Not being American it wasn’t until adulthood that I discovered the joy that is smores. For some reason the amazing campfire treat of cookies, marshmallow, and chocolate completely bypassed mother England. Why? Who could say for sure as it’s such an amazing combination. I decided to try out these treats after bringing back an ungodly amount of confectionery from New York, that coupled with the fact I was itching to do some baking after catching up on a few episodes of The Great British Bake Off. After that it all came together rather easily, I made a little cup shaped cookie in the muffin pan, shoved in a mini peanut butter cup and topped it with a marshmallow. If it’s possible they taste even better than they sound and will certainly be winging their way into my regular baking repertoire.




220g butter

200g white sugar

100g brown sugar

1 egg

300g of all purpose flour

1/2 teaspoon of baking soda

1 tablespoon of vanilla extract

150g of chocolate chip

12 peanut butter cups

12 marshmallows


1. The first job to do is to make the cookie dough, unless you have some squirreled away in the freezer for just such an occasion. If you are well prepared just let the dough defrost until its pliable and skip ahead to step 3.

2. If you are starting from scratch cream together the sugar and butter until its light and fluffy, then add the egg and the vanilla extract. Next stir in the chocolate chips, flour, baking soda and salt and mix until combined. Then pop the mixture in the fridge for 30 minutes to harden a little.

3. While the cookie dough is chilling, preheat the oven to 180 degrees. When the cookie dough has set take a a heaped tablespoon of the mixture and push it into a cupcake tin making sure to cover the bottom and the sides. You may need a little more or less depending on the size of your tin. Repeat until you have a cookie in every hole.

4. Push a peanut butter cup into each of the cookies then bake for about 10 minutes, until lightly golden brown and almost cooked.

5. Top each cookie with a marshmallow, then bake for another couple of minutes until the marshmallow is gooey and crisp on top. Allow to cool completely in the tin before removing, as they will break apart while they are still warm, which is why my picture only has 5. Although they are immensely delicious when warm, so it’s really your call!




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