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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.
Jim S says
Thanks for the recipe! I made these tonight to take to a picnic tomorrow, and although they are amazing… I think it would nice to clarify two things… 1 stick of butter equals 1/2 cup…. also, i think the directions should say to line the bottom and side walls of the muffin tin with the dough… though I didnt, and the cups didnt leak during the baking process, i think having a ‘bowl’ of dough in the tin would have made adding the nutella and fluff a bit easier.
Finally, a question for you… i made 2 batches, the first i followed to the ‘T’… the second i added double the amount of fluff.. yet on both batches, the fluff appears to have melted away and into the dough… while still delicious, it was more like eating a nutella stuffed peanut butter cookie cup then it was a smores cup.. can you offer any suggestions to avoid the fluff from cooking away?
Patty says
I just lost 30 pounds and am at my goal. I WILL make 1 itty bitty pan of these and eat only 1. Really. Just…one….little…bite! Thats the plan, wish me luck!
Karly says
Congrats and good luck!
Åsa says
Hi I just foud your blogg and Ilove it here. I’m from sweden so I have a question that migth seem dumb but how manny grams are 1 stick of butter ?
Thanks alot all the inspiration
Åsa
Karly says
Hi Asa!
It’s not a dumb question, but I don’t have the answer for it. There are a lot of online converters you can use to calculate grams. 🙂
Hope that helps!
emily says
What adjustments would you make to temperature and bake time if you were to make these in mini muffin tins?
Karly says
I would keep the oven temperature the same. They’ll probably need to bake for less time, though.
5lita5 says
I am SO surprised to see no one commented about graham cracker crumbs for the crust. It is my hope that when I either add graham cracker crumbs to the crust recipe or swap it in altogether that these will take on even MORE of a smores quality. I love the idea/recipe and will bookmark to let you know how it goes. Eager (salivating lol) to try this recipe (evolution). Thanks!!!
Karly says
That sounds like a good addition! 🙂
Cheese with Noodles says
I made these as a Valentine’s Day surprise for my husband, who loves s’mores. They’re absolutely delicious, but perhaps you could revise your directions a little? When putting the dough into the cookie tin, it says, “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.” It should specify that you need to press the dough so it covers the bottom AND sides of the well, making a little hollow/bowl for the Nutella and fluff to sit in. This is probably what you meant, but it’s a bit unclear. I now know from experience that if you just press the dough into the bottom of the well, then put in the Nutella and fluff and top it with more dough, it will be like you made a little sandwich with Nutella and fluff squirting out the sides.
In any case, these were really good and I plan to make them again, making sure the dough is pressed in the wells properly.
Gerri says
Hi – can the peanut butter be substituted with something else?
Thanks!
Karly says
You could try subbing in another nut butter.
sara says
Ooohhh my fricking yum!! Your husband and kids are so lucky! Do you have room for one more? … Kidding … Maybe? But, seriously I just found your blog and it’s like you’re in my head, or at least my stomach… Love every recipe I’ve looked at so far. THANK YOU!
Alisha says
I made these yesterday and they were not nearly as gooey and delicious-looking on the inside as your pictures. The marshmallow cooked away to almost nothing. I followed the recipe to the letter – should I just double (or triple) the nutella and fluff amounts? Cook it less? Any suggestions are greatly appreciated!
Karly says
Hi Alisha! I’m sorry if I’m so late to reply! Yes, just double or triple the filling amounts as you wish. As long as it’s all covered by dough, you’ll be just fine. 🙂
Jillian Williams says
How many cupss does this recipe make?
Thanks!
Hamda says
Question!
if I wanted to make the cups chocolate how much choco do I add to the recipe? do I need to change anything around?
Karly says
@Hamda,
I’m not sure as I haven’t tried it myself.
Amanda says
Do you think you could use regular marshmallows instead of the marshmallow fluff?
Making these for my niece and nephew’s birthday party this weekend – cannot wait to try them!!
Thanks!!
Karly says
@Amanda,
I would be worried that the marshmallows would just melt and disappear into the dough. Fluff behaves differently. You could definitely try it, but I can’t guarantee it will work. 🙂
Jean says
I just made homemade marshmallow fluff. I’m from Ireland and they don’t sell it in a jar here.
http://www.craftsy.com/blog/2013/10/homemade-marshmallow-fluff/
Used this recipe I didn’t have a sugar thermometer or an electric mixer and it turned out perfect.
Will be making these for a party tomoro, cannot wait!
Jean says
@Jean, also we can’t get corn syrup over here, so I used golden syrup, same measurement, so it’s not as white but tastes perfect.
Karly says
@Jean,
Wow, you were really dedicated with the homemade fluff! 🙂 Awesome!
Nancy says
What size muffin tins? the mini cups or regular size (used for most muffins). Thank you!
Karly says
@Nancy,
Regular size!
Sue Lau / A Palatable Pastime says
These look great. I’ve made brookies which were simple and very like this. I can’t wait to try them!