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

I made you the DESSERT OF SUMMER. All caps required because, I mean, just look it. She’s beauty and she’s grace.

My brand new s’mores cookie skillet is baked with creamy peanut butter, chewy oats, ooey-gooey marshmallows, and plenty of melty dark chocolate. I’ve made some incredible cookie skillets in the past couple of years (yummy butterscotch and a classic cookie flavor) but this one might just be my new fav.

This twist on a summer classic was inspired by my reader favorite, Ooey-Gooey Tahini S’mores Bars. I wanted to infuse peanut butter flavor to kick it up a notch and all I can say is WOW. Bake it into bars if you’d like, scoop ice cream on top — best enjoyed with loved ones on beautiful summer nights!

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

This peanut butter s’mores skillet cookie is SO easy to make with simple ingredients. Here’s what you’ll need to make it:

• Brown sugar: as always, I like to use dark brown sugar for that rich, molasses flavor.
• Peanut butter: be sure to use natural, creamy peanut butter made with just peanuts and salt.
• Eggs: you’ll need 2 eggs to help the cookie skillet bake up properly.
• Coconut oil: a little melted coconut oil give the cookie moisture.
• Almond flour: fine, blanched almond flour keeps the cookie skillet gluten-free while also giving it that fudgy texture due to the natural fat.
• Oats: is there anything better than oatmeal in cookies? Rolled oats add a lovely chewy texture to the skillet cookie.
• Baking staples: don’t forget the vanilla extract, baking soda, and salt.
• Mix-ins: here’s where things get fun. We’re adding dark chocolate (either chips or chunks from chocolate bars), mini marshmallows, and real graham crackers for that true s’mores flavor. I love using ghirardelli chocolate bars.

Ingredients swapping: do’s and don’ts

I always recommend following the recipe exactly so that you get the perfect result every time. There are a few considerations and swaps you can and cannot make, plus one’s you can try in this s’mores cookie skillet:

• For the brown sugar: feel free to use coconut sugar in place of the dark brown sugar.
• For the coconut oil: you could also use butter (brown butter would be amazing) or vegan butter.
• For the eggs: I have not tested this recipe using an egg replacement, but if you try it, I suggest testing it withe 2 flax eggs. Let me know how it goes in the comments! Alternatively, you can try my vegan cookie skillet.
• For the almond flour: I cannot recommend a substitute for the almond flour in this recipe because it will greatly change the texture and flavor.

How to keep it gluten-free and dairy-free

As I mentioned, this cookie skillet can easily be made both gluten-free and dairy-free! 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

1. Mix the wet ingredients. Mix together the sugar, peanut butter, and eggs until smooth, then stir in the coconut oil and vanilla until completely mixed in.
2. Add the dry ingredients. Mix in all of your dry ingredients until your cookie dough forms.
3. Add the mix-ins & bake. Fold in half of the chocolate chunks or chips, then add the dough to a prepared skillet. Sprinkle with the rest of the chocolate, then press in the mini marshmallows and graham crackers and bake it up.
4. Cool, top & devour. Let the cookie skillet cool before topping with vanilla ice cream (if you’d like) and digging in!

Tip for baking with marshmallows

Have you ever baked with marshmallows and found that they just become one big, gooey blob? I recommend freezing the mini marshmallows for 30 minutes before adding them to your skillet cookie so that they hold their shape while baking.

Turn it into s’mores peanut butter cookie bars

If you don’t have a large skillet (or don’t want to make a skillet cookie) you can easily 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 until just slightly golden brown along the edges.
2. Once done baking, cool for 15-20 minutes before slicing into bars.

Storing tips

Store the s’mores peanut butter cookie skillet covered at room temperature for up to 5 days. If you want a fudge-like consistency, store it in the fridge.

Freeze it for later

1. Freeze the dough. I’d recommend dividing up the skillet cookie dough (without the marshmallows or graham crackers) into 3-4 smaller dough balls for easy storing. Transfer the dough balls to one or more reusable freezer-safe bags or containers for up to 3 months. When ready to bake, simply thaw out the dough, press it into your prepared skillet, add the marshmallows and graham crackers, and bake as directed. You’ll likely just need to add a few extra minutes of baking time!
2. Freeze the baked skillet cookie. Wait for the s’mores skillet cookie to cool completely, then I’d recommend cutting it into 12-16 individual bars. Transfer the bars to a reusable freezer-safe bag or container lined with wax or parchment paper. Once ready to eat, simply thaw out at room temperature and enjoy. If you have space in your freezer you can also wrap the entire skillet in tinfoil and place it in the freezer. Thaw the skillet at room temp and serve!

More cookie recipes you’ll love

• Salted Tahini Butterscotch Cookie Skillet
• Grain Free Peanut Butter Chocolate Chunk Cookies
• Truly Exceptional Salted Banana Chocolate Chunk Cookies
• Flourless Monster Cookies
• Peanut Butter Cup S’mores Chocolate Cookies

Get all of my cookie recipes here!

I hope you love this s’mores peanut butter cookie skillet! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Order Now

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

5 from 4 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

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 dark chocolate in every bite. This s'mores cookie skillet is easily made gluten-free and dairy-free, and can even be baked as fudgy bars! The perfect summer dessert and your new favorite way to eat s'mores.

Ingredients

• Wet Ingredients:
• 1 cup (213 grams) packed dark brown sugar (or sub coconut sugar)
• ¾ cup (192 grams) creamy natural peanut butter (just 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 the marshmallows for 30 minutes before adding so they hold their shape)
• 2 graham cracker sheets, broken into small pieces
• Vanilla ice cream, for serving (optional)

Instructions

• Preheat the oven to 350ºF. Grease a 9 or 10-inch oven-safe skillet, or line an 9-inch square pan with parchment paper.
• Mix the wet ingredients: In a large bowl, whisk together the brown sugar, peanut butter, and eggs until smooth and creamy. Add the coconut oil and vanilla and mix well until smooth and emulsified, 30 seconds to 1 minute.
• Add the dry ingredients: Use a wooden spoon to mix in the almond flour, oats, baking soda, and salt until well-combined.
• Add the mix-ins and toppings: Fold in half of the chocolate chunks. Add the batter to the prepared skillet or pan, and use a spatula to evenly spread it out towards the edges. Sprinkle the top with the remaining chocolate chunks, then press in the mini marshmallows and graham cracker pieces.
• Bake: Bake until the edges are just slightly golden brown, 20 to 25 minutes; the trick is to slightly underbake it so everything stays nice and fudgy and gooey. Cool for 15 to 20 minutes before cutting. Serve with a big 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 until just slightly golden brown along the edges.
2. Once done baking, cool for 15-20 minutes before slicing into bars.

Nutrition

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