Crunchy Peanut Butter S’mores Cookies Recipe

These crunchy peanut butter s’mores cookies combine sweet, salty and gooey elements for a nostalgic campfire flavor in cookie form. If you love classic s’mores, you’ll enjoy the melted marshmallows and chocolate alongside the nutty richness of peanut butter in every bite. They bake up with a pleasing contrast of textures—chewy centers, crisp edges from rice krispies, and soft, melted marshmallow pockets—so you can enjoy s’mores any time of year.

These cookies are flourless, relying on quick-cooking oats and rice krispies for structure and crunch. Mini marshmallows melt into soft pockets while semi-sweet chocolate chips add a classic s’mores chocolate hit. They are easy to make gluten-free by choosing certified gluten-free oats, and they freeze well for convenient snacking later.

Recipe highlights

• Chewy centers with a crisp crunch from rice krispies.
• Flourless base made with quick-cooking oats — use certified gluten-free oats to make the recipe gluten-free.
• Holds up well in the freezer for up to three months.
• Great for kids and playdates — naturally peanut buttery and familiar s’mores flavors.

Essential Ingredients

• Quick-cooking oats: provide the base and natural chewiness. Choose certified gluten-free oats if needed.
• Drippy, all-natural peanut butter: a runnier, smooth-style peanut butter works best to keep the dough moist and flavorful.
• Rice krispies: folded into the dough to deliver a satisfying crunch in every bite.
• Semi-sweet chocolate chips: use semi-sweet for a balanced chocolate flavor; milk chocolate or chopped chocolate bars also work.
• Mini marshmallows: melt into small gooey pockets and give the cookie its s’mores character.
• Maple syrup and brown sugar: add moisture and caramel notes that complement the peanut butter.

Pro cookie baking tips

This dough is fairly sticky because of the melted butter, peanut butter and syrup. To make shaping easier, moisten your hands slightly with water before scooping and rolling each ball. Rinsing or wetting your hands between a few scoops helps prevent sticking.

Press each ball down slightly before baking. The dough will spread a little as it bakes; if you don’t flatten the tops a bit they can become dome-shaped. For perfectly round edges once the cookies come out of the oven, gently press a large cup over a warm cookie and rotate it in a small circular motion to even out the shape.

Storage and Freezing

Store cooled cookies in an airtight container at room temperature for up to five days. To freeze, let cookies cool completely, then place them in a single layer or separated by parchment in an airtight container or freezer bag. Mark the date and store for up to three months.

Thawing

Thaw frozen cookies at room temperature overnight. For a quick warm treat, microwave a cookie on defrost for about a minute (time may vary by microwave) until it’s soft and chewy.

Peanut Butter Crunch S’mores Cookies Recipe

These peanut butter crunch s’mores cookies are chewy and gooey with the nostalgic flavors of a campfire s’more. The recipe is flourless and uses oats and rice krispies for texture. Makes about 16 cookies.

Author: Linley Hanson

Prep: 15 mins • Cook: 15 mins • Total: 30 mins • Servings: 16

Rating: 5 from 2 votes

Ingredients

• 1/2 cup melted unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup maple syrup
• 2 large eggs
• 1 cup drippy, all-natural peanut butter
• 2 teaspoons vanilla extract
• Pinch of salt
• 4 cups quick-cooking oats (gluten-free if desired)
• 1 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 2 cups rice krispies
• 1 cup mini marshmallows

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly spray it with nonstick spray.
2. In a mixing bowl, combine the melted butter and packed brown sugar, stirring until smooth and lump-free.
3. Add the maple syrup, eggs, peanut butter and vanilla, mixing until fully incorporated and the batter is even in texture.
4. Stir in the pinch of salt, quick-cooking oats and baking soda until everything is combined. Fold in the chocolate chips, rice krispies and mini marshmallows until evenly distributed.
5. Chill the dough in the refrigerator for 20 minutes to firm up slightly — this makes it easier to scoop and helps control spread.
6. Scoop roughly 2 tablespoons of batter and shape into balls. Place each ball on the prepared baking sheet and press down slightly to form a cookie shape. Repeat, spacing about 2 inches apart; six cookies fit comfortably on a standard sheet.
7. Bake at 350°F for 11–14 minutes, or until the edges begin to turn golden brown and the centers are set but still soft.
8. Allow cookies to cool for a few minutes on the baking sheet, then transfer to a wire rack to finish cooling for at least 20 minutes. If desired, use a large cup to press and smooth each warm cookie into a neat round.

Tips & Notes

• If you prefer less spread, chill the dough longer before baking and press down each ball firmly prior to putting it in the oven.
• Because the dough can be sticky, slightly wet or rinse your hands between shaping cookies to make the process smoother.
• Mini marshmallows will soften and become gooey during baking; avoid overbaking to keep them soft.

Nutrition (approx. per cookie)

Calories: 350 kcal • Carbohydrates: 39 g • Protein: 7 g • Fat: 20 g • Fiber: 3 g • Sugar: 25 g

Nutrition information is an estimate and should be used as a guideline only.