If it were possible to type without, you know, using your hands, I’d be all over that. And don’t talk to me about that newfangled voice recognition software. I just can’t imagine that it works very well and I’m too cheap to try it. Also, I would feel like a total dork talking to my computer.
Why don’t I want to type with my hands? I’m so glad you asked.
The thing is, I’m in the midst of a remodel. We kicked our daughter out of her bedroom to turn it into an office. (She moved to the son’s room, the son moved to the basement. Neither children are sleeping in a box in the backyard. Yet.)
So, I made a deal with the husband. If he ripped the carpet up, I would lay the new floor. Funny thing about laying new floors: it’s hard work. And it makes my carpal tunnel act up like you wouldn’t believe. So, basically what I’m saying is ow. Two little letters and it took me four paragraphs to say them.
I’m so wordy.
Also, I’m sort of a s’mores genius. I have a slight s’mores addiction, (seriously, click that link) especially when peanut butter is involved, and I created these cray-cray cookie cups. Utter perfection, you guys. The cookie base is so soft. The fluff is, well, fluff. Oh, and did I mention? I used Nutella for the chocolate. Because, duh. You can use a sprinkling of chocolate chips or a piece of a Hershey’s bar, though. It’s all good.
Peanut Butter S'mores Cookie Cups
Yield: 18 cookie cups
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
1 stick butter
1/2 cup peanut butter
3/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla
2 tablespoons milk
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup marshmallow fluff
1/2 cup Nutella
Preheat oven to 375 degrees. Spray a standard sized muffin tin with cooking spray.
In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg. Stir in the milk and vanilla.
In a medium bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined.
Place around two teaspoonfuls of dough into the bottom of each muffin tin and use your fingers to press it in a bit to cover the bottom of each muffin well. Drop a teaspoon of marshmallow fluff and Nutella in the center of each. Roll a teaspoonful of dough into a ball and smash it flat and place it over the top of the fluff and Nutella. Repeat to cover each cookie.
Bake for 12-14 minutes or until golden brown. Cool completely before removing from the muffin tin.
Looking for more s’mores recipes? I’ve got 23 more all in one place for you! CLICK HERE for the recipes!