S’mores Peanut Butter Cookie Skillet (or bars!)
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.
Servings 14 servings
Calories 304cal
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.
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 until just slightly golden brown along the edges.
- Once done baking, cool for 15-20 minutes before slicing into bars.
Nutrition
Serving: 1serving (based on 16) | Calories: 304cal | Carbohydrates: 28.2g | Protein: 7g | Fat: 19.1g | Saturated Fat: 6.8g | Fiber: 2.7g | Sugar: 19.1g