- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1/2 cup peanut butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1/2 cup marshmallow creme
- 1/2 cup Nutella
Preheat oven to 375 degrees.
Directions:
In a small bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in peanut butter. Then, 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, pressing it up the sides a bit. 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.
Yield: 16-18 cookies
Source: http://www.culinarycoutureblog.com/2013/05/peanut-butter-smores-cookie-cups.html
Source: http://www.culinarycoutureblog.com/2013/05/peanut-butter-smores-cookie-cups.html
