S'mores Peanut Butter Cookie Cups
All the goodness of s'mores, minus the campfire! These peanut butter cookie cups are the perfect setting for the gooey marshmallow and chocolate center.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Cookies
- Method: Baked
- Cuisine: Dessert
Ingredients
Cookie Cup:
- 2 tbsp coconut oil, liquified
- 2 tbsp maple syrup, at room temperature
- 2 tsp pure vanilla extract
- 5 tbsp smooth peanut butter
- dash of salt
- ⅓ cup coconut flour
- 3 tbsp tapioca flour {or arrowroot, etc.}
Topping:
- ⅓ cup mini marshmallows {I used mini dandies vegan marshmallows}
- 2-3 tbsp mini chocolate chips {I used non-dairy chocolate chunks}
Instructions
- Preheat oven to 350F. Oil a non-stick mini muffin pan and set aside.
- Place coconut oil, maple syrup, vanilla, peanut butter and salt into a mixing bowl and use an immersion blender to combine everything into a smooth mixture {or mix well by stirring with a wooden spoon -- though blending is much faster}.
- Add coconut flour and tapioca and mix everything together with a wooden spoon {or use your hands} until mixture is well-combined.
- Divide this mixture evenly between the 12 mini muffin cups in the tray. Press mixture down with your hands to form little cups {lining the walls and base of the pan}.
- Bake in a pre-heated oven for 10-12 minutes, until edges begin to turn golden. Remove from oven but keep it running. Top each cookie cup with 2-3 mini marshmallows and a few chocolate chips. Return back to the oven and warm for another 3-4 minutes. Remove from oven and allow cookies to cool for about 10 minutes prior to removing them from the pan. Enjoy!
- Optional: use a blow torch or place the pan under the broiler in your oven for a minute or so if you like your marshmallows really toasted.
