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These s’mores cookies are made from a soft peanut butter cookie base and loaded with marshmallows and Nutella!
There are things in this world that I will just never be able to get enough of. One of those things is peanut butter.
I could eat a whole jar with a spoon and not blink an eye. Anyone else just as addicted to the stuff?
The other thing that I’m obsessed with is s’mores. Would you believe that I was an adult the first time I ever ate a s’mores? It’s true. My parents were mean and cruel and never fed me a s’mores. *sob*
That’s okay though. I’m totally making up for lost time here.
I’ve been on a mission to eat s’mores as often as possible since I discovered them.
Remember our little Saturday Night S’mores Party we have? It’s one of our favorite family traditions. Check out how to have your own s’mores party! It’s so much fun!
I also like to make s’mores for breakfast, because hey. Why not? Check out these s’mores pancakes.
This time around, though, I decided to do a peanut butter s’mores cookie cup.
What is a cookie cup, you ask? Well, it’s just a cookie that’s baked in a muffin tin. What really makes it special is that they’re BIG, THICK, and CHEWY. I love cookie cups because you don’t need to chill the dough prior to baking and the cookies won’t spread.
Check out my oatmeal cookie cups too! Don’t they look yummy?!
These cookies have a soft and chewy peanut butter base and are filled with marshmallow fluff and Nutella. You can totally swap in a Hershey’s bar or chocolate chips for the Nutella if you prefer.
Give these a try and report back. I think you’re really going to love these!
Peanut Butter S'mores Cookie Cups
Ingredients
- 1 stick butter
- 1/2 cup peanut butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 2 tablespoons milk
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup marshmallow fluff
- 1/2 cup Nutella
Instructions
- Preheat oven to 375 degrees. Spray a standard sized muffin tin with cooking spray.
- In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg. Stir in the milk and vanilla.
- In a medium bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined.
- Place around two teaspoonfuls of dough into the bottom of each muffin tin and use your fingers to press it in a bit to cover the bottom of each muffin well.
- Drop a teaspoon of marshmallow fluff and Nutella in the center of each.
- Roll a teaspoonful of dough into a ball and smash it flat and place it over the top of the fluff and Nutella. Repeat to cover each cookie.
- Bake for 12-14 minutes or until golden brown. Cool completely before removing from the muffin tin.
David Alexander says
The recipe says to spray a standard size muffin tin (usually they have either 6 or 12 cups). The recipe states it makes 18 cups. why not say, spray a standard 12-cup and a 6-cup muffin tin with non stick spray.
Karly says
The ‘standard size’ is referring to the cup size – not mini muffins, but regular sized muffins. Many people do not have multiple muffin tins, so will have to bake in batches.
Lauren J says
I am not a chef or baker in any capacity, but I’ve made 2 batches of these and they came out so well! Perhaps it is because I am unskilled in the kitchen, but it took me about an hour to prep these. I think I was worried about messing them up, so I was super precise with every single step. I’m going to make these again for my friend’s party tonight. Thanks so much for the recipe! PS – if you see this comment, can you please tell me about the scoop you used in the video (brand/size)? I think that would help me make these faster.
Karly says
Glad these were a hit for you! As long as you measure the ingredients properly, I wouldn’t worry TOO much about the amount of dough going in each muffin cup…just go for about the same general amount in each one and that should cut down some time. If you do have time to run out and get a cookie scoop, I used an OXO small cookie scoop. I believe Target sells them and they’re amazing if you bake a lot of cookies. Hope that helps! 🙂
Lauren J says
Awesome! Thank you!
G says
Hi, what kind of flour is used for this recipe – may I use cake flour? Also, I was wondering if I can substitute the peanut butter with a lemon curd filling dor a less sweet version?. Thanks!
Karly says
You’ll want to use all-purpose flour for this recipe. I imagine a lemon curd would technically work in the filling, if you think it would taste okay with the other flavors in these cookies.
Emily @ Life on Food says
Oh man, I want one of these right now. Probably way more than one. I haven’t had nearly enough S’mores in my life lately. The peanut butter is just an added bonus.
kate says
hi can i use real marshmallow instead of marshmallow fluff?? we dont have it in our country…
thanks !! really good lookig reacipe
Karly says
I haven’t tried it myself, but I think it using a real marshmallow would work just fine.
Emily says
Sorry for the ditsy question, but should I put one teaspoon of Fluff and Nutella (1/2 tsp each) in each cup or 1 tsp of Nutella and 1 tsp of Fluff in each?
Karly says
Hi Emily!
Not ditsy! 🙂
I added about one teaspoon of each. You really don’t have to measure – just add a little of each, being sure that you’ll be able to cover the tops with the dough. 🙂
Autumn says
I made these last night, and they were great! I overcooked the first batch slightly, so def take these out of the oven as SOON as they turn that light golden brown. I also made half in a pan as cookie bars, and they were amazing both ways.
Aimee says
If I want to make them without peanut butter do you think I could just leave it out or need to substitute with something else?
Karly says
Nope. You’d be better off just using a chocolate chip cookie dough as a base for these instead of this dough. Or sub in processed almond/cashew/sun butter in place of the peanut butter.
Stacy From Bailey Mississippi ( Jazzy) says
I made these today for tomorrow and I put in quick cooking oats and baking powder to it. They are delicious!! 🙂 I’m going to be doing more of your smores recipes throughout the year and especially the holidays!!
Karly says
Great additions! 🙂