5.20.2013

Peanut Butter S'mores Cookie Cups


So, I guess my Nutella s'mores bars went viral on Pinterest. No big deal. Pffft, who am I kidding? Biggest deal ever. They also got reblogged a ridiculous amount of times on Tumblr. I'm still pretty hyped about it. To thank you guys for making all the viralness possible and flattering the heck out of me, I made you another s'mores inspired dessert. This time, I threw in some peanut butter.


And instead of bars, I baked these babies in a muffin tin. Because everyone knows desserts are so much more awesome when they're mini, portable, and mess-free. The downside is, it takes you twice as long to assemble these than it would if you just baked them in a pan...but no pain, no gain, right?


And trust me, there's a lot to gain here. Like all this deliciousness in your mouth that you'll just never want to stop. Chewy, marshmallowey, Nutella-ey, peanut-buttery deliciousness.  The best kind.


Also, since these are addictive,  they will gain you a few extra pounds on the scale. but it's totally worth it. Besides, you can just do the Dr.Oz 3-day cleanse and lose those pounds just as fast as you gained them. 

Eat now, diet later. That's my motto.

Peanut Butter S'mores Cookie Cups

Yield: 18 cookie cups
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Ingredients:

1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temperature
1/2 cup peanut butter
3/4 cup brown sugar
1/4 cup white sugar
1 egg
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
2 tablespoons milk
1/2 cup marshmallow creme
1/2 cup Nutella (or any chocolate hazelnut spread)

Directions:

Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside. 

In a medium sized bowl, whisk together flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, peanut butter, and sugars until light and fluffy. Add egg and vanilla, and beat until well incorporated. Stir in milk. Gradually add in dry ingredients, beating after each addition until combined. Chill dough in fridge for about an hour. 

Using lightly floured hands, take about a tablespoon of dough and press it into the bottom of each muffin cup. Dollop a teaspoon of Nutella into the center of the dough, followed by a teaspoon of marshmallow creme. Next, take about a teaspoon of dough, roll it into a ball, then flatten it into a disc and cover the marshmallow creme in each muffin cup. (When you flatten the ball of dough, keep in mind that it will be a thin layer. If you make it too thick, it will mess up the ratio of the dough to s'more filling)

Bake for 12-14 minutes or until golden brown. Cool in tins for 10 minutes before transferring to a wire rack to cool completely.

Slightly adapted from Buns In My Oven
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