Peanut Butter S'mores Cups

These Peanut Butter S’mores Cups are the best of both worlds, combining our favorite peanut butter cookie with everyone’s favorite ooey-gooey s’mores.  You just can’t beat peanut butter, cookies, toasted marshmallows and melted chocolate.

Jump to:

• The Best Peanut Butter S’mores Cups
• What Are Peanut Butter S’mores Cookies?
• Ingredients in These S’mores Cookie Cups
• How to Make Peanut Butter S’mores Cookie Cups
• Other Variations of S’mores Cups
• How to Store Peanut Butter Cup S’mores
• Can You Freeze Peanut Butter S’mores Cups?
• Peanut Butter S'mores Cups Cookie Recipe

The Best Peanut Butter S’mores Cups

These Peanut Butter S’mores Cups are the best cookie that you didn’t even know was missing from your life.  Luckily the day has come to change that!  Introducing the Peanut Butter S’mores Cup - our spin on two of our favorite classic dessert cookies.  Are you drooling yet?  

They are sweet and salty, gooey and chewy, and incredibly simple.  Plus, we’ve given you a few tasty variations below that are sure to please any s’mores enthusiast.

What Are Peanut Butter S’mores Cookies?

These Peanut Butter S’mores Cups start with our absolute favorite Peanut Butter Cookie recipe, packed full of peanut butter, brown sugar and vanilla.  

Before baking them completely, we top each one with a large marshmallow and let the cookies finish baking while the marshmallows get nice and toasty, and ooey-gooey.  Once baked, we place a piece of Hershey’s Chocolate on top to gently melt and bam, you’re in instant cookie heaven!

Ingredients in These S’mores Cookie Cups

• Butter - you’ll want your butter to be at room temperature.
• Peanut Butter - either creamy or chunky, as long as you stick to one of the regular “no-stir” types, like Jif, Skippy or something similar.
• Brown Sugar - brown sugar keeps cookies softer than granulated sugar, and adds a great flavor.  It is also slightly acidic so it actually is the ingredient that activates the baking soda.
• Egg - it’s best if you pull this from the fridge ahead of time so that it isn’t super chilled.  If you forget, not a big deal - you can just run under warm water for 30 seconds or so.
• Vanilla Extract - you can also use imitation vanilla if that’s all that you have.
• Salt - salt is extremely important in all baked goods.  It provides a great balance to the sweetness.
• Milk - again, it’s best if your milk isn’t straight from the fridge, and slightly more room temperature.
• Flour - any brand of all-purpose flour is fine.
• Baking Soda - this will help your cookies stay slightly fluffy.
• Marshmallows - we love to use the regular sized large marshmallows.  If you only have mini marshmallows you can substitute 3-4 minis per cookie.
• Hershey’s Chocolate - we like to use these because it’s the classic chocolate for making s’mores.  You could absolutely substitute Hershey’s Kisses if you wanted, or even a few chocolate chips.

How to Make Peanut Butter S’mores Cookie Cups

1. Preheat oven to 350 degrees F.
2. In the bowl of a standing mixer, add the room temperature butter, peanut butter, and brown sugar.  Using the paddle attachment, cream until light and fluffy, or about 3 minutes.
3. Add in the egg, then mix on low to combine.  Then add in the vanilla, salt and milk and mix on low to combine.
4. In a separate bowl, whisk together the flour and baking soda, then add this to the butter mixture and mix until combined. Scrape down the sides of the bowl as needed to be sure there are no lumps of butter in your dough.
5. Once mixed, scoop and roll the cookie dough into 1 1/4" balls and lightly press into the bottom of a greased mini muffin tins.
6. Bake for 7-8 minutes, or until the bottoms are very lightly browned. Remove pan from the oven and use the bottom of an ice cream scoop to make an indentation for the marshmallow to rest in. 
7. Add 1 marshmallow to each cookie, then return to the oven for 2 minutes so the marshmallows can melt.  Immediately after you take them out of the oven lightly press a square of Hershey's Chocolate on top of each marshmallow.
8. Let the cookies cool for 2 minutes and then remove from the mini muffin tins (or cupcake tins) using an offset spatula, fork or a knife, and place on a wire rack to cool completely.  Enjoy!

Other Variations of S’mores Cups

• Bars - double the cookie dough in this recipe, then spread the cookie dough into a greased 9”x13” baking dish.  Bake as directed, then remove from the oven and top with 24 large marshmallows that are evenly spaced.  Bake for 2 minutes longer, then remove from the oven and top each marshmallow with a square of Hershey’s Chocolate.  Cut into 24 squares once cool.
• Nutella S’mores Cups - substitute Nutella for peanut butter in your cookie dough.  Mmmm good.
• Reese’s Cups - you can press a mini Reese’s Cup into each marshmallow instead of a Hersey’s Chocolate square for a slightly more intense peanut butter flavor.
• S’mores Cookies w/ Mini Marshmallows - gently fold mini marshmallows (or cut the marshmallows) and roughly chopped pieces of Hershey’s Chocolate bars into your peanut butter cookie dough and scoop and bake as regular cookies, for about 8 minutes at 350 degrees.

How to Store Peanut Butter Cup S’mores

These cookies can be stored in an airtight container at room temperature for up to 3 days.  

If you want to make the cookie dough in advance, you can make and store in the fridge for up to 3 days, either pre-scooped or not.  Just be sure that it stays covered with plastic in a bowl, or else transferred to an airtight container.

Can You Freeze Peanut Butter S’mores Cups?

We recommend that you freeze only the cookie dough, not the baked cookie cups.  You can freeze either pre-scooped or not in freezer bags, or another airtight container, for up to 3 months.

Once you are ready to bake, remove from the freezer and transfer to a baking sheet lined with parchment paper.  You can let them thaw in the fridge overnight, or else bake them straight from the freezer.  Just add on another 1-2 minutes of baking time if you choose to bake frozen dough.