If you love a no-bake treat that is packed with chocolate, peanut butter, and all of the cozy s’mores vibes, then you are going to absolutely LOVE these Peanut Butter Cookie Dough S’mores Bites. They start with a rich chocolate base, then get piled high with a thick, creamy layer of edible peanut butter cookie dough that’s studded with crushed peanut butter cups and mini marshmallows, and finished off with even more chocolate on top. Pop them in the freezer and you’ve got the perfect sweet treat ready to grab anytime a craving hits—no baking required!
Friends, I have to be honest with you, I love a quick sweet treat after dinner, and I have learned that the best thing I can do for myself is to keep a stash of something delicious but not extravagant in the freezer at all times. That’s where these PB Cookie Dough S’mores Bites come in. They are everything I want in a treat: chocolatey, peanut buttery, a little gooey from the marshmallows, and totally satisfying. Best of all, they come together in under 20 minutes of active time.
Now, let’s talk about the cookie dough layer. Instead of a traditional cookie dough that requires baking, this one uses almond flour as the base, which means that it is completely edible straight from the bowl. Mixed in with the almond flour is maple syrup, coconut oil, and vanilla extract, plus, of course, the crushed peanut butter cups, which add the most incredible pockets of chocolate and peanut butter throughout every single bite. I used the dark chocolate peanut butter cups from Trader Joe’s, and I am obsessed. If you haven’t tried them yet, this recipe is the perfect excuse!
For the marshmallows, I used Dandies vegan mini marshmallows, and they are so good. They get a little soft in the freezer, which makes for the most perfect texture contrast against the crispy chocolate shell. Whether you use traditional marshmallows or the vegan kind, either will work in this recipe.
What You Need to Make These No-Bake S’mores Bites
- Almond Flour: Almond flour is the base of the edible cookie dough in this recipe. It gives the dough a slightly nutty flavor and the perfect texture. Plus, it means no baking required!
- Maple Syrup: Maple syrup adds the perfect amount of natural sweetness to the cookie dough. I love using it as a refined sugar-free alternative to traditional sugar!
- Coconut Oil: Coconut oil helps bind the cookie dough together and adds a subtle richness. Be sure to melt and cool it before adding it to the dough.
- Vanilla Extract: A touch of vanilla extract adds the perfect warmth and depth of flavor to the cookie dough.
- Peanut Butter Cups: Crushed peanut butter cups are folded into the cookie dough, adding the most amazing pockets of chocolate and peanut butter flavor throughout. I used the dark chocolate peanut butter cups from Trader Joe’s.
- Mini Marshmallows: Mini marshmallows are pressed into the top of the cookie dough layer before the final chocolate pour, giving these bites a true s’mores vibe. I used Dandies vegan marshmallows, but any mini marshmallows will work great!
- Mini Chocolate Chips: Mini chocolate chips make up both the base and the top layer of these bites, creating a crispy chocolate shell that perfectly encases the cookie dough filling.
How to Make These Easy No-Bake Cookie Dough S’mores Bites
To make these bites, start by preparing the cookie dough layer. In a large bowl, mix together the almond flour, maple syrup, melted and cooled coconut oil, and vanilla extract until fully combined. Then, chop the peanut butter cups into small pieces and fold them into the dough. Set the bowl aside.
Next, prepare the chocolate. Add the mini chocolate chips and coconut oil to a microwave-safe bowl and microwave them in 30-second increments, stirring between each one, until the chocolate is fully melted and smooth. This typically takes about 2 to 3 rounds.
Pour a small amount of melted chocolate (about ½ teaspoon) into the bottom of each cavity of your ice cube tray. Transfer the tray to the freezer and allow the chocolate to set for about 5 minutes. Once the chocolate base has set, remove the tray from the freezer. Fill each cavity about ¾ of the way full with the cookie dough mixture, pressing it down firmly so that it is compact. Then, press 3 to 4 mini marshmallows into the top of the cookie dough layer in each cavity.
Finally, pour the remaining melted chocolate over the top of each cavity, covering the cookie dough and marshmallows completely. Transfer the tray back to the freezer and allow the bites to freeze for at least 2 hours, or until fully set. Once they’re done, pop them out of the tray and enjoy! I love storing these in the freezer because they defrost quickly — just set one out for a minute or two before eating, and it’s the perfect temperature.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Cookie Dough Layer;
- 1 ¾ Cups Almond Flour
- ¼ Cup Maple Syrup
- ¼ Cup Coconut Oil, melted and cooled
- 2 Teaspoons Vanilla Extract
- 1 Cup Crushed Peanut Butter Cups, I used the dark chocolate PB cups from Trader Joe’s
- 1 Cup Mini Marshmallows, I used @mydandies vegan marshmallows
For the Chocolate Layers:
- 1 Cup Mini Chocolate Chips, I used @enjoylifefoods
- 2 Teaspoons Coconut Oil
Instructions
- To make these bites, start by preparing the cookie dough layer. In a large bowl, mix together the almond flour, maple syrup, melted and cooled coconut oil, and vanilla extract until fully combined. Then, chop the peanut butter cups into small pieces and fold them into the dough. Set the bowl aside.
- Next, prepare the chocolate. Add the mini chocolate chips and coconut oil to a microwave-safe bowl and microwave them in 30-second increments, stirring between each one, until the chocolate is fully melted and smooth. This typically takes about 2 to 3 rounds.
- Now it’s time to assemble! Pour a small amount of melted chocolate (about ½ teaspoon) into the bottom of each cavity of your ice cube tray. Transfer the tray to the freezer and allow the chocolate to set for about 5 minutes.
- Once the chocolate base has set, remove the tray from the freezer. Fill each cavity about ¾ of the way full with the cookie dough mixture, pressing it down firmly so that it is compact. Then, press 3 to 4 mini marshmallows into the top of the cookie dough layer in each cavity.
- Finally, pour the remaining melted chocolate over the top of each, covering the cookie dough and marshmallows completely. Transfer the tray back to the freezer and allow the bites to freeze for at least 2 hours, or until fully set.
- Once they’re done, pop them out of the tray and enjoy! I love storing these in the freezer because they defrost quickly—just set one out for a minute or two before eating, and it’s the perfect temperature.
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