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    Home » Recipes » Desserts & Treats

    Peanut Butter Smores Cookie Cups

    Updated: May 15, 2024 · Published: Jun 12, 2020 · by Jan Nunes

    Adorable flower sugar cookie cup filled with gooey chocolate, peanut butter, and a toasted marshmallow sitting on a black wire rack. Pinterest Pin 8
    Cute flower sugar cookie cup filled with chocolate, peanut butter, and topped with a toasty marshmallow. Pinterest Pin 13
    The gooey inside of a cookie cup filled with chocolate, peanut butter, and toasted marshmallow. Pinterest Pin 11
    A hand holding a flower shaped sugar cookie cup filled with melted chocolate, peanut butter, and topped with a toasted marshmallow. Pinterest Pin 1

    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.

    Cut view of a cookie cup shows a melted chocolate covered peanut butter cup topped with a gooey toasted marshmallow.
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    Jump to:
    • 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

    The ingredients, left to right. Top row: white granulated sugar and all-purpose flour. Middle row: vanilla extract, salted butter, egg, and whole milk. Bottom row: marshmallows and thin peanut butter cups.
    • 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.

    A stand mixer with butter and sugar in a large mixing bowl that has been beaten until it is light and fluffy.
    Egg, milk, and vanilla extract is being added to a butter and sugar creamed mixture in the large mixing bowl of a stand mixer.

    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.

    Flour is being added to a creamed mixture in a large mixing bowl of a stand mixer.
    Sugar cookie dough comes together after the addition of flour.

    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

    Cookie dough is rolled out and cut with a flower cutter.
    Flower cookies are placed in a mini muffin pan. One flower in every other muffin well give the cookies enough room so that they do not touch each other.

    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.

    Place a thin peanut butter cup in the center of each baked sugar cookie flower.
    Top each peanut butter cup with a halved marshmallow.

    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.

    Flower shaped cookie cups baked in a mini muffin pan.

    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.

    Variations

    If you do not have a flower cookie cutter that is the right size for these cookie cup smores, you can use a plain round cutter.

    Another option is to alternate flowers and rounds in the pan. A bonus for using a round cutter is you can bake all 24 of the cookie cups at once.

    Dough cut with two cutters, round and flower shaped. The dimensions of each cutter is noted on the image. Round = 2-⅝" in diameter and Flower = 3-⅜" in diameter.
    Both round and flower shaped cookie cups are baked in one pan. Alternating the two shapes in the pan allow the cookies to not touch.

    Either way, you make them they are absolutely delicious. These smores cookies are a perfect 2 bite treat!

    Make-Ahead, Storage, & Reheating

    Make-Ahead: The sugar cookie dough can be made up to 3 days in advance and kept in the refrigerator until you are ready to bake the smores cookie cups.

    Storage: Simply store these baked smores cookie cups in an airtight container at room temperature for up to 2 days.

    Reheating: These reheat beautifully! Just a few seconds in a microwave will warm these nicely or you can warm them in a 350°F/177°C oven for a few minutes.

    A hand holding one flower shaped cookie cup on the background of a beige plate.

    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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    ♡ Did you love these Peanut Butter Smores Cookie Cups? Please leave a star rating and a comment below!

    📖 Recipe

    Cut view of a cookie cup shows a melted chocolate covered peanut butter cup topped with a gooey toasted marshmallow.

    Peanut Butter Smores Cookie Cups

    5 from 2 votes
    By: Jan Nunes
    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.
    Print Share Pin Email
    Prep Time ~ 50 minutes minutes
    Cook Time ~ 10 minutes minutes
    Total Time ~ 1 hour hour
    Servings ~ 24 Cookies
    Calories ~ 213kcal
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    Ingredients
     

    • ½ Cup Salted Butter, Softened
    • ¾ Cup White Granulated Sugar
    • 1 Large Egg
    • 2 Tablespoons Whole Milk
    • 1 Teaspoon Vanilla Extract
    • 2 ½ Cups All-Purpose Flour, Sifted
    • 24 Peanut Butter Cups, Thin Version
    • 12 Marshmallows, Regular Sized - Cut in Half

    Instructions
     

    • 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.
      ½ Cup Salted Butter, ¾ Cup White Granulated Sugar, 1 Large Egg, 2 Tablespoons Whole Milk, 1 Teaspoon Vanilla Extract
    • Add egg mixture to creamed butter and sugar and continue to beat until all is mixed.
    • Turn mixer to low speed and add the flour. Mix just until the flour is incorporated.
      2 ½ Cups All-Purpose Flour
    • Gather dough into a ball and flatten into a disk. Wrap with cling wrap and refrigerate for at least 1 hour.
    • Preheat the oven to 350°F/177°C. On a lightly floured surface, roll out the sugar cookie dough ⅛″ thick and cut it with a flower cutter. Gather scraps and reroll as needed.
    • Place the flower cookies in a 24-cup miniature muffin pan. Place one flower in every other muffin cup to give the cookies enough room so that they do not touch each other. Gently press the cookie dough into the pan so the cookie lines the inside of each muffin cup and the petals fan out on top of the pan. A 24-cup pan will hold 12 cookies.
      Bake the cookies for 8 to 10 minutes at 350°F/177°C. The cookies are done when the edges have just a tinge of brown.
    • Remove the cookies from the oven and immediately top each cookie with a peanut butter cup.
      24 Peanut Butter Cups
    • After all of the cookies are topped with the peanut butter cup, place a marshmallow cut-side down on top of the peanut butter cup.
      12 Marshmallows
    • Set oven broiler to low and broil the cookies just until the marshmallows are toasted. Watch carefully and turn pan as needed as marshmallows toast. This only takes a few seconds, so watch the cookies continuously.
      Remove the cookies from the broiler. Let cookies cool 2 to 3 minutes before removing them from the pan.
    • Repeat cutting flower cookie cups with the remaining dough. Bake and top as directed for a total of 24 cookies. Serve and Enjoy!

    Video

    Notes

    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.

    Nutrition

    Calories: 213kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 101mg | Potassium: 76mg | Fiber: 1g | Sugar: 17g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

    Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.

    Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

    © 2018-2025 Encharted Cook, Jan Nunes. All rights reserved.

    Course: Dessert
    Cuisine: American

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    About Jan Nunes

    Jan is the creator and owner of Encharted Cook. Her cooking and baking journey began more than 50 years ago and she specializes in showing how recipes and ingredients can work together and why. At Encharted Cook you can rely on proven recipes and take your cooking and baking up to the next level.

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    Jan Nunes

    Hey There!

    Welcome to Encharted Cook! I'm Jan, a seasoned cook with recipe charts, pro tips, and ideas to help you make delicious dinners. Over the years I've learned that many recipes are related... and if you learn to make one delicious dish, you can make many more!

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