Why You’ll Love Snickers Cookie Cups Recipe

You get all the flavors of a Snickers bar — chocolate, caramel, and peanuts — in a fun cookie form. They’re adorable, indulgent, and perfect for parties, gifts, or any sweet craving. The combination of a chewy cookie base and creamy toppings creates textures that keep every bite interesting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Semi‑sweet chocolate, finely chopped (or chocolate chips)
Unsalted butter
Dutch Processed or special dark cocoa powder
Light brown sugar
Granulated sugar
Egg
Vanilla extract
All‑purpose flour
Baking powder
Salt
Snickers Minis
Dulce de Leche
Chopped peanuts
Chocolate sauce or chocolate ganache

Directions

Preheat your oven to 350 °F (178 °C). Grease a 24‑cavity mini muffin pan.
Melt the semi‑sweet chocolate and butter together (microwave in 30‑second increments or use a small saucepan over low heat).
Stir in the cocoa powder.
Add light brown sugar and granulated sugar, mixing until combined.
Mix in the egg and vanilla extract.
Whisk together flour, baking powder, and salt, then stir into the chocolate mixture to form the cookie dough.
Scoop tablespoon‑sized balls of dough into each mini muffin cup (one per cup).
Press one Snickers Mini into the center of each dough ball.
Bake for 10–12 minutes, until the edges of the cookies look set.
Let the cookie cups cool in the pan for about 45 minutes.
Invert the pan to release the cups, then turn them right‑side up.
Spoon or pipe dulce de leche into each cookie cup.
Sprinkle chopped peanuts over the dulce de leche.
Drizzle chocolate sauce or ganache over the top.
Serve and enjoy.

Servings and timing

Yield: 24 cookie cups
Prep time: 30 minutes
Bake time: 10–12 minutes
Additional time (cooling, decorating): ~45 minutes
Total time: ~1 hour 25 minutes

Variations

Use salted peanuts for a salty‑sweet contrast.
Replace Snickers Minis with other candy bars or peanut butter cups.
Swap dulce de leche with caramel sauce or a thicker caramel cream.
Use white chocolate drizzle instead of dark chocolate.
Add a pinch of sea salt over the top for a gourmet finish.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 5 days.
If you want to freeze them, do so before adding the toppings. Freeze the baked cookie cups in an airtight container or zip‑top bag for up to 3 months. Thaw at room temperature for about an hour before topping with dulce de leche, peanuts, and chocolate sauce.
Do not reheat; serve them at room temperature or slightly chilled.

FAQs

What kind of chocolate should I use?

Use a semi‑sweet chocolate bar (finely chopped) or semi‑sweet chocolate chips for melting.

Can I use another candy instead of Snickers Minis?

Yes — you can substitute with mini peanut butter cups, caramel-filled chocolates, or any small candy of your choice.

Why dulce de leche instead of standard caramel?

Dulce de leche tends to be creamier and less sticky, and it holds its shape beautifully when piped.

My cookie dough is too soft — what should I do?

Chill the dough in the refrigerator for a while until it firms up. Even if you can’t roll clean balls, you can scoop directly into muffin cups, then press in the candy.

How can I make the dulce de leche swirl pretty?

Use a thick dulce de leche (such as Nestlé La Lechera) and put it in a pastry bag fitted with a large open star tip to pipe decorative swirls.

Do I need to grease the muffin pan?

Yes — grease the mini muffin pan thoroughly so the cookie cups release easily. Inverting them and tapping on the counter often helps them pop out.

Can I make these ahead?

Yes — you can bake them in advance and store them. Add the toppings (dulce de leche, peanuts, chocolate) just before serving for best texture.

Can I reduce sugar?

You could reduce granulated sugar slightly, but it may affect texture and structure. Because these are sweet treats, reducing too much may alter the flavor.

Are these suitable for freezing once fully assembled?

It’s best to freeze them before adding the toppings. After topping, freezing may cause the toppings to separate or degrade in texture.

Can I use gluten‑free flour?

You can try substituting a gluten‑free all‑purpose flour blend, but results may vary in texture. Use one with xanthan gum or stabilizer if possible.

Conclusion

Snickers Cookie Cups turn the classic candy bar flavor into a fun and bite‑sized dessert. The combination of chocolate cookie, caramel-rich dulce de leche, and peanuts is delightful. They’re perfect for bake sales, parties, or as a treat to serve friends. With a bit of care in baking and topping, you’ll end up with beautiful, indulgent dessert bites that deliver on flavor and presentation.