Take a bite into fall with these equally adorable and delicious peanut butter cookie cups, stuffed with gooey pumpkin marshmallows and classic pumpkin mallowcreme candies!
Ingredients
1 pouch Betty Crocker Peanut Butter Cookie Mix, plus ingredients on the back of the pouch (can use your favorite homemade peanut butter cookie dough, if you'd like!)
24 Jet-Puffed Pumpkin Mallows
24 mallowcreme candies
Instructions
Preheat oven to 350 degrees. Liberally grease a 24-cavity mini muffin pan with cooking spray; set aside.
In a large bowl, prepare the cookie dough according to package directions. Using a cookie dough scoop, portion a scoopful of dough into each greased cavity.
Bake the cookie cups for approx. 10 minutes or until golden brown around the edges. Remove from the oven and let sit about 2 minutes.
Immediately (and carefully!) press a pumpkin marshmallow into the center of each cookie cup. To make it a little easier, you can very gently make an indentation with the handle of a wooden spoon. Pop the cookie cups back into the oven for another 2-3 minutes or until the marshmallows are puffy.
Remove from the oven and cool, about 20 minutes. Top with a mallowcreme candy and allow to cool completely. Store airtight, room temperature, up to a week!
Recipe by The Domestic Rebel at https://thedomesticrebel.com/?p=5710