Chocolate Peanut Butter Cup Cookie S'mores laid out on gold cooking rack, atop white countertop

Chocolate Peanut Butter Cup Cookie S’mores

Share on facebook
Share on twitter
Share on pinterest
Share on email

These Chocolate Peanut Butter Cup Cookie S’mores really take a classic dessert to a whole nother level. It’s a chocolate chip cookie, topped with peanut butter, dark chocolate pb cups, and marshmallows. Enjoy it at your next gathering, during a summer bonfire, or just because you feel like it!

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

10 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

20 minutes

Icon of clock in maroon red lines

TOTAL TIME:

30 minutes

INGREDIENTS

Chocolate Chip Cookies:
2 ¼ cup 1:1 Gluten-Free Flour Blend
1 teaspoon Baking Soda
1 teaspoon Salt
2 sticks Vegan Butter
¾ cup Granulated Sugar
¾ cup Light Brown Sugar
2 Eggs
2 teaspoons Vanilla
2 cups Chocolate Chips
1 cup Walnuts

Flaky Sea Salt S’mores:
12 JUSTIN’S® Dark Chocolate Peanut Butter Cups
½ cup JUSTIN’S® Classic Peanut Butter
Vegan marshmallows, toasted

DIRECTIONS

For the Chocolate Chip Cookies:
1. Preheat oven to 375°F.

2. Line two large baking sheets with silicone mats or parchment paper.

3. In a small bowl, mix together the gluten-free flour, baking soda, and salt. Set aside.

4. In a large bowl, beat together the butter and sugars until smooth and creamy.

5. Add eggs, one at a time, beating well after each.

6. Slowly add flour mixture and beat until just combined. Fold in chocolate chips and walnuts.

7. Refrigerate the dough for at least one hour.

8. Once chilled, roll the dough into balls (about 2 tablespoons each).

9. Place the balls on the baking sheet and bake for 11-13 minutes, or until just golden.

10. Cool on the pan for 5 minutes.

11. Transfer to a wire rack and cool completely.

For the S’mores:
1. To assemble the s’mores, spread a thin layer of peanut butter on the bottom of one cookie.
2. Top with a toasted marshmallow, Peanut Butter Cup, and a second cookie. Enjoy!

This Recipe Serves 12

INGREDIENTS

Chocolate Chip Cookies:
2 ¼ cup 1:1 Gluten-Free Flour Blend
1 teaspoon Baking Soda
1 teaspoon Salt
2 sticks Vegan Butter
¾ cup Granulated Sugar
¾ cup Light Brown Sugar
2 Eggs
2 teaspoons Vanilla
2 cups Chocolate Chips
1 cup Walnuts

Flaky Sea Salt S’mores:
12 JUSTIN’S® Dark Chocolate Peanut Butter Cups
½ cup JUSTIN’S® Classic Peanut Butter
Vegan marshmallows, toasted

DIRECTIONS

For the Chocolate Chip Cookies:
1. Preheat oven to 375°F.

2. Line two large baking sheets with silicone mats or parchment paper.

3. In a small bowl, mix together the gluten-free flour, baking soda, and salt. Set aside.

4. In a large bowl, beat together the butter and sugars until smooth and creamy.

5. Add eggs, one at a time, beating well after each.

6. Slowly add flour mixture and beat until just combined. Fold in chocolate chips and walnuts.

7. Refrigerate the dough for at least one hour.

8. Once chilled, roll the dough into balls (about 2 tablespoons each).

9. Place the balls on the baking sheet and bake for 11-13 minutes, or until just golden.

10. Cool on the pan for 5 minutes.

11. Transfer to a wire rack and cool completely.

For the S’mores:
1. To assemble the s’mores, spread a thin layer of peanut butter on the bottom of one cookie.
2. Top with a toasted marshmallow, Peanut Butter Cup, and a second cookie. Enjoy!

This Recipe Serves 12

Great Summer Recipes
Almond Caramel Tart sliced and rotated for display over parchment, on a striped tabletop

Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.

Gluten-Free Chocolate Chip Cookie Dough Dip in a bowl with cream chocolate cookies and salted pretzels scattered underneath

Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.

Almond Butter Baklava Bites with honey dripping from top and placed on a white plate and fall decorations in the background

Nutty, flaky, and sweet. These Almond Butter Baklava Bites are a perfect treat if you’re wanting a great dessert with fun textures. It’s packed with JUSTIN’S® Honey Almond Butter so you know it’s delicious!

Chocolate Peanut Butter and Banana Oatmeal Cookie Bars on parchment papers on a black rectangular tray on a white background

We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.

Coconut Almond Butter Overnight Oats in a clear cup with a bamboo straw, and wooden baking utensils in the white background

I love spicing up a classic recipe. What do you do when life gives you JUSTIN’S® Coconut Almond Butter, oats, blueberries, and a free night? Make Coconut Almond Butter Overnight Oats of course! This recipe cuts out all the artificial ingredients included in a sugary instant packet. No need to thank me, I do it for the fans!

 

Plant-Based Peanut Butter Blueberry Cheesecakes (close up) placed on a white background

It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!