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.
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 Butter, ¾ Cup Granulated White 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!
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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.VariationsIf 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.Make-Ahead & StorageThe 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.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.