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.
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.
If you love smores, try our Smores Cookie Bars and No Bake Peanut Butter Smores Bars too.
And if you love kiss cookies, be sure to try our Peanut Butter Blossom Cookies, and our Hot Cocoa Kiss Cookies.
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
- Preheat oven to 350 degrees F.
- Make the Cookie Base, This cookie base is soft and chewy and the prefect start
- Pres into the pan. This will create little cups to hold the melty marshmallows and chocolate.
- Bake just until golden on the edges.
- Press the bottom of an ice cream scoop to make an indentation for the marshmallow to rest in.
- Add Large Marshmallow and then melt in the oven.
- Add Chocoalte- Use Hershey's Chocolate or a Hershey's Cookies and Cream Chocolate Bar to the top of each marshmallow.
- Cool- in the pan for 2 minutes and then remove from the mini muffin tins.
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.
Storing Baked Cookie Bars
You can store the cookie bars already baked.
- Airtight Container- If you want to store the cookie bars already baked, just place them in a container with a lid or a ziplock bag. They will stay fresh for a few days.
- Freezer- If you haven’t tried this method, you’re missing out. Cookie bars freeze really well and are so fun to grab out of the freezer and enjoy. Let them thaw for a few minutes and you’ll have an extra chewy cookie bar to enjoy. Cookies can remain in the freezer, in an airtight container or freezer bag for up to 3 months.
- Thaw- If you want to make them ahead of time, you can bake them in the cookie sheet, cover in a double layer of plastic wrap, and then pull them out of the freezer a couple of hours before you need them. If you're using frosting, it's best to frost the cookie bars when they are frozen, after you pull them out of the freezer.
Peanut Butter S'mores Cups Cookie Recipe
- ½ cup Butter room tempreture
- ¾ cup Peanut Butter creamy or chunky; Jif or similar brand
- 1 ¼ cup Brown Sugar
- 1 large Egg
- 2 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 1 tablespoon Milk
- 1 ¾ cups All-Purpose Flour
- ¾ teaspoon Baking Soda
- 24 large Marshmallows
- 24 regular Hershey's Chocolate Squares
- Preheat oven to 350 degrees F.
- 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.
- Add in the egg, then mix on low to combine. Then add in the vanilla, salt and milk and mix on low to combine.
- In a separate bowl, whisk together the flour and baking soda, then add this to the butter mixture and mix on low, just until combined. Scrape down the sides of the bowl as needed to be sure there are no lumps of butter in your dough.
- Once mixed, scoop and roll the cookie dough into 1 ¼" balls and lightly press into the bottom of a greased cupcake pan.
- 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.
- 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 Hershey's Chocolate square onto each marshmallow.
- Let the cookies cool for 2 minutes and then remove from the cupcake pans using an offset spatula, fork or a knife, and place on a wire rack to finish cooling. Enjoy!
Here are some other delicious Peanut Butter Recipes you"ll love!
- Soft Peanut Butter Cookies
- Peanut Butter Bars
- Peanut Butter Blossoms
- Peanut Butter Cornflake Cookies
- Reese's Peanut Butter Cookies
- Chocolate Peanut Butter Cookies
- No Bake Cookies
- Peanut Butter No Bakes
- Peanut Butter Balls
- More Dessert Recipes
- More Cookie Recipes
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!
These Peanut Butter S’mores Cups combine our favorite peanut butter cookie with melted marshmallows and gooey chocolate to make the ultimate s'more delight. They are the best cookie quick and easy cookie that you didn’t even know was missing from your life!
Leave a Reply