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This fun twist of the traditional S’mores recipe is sure to be a favorite at your home. Made with chocolate chip cookies, mini Reese’s peanut butter cups, marshmallows and hot fudge, it is so rich and yummy, you will want to go back for seconds… and maybe thirds!

These little treats are great to make during cookouts and camping trips when adults can supervise children roasting their marshmallows. However, they can also be made during the winter months using an oven or microwave.

This recipe is 100% scalable so you can make as few or as many as you like. You can also use full size Reese’s peanut butter cups and larger cookies if you’re serving teens or adults. You may want to add two toasted marshmallows to each one though.

One important thing to note: The recipe calls for hot fudge ice cream topping. Do not try to substitute chocolate cake frosting for this as you will have a gooey, runny mess when the warm marshmallow hits it! While it may still taste yummy, your hands, face and clothes will be a mess.

Ingredients

(Makes 4)

8 pre-made chocolate chip cookies (fresh or store bought)
     * Cookies should be about the same size as the mini peanut butter cups
4 marshmallows
4 mini Reese’s peanut butter cups
4 tsp. hot fudge ice cream topping 

 

Directions:

Lay 4 cookies flat side up on a plate, tray or cookie sheet.

Spread ½ tsp. of fudge topping onto each cookie.

Toast marshmallows and immediately place on top of cookies; one marshmallow per cookie.

Top with one peanut butter cup.

Spread the remaining four cookies with fudge topping and place fudge side down on top of peanut butter cup. Firmly press to ensure everything sticks together.

Enjoy!