peanut butter cup s'mores cookies on parchment paper

The most addicting, gooey cookie with some of my favorite flavors combined. Can you really go wrong with a cookie made with peanut butter, chocolate, and marshmallows? I don’t think!

peanut butter cup s'mores cookies on parchment paper

My fellow peanut butter and chocolate lovers- say hi to your new favorite cookies!

These flourless peanut butter cup s’mores cookies are gluten free, grain free, can be made dairy free, and are made with coconut sugar for a less refined cooked, and made with some pantry staples! Marshmallows aren’t necessarily a staple for me…but I think they will be now so that I can always make these cookies lol. They’re gooey, perfectly peanut buttery, sweet and salty bites of heaven!

The base of these cookies is peanut butter and coconut sugar, for a crunchy on the outside, soft on the inside flourless cookie. Best combo!

You’ll combine all the main ingredients together into a smooth dough, before folding in the peanut butter cups and marshmallows. I like to get my hands really clean and mix by hand, otherwise it can take a little longer to incorporate the marshmallows.

peanut butter cup s'mores cookies on parchment paper

I found that if some marshmallows are sticking out of the edges of the cookie, they will melt and spread a little. But honestly, it created a crunchy caramelized marshmallow edge that I LOVED. But if you don’t want then, then just gently make sure the marshmallows are nice and tucked in before baking!

These cookies definitely spread in the oven, so give them plenty of space on the pan! and only press the balls of dough down a tiny bit, otherwise they will spread way too thin!

If you make these, tag me on Instagram so I can see how they turned out!! I cannot wait for you guys to try these- you are going to be OBSESSED!

Enjoy! xo

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Peanut Butter Cup S’mores Cookies

  • Author: Mia Zarlengo
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 810 cookies 1x
  • Category: Dessert


Grain free peanut butter cup s’mores cookies! Quick, easy, gooey delicious cookies!


  • 3/4 cup natural peanut butter 
  • 3/4 cup coconut sugar (or sub regular sugar)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 heaping cup mini marshmallows (or chop up bigger marshmallows)
  • 1/3 cup chopped peanut butter cups, plus more for topping cookies (can sub with chocolate chips)


  1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
  2. In a large bowl, mix all the ingredients besides the marshmallows and peanut butter cups until well combined. Fold in the marshmallows and peanut butter cups- you can use clean hands to get them well mixed. 
  3. Roll dough into 8-10 balls of dough (don’t flatten)and line on the parchment paper. Leave as much room as possible between each cookie, as they will spread a lot in the oven.
  4. Gently press some extra peanut butter cups on top of each cookie- only press cookies the slightest bit, as again they will spread a lot while baking.
  5. Bake for 11-14 minutes, then allow to completely cool and set. Store in an airtight container on the counter for up to 4 days.

Dessert, Gluten Free, Recipes, Vegetarian


May 27, 2020

Peanut Butter Cup S’mores Cookies (Grain Free)

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Brenna says:

    These were so good I’m hooked! They are also easy and mess free???? thank you for the great recipe- definitely satisfies my sweet tooth!

  2. Julie says:

    What kind of peanut butter (brand) did you use!? I have mine in the oven right now! The dough was hard to form together but I am sure they will taste amazing. Thanks!

  3. Lily says:

    These are absolutely DELICIOUS! Definitely one of the best cookies I’ve had. Will most definitely be making these again!!

  4. Abby says:

    What kind of marshmallows do you use for this recipe? Planning on making these tomorrow!!

  5. Caty says:

    These are amazing!!! Don’t even think about making them, just do it! Everyone should experience this level of deliciousness!

  6. Alyssa M says:

    Hi! Thank you for sharing this amazing recipe. I have a question: My first batch turned out great, a lot like your pictures. In my second batch, I changed to Dandies marshmallows and a less smooth natural peanut butter, and the marshmallows didn’t melt and the cookies didn’t spread. Any ideas why?

  7. Em says:

    Would these freeze ok?! I’ve just made them – so sooo delicious!

  8. Julie says:

    These cookies are amazing!!! Couldn’t stop myself from eating half the batch

  9. Angela P says:

    Oh my… these are dangerous when you don’t have anyone to share them with! They are super easy to make too. PS, making ice cream sandwiches with them is a must.

  10. Nikki says:

    These cookies are unbelievable!! They didn’t spread out as much as I thought they would, so I guess I didn’t really *have* to eat some of the batter to make space on the cookie sheet ????

  11. Anna says:

    These are delicious! But I’m really confused how your cookies always spread thin and they look like tennis balls when I bake them. I follow your instructions exactly on every recipe and get the same result no matter which cookie I am making. What might I be doing wrong?

  12. Chelsie says:

    These are absolutely amazing! My whole family loved them. Will be saving this recipe and making in the regular! Thank you for this delicious recipe.

  13. Hanna says:

    These cookies turned out phenomenal! I subbed brown sugar for coconut sugar and they taste like the perfect peanut butter cookie. Will be making these again!

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Simple. Attainable. Gathered Nutrition.