Peanut Butter S'mores Cookie Cups
Peanut Butter S'mores Cookie Cups requires roughly 32 minutes from start to finish. One serving contains 238 calories, 4g of protein, and 12g of fat. For 27 cents per serving, you get a hor d'oeuvre that serves 18. Head to the store and pick up egg, flour, butter, and a few other things to make it today. 24735 people have made this recipe and would make it again. It is brought to you by Buns in My Oven. Overall, this recipe earns a rather bad spoonacular score of 24%. Try Peanut Butter S’mores Cups, Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups, and Triple Layer Peanut Butter + Chocolate Chip Cookie + Cookie Dough Cups for similar recipes.
Servings: 18
Preparation duration: 20 minutes
Cooking duration: 12 minutes
Ingredients:
1 teaspoon baking soda
3/4 cup brown sugar
1 stick butter
1 egg
1 3/4 cups flour
1/2 cup marshmallow fluff
2 tablespoons milk
1/2 cup Nutella
1/2 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 cup white sugar
Equipment:
stand mixer
muffin tray
bowl
oven
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. 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.
4. Bake for 12-14 minutes or until golden brown. Cool completely before removing from the muffin tin.
Nutrition Information:
covered percent of daily need
