Peanut Butter S’mores Cookie Cups are almost too cute to eat! A flower sugar cookie cup holds melted chocolate, peanut butter, and a toasted marshmallow.
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!
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.
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.
Step 2 – Add egg, milk, and vanilla extract to the butter and sugar creamed mixture and continue to beat until everything is well mixed.
Step 3 – Turn the mixer speed to very low and gently 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 1/8″ thick and cut it with a flower cutter. Gather scraps and reroll 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. 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 3/8″ 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.
If by chance 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 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.
Either way you make them they are absolutely delicious! There really is nothing cuter than something small and these smores cookies are a perfect 2 bite treat.
I like to break the petals from the cookie cup and eat them one by one. The sugar cookie is sweet and inside it is both crunchy and chewy. I bet you can’t eat just one!
Peanut Butter S’mores Cookie Cups
- 1/2 Cup Butter, Softened
- 3/4 Cup Granulated White Sugar
- 1 Large Egg
- 2 Tablespoons Whole Milk
- 1 Teaspoon Vanilla Extract
- 2 1/2 Cups All Purpose Flour, Sifted
- 24 Peanut Butter Cups, Thin Version
- 12 Marshmallows, Regular Sized – Cut in Half
- This cookie dough is made using The Creaming Method.
- Using a stand mixer, beat butter on low speed in a large mixing bowl until light. Gradually and sugar and continue to beat until mixture is light and fluffy.
- In a small bowl beat egg, milk, and vanilla extract with a fork until mixed.
- 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.
- 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 1/8″ 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.
- 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!
here are more delicious treats you might like: