Flourless Peanut Butter S’mores Cookies

Alright my friends. Gather round because today we talk cookies. Gooey, soft, flourless peanut butter s’mores cookies (!!) to be exact.

And yes, they are every bit as delicious as they sound.

A small white plate with three Flourless Peanut Butter S'mores Cookies and coffee in the background.

Because when we combine chocolate-y, marshmallow-y summer perfection with peanut butter? It just doesn’t get much better!

Actually, let me sweeten the deal just a teeny tiny bit more.

There’s only one bowl AND 20 minutes of your time involved.

This would explain why I’ve made four batches in the last four weeks. All in the name of recipe testing, yes??? Ahem, that’s what I’ll tell myself.

And! I’m putting these delicious cookies in your hands just in time for July 4th! Make em’ for yourself! Make em’ for parties! Enjoy allllll throughout the heat of summer. {Or all year round. Because who are we kidding – s’mores are most excellent ANYTIME of the year.}

So. Let’s review.

  • They’re easy.
  • Filled with peanut butter-y goodness.
  • CHOCOLATE is involved.
  • They’re total s’mores-like fun (but without the graham crackers!).
  • Are dangerously quick.
  • And both gluten and dairy free.

The only hard part? Letting these little treats cool down before digging in. <— I mean, that is just work!

A glass bowl with cookie dough batter, chocolate chips and mini marshmallows.

An overhead view of Flourless Peanut Butter S'mores Cookies on small white plates and black coffee.

Tips & Tricks For These Flourless Peanut Butter S’mores Cookies

  1. Okay, let’s discuss the peanut butter. I mention this down in the recipe but it deserves repeating. If you are using a natural peanut butter, PLEASE be sure to use one that is not drippy and ideally is no stir. This is very important for these cookies! I prefer to use the Whole Foods brand creamy organic peanut butter (although I’ve also had luck with Justin’s classic peanut butter and Skippy’s natural peanut butter). <— None of this is sponsored. Just what I tried myself! If you are using conventional peanut butter, any kind should work.
  2. Really try to mix the marshmallows evenly into the cookie batter. This helps with the structure of the final cookies. If you have too many marshmallows in any single cookie, they won’t wind up as nicely shaped. {But um, they still taste fantastic.}
  3. For my gluten free friends! Be sure to check the ingredients on your marshmallows! While a lot of brands are gluten free, others are not.
  4. Same goes if you need to keep these dairy free. Be sure to check the ingredients on your dark chocolate chips!

So … looking for more summertime dessert ideas? These dark chocolate avocado brownies and this healthy honey cinnamon zucchini bread are favorites round these parts!

A Flourless Peanut Butter S'mores Cookie on a white plate with a bite taken out and more cookies in the background.

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Flourless Peanut Butter S'mores Cookies

Flourless Peanut Butter S'mores Cookies

Yield: about 18 to 20 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Just 20 minutes and one bowl to these easy flourless peanut butter s’mores cookies! Sweetened with maple syrup and studded with dark chocolate & marshmallows! Gluten and dairy free!


  • 1 cup creamy peanut butter*
  • ¼ cup pure maple syrup
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup dark chocolate chips
  • ¾ cup mini marshmallows


  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, mix together the peanut butter, maple syrup, egg, vanilla, baking soda and salt until well combined (it will look really runny & separated when you start mixing – but just keep going and the peanut butter will eventually “absorb” it - trust me - just keep going!). Add in the chocolate chips and marshmallows, then mix until well combined.
  3. Scoop about 1 ½ to 2 tablespoons of dough (I use my large cookie scoop) and drop on the prepared baking sheet about 2 inches apart. Use your fingers to slightly flatten each cookie.
  4. Bake for about 10 to 11 minutes, until the cookies are just set and starting to lightly brown. Let the cookies cool completely directly on the baking sheet (I know it’s hard, but allowing these to cool completely before digging in helps them set up more!). Remove with a spatula, then enjoy!


*If you are using a natural peanut butter, please please please be sure to use one that is no stir and not drippy in texture. If you use something that is drippy, it will be too runny for this recipe. See the tips & tricks section in the post above for my recommendations for natural peanut butter brands for these cookies!

Also - because of the marshmallows - some of the cookies won’t wind up “perfectly” shaped. But it’s okay - just roll with it. They are too delicious and messy and fun to care.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 119 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 10mg Sodium: 126mg Carbohydrates: 10g Fiber: 1g Sugar: 6g Protein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.