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 she or he’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 previously couple of years (yummy butterscotch and a basic cookie taste) however this one would possibly simply be my new fav.

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

Every thing you’ll have to make this s’mores cookie skillet

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

Brown sugar: as all the time, I like to make use of darkish brown sugar for that wealthy, molasses taste.
Peanut butter: be sure you 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: slightly melted coconut oil give the cookie moisture.
Almond flour: high quality, 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 overlook the vanilla extract, baking soda, and salt.
Combine-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.

Substances swapping: do’s and don’ts

I all the time suggest following the recipe precisely so that you just get the proper end result each time. There are just a few issues 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 happy to make use of coconut sugar instead of the darkish brown sugar.
For the coconut oil: you might additionally use butter (brown butter can be wonderful) or vegan butter.
For the eggs: I’ve not examined this recipe utilizing an egg alternative, however in the event 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 should tremendously change the feel and taste.

preserve it gluten-free and dairy-free

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

To make gluten-free: use gluten-free rolled oats and gluten-free graham crackers.
To make dairy-free: use dairy-free chocolate chips or chocolate bars.

S’mores cookie skillet in 5 steps

Combine the moist substances. Combine collectively the sugar, peanut butter, and eggs till easy, then stir within the coconut oil and vanilla till fully combined in.
Add the dry substances. Combine in your whole dry substances till your cookie dough varieties.
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.
Cool, high & devour. Let the cookie skillet cool earlier than topping with vanilla ice cream (in the event you’d like) and digging in!

Tip for baking with marshmallows

Have you ever ever baked with marshmallows and located that they only turn out to be one large, 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.

Flip it into s’mores peanut butter cookie bars

In case 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:

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.
As soon as achieved baking, cool for 15-20 minutes earlier than slicing into bars.

Storing ideas

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

Freeze it for later

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. Switch the dough balls to a number of reusable freezer-safe baggage 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 just a few additional minutes of baking time!
Freeze the baked skillet cookie. Look ahead to the s’mores skillet cookie to chill fully, then I’d suggest chopping it into 12-16 particular person bars. Switch the bars to a reusable freezer-safe bag or container lined with wax or parchment paper. As soon as able to eat, merely thaw out at room temperature and luxuriate in. You probably have area in your freezer it’s also possible to wrap your complete skillet in tinfoil and place it within the freezer. Thaw the skillet at room temp and serve!

Extra cookie recipes you’ll love

Get all of my cookie recipes right here!

I hope you like this s’mores peanut butter cookie skillet! In case you make it be sure you depart a remark and a ranking so I understand how you preferred it. Take pleasure in, xo!

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

Prep Time 20 minutes

Prepare dinner Time 20 minutes

Whole Time 40 minutes

Serves14 servings

Unimaginable 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 might even be baked as fudgy bars! The proper summer season dessert and your new favourite technique to eat s’mores.

Substances

Moist Substances:
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 giant eggs, at room temperature
¼ cup (192 grams) virgin coconut oil, melted and cooled
1 teaspoon vanilla extract
Dry Substances:
1 ¼ cup (140 grams) high quality blanched almond flour
½ cup (48 grams) rolled oats (gluten-free if desired)
½ teaspoon baking soda
½ teaspoon kosher salt
Combine-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)

Directions

Preheat the oven to 350ºF. Grease a 9 or 10-inch oven-safe skillet, or line an 9-inch sq. pan with parchment paper.
Combine the moist substances: In a big bowl, whisk collectively the brown sugar, peanut butter, and eggs till easy and creamy. Add the coconut oil and vanilla and blend effectively till easy and emulsified, 30 seconds to 1 minute.
Add the dry substances: 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 every thing stays good and fudgy and gooey. Cool for 15 to twenty minutes earlier than chopping. Serve with an enormous scoop of vanilla ice cream, if desired.

Recipe Notes

To make into bars:

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.
As soon as achieved baking, cool for 15-20 minutes earlier than slicing into bars.