S'mores Peanut Butter Cookie Cups

5 from 1 reviews

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.


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
  •  cup coconut flour
  • 3 tbsp tapioca flour {or arrowroot, etc.}



  1. Preheat oven to 350F. Oil a non-stick mini muffin pan and set aside.
  2. 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}.
  3. Add coconut flour and tapioca and mix everything together with a wooden spoon {or use your hands} until mixture is well-combined.
  4. 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}.
  5. 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!
  6. 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.