These crispy peanut buttersmo cookies are sweet and salty to the Campfire classic and have a terrible twist. I absolutely love a good smore. And if we have a campfire in our backyard, you bet what you bet. So when I set out to create these cookies, I knew I needed to include chocolate and mini mallow. You can enjoy s’mores all year round
These s’mores cookies are completely crispy thanks to rice creampie, mini marshmallow gooey and semi-sweet chocolate chip chocolate.
These cookies are chewy and crispy. Using certified GF Quick Cooking Oats makes it easy to make gluten-free. It freezes well so you can store it later. The infant was approved
Essential ingredients
Quick Cooking Oats: Make these cookies GF completely GF with certified GF oats! Otherwise, the Quick Cooking Oat brand works. Drippy Peanut Butter: Make sure you use Drippy’s All Natural Peanut Butter on these cookies! I recommend Smuckers or Good. Rice Krispies: When you fold the rice Krispies into the dough, these cookies give you a great crunch. Chocolate Chips: I like semi-sweet chocolate chips, but milk chocolate also works well. You can also chopped up Hershey’s chocolate square for a super classic S’mores look. Mini Marshmallow: Mini Marshmallow is the perfect bite-sized size for these cookies. When you bake ’em, they get sick
My Pro Cookie Baking Tips 🍪
The dough in this cookie is quite sticky, so you can see that it helps to moisten your hands before rolling the cookie dough into a bowl. If your hands are still sticky, you can rinse them while rolling the dough balls.
These cookies spread just a little when baked, so if you don’t push them down a little before baking, you’ll end up with a dome-shaped cookie.
To make these cookies completely round, use a large cup and turn the cup upside down on top of the cookies after baking (when the cookies are still warm). Move the cookie in the movement of a circle to form a complete circle.
Chill it and then enjoy the rest and save
These cookies are kept in airtight containers at room temperature for up to 5 days and allowed to cool completely before storing.
absolutely! These cookies will be kept in the freezer for up to three months when stored in airtight containers.
Allow cookies to cool completely and then store in airtight containers (large Ziplocs are great for this!).
Thaw these cookies at room temperature overnight. Or, if you’re in a cookie pinch right now, remove it from the freezer and place the cookies in the microwave for 1 minute with defrost.
Time for the next batch
First, preheat the oven to 350ºF and spray the baking sheet with non-stick cooking spray.
Next, mix the melted butter and brown sugar until there are no chunks. Next, add the maple syrup, eggs, peanut butter and vanilla and mix again.
Add salt, quick oats and baking soda and mix until everything is combined. Add chocolate chips, rice creampies and marshmallows. Mix again.
Set the dough refrigerated for 20 minutes.
Scoop two tablespoons of batter in your hand and turn into a bowl. Place it on a cookie sheet and press down a bit to form a cookie shape. The batter feels a little wet, but once baking is finished it’s very soft and chewy! *
Repeat the above process until you have stored the six cookies in the baking sheet.
Bake cookies at 350ºF for 11-14 minutes, or until they start to turn golden.
Remove the cookies, allow them to cool on a baking sheet for a few minutes, then transfer to a wire rack and continue to cool for at least 20 minutes to solidify. Use a large cup to make them all perfectly round. Place the cup on top of the cookie and move the cookie in a circle to form a complete circle.
Cookie Dough – When baked, the cookies spread a little. If you don’t push them down, you’ll get a dome-shaped cookie. It may help to be a little damp before rolling the cookie dough and washing your hands in the middle of the bowl.
calorie: 350 kcal, carbohydrates: 39 g, protein: 7 g, fat: 20 g, fiber: 3 g, sugar: twenty five g
Nutrition information is calculated automatically and should only be used as an approximation.
Photo: The photos taken in this post are from Erin from a wooden frying pan.
