Bite-sized things are always the best!
Why are s’mores so good?!
Just something about that crumbly graham cracker, melted chocolate, and gooey marshmallow that makes all the worries go away. And today, we’re putting a peanut buttery spin on the classic s’more.
Summer is officially here.
Well, ok, it was here like two weeks ago, but you get the point.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Peanut Butter S'mores Cookie Cups.
Peanut Butter Cookie Cups
- 1 cup creamy peanut butter
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup light, packed brown sugar
- 1/2 white, granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
S’more
- 1-1/2 cups semisweet chocolate chips
- 24 marshmallows
- To make cookie cups, whisk together all cookie cup ingredients in a large bowl. Wrap dough in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F. Grease a mini cupcake pan. Take about 1-1/2 tablespoons of dough, and shape to fit each mold of pan. Bake cookie cups for 5 minutes or until they have risen a bit. After 5 minutes, sprinkle in about 1/2 tablespoon of chocolate chips. Bake for another 1 minute until chocolate has fully melted. After 1 minute, place large marshmallow on top, and broil for 2 minutes until marshmallow is slightly golden brown. Remove from oven. You can also torch marshmallow tops for extra gooey marshmallows. Enjoy warm by the campfire!
