Peanut Butter S'mores Cookie Cups Recipe

smore cookies on a white parchement paper

5 from 1 vote

Peanut Butter S'mores Cookie Cups Recipe

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.

Prep Time15

Cook Time8

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 189kcal

Author: The Carefree Kitchen

Ingredients

1/2 cup butter room temperature
3/4 cup peanut butter creamy or chunky; Jif or similar brand
1¼ cups light brown sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon salt
1 tablespoon milk
1¾ cups all-purpose flour
3/4 teaspoon baking soda

Toppings

24 large marshmallows
24 squares Hershey's chocolate bars

US Customary - Metric

Instructions

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— about 3 minutes. Add in the egg, mix slowly 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 speed, 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 1¼" balls and lightly press into the bottom of a greased cupcake pan.
Bake in your preheated oven for 7-8 minutes, or until the bottoms are very lightly browned. Remove the 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, and place on a wire rack to finish cooling. Enjoy!

Notes

Storing instructions: store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

Make-ahead tips: make, scoop, and freeze the cookie dough for up to 3 months. To bake, transfer to a baking sheet and bake as directed, adding 2-3 minutes on to the initial baking time.

Nutrition