Smores are one of those things that set off my obsession with America when that was still cool.
I’ve only really ever encountered them through pop culture but never got round to trying them because where the fuck do I find a Graham cracker and why am I so puritanical about foods I’ve never had before?
Lo and behold, during my quest for gluten free-sweets* I found these peanut butter smores cookies that are gluten- and dairy free. So the time had come for me to try smores. Sort of. And try them I did.
These cookies are a crime against humanity and I am turning myself in. They’re the perfect combo of sweet, salty, crispy and gooey and I can’t wait to make them again.
- 2 c peanut butter
- 2 c fine sugar
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 c roughly chopped dark chocolate
- 1/2 c small marshmallows
Preheat your oven at 180 degrees Celsius and line a tray with baking paper.
Sift together the sugar, baking powder and baking soda. Now mix this together with the peanut butter until the sugar is fully incorporated into the peanut butter.
Add the vanilla extract and eggs and beat into the peanut butter and sugar mixture before folding in the chocolate chips and marshmallows.
Use an ice cream scoop 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 4-5 cm’s in between each cookie. Flatten them a tiny bit, making sure they don’t fall apart. If they do, just scrunch them back together with your hand.
Bake the cookies for 10 minutes. They will be bubbly and moist coming out of the oven. Be sure to let them sit on the baking tin for 5 minutes to firm up a little before moving them to a cooling rack to cool completely.
* I’m not gluten intolerant myself but I have friends who are both gluten- and lactose intolerant. I like to have things in my repertoire that all my friends can eat.