How To: S'mores Peanut Butter Cookie Cups

Hi Nibblers!

      S'mores has become the new craze around town lately. S'mores dips, biscuits and cakes - you name it. So, I decided to join the band wagon except, with my own crazy take on it. I had a big craving for chocolate chip cookies at the time and peanut butter which inspired this concoction. I loved the end result. Crunchy bottom and gooey top. It was lovely warm and cooled. Read ahead if you want to know how to.

How To: S'mores Peanut Butter Cookie Cups

Makes approximately 20 cookie cups                                              Takes about 1.5 hrs including cooling time

What you'll need:

Cookie cups:

- 250g unsalted butter (melted)

- 1 cup or 220g brown sugar

- 2 eggs

- 2 tsp. vanilla essence

- 2 cups or 360g self-raising flour

- 1 1/2 cup plain flour

- 2 tsp. baking powder

- 2 cups or 180g choc chips 

Peanut Butter filling:

- 5 Tbs. heaped peanut butter

- 3 Tbs. milk

Marshmallow tops:

- Approximately 100g Marshmallows - halved

How To:

1. Pre-heat oven to 160 degrees Celcius and 320 degrees Farenheit

2. Lightly spray two 12 piece muffin tins

3. Beat sugar, melted butter, eggs and vanilla essence until well combined

4. Sift together self raising flour, flour and baking powder into wet ingredients until incorporated

5. Stir in chocolate bits

6. Roll out approximately 2 heaped Tbs. of cookie dough into muffin hole and firmly press down in the centre and along the edges until it fills up evenly around the muffin (approximately 0.5mm around the edges)

7. Pop cookie cups into the oven for 12 minutes 

8. While waiting for cookie cups to half cook, get peanut sauce ready by popping peanut butter and milk into the microwave for approximately 1 minute and stir until well combined before setting aside

9. After the 12 minutes, take cookie cups out of the oven and lightly press along the edges to open up the cookie cup depths

10. Evenly spoon approximately 1 tsp. of the peanut butter mixture into each cookie cup then pop three marshmallows to fill the top of the cookie cups

11. Pop cookie cups back into the oven for another 20 minutes then switch setting to grill and let cookie cups grill for a further 10 minutes before taking them out of the oven

12. Leave it to cool for 5 minutes in the muffin tray before leaving to cool on a rack before consuming!

        So happy with this crazy combination! If you Nibblers ever give this recipe a try, do leave a comment down below telling me how it goes. They can make days in advanced and last a week at room temperature and two weeks refrigerated so definitely a sweet treat for the week. I hope you're all having a lovely week!

Nibble Away,

               Jo