Dorothy Porker

Peanut Butter Smores Cookies

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 aΒ  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].

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 and way too easy to make and I can’t wait to make them again.

Peanut Butter Smores Cookies (Gluten and Dairy Free)

These cookies are super easy, chewy and gluten and dairy free for your food intolerance riddled friends. 
Prep Time10 mins
Cook Time10 mins
15 mins
Total Time20 mins
Course: Snack
Cuisine: American
Servings: 24 cookies

Ingredients

  • 2 c peanut butter
  • 2 c refined sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 c roughly chopped dark chocolate
  • 1/2 c mini marshmallows

Instructions

  • 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 goopy 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.

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

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