Sometimes a good peanut butter cookie needs a little upgrade — like turning it into a crumbly peanut butter cookie cup, topped with warm gooey mini marshmallows, and a few decadent chocolate chips, ya know? Well, friends, if you feel you’re ready for such an upgrade, I’d like to introduce you to these gluten-free vegan s’mores peanut butter cookie cups {warning: highly addictive!}.
S’mores Peanut Butter Cookie Cups
Prep Time: 10 minutes- Cook Time: 15 minutes
- Total Time: 25 minutes
Yield: 12 cookies
Category: Cookies
Method: Baked
Cuisine: Dessert
Print Recipe
Pin RecipeDescription
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.
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.
Happy Baking!
Audrey
P.S. If you love a good gluten-free and vegan marshmallow dessert, be sure to have a look at these recipes too!
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Disclaimer: This post contains affiliate links to the vegan chocolate chips, vegan marshmallows, and mini muffin pan used.
I made your tasty treats & loved every bite! So delicious too! x
★★★★★
Awesome — thanks so much Sophie! So glad you loved them :)
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can’t wait to see what you share next time!
-Cindy
not to “change” up an already amazing recipe-but do you think you could perhaps replace some or all of the tapioca for cocoa powder to make chocolate cookie cups??
Hi Kay, I haven’t tried that yet, but that’s a great suggestion and I think that would work well! If you try it out before I do, I’d certainly love to hear how it goes :)
This is the best version of a peanut butter cookie I’ve ever seen. I am such a sucker for s’mores so naturally I’m swooning over this!
Thanks so much, Christina! I absolutely share your sentiments on these ;)
P.S. So sorry for the super late response here. I just discovered my site has been throwing a whole lot of genuine comments into the spam folder and I just noticed them all in there today, yours included! : /