Peanut Butter, Nutella and Marshmallow Cookie Cups

So after I made the Peanut Butter and Chocolate Cake with Reese’s, I ate peanut butter, nutella and marshmallow fluff sandwiches for lunch for a week straight. The hubs started giving me weird looks. I still don’t really know why. I mean – is it that weird to moan when eating one of those sandwiches? I don’t think so.

Then I decided to channel my obsession into something even more delicious – a peanut butter cup-shaped cookie filled with nutella and topped with a marshmallow. Could there possibly be a better cookie?

Eating this cookie cup is like eating a naughty peanut butter nutella smore. Seriously. The peanut butter cookie is the graham cracker, the nutella is the chocolate and the marshmallow is…well the marshmallow is the marshmallow. Duh.

So delicious and melty in your mouth. Just as moan inducing as the sandwich. More, actually. Particularly when warm.

And if you’re thinking they are difficult to make – nothing could be further from the truth.

It’s your classic peanut butter cookie. Make the dough and refrigerate overnight. Then shape into balls of cookie dough that are about the size of a ping pong ball. Flatten the balls into discs about 2.5 to 3 inches wide (wide enough to fit into a cupcake pan and go about half way up the sides) and then press the dough into a greased cupcake pan.

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Bake them and allow to cool (if you can keep yourself from eating the warm peanut butter cookies. A few of mine never made it to the nutella stage 🙂 ).

Add a couple teaspoons of nutella and then melt a marshmallow on top. To melt the marshmallows, stand them up like a barrel. They don’t fall flat on their own, but once they heat up and brown on top a bit, you take the cookies out of the oven and use a fork to gently pat the marshmallow down.

Then you have the perfect cookie cup! Drool worthy for sure!

Peanut Butter, Nutella and Marshmallow Cookie Cups

Print

• Yield: About 16 Cookie Cups
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, room temperature
• 1/2 cup creamy peanut butter
• 1 egg
• 1 1/4 cup flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 jar Nutella (2-3 tsp per cookie)
• 16 large marshmallows

Instructions

1. Beat the butter until creamy, about 2 minutes.

2. Add the brown and white sugar. Mix well, until fluffy.

3. Add the peanut butter and egg and mix well.

4. Combine the flour, baking soda, baking powder and salt in another bowl, then add to the sugar butter mixture. Mix well.

5. Wrap dough in plastic wrap and refrigerate overnight.

6. When ready to make the cookie cups, remove dough from fridge.

7. Make balls of dough that are about the size of a ping pong ball (about 1.5 inches in diameter).

8. Press the balls into discs that are about 2.5 – 3 inches in diameter (they could need to be slightly bigger depending on the size of your cupcake pan).

9. Press the dough into a greased cupcake pan. You want the dough to go about halfway up the sides of the cup.

10. Refrigerate for about 10 minutes before baking.

11. Bake at 375 degrees for about 10-12 minutes.

12. If you want a deeper cup once baked, use a measuring spoon to press down on the cookie a little bit. Allow to cool in the pan for 3-4 minutes before removing so that the cups don’t fall apart as you remove them from the pan.

13. Cool cookie cups on a wire rack.

14. Once the cookies have cooled, add 2-3 tsp into each cookie cup.

15. Place a marshmallow on top of the nutella, standing the marshmallow up like a barrel.

16. Bake at 300 degrees for 3-4 minutes. To brown the top the the marshmallows, broil for an additional 3 minutes.

17. Remove the cookie cups from the oven and use a fork to gently pat down the marshmallow so it is flat and covers the nutella well.

Enjoy!

Peanut butter cookie modified from Simply Recipes