S’mores Peanut Butter Cookie Skillet (or Bars!) Recipe
This s’mores peanut butter cookie skillet delivers gooey marshmallows and rich dark chocolate in every bite, all nestled in a fudgy peanut butter cookie base. Easily made gluten-free and dairy-free, this dessert can also be prepared as bars, making it the perfect summer treat and a creative take on classic s’mores.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients:
- 1 cup (213 grams) packed dark brown sugar (or substitute coconut sugar)
- ¾ cup (192 grams) creamy natural peanut butter (only peanuts and salt)
- 2 large eggs, at room temperature
- ¼ cup (56 grams) virgin coconut oil, melted and cooled
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ¼ cup (140 grams) fine 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% dark chocolate bars (dairy-free if desired), coarsely chopped (about heaping 1 cup chocolate chips), divided evenly
- 1 cup mini marshmallows (freeze for 30 minutes before use to help hold shape)
- 2 graham cracker sheets, broken into small pieces
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 350ºF. Grease a 9 or 10-inch oven-safe skillet or line a 9-inch square pan with parchment paper to prepare for baking.
- Mix Wet Ingredients: In a large bowl, whisk together the dark brown sugar, peanut butter, and eggs until the mixture is smooth and creamy. Then add the melted and cooled coconut oil along with the vanilla extract, mixing well until fully emulsified, about 30 seconds to 1 minute.
- Combine Dry Ingredients: Using a wooden spoon, stir in the almond flour, rolled oats, baking soda, and kosher salt until everything is well combined and forms a uniform batter.
- Incorporate Mix-Ins: Fold half of the chopped dark chocolate into the batter carefully. Spread the batter evenly into the prepared skillet or pan, smoothing it out toward the edges.
- Add Toppings: Sprinkle the remaining chocolate chunks evenly over the batter. Press the mini marshmallows (previously frozen) and broken graham cracker pieces gently into the top surface.
- Bake: Place the skillet or pan in the oven and bake for 20 to 25 minutes, until the edges are just slightly golden but the center remains fudgy and gooey. Avoid overbaking to maintain the perfect texture.
- Cool and Serve: Allow the skillet or bars to cool for 15 to 20 minutes before cutting. Serve warm with a scoop of vanilla ice cream if desired for an extra indulgent touch.
Notes
- To make bars instead of a skillet, press the dough into an 8×8 or 9×9 inch pan lined with parchment paper. Add toppings and bake for 25 to 35 minutes, watching for slightly golden edges.
- Be sure to freeze the mini marshmallows for at least 30 minutes before adding to help them keep their shape while baking.
- Cool completely before slicing bars to ensure clean cuts and set texture.
- Use gluten-free oats and dairy-free dark chocolate to keep this recipe gluten-free and dairy-free.
- Serving size is based on 14 servings from the skillet.