cookies

Dorothy Porker

These cookies are super easy, chewy and gluten and dairy free for your food intolerance riddled friends.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Course Dessert, Sweets

Cuisine American

Servings 24 cookies

Equipment

• Oven
• Bowl
• (Stand) mixer
• Baking tray
• Parchment
• Ice cream scoop, optional
• Wire rack

Ingredients

  

• 1 c - 150 gr sugar
• 1 t - 5 gr baking powder
• 1 t - 5 gr baking soda
• 1 c - 150 gr peanut butter plain preferred
• 1 t - 5 ml vanilla extract
• 2 medium eggs
• 3/4 c - 100 gr dark chocolate roughly chopped
• 1/2 c - 60 gr mini marshmallows

Instructions

 

• Preheat your oven at 180° C/ 360° F and line a tray with parchment.
• Sift together 2 c - 260 gr of sugar, 1 t - 5 gr of baking powder and 1 t - 5 gr of baking soda. Now mix this together with 2 c - 260 gr of peanut butter until the sugar is fully incorporated into the peanut butter.
• Add 1 t - 5 ml of vanilla extract and 2 eggs and beat this into the mixture before finally folding in 1 c - 125 gr chocolate chips and 1/2 c - 60 gr of marshmallows.
• Use an ice cream scoop or spoon (see notes) to place the cookies on the lined baking tin. The mixture will be quite loose, so really squish it together in your ice cream scoop. Make sure there's about 5 cm's - 2" between each cookie. Flatten them a little bit with the palm of your hand, making sure they don't fall apart. If they do, just scrunch them back together with your hand. You don't need to flatten them entirely, as they will flatten out of their own accord in the hot oven.
• Bake the cookies for 10 minutes. They will come out of the oven bubbly and goopy. Let them sit on the baking sheet for 5 minutes to firm up a little before moving them to a wire rack to cool completely.

Notes

If you bake cookies often, investing in an ice cream scoop is 100% worth it as it will scoop out the perfect size dough for a cookie each and every time. 

These cookies will keep for up to 5 days in an airtight container.

Keyword cookies, dairy free, easy baking, easy cookies, gluten free, peanut butter

Op zoek naar de Nederlandse versie van dit recept? Je vindt pindakaas smores koekjes op Vette Sletten.nl.