Peanut butter cookie dough baked in a muffin tin and stuffed with marshmallow and chocolate in every bite!
S’mores Cookie Cups with Peanut Butter Cookie Dough
I like shortcuts. I look for them every chance I get! Over the holiday’s I decided to try making a shortcut version of the classic Christmas cookie 2-Ingredient Peanut Butter Cup Cookies. I tried making them with store bought dough because it happens to come in 24 pieces, which fits exactly into a 24 cup mini-muffin pan!
It was an overnight success! I posted a video of them on Tik-Tok and it went viral with over 112k views! Since then I’ve been trying to come up with variations of them, like these Peanut Butter S’mores Cookie Cups. I have to say, I think I like these the best so far!
I love s’mores season, but it really doesn’t ever have to be over because you can always make S’mores Graham Cracker Cookies, Mini S’mores Pies, or Golden Graham S’mores Bars!
What You’ll Need:
- 1 package (24 count) Ready-to-Bake Reese’s Peanut Butter Cookie Dough Squares
- 12 Marshmallows
- 2 Hersey Chocolate Bars
How to Make Peanut Butter S’mores Cookie Cups
- Preheat oven to 350 degrees. Spray a 24-count mini-muffin pan with non-stick spray and set aside.
- One at a time, roll each Ready-to-Bake Reese’s Peanut Butter Cookie Dough Square into a ball. Place into each mini-muffin spot.
- Bake for 12 minutes.
- In the meantime, tear in half 12 marshmallows and break apart 2 Hersey bars along perforated lines into pieces.
- Remove the pan from the oven and and immediately press a halved marshmallow into the center of each cookie.
- Return to the oven for 1 minute.
- Remove the pan from the oven and immediately press a Hersey bar piece into each marshmallow.
- Let cool before removing from the pan.
Recipe Notes:
- Pan – I use a 24 cup non-stick mini-muffin pan, works like a charm! You could also use two 12 cup non-stick mini-muffin pans.
- Sugar – Roll dough balls into sugar before placing them into the mini-muffin pan if desired.
- Sanding Sugar – You can use sanding sugar to make these into Christmas Cookies!
- Non-Stick Spray – Even if you are using a non-stick pan, I recommend spraying it. It helps you easily remove them.
- Keeping Their Shape – I highly recommend leaving these in the pan and putting them in the refrigerator for about an hour. When they are cold out of the refrigerator, all you have to do is give each of the cookies a slight twist an they will pop right out!
More 2-Ingredient Reese’s Cookie Dough Recipes:
- Valentine Peanut Butter Blossoms
- Valentine Peanut Butter Cookie Cups
- 2-Ingredient Peanut Butter Cookies
- 2-Ingredient Peanut Butter Cup Christmas Cookies
More S’mores:
- S’mores Graham Cracker Cookies
- Mini S’mores Pies
- Peeps S’mores Dip
- No Bake Nutella S’mores Granola Bars
- Easy S’mores Brownie Bars + VIDEO
- Golden Graham S’mores Bars
- S’mores Pretzel Bites
Peanut Butter S'mores Cookie Cups
Peanut butter cookie dough baked in a muffin tin and stuffed with marshmallow and chocolate in every bite!
Ingredients
- 1 package (24 count) Ready-to-bake Reese's Peanut Butter Cookie Dough Squares
- 12 Marshmallows
- 2 Hersey Chocolate Bars
Instructions
- Preheat oven to 350 degrees. Spray a 24-count mini-muffin pan with non-stick spray and set aside.
- One at a time, roll each cookie dough square into a ball. Place into each mini-muffin spot.
- Bake for 12 minutes.
- In the meantime, tear in half marshmallows and break apart chocolate bars along perforated lines into pieces.
- Remove the pan from the oven and immediately press a halved marshmallow into the center of each cookie.
- Return to the oven for 1 minute.
- Remove the pan from the oven and immediately press a chocolate bar piece into each marshmallow.
- Let cool before removing from the pan.
