Peanut Butter Smores Cookie Cups

Peanut Butter Smores Cookie Cups are almost too cute to eat! A flower-shaped sugar cookie cup holds melted chocolate, peanut butter, and a toasted marshmallow.

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• Ingredient Notes
• Instructions
• Making the Sugar Cookie Dough
• Baking the Smores Cookie Cups
• My Top Tips
• Variations
• Make-Ahead, Storage, & Reheating
• Other Recipes You Will Love
• 📖 Recipe
• 💬 Comments

If you love smores and you love cookies, you will love this fun recipe that features a home baked sugar cookie shaped like a flower. Inside the flower is melted milk chocolate and gooey peanut butter. But, wait! There’s more! A marshmallow tops it all off to make it a perfect smores cookie treat.

So.... let's bake!

Ingredient Notes

• Salted Butter - Butter gives a rich flavor to the cookie dough.
• Granulated White Sugar - Simple sugar is all you need.
• Large Egg - This recipe requires 1 large egg. Do not substitute and extra-large egg as the proportions of liquid to dry ingredients will be incorrect.
• Whole Milk - You must use a small amount of liquid to make the cookie cup tender.
• Vanilla Extract - You can use either real vanilla extract or imitation.
• All-Purpose Flour - I generally use Gold Medal or Pillsbury, both of which are similar in texture and protein structure.
• Peanut Butter Cups - I used the thin version of peanut butter cups from Reese's.
• Marshmallows - These are the regular-sized marshmallows.

Instructions

Overall, you are making a sugar cookie, baking it in a mini muffin pan, and then topping the cookie with a chocolate-covered peanut butter cup and a marshmallow. Then the cookie gets a quick trip under a broiler to toast the marshmallow. Here's a closer look at these steps:

Making the Sugar Cookie Dough

This sugar cookie dough recipe uses the creaming method for making the dough.

Step 1 - Beat the butter and sugar in the large mixing bowl of a stand mixer until it is light and fluffy. While the butter and sugar are being creamed, in a small bowl beat egg, milk, and vanilla extract with a fork until mixed.

Step 2 - Add egg, milk, and vanilla extract to the butter and sugar mixture and continue to beat until everything is well mixed.

Step 3 - Turn the mixer speed to very low and slowly add the flour. Beat just until the dough comes together.

Step 4 - The cookie dough is well blended when it easily comes away from the sides of the bowl. Gather the dough into a ball, flatten it, and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour.

Baking the Smores Cookie Cups

Step 5 - Roll out the sugar cookie dough ⅛" thick and cut it with a flower cutter. Gather scraps and re-roll as needed.

Step 6 - Place the flower cookies in a mini muffin pan. Put one flower in every other muffin cup to give the cookies enough room so that they do not touch each other.

Bake the cookies at 350°F/177°C for 8 to 10 minutes, or until the cookies are very lightly browned on the edges.

Step 7 - Remove the cookies from the oven and immediately place a thin peanut butter cup in the center of each baked sugar cookie flower.

Step 8 - Top each peanut butter cup with a halved marshmallow.

Step 9 - Turn the oven broiler on low and place the pan beneath the broiler element/flame to toast the marshmallows. Watch the cookies closely and turn the pan as needed to toast the marshmallows to a golden brown.

My Top Tips

♡ The flower cookie cutter I used was 3 ⅜" in diameter. This is just the right size for the cookie dough to fit inside the cup of a mini muffin pan and have the petals fan out on top of the pan.

I like to break the petals from the cookie cup and eat them one by one. The sugar cookie is sweet and the center is both chewy and gooey. I bet you can't eat just one!

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