Peanut Butter S'mores Cookie Cups are flower-shaped cookie cups filled with a peanut butter cup and a toasted marshmallow. Great for parties and Holidays!
If you love s'mores and you love cookies... you will love this fun s'mores cookie cup recipe that features a home baked sugar cookie shaped like a flower. Inside the cute 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 s'mores cookie cup treat.
Overall, it's a simple recipe: 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.
These s'mores cookies are perfectly fun and no graham crackers are needed!
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Why You'll Love These Peanut Butter S'mores Cookie Cups
- Only 8 Ingredients
- Simple Assembly
- No Grill or Campfire Needed
- Fun to Make with The Whole Family
- You Can Make the Sugar Cookie Dough in Advance
- Super Cute and Fun to Eat!
Ingredient Notes
Here's what you will need to make these Peanut Butter S'mores Cookie 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.
- Thin Peanut Butter Cups - I used the thin version of peanut butter cups from Reese's.
- Large Marshmallows - These are the regular-sized large marshmallows, not the extra-large not the mini marshmallows.
Please see the recipe card for the exact quantities.
How to Make Peanut Butter Smore's Cookie Cups
Making the Sugar Cookie Dough
This sugar cookie dough recipe employs the creaming method to create the dough.
Cream Butter and Sugar. Beat the butter and sugar in the large mixing bowl of a stand mixer fitted with a paddle attachment 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.
Add Liquids. Add egg, milk, and vanilla extract to the butter and sugar mixture and continue to beat until everything is well mixed.
Mix in Flour. Turn the mixer speed to very low and slowly add the flour to the wet ingredients. Stir just until the dough comes together.
Chill Dough. 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 Cookie Cups
Preheat & Cut Dough. Preheat the oven to 350°F/177°C. On a lightly floured surface, roll out the sugar cookie dough ⅛″ thick using a rolling pin, and cut it with a flower cutter. Gather scraps and reroll as needed.
Bake Cookie Cups. Place the flower cookies in a mini muffin tin/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.
Filling the Cookie Cups
Insert Peanut Butter Cup. Remove the cookies from the oven and immediately place a thin peanut butter cup in the center of each baked sugar cookie flower. The warmth of the cookie will begin to melt the chocolate.
Top with Marshmallow. 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.
Broil the Smore & Enjoy!!
Broil. Set oven broiler to low and broil the cookies just until the marshmallows are golden brown and 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 1-2 minutes before removing them from the pan.
Repeat with Remaining Dough. Repeat cutting flower cookie cups with the remaining dough. Bake and top as directed for a total of 24 cookies. Serve and Enjoy!
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.
♡ Fill the cookie cups while still warm from the oven with the peanut butter cup. The heat from the cookie helps the peanut butter and chocolate melt, and become gooey.
Variation
If you do not have a flower cookie cutter that is the right size for these cookie cup s'mores, 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.
Either way, you make them they are absolutely delicious. These s'mores 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 s'mores cookie cups.
Storage: Store these baked s'mores 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.
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!
♡ Did you love these Peanut Butter S'mores Cookie Cups? Please leave a star rating and a comment below!
📖 Recipe
Peanut Butter S'mores Cookie Cups
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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
- Cream Butter and Sugar. Beat the butter and sugar in the large mixing bowl of a stand mixer fitted with a paddle attachment 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 Liquids. Add egg mixture to creamed butter and sugar and continue to beat until all is mixed.
- Mix in Flour. Turn the mixer to low speed and add the flour to the wet ingredients. Stir just until the flour is incorporated.2 ½ Cups All-Purpose Flour
- Chill. Gather dough into a ball and flatten into a disk. Wrap with cling wrap and refrigerate for at least 1 hour.
- Preheat & Cut Dough. Preheat the oven to 350°F/177°C. On a lightly floured surface, using a rolling pin, roll out the sugar cookie dough ⅛″ thick and cut it with a flower cutter. Gather scraps and reroll as needed.
- Bake Cookie Cups. 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.
- Insert Peanut Butter Cup. Remove the cookies from the oven and immediately insert a peanut butter cup into each cookie cup. The warmth of the cookie will begin to melt the chocolate.24 Peanut Butter Cups
- Top with Marshmallow. 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
- Broil. Set oven broiler to low and broil the cookies just until the marshmallows are golden brown and 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 1-2 minutes before removing them from the pan.
- Repeat with Remaining Dough. Repeat cutting flower cookie cups with the remaining dough. Bake and top as directed for a total of 24 cookies. Serve and Enjoy!
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Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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