My Marshmallow cream cookie cup recipe


Ok so the title is a little bit of a mouth full perhaps, but what’s even worse is that’s an abbreviation of what I actually made (crazy). Since receiving my October’s Degustabox my favourite item in the whole box was the Marshmallow Cream (£1.99) from American Soda, there was a recipe on the back of the tub I could have followed to make fudge, but instead of copying that I decided to give my own recipe a go. The technical description would be ‘Peanut butter cookie cups filled with Nutella and Marshmallow Cream’ (obviously a healthy snack).


110 grams of butter
1/2 cup peanut butter
one cup of sugar
1 egg
1/2 teaspoon vanilla extract
2 tablespoons milk
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup marshmallow cream
1/2 cup Nutella



Make sure you preheat the oven to 190 c whilst you are preparing your dough. You will need one or two standard sized muffin tins; this mix made me 12 cookie cups so it depends how many you want to make yourself. Very lightly grease the muffin tins so that the cookie cups come out of the molds with ease when baked, but you don’t want to go overdoing and face a greasy mess, what with all the peanut butter already.

In one bowl, cream the sugar, butter and peanut butter together, preferably with an electric whisk or stand mixer, but I actually did it by hand. Then beat the egg into the mixture, before adding the milk and vanilla.

In another bowl add the flour, baking soda and salt, which you will need to gradually add to the creamed mix in the other bowl. I did this slowly using a sieve to empty the contents in, you don’t want chunks of baking soda and you want to make sure it’s thoroughly mixed so I would advise doing this too. The mix should then become like a sticky dough, not as stiff as when baking other products as the peanut butter gives it some oiliness.


You then need to add two teaspoons of dough into the bottom of each  tin/mold and press it in to cover the bottom of each muffin, make sure the dough doesn’t go too thin and rip though, you want it nice and thick. Next, add a teaspoon of Nutella and the Marshmallow cream to the centre of the dough, it doesn’t matter what you put in first as it will all taste the same in the end.


For each cookie you then need to grab a heaped teaspoon sized amount of dough, flatten it and use it to cover each cookie top. You may need to add more depending on the size of your tins, but just make sure it doesn’t rip and the edges are pinched.

Once that is all done you should bake them in the oven for 13-15 minutes on 190 degrees on the middle shelf. When they are cooked, LEAVE them in the tins to cool for about 30 minutes- an hour so that they have set, and then they should remove like little indulgent Nutella Marshmallow cups. If you remove them sooner, you could face a collapsed mess!


What do you think? Don’t forget to check out my Degustabox post if you missed it, and American Soda for some more sweet treats!

29 thoughts on “My Marshmallow cream cookie cup recipe

  1. Pingback: Healthy & Quick Sweet Chilli Chicken Wraps | Blonde of Carbs

  2. Oooo cookies cups, so cute! The Americans have some really fun stuff, I never thought of using the marshmallow cream for baking (I tend to stick my finger in the jar lol). Once I moved and settle, I need to experiment more! Thanks for inspiration 🙂 xxx


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