So, I was looking at some of my dessert pins on my online hoarding boards, AKA Pinterest, to move forward with my 52 Weeks of Pinterest Blog series and decided that S’Mores Stuffed Peanut Butter Cookie Cups would be my second week’s recipe. I went back to work two weeks ago after being a stay at home mom with my amazing little boy for the last 8 months so my week two post is going up in week 4. Mad props to all of the working mom’s out there (and stay at home mom’s too!) it isn’t easy but we get it done! Anyway, the original recipe is by Buns In My Oven (original recipe here) and they are absolutely delicious! I did make a couple of changes to my cookie cups based on personal flavor preferences and lack of certain ingredients in my pantry. The dozen or so that I made didn’t last very long in my house. The whole going back to work thing definitely had me stress eating so the hubs got maybe 2 of that dozen and I ate the rest…don’t judge!! Be sure to check back for my 3rd week post sometime in the 6th week (Just kidding I’m working on it now). Next up is a low carb Egg Casserole and it is super delicious. I made it so that I had quick grab breakfast on my first week back to work and it reheated very nicely as well.
S’Mores Stuffed Peanut Butter Cookie Cups
1 stick butter
1/2 cup peanut butter
1 cup dark brown sugar
1 teaspoon vanilla
2 tablespoons milk
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup marshmallow fluff
12 Mini Reeses Peanut Butter Cups
Preheat oven to 375 degrees. Spray a standard sized muffin tin with cooking spray.
In one large bowl, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg. Stir in the milk and vanilla. In a medium bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined. Place around two teaspoonfuls of dough into the bottom of each muffin tin and use your fingers to press it in a bit to cover the bottom of each muffin well. Drop a teaspoon of marshmallow fluff and Reeses Peanut Butter cup in the center of each. Roll 2 teaspoonfuls of dough into a ball and smash it flat and place it over the top of the fluff and PB Cup. Repeat to cover each cookie.
Bake for 12-14 minutes or until golden brown. Cool completely before removing from the muffin tin.
I didn’t have nutella on hand but I always keep a stash of Reeses Peanut Butter Cup Mini’s in the pantry so I used that. You could also substitute mini marshmallows for the fluff if that’s what you have on hand.