Peanut Butter, Nutella and Marshmallow Cookie Cups

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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.

Peanut Butter, Nutella and Marshmallow Cookie Cups

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.

Peanut Butter, Nutella and Marshmallow Cookie Cups

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.

Peanut Butter, Nutella and Marshmallow Cookie Cups

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.

Peanut Butter, Nutella and Marshmallow Cookie Cups

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 🙂 ).

Peanut Butter, Nutella and Marshmallow Cookie Cups

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.

Peanut Butter, Nutella and Marshmallow Cookie Cups

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

Peanut Butter, Nutella and Marshmallow Cookie Cups

Print
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Peanut Butter Nutella Cups with Marshmallows with nutella filling showing
Recipe

Peanut Butter, Nutella and Marshmallow Cookie Cups

  • Author: Lindsay
  • Prep Time: 50 mins
  • Cook Time: 16 min
  • Total Time: 1 hour 6 minutes
  • Yield: About 16 Cookie Cups 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These cookie cups are made with a peanut butter cookie base, Nutella filling and a marshmallow on top!


Scale

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 (23 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 of Nutella 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.

Keywords: peanut butter nutella and marshmallow cookie cups

Enjoy!

Peanut butter cookie modified from Simply Recipes’ Peanut Butter Cookies Recipe

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Recipe rating

9 Comments
  1. Kayla

    These look absolutely divine. I can’t wait to try them out and I think how you put the marshmallow on top is so cute. : )

  2. gottagetbaked

    I think only women can TRULY appreciate the holy trinity of deliciousness that is peanut butter, Nutella and toasted marshmallows. Give it to me in a sandwich or in this amazing cookie cup, I don’t care, I’ll take it in any form. WOW! I love the beautiful step by step photos and instructions. Hopefully mine will turn out as lovely as yours (although neither their looks would not stop me from eating them 😉

    1. Life, Love and Sugar

      It’s an undeniably awesome combo. And thanks – I’m not always on top of my game enough to do the step by step photos, so I’m glad you like them. 🙂

  3. Sally

    you managed to combined my three favorite things ever! peanut butter, nutella, and marshmallow. OH and into an adorable little cookie, nonetheless! I wish i had one of these with my afternoon tea right now. 🙂

    1. Life, Love and Sugar

      Thanks Sally!! I wish I could give you one! We could drink tea, eat cookies and I’d pick your brain about your AMAZING blog! 😉

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12