Peanut Butter S’mores Cookie Skillet (gluten-free!)

I made you the DESSERT OF SUMMER. All caps required as a result of, I imply, simply look it. She’s magnificence and he or she’s grace.

My model new s’mores cookie skillet is baked with creamy peanut butter, chewy oats, ooey-gooey marshmallows, and loads of melty darkish chocolate. I’ve made some unimaginable cookie skillets prior to now couple of years (yummy butterscotch and a basic cookie taste) however this one may simply be my new fav.

This twist on a summer time basic was impressed by my reader favourite, Ooey-Gooey Tahini S’mores Bars. I wished to infuse peanut butter taste to kick it up a notch and all I can say is WOW. Bake it into bars when you’d like, scoop ice cream on prime — greatest loved with family members on lovely summer time nights!

Everything you’ll have to make this s’mores cookie skillet

This peanut butter s’mores skillet cookie is SO straightforward to make with easy elements. Here’s what you’ll have to make it:

• Brown sugar: as at all times, I like to make use of darkish brown sugar for that wealthy, molasses taste.
• Peanut butter: remember to use pure, creamy peanut butter made with simply peanuts and salt.
• Eggs: you’ll want 2 eggs to assist the cookie skillet bake up correctly.
• Coconut oil: just a little melted coconut oil give the cookie moisture.
• Almond flour: nice, blanched almond flour retains the cookie skillet gluten-free whereas additionally giving it that fudgy texture because of the pure fats.
• Oats: is there something higher than oatmeal in cookies? Rolled oats add a stunning chewy texture to the skillet cookie.
• Baking staples: don’t neglect the vanilla extract, baking soda, and salt.
• Mix-ins: right here’s the place issues get enjoyable. We’re including darkish chocolate (both chips or chunks from chocolate bars), mini marshmallows, and actual graham crackers for that true s’mores taste. I really like utilizing ghirardelli chocolate bars.

Ingredients swapping: do’s and don’ts

I at all times suggest following the recipe precisely so that you simply get the proper end result each time. There are a couple of concerns and swaps you possibly can and can’t make, plus one’s you possibly can attempt on this s’mores cookie skillet:

• For the brown sugar: be at liberty to make use of coconut sugar instead of the darkish brown sugar.
• For the coconut oil: you could possibly additionally use butter (brown butter can be wonderful) or vegan butter.
• For the eggs: I’ve not examined this recipe utilizing an egg substitute, however when you attempt it, I recommend testing it withe 2 flax eggs. Let me know the way it goes within the feedback! Alternatively, you possibly can attempt my vegan cookie skillet.
• For the almond flour: I can not suggest an alternative to the almond flour on this recipe as a result of it can vastly change the feel and taste.

How to maintain it gluten-free and dairy-free

As I discussed, this cookie skillet can simply be made each gluten-free and dairy-free! Here’s how:

S’mores cookie skillet in 5 steps

1. Mix the moist elements. Mix collectively the sugar, peanut butter, and eggs till clean, then stir within the coconut oil and vanilla till fully blended in.
2. Add the dry elements. Mix in all your dry elements till your cookie dough kinds.
3. Add the mix-ins & bake. Fold in half of the chocolate chunks or chips, then add the dough to a ready skillet. Sprinkle with the remainder of the chocolate, then press within the mini marshmallows and graham crackers and bake it up.
4. Cool, prime & devour. Let the cookie skillet cool earlier than topping with vanilla ice cream (when you’d like) and digging in!

Tip for baking with marshmallows

Have you ever baked with marshmallows and located that they only turn out to be one massive, gooey blob? I like to recommend freezing the mini marshmallows for half-hour earlier than including them to your skillet cookie in order that they maintain their form whereas baking.

Turn it into s’mores peanut butter cookie bars

If you don’t have a big skillet (or don’t wish to make a skillet cookie) you possibly can simply make peanut butter s’mores cookie bars:

1. Add the dough to a 9×9 or 8×8 inch pan lined with parchment paper, add the toppings, and bake for 25-35 minutes or till simply barely golden brown alongside the perimeters.
2. Once performed baking, cool for 15-20 minutes earlier than slicing into bars.

Storing ideas

Store the s’mores peanut butter cookie skillet lined at room temperature for as much as 5 days. If you need a fudge-like consistency, retailer it within the fridge.

Freeze it for later

1. Freeze the dough. I’d suggest dividing up the skillet cookie dough (with out the marshmallows or graham crackers) into 3-4 smaller dough balls for simple storing. Transfer the dough balls to a number of reusable freezer-safe luggage or containers for as much as 3 months. When able to bake, merely thaw out the dough, press it into your ready skillet, add the marshmallows and graham crackers, and bake as directed. You’ll doubtless simply want so as to add a couple of further minutes of baking time!
2. Freeze the baked skillet cookie. Wait for the s’mores skillet cookie to chill fully, then I’d suggest slicing it into 12-16 particular person bars. Transfer the bars to a reusable freezer-safe bag or container lined with wax or parchment paper. Once able to eat, merely thaw out at room temperature and revel in. If you’ve area in your freezer you may also wrap the whole skillet in tinfoil and place it within the freezer. Thaw the skillet at room temp and serve!

More cookie recipes you’ll love

Get all of my cookie recipes right here!

I hope you like this s’mores peanut butter cookie skillet! If you make it remember to go away a remark and a score so I understand how you appreciated it. Enjoy, xo!

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S’mores Peanut Butter Cookie Skillet (or bars!)

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

ServesServes 14 servings

Incredible s’mores peanut butter cookie skillet with gooey marshmallows and puddles of darkish chocolate in each chunk. This s’mores cookie skillet is well made gluten-free and dairy-free, and may even be baked as fudgy bars! The excellent summer time dessert and your new favourite strategy to eat s’mores.

Ingredients

• Wet Ingredients:
• 1 cup (213 grams) packed darkish brown sugar (or sub coconut sugar)
• ¾ cup (192 grams) creamy pure peanut butter (simply peanuts and salt)
• 2 massive eggs, at room temperature
• ¼ cup (192 grams) virgin coconut oil, melted and cooled
• 1 teaspoon vanilla extract
• Dry Ingredients:
• 1 ¼ cup (140 grams) nice blanched almond flour
• ½ cup (48 grams) rolled oats (gluten-free if desired)
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• Mix-Ins and Topping:
• 2 (3-ounce) 70% darkish chocolate bars (dairy-free if desired), coarsely chopped (about heaping 1 chocolate chips), divided evenly
• 1 cup mini marshmallows (freeze the marshmallows for half-hour earlier than including so that they maintain their form)
• 2 graham cracker sheets, damaged into small items
• Vanilla ice cream, for serving (optionally available)

Instructions

• Preheat the oven to 350ºF. Grease a 9 or 10-inch oven-safe skillet, or line an 9-inch sq. pan with parchment paper.

• Mix the moist elements: In a big bowl, whisk collectively the brown sugar, peanut butter, and eggs till clean and creamy. Add the coconut oil and vanilla and blend effectively till clean and emulsified, 30 seconds to 1 minute.

• Add the dry elements: Use a picket spoon to combine within the almond flour, oats, baking soda, and salt till well-combined.

• Add the mix-ins and toppings: Fold in half of the chocolate chunks. Add the batter to the ready skillet or pan, and use a spatula to evenly unfold it out in the direction of the perimeters. Sprinkle the highest with the remaining chocolate chunks, then press within the mini marshmallows and graham cracker items.

• Bake: Bake till the perimeters are simply barely golden brown, 20 to 25 minutes; the trick is to barely underbake it so all the pieces stays good and fudgy and gooey. Cool for 15 to twenty minutes earlier than slicing. Serve with a giant scoop of vanilla ice cream, if desired.

Recipe Notes

To make into bars:

1. Add the dough to a 9×9 or 8×8 inch pan lined with parchment paper, add the toppings, and bake for 25-35 minutes or till simply barely golden brown alongside the perimeters.
2. Once performed baking, cool for 15-20 minutes earlier than slicing into bars.

Nutrition

Serving: 1serving (based mostly on 16)Calories: 304calCarbohydrates: 28.2gProtein: 7gFat: 19.1gSaturated Fat: 6.8gFiber: 2.7gSugar: 19.1g