Peanut Butter S'mores Cookie Cups
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!
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!
Notes
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.
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.
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
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