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Home » Recipes » Desserts & Treats Recipes

Peanut Butter S'mores Cookie Cups

Published: Jun 12, 2020 by Jan Nunes

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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 S'mores 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.
Jump to:
  • Ingredients
  • Instructions
  • Making the Sugar Cookie Dough
  • Baking the S'mores Cookie Cups
  • My Top Tips
  • Variations
  • Related Posts
  • 📖 Recipe

If you love s’mores 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 s’mores cookie treat. So.... let's BAKE!

Ingredients

Ingredients for recipe are pictured and labeled. Clockwise from top right: sugar, egg, milk, peanut butter cups, marshmallows, butter, vanilla extract, and flour.

The flower sugar cookie cup contains butter, sugar, egg, milk, vanilla extract, and all-purpose flour. Once baked, the cup is filled with a thin peanut butter cup and topped with a halved marshmallow.

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 and my special tips for measuring the butter:

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.

Step 2 - Add egg, milk, and vanilla extract to the butter and sugar creamed 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 S'mores 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. 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 easily fit inside the cup of a mini muffin pan and have the petals fan out on top of the pan.

♥ 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.

♥ 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.

Variations

If by chance 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 you can 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! There really is nothing cuter than something small and these s'mores cookies are a perfect 2 bite treat.

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 crunchy and chewy. I bet you can't eat just one!

The gooey inside of a cookie cup filled with chocolate, peanut butter, and toasted marshmallow. Pinterest Pin 11

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📖 Recipe

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

Peanut Butter S'mores Cookie Cups

5 from 2 votes
Encharted Cook | Jan Nunes
Peanut Butter S’mores 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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Prep Time 50 mins
Cook Time 10 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 24 Servings
Calories 213 kcal

Ingredients
 

  • ½ Cup Butter, Softened
  • ¾ Cup Granulated White 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
 

  • This cookie dough is made using The Creaming Method.
  • Using a stand mixer, beat the butter on low speed in a large mixing bowl until light. Gradually and sugar and continue to beat until mixture is light and fluffy.
    ½ Cup Butter, ¾ Cup Granulated White Sugar
  • In a small bowl beat egg, milk, and vanilla extract with a fork until mixed.
    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.
  • After dough is well chilled and you are ready to make the cookie cups, 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 edges will just begin to have a tinge of brown.
  • While the cookies bake, unwrap the thin peanut butter cups and cut the marshmallows in half crosswise using a knife or scissors.
    24 Peanut Butter Cups, 12 Marshmallows
  • Remove the cookies from the oven and immediately top each cookie with a peanut butter cup. 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.
  • 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 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.
♥   The flower cookie cutter I used was 3 ⅜" in diameter. This is just the right size for the cookie dough to easily fit inside the cup of a miniature muffin pan and have the petals fan out on top of the pan.
♥   The cookie cups can be stored in a single layer in a lidded container.  
♥   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.     

Nutrition Per Serving

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

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

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