Pumpkin Peanut Butter Cookie Cups
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
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!
  • 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
  1. Preheat oven to 350 degrees. Liberally grease a 24-cavity mini muffin pan with cooking spray; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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/2013/09/23/pumpkin-peanut-butter-cookie-cups/