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

Chocolate Peanut Butter Cup Cookie S’mores

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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

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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

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